RT Journal Article
T1 Volatile compounds of red wines macerated with spanish, american, and french oak chips
A1 Rodríguez Bencomo, Juan José
A1 Ortega-Heras, Miriam
A1 Pérez-Magariño, Silvia
A1 González-Huerta, Carlos
AB The volatile composition of a red wine aged for 2 months with three different Spanish oak chips (Quercus pyrenaica and Quercus petraea) from different regions of Castilla y León was compared with that of wines aged with American and French chips. In general, the extraction kinetics showed that the maximum concentration of the volatile compounds extracted from wood can be reached in only 1 month. In the final wines, the levels of furanic aldehydes and eugenol were higher in the wines macerated with Spanish chips, whereas cis-whiskey-lactone, vanillin, and methyl vanillate showed higher levels in wines treated with American chips. Among the wines treated with the different Spanish chips, the differences observed in the volatile composition were more related to the geographical origin of the forest than to the botanical species. In general, the wines macerated with Spanish chips showed levels of oak-related volatile compounds that were more similar to those macerated with French chips than to those macerated with American chips.
PB American Chemical Society
SN 0021-8561
YR 2009
FD 2009
LK https://hdl.handle.net/20.500.14352/93047
UL https://hdl.handle.net/20.500.14352/93047
LA eng
NO Rodríguez-Bencomo, Juan José, et al. «Volatile Compounds of Red Wines Macerated with Spanish, American, and French Oak Chips». Journal of Agricultural and Food Chemistry, vol. 57, n.o 14, julio de 2009, pp. 6383-91.  https://doi.org/10.1021/jf900739k.
NO Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (España)
NO Instituto Tecnológico Agrario de Castilla y León
DS Docta Complutense
RD 14 dic 2025