Picture of person typing on laptop with programming code visible on the laptop screen

World class computing and information science research at Strathclyde...

The Strathprints institutional repository is a digital archive of University of Strathclyde's Open Access research outputs. Strathprints provides access to thousands of Open Access research papers by University of Strathclyde researchers, including by researchers from the Department of Computer & Information Sciences involved in mathematically structured programming, similarity and metric search, computer security, software systems, combinatronics and digital health.

The Department also includes the iSchool Research Group, which performs leading research into socio-technical phenomena and topics such as information retrieval and information seeking behaviour.

Explore

Effect of maturation in small oak casks on the volatility of red wine aroma compounds

Escalona, H. and Birkmyre, L. and Piggott, J.R. and Paterson, A. (2002) Effect of maturation in small oak casks on the volatility of red wine aroma compounds. Analytica Chimica Acta, 458 (1). pp. 45-54. ISSN 0003-2670

Full text not available in this repository. Request a copy from the Strathclyde author

Abstract

Wood maturation of red wine produces complex interactions between oak extracted compounds and pre-existing components in wine. Wood contributes with some aroma volatiles; but the whole volatile fraction, including the volatiles extracted from grape or produced during fermentation, could be involved in interactions with the non-volatile fraction. Samples of red wine with increasing time of wood contact, matured in 25 l casks of new American oak, were analysed on their volatile composition both in solution and headspace, and phenolic components. There was an increase of acetic acid and acetate esters as the time of wood contact increased. On the other hand, ethyl esters decreased as the time in wood increased. Some volatiles showed different behaviour when comparing their relationship between headspace and solution from two different casks, even though they were treated as replicates. This different evolution among casks was also consistent with different evolution of phenolic compounds, suggesting that there was an interaction among the volatile fraction and phenolic components.