Influence Of Oak Chip Treatment On Main Volatile Components Of Red Wine

Oak chips can be used to wine aging process, and has a similar effect as oak barrels. Oak chips is not only much cheaper than barrels but also a more faster aging tool. The wine is undergoing remarkable changes which include color aroma et al. when aging with oak present. Oak aroma substances(furfural; 5-methyl furfural, cis-oak lactone; trans-oak lactone 4-methyl; guaiacol; guaiacol; eugenol; iso-eugenol and vanilla aldehyde) is released from oak to wine during aging. And these components are the most importance thing that affect wine quality. While geographical orgnin; toasteing level; maceration time is the main factors which affect the cotent of oak aroma components. The main purpose of this article is to find out how these facters works and aroma component changes. Then optimize the use of oak chips. The experience of this article use the same batch of oak chips from the same company. And three kinds of oak chips from France (Quercus petraea)/North America (Quercus alba)/China (Quercus mongolica) is used. All oak was seasoned and toasted in a same way before making the chips. Natural seasoning in the open air was carried out for 18 months. Aroma composition extracting is carried out using liquid-liquid extraction(LLE). Then use GC-MS to analyze aroma component to Figure out how volatile component changes. At the same time the article also in wine samples at the same time interval sampling analysis, to determine the relationship between the aging time and aroma. And oak, the degree of roast, influence to aroma components, this paper only chose without baking and moderate baked oak chip as experimental samples for comparative analysis. And the sensory evaluation of aged 25 days samplesAnalysis results show that the best oak chip processing time is 20 to 25 days, oak pieces of the best dosage of 4 g/l Though Chinese oak has a lower content of aroma component than other samples. The Wine aging with Chinese oak chips has sensorial appearance as good as other sample. And Chinese sample is prove to be easier to control during aging. The Wine aging with American oak chips is the most easy to be identified.