The contribution of volatile compounds derived during oak barrel maturation to the aroma of a Chardonnay and Cabernet Sauvignon wine

• Autores: Richard Gawel, P. J. Spillman, M. A. Sefton
• Localización: Australian journal of grape and wine research, ISSN 1322-7130, Vol. 10, Nº 3, 2004, págs. 227-235
• Idioma: inglés
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• Resumen

  • Correlations were explored between the composition and aroma properties of a Chardonnay and Cabernet Sauvignon wine, each matured in 24 new oak barrels over 55 and 93 weeks respectively. The concentration of volatile components derived during oak maturation had previously been measured for these wines using gas-chromatography/mass spectrometry and the aromas of the wines were profiled using descriptive analysis techniques, with intensities being ranked rather than rated. A number of significant and logical correlations were observed and conditions under which a number of commonly perceived oak-wood characters are perceived are suggested.