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|Title:||Aroma potential of oak battens prepared from decommissioned oak barrels|
|Citation:||Journal of Agricultural and Food Chemistry, 2015; 63(13):3419-3425|
|Publisher:||American Chemical Society|
|Sijing Li, Anna M. Crump, Paul R. Grbin, Daniel Cozzolino, Peter Warren, Yoji Hayasaka, and Kerry L. Wilkinson|
|Abstract:||During barrel maturation, volatile compounds are extracted from oak wood and impart aroma and flavor to wine, enhancing its character and complexity. However, barrels contain a finite pool of extractable material, which diminishes with time. As a consequence, most barrels are decommissioned after 5 or 6 years. This study investigated whether or not decommissioned barrels can be "reclaimed" and utilized as a previously untapped source of quality oak for wine maturation. Oak battens were prepared from staves of decommissioned French and American oak barrels, and their composition analyzed before and after toasting. The oak lactone glycoconjugate content of untoasted reclaimed oak was determined by liquid chromatography-tandem mass spectrometry, while the concentrations of cis- and trans-oak lactone, guaiacol, 4-methlyguaiacol, vanillin, eugenol, furfural, and 5-methylfurfural present in toasted reclaimed oak were determined by gas chromatography-mass spectrometry. Aroma potential was then evaluated by comparing the composition of reclaimed oak with that of new oak. Comparable levels of oak lactone glycoconjugates and oak volatiles were observed, demonstrating the aroma potential of reclaimed oak and therefore its suitability as a raw material for alternative oak products, i.e., chips or battens, for the maturation of wine. The temperature profiles achieved during toasting were also measured to evaluate the viability of any yeast or bacteria present in reclaimed oak.|
|Keywords:||decommissioned barrels; oak lactone; oak wood; toasting; oak volatiles; wine|
|Rights:||© 2015 American Chemical Society|
|Appears in Collections:||Agriculture, Food and Wine publications|
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