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  • Title: Influence of wine turbidity on the accumulation of volatile compounds from the oak barrel.
    Author: Moreno NJ, Marco AG, Azpilicueta CA.
    Journal: J Agric Food Chem; 2007 Jul 25; 55(15):6244-51. PubMed ID: 17608496.
    Abstract:
    In this work the influence of the turbidity of a red wine aged in oak barrels on the accumulation of volatile compounds has been studied. From the results obtained, it may be concluded that the wine turbidity had an effect on the concentration of many of the oak volatile compounds, especially furanic and phenolic compounds. In all cases the concentrations of furanic aldehydes and vanillin were significantly higher (p < 0.01) in the filtered wine than in the unfiltered wine. However, in the unfiltered wine the concentrations of gamma-butyrolactone and eugenol were higher. This difference in the concentrations would be due to the different compositions of the wines and the binding of compounds to some components of the lees. Likewise, it has been observed that the composition of the lees is fundamental in the binding of volatile compounds to the lees as the fermentative lees behave differently from the lees from the wine aging in barrels.
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