Oak Compounds
Oak aromas in wines are largely explained by chemical analysis. Depending on variables such as oak origin, drying process, toast and cooper, the levels of volatile and non-volatile wood compounds may vary significantly. As a result, there is a wide range of potential aromatic profiles.
SARCO can analyze the main volatile and non-volatile compounds listed below:
|
Compound |
Descriptor |
|---|---|
|
VOLATILE COMPOUND |
|
|
LACTONES |
|
|
Cis-Whiskylactone / trans-Whiskylactone |
Coconut |
|
ALDEHYDES-PHENOLS |
|
|
Vanilline |
Vanilla |
|
PHENOLS |
|
|
Eugénol / iso-eugenol |
Spicy, Clove |
|
Guaïacol / 4-Methylguaïacol |
Smoked / Smoked, Medicine, Ashes |
|
FURANES, COMPOSES DE CHAUFFE |
|
|
Furfural / 5-Methylfurfural |
Almond / Grilled almond |
|
Maltol |
Caramel |
|
NON VOLATILE COMPOUND |
|
|
Syringaldehyde |
|
Why quantify oak aromas?
Oak aroma compounds determination enables an objective characterization of a wine’s “boisé” character.
It is also helpful to:
- select the type of barrel and/or chips/stave adapted to the desired aromatic profile
- monitor blending
- select batches / check purchases
|
Compounds |
See above table |
|---|---|
|
Matrices |
Wine, Rinsed water of barrels, Wood soak |
|
Method Volatile compounds Non volatile compounds |
SBSE/GC/MS & GC/MS HPLC/UV |
|
Volume |
200 mL |
|
Waiting period |
2 days |
Our quality guarantee
- Method validated according to OIV Oeno 10/2005 resolution and NF V03-110 standard validation
