8C Volatile Compounds and Wine Aging 309
Doussot, F., de Jeso, B., Quideau, S., & Pardon, P. (2002). Extractives content in cooperage oak
wood during natural seasoning and toasting; Influence of tree species, geographic location and
single-tree effects.J. Agric. Food Chem., 50, 5955–5961.
Ducournau, P., Chassin, M., & Lemaire, T. (1999). Chips asa factor ofquality.Am. J. Enol. Vitic.,
50 , 545.
Escalona, E., Birkmyre, L., Piggot, J. R., & Paterson, A. (2002). Effect of maturation in small oak
casks on the volatility of red wine aroma compounds.Anal. Chim. Acta, 458, 45–54.
Fern ́andez de Sim ́on, B., Cadah ́ıa, E., & Jalocha, J. (2003). Volatile compounds in a Spanish red
wine aged in barrels made of Spanish, French, an American oak wood.J. Agric. Food Chem.,
51 , 7671–7678.
Fern ́andez de Sim ́on, B., Sanz, M., Cadah ́ıa, E., Poveda, P., & Broto, B. (2006). Chemical charac-
terization of oak heartwood from Spanish forests ofQuercus pyrenaica(Wild.). Ellagitannins,
low molecular weight phenolic, and volatile compounds.J. Agric. Food Chem., 54, 8314–8321.
Feuillat, F., Moio, L., Guichard, E., Marinov, M., Fournier, N., Puech, J. L. (1997). Variation in the
concentration of ellagitannins andcis-andtrans-β-methyl-γ-octalactone extracted from oak
wood (Quercus roburL.,Quercus petraeaLiebl.) under model wine cask conditions.Am. J.
Enol. Vitic., 48, 509–515.
Francis, I. L., Sefton, M. A., & Williams, P. J. (1992). A study by sensory descriptive analysis of
the effects of oak origin, seasoning, and heating on the aromas of oak model wine extracts.Am.
J. Enol. Vitic., 43, 23–30.
Frangipane, M. T., De Santis, D., & Ceccarelli, A. (2007). Influence of oak woods of different
geographical origins on quality of wines aged in barriques and using oak chips.Food Chem.,
103 , 46–54.
Garde Cerd ́an, T., & Anc ́ın-Azpilicueta, C. (2006). Effect of oak barrel type on the volatile com-
position of wine: Storage time optimization.Lebens. Wissen. Technol., 39, 199–205.
Garde-Cerd ́an, T., Torrea-Go ̃ni, D., & Anc ́ın-Azpilicueta, C. (2002). Changes in theconcentration
of volatile oak compounds and esters in red wine stored for 18 months in re-used French oak
barrels.Aust.J.GrapeWineRes.,8, 140–145.
G ́omez-Plaza, E., P ́erez-Prieto, L. J., Fern ́andez-Fern ́andez, J. I., & L ́opez-Roca, J. M. (2004). The
effect of successive uses of oak barrels on the extraction of oak-related volatile compounds
from wine.Int. J. Food Sci. Technol., 39, 1069–1078.
Gonz ́alez-Vi ̃nas, M. A., P ́erez-Coello, M. S., Salvador, M. D., Cabezudo, M. D., & Mart ́ın-Alvarez, ́
P. J. (1996). Changes in GC volatiles of young Air ́en wines during the storage in bottle.Food
Chem., 56, 399–403.
Guchu, E., D ́ıaz-Maroto, M. C., D ́ıaz-Maroto, I. J., Vila-Lamerio, P., & P ́erez-Coello, M. S.
(2006a). Influence of the species and geographical location on volatiles composition of Span-
ish oak wood (Quercus petraeaLiebl. andQuercus roburL.).J. Agric. Food Chem., 54,
3062–3066.
Guchu, E., D ́ıaz-Maroto, M. C., P ́erez-Coello, M. S., Gonz ́alez-Vi ̃nas, M. A., & Cabezudo Ib ́a ̃nez,
M. D. (2006b). Volatile composition andsensory characteristics of Chardonnay wines treated
with American and Hungarian oak chips.Food Chem., 99, 350–359.
Guti ́errez Afonso, V. L. (2002). Sensory descriptive analysis between white wines fermented with
oak chips and in barrels.J. Food Sci., 67, 2415–2419.
Hakansson, A. E., Pardon, K., Hayasaka, Y., de Sa, M., & Herderich, M. (2003). Structure and
colour properties of new red wine pigments.Tetrahedrom Letters, 44, 4887–4891.
Hale, M. D., McCafferty, K., Larmie, E., Newton, J., & Swan, J. S. (1999). The influence of oak
seasoning and toasting parameters on the composition and quality of wine.Am. J. Enol. Vitic.,
50 , 495–502.
Henick-Kling, T., Egli, C., Licker, J., Mitrakul, C., & Acree, T. E. (2000). InProceedings of the
5th international symposium on cool climate viticulture and oenology, Melbourne, Australia,
16–20 January.
Herjavec, S., Jeromel, A., Da Silva, A., Orlic, S., & Redzepovic, S. (2007). The quality of white
wines fermented in Croatian oak barrels.Food Chem., 100, 124–128.