Application Note - Oak Aromas

Interpretation
The analytical data clearly indicates chemical differences and potential sensory differences within the barrel trial. The wine aged in “Heavy Toast” barrels displays an overall greater extraction of flavor/aroma compounds than the group average. The oak lactones were relatively low, suggesting less fresh oak and coconut aromas. Vanillin (vanilla) was close to the average. Furfural and 5-methylfurfural (markers for caramelized tones) and eugenol and isoeugenol (markers for clove/spice) were considerably higher than average. Compounds showing the greatest increase were 4-methylguaiacol and guaiacol (markers for smoky character) matching the perceived sensory impression of smoky and charred aromas in this wine. 

This document is a compilation of information and views from various sources provided for the convenience of our clients. Information in this document is provided "as is" without warranty of any kind, either expressed or implied, including but not limited to the warranties of merchantability, fitness for a particular purpose and freedom from infringement. User assumes the entire risk as to the accuracy and the use of this document. This document may be copied and distributed subject to the following conditions: 1) All text must be copied without modification and all pages must be included; 2) All copies must contain ETS's copyright notice and any other notices provided therein; and 3) This document may not be distributed for profit. All trademarks are acknowledged. Copyright ETS Laboratories 2001-2010.