Due to their distinct aroma profile, red wines stored in oak barrels (barrique-type) are commonly rated by the consumer to be of higher quality. As previously shown by many studies in the area of red wine aroma, but also for spirits such as whisky, aroma compounds present in oak wood, such as vanillin or the whiskylactone, can be considered as important modifiers of the overall aroma after aging in oak barrels. However, only a few comprehensive studies on the influence of the storage in oak barrels on the entire set of key odorants are yet available, e.g., comparing the key aroma compounds of the same wine stored in wood barrels or steel containers, respectively. In close collaboration with a wine maker in Germany, red wines were produced from the grape variety 'Dornfelder' by a traditional process. First, the key odorants in a wine stored for at least one year in an oak barrel were characterized using the concept of molecular sensory science, i.e., aroma extract dilution analysis and quantitation by stable isotope dilution analysis. The contribution of the odorants quantified to the overall aroma was finally confirmed by an aroma recombination experiment using 28 compounds in their natural concentrations. A comparison of their concentrations in the same wine stored in steel vessels revealed that several odorants, such as vanillin, whiskylactone and a few further compounds were much higher in the barrel stored wine. Finally, sensory experiments were undertaken, to confirm the role of single odorants on the overall barrique-type aroma by spiking the wine stored in the steel vessels with the same amounts of odorants only occurring in the barrel aged wine. The results obtained will be discussed with as special emphasis on implications for red wine authenticity.

Influence of the storage in oak barrels on the aroma blueprint of red wine made from Dornfelder grapes

239th National Meeting (2010)

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.