Oak Compounds

Oak aromas in wines are largely explained by chemical analysis. Depending on variables such as oak origin, drying process, toast and  cooper, the levels of volatile and non-volatile wood compounds may vary significantly. As a result, there is a wide range of potential aromatic profiles.

SARCO can analyze the main volatile and non-volatile compounds listed below:

Compound

Descriptor

VOLATILE COMPOUND

LACTONES

 

Cis-Whiskylactone / trans-Whiskylactone

Coconut

ALDEHYDES-PHENOLS

 

Vanilline

Vanilla

PHENOLS

 

Eugénol / iso-eugenol

Spicy, Clove

Guaïacol / 4-Methylguaïacol

Smoked / Smoked, Medicine, Ashes

FURANES, COMPOSES DE CHAUFFE

 

Furfural / 5-Methylfurfural

Almond / Grilled almond

Maltol

Caramel

VOLATILE THIOLS

 

2-furanmethanthiol (2-FM)

Roasted coffee

NON VOLATILE COMPOUND

Syringaldehyde
Coniféraldehyde
Sinapaldehyde
Gallic acid
Vanillic acid
Syringic acid

 

Why quantify oak aromas?

Oak aroma compounds determination enables an objective characterization of a wine’s “boisé” character.

It is also helpful to:

  • select the type of barrel and/or chips/stave adapted to the desired aromatic profile
  • monitor blending
  • select batches / check purchases

Compounds

See above table

Matrices

Wine, Rinsed water of barrels, Wood soak

Method

Volatile compounds

Non volatile compounds

SBSE/GC/MS & GC/MS

HPLC/UV

Volume

200 mL

Waiting period

2 days

Our quality guarantee

  • Method validated according to OIV Oeno 10/2005 resolution and NF V03-110 standard validation
Sarco

Laboratoire Sarco®   -  25, rue Aristide Bergès 33270 FLOIRAC - +33 5 57 77 96 27 - This email address is being protected from spambots. You need JavaScript enabled to view it.