This study seeks to identify key volatiles and polyphenol quality markers and subsequently the rates of extraction in various oak barrels and barrel alternatives in model wine and spirit systems. Considering barrel losses in order to better inform beverage producers/makers who are dependent upon oak products for characteristic key flavors and aromas along with tannins known for mouthfeel properties, and color stabilization; the value of a predictive oak extraction model is apparent. The researcher used model beverage solutions to extract the volatile and polyphenol quality markers, from various oak sources and each trial was monitored for 30, 60, and 90 days. Ninety days is a reasonable endpoint because the wood becomes completely saturated, as seen in other literature. Wood samples and periodic extraction samples were analyzed. Quantification is completed through the liquid-liquid extractions and via Gas Chromatography-Mass Spectrometry(GCMS) for the liquid. Fourier Transform Infrared Spectroscopy (FTIR) and Scanning Electron Microscopy(SEM) on the remaining wood. From these analyses, 7-8 volatiles and tannins both iron reactive and polymerized are quantified, and regression analysis to help build a predictive extraction model for each quality marker over time. &lt;div&gt; &lt;div&gt; &lt;div&gt; &lt;/div&gt; &lt;/div&gt; &lt;/div&gt;

Investigating extraction and reutilization of oak products in model beverage systems

ACS Spring 2022

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