Aroma Potential of Oak Battens Prepared from Decommissioned Oak Barrels

Li, S, Crump, A, Grbin, P, Cozzolino, D, Warren, P, Hayasaka, Y and Wilkinson, K 2015, 'Aroma Potential of Oak Battens Prepared from Decommissioned Oak Barrels', Journal of Agricultural and Food Chemistry, vol. 63, no. 13, pp. 3419-3425.


Document type: Journal Article
Collection: Journal Articles

Title Aroma Potential of Oak Battens Prepared from Decommissioned Oak Barrels
Author(s) Li, S
Crump, A
Grbin, P
Cozzolino, D
Warren, P
Hayasaka, Y
Wilkinson, K
Year 2015
Journal name Journal of Agricultural and Food Chemistry
Volume number 63
Issue number 13
Start page 3419
End page 3425
Total pages 7
Publisher American Chemical Society
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.
Subject Food Sciences not elsewhere classified
Keyword(s) decommissioned barrels
oak lactone
oak volatiles
oak wood
toasting
wine
DOI - identifier 10.1021/acs.jafc.5b00339
Copyright notice © 2015 American Chemical Society
ISSN 0021-8561
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