Correlation between the Concentrations of Two Oak Derived Key Odorants and the Intensity of a Woody-'Barrique-Type' Odor Note in Different Red Wines

摘要

During barrel aging, in particular, odorants like cis- and trans-whiskylactone, vanillin and several phenols are released into the wine. However, although in aroma profile analyses odor qualities like woody, vanilla or coconut-like are often used to describe the "barrique-type" aroma, a clear correlation between the intensity of such aroma qualities in the overall profile and the concentrations of key odorants, often displaying similar odor qualities, is scarcely available. On the basis of a comparison of the key odorants in a Dornfelder red wine aged in barrels or steel tanks, respectively, this study attempted to correlate, in particular, the intensity of the "barrique" aroma in some commercial red wines with the concentrations of cis-whiskylactone and vanillin.