Practical Winery
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Key: positive values indicate that concentrations were higher following preheating over fire, and negative values that they were higher following heating by immersion. n.s. > 0.05; bold type = probabilities below 0.05.
4. de Revel, G., Bloem, A., Augustin, M., Lonvaud-Funel, A., Bertrand A. 2005 “Interaction of OEnococcus oeni and oak wood compounds.” Food Microbiology, 22, 569-575.
5. Garde Cerdan, T., D. Goñi, C. Ancin Azpilicueta. 2004 “Accumulation of volatile compounds during ageing of two red wines with different composition.” Jour. of Food Engineering, 65, 349-356.
6. Gotti, L. 2009 “Fût et vin: Mais où est passé le “boisé.” Bourgogne aujourd’hui, avril/mai 2009.
7. Jourdes, M. 2004 Thèse, “Réactivité, synthèse, couleur et activité biologique d’ellagitanins c-glucosidiques et flavano-ellagitannins,” Laboratoire de Chimie des Substances Végétales, Centre de Recherche en Chimie Moléculaire, Université Bordeaux 1, Laboratoire de Chimie Appliquée, Faculté d’oenologie, Université Bordeaux 2.
8. Ramirez Ramirez, G., Lubbers, S., Charpentier, C., Feuillat, M., Voilley, A., Chassagne, D. 2001 “Aroma Compound Sorption by Oak Wood in a Model Wine.” Jour. of Agricultural & Food Chemistry, 49,8, 3893-3897.
9. Spillman, P. J., Pollnitz, A.P., Liacopoulos, D., Skouroumounis, G.K., M.A. Sefton. 1997 “Accumulation of vanillin during barrel-aging of white, red, and model wines.” Jour. of Agricultural and Food Chemistry, 45, 7, 2584-2589.
10. Spillman, P.J., Pollnitz, A.P., Liacopulous, D., Pardon, K.H. and M.A. Sefton. 1998 “Formation and degradation of furfural alcohol, 5 methylfurfural alcohol, vannillyl alcohol, and their ethyl ethers in barrel-aged wines.” Jour. of Agricultural & Food Chemistry, 46, 657-663.
11. Vivas N., Y. Glories. 1996 “Role of oak wood ellagitanins in the oxidation process of red wines during aging.” Am. Jour. of Enology & Viticulture, 47, 1, 103-107.
Acknowledgements
The authors wish to thank Bérangère Perez, Pauline Lamblin, Diane Gounel, and Morgane Jestin, enology students at the Institut Universitaire de la Vigne et du Vin “Jules Guyot” for their technical assistance in setting up the experiments, and the winemakers and technical managers of the estates where the experiments were carried out.
   
References
1. Barrera-Garcia, V. D., Gougeon, R., Di Maio, D., De Aguirre, C., Voilley, A., Chassagne, D. 2007 “Different sorption
behaviors for wine polyphenols in contact with oak wood,” Jour. of Agricultural & Food Chemistry, 55, 7021-7027.
2. Blanchard, L., Tominaga, T., Dubourdieu D. (2001). “Formation of furfuralthiol exhibiting a strong coffee aroma during oak barrel fermentation from furfural released by toasted staves.” Jour. of Agricultural & Food Chemistry. 49, 10, 4833-4835.
3. Chatonnet, P. 1995 Influence des procédés de tonnellerie et des conditions d’élevage sur la composition et la qualité des vins élevés en fûts de chêne. Thèse, Univ. Bordeaux II, p. 268.
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