| Oak barrel is the essential container for storage and brewing of high-end wine. Through stored in the oak barrel, the wine’s color and aroma will have a series of changes. Some important aroma substances of brewing wine can only be got by the storage in oak barrel. The composition of oak barrel’s aroma substances is very complex: some are derived from natural ingredient of oak, and some from the process of baking. Many factors have impact on the aroma of wine, such as species and origin of oak, oak’s natural dried and baking, age and capacity of oak barrel, fermentation in barrel, and so on.Through the analysis of the oak’s aroma components, this study established a gas chromatography - mass spectrometry (GC-MS) method to detect the aroma components of wine from oak wood. Test conditions: the injector temperature was set at 250℃; oven temperature programmed for the initial temperature at 50℃keeping 2 min, 5℃/ min heating rate up to 240℃and maintained 10 min. Mass spectrometry ionization method was EI, ionization voltage was recorded at 70 eV electron energy. The temperature of ion source and connecting rod were remained at 200℃and 220℃respectively. The carrier gas was He at a flow rate of 1 ml / min, no split detection.Conducted by Oak products extracting and testing of its components, after extracted 24 days, the aroma substances of Chinese oak content could be to a maximum of furfural 452.23 ug / L, furfuryl alcohol 37.21 ug / L, guaiacol 96.23 ug / L, 4 - ethyl-guaiacol 23.3174 ug / L, eugenol 12.59 ug / L, trans-oak lactone 12.33 ug / L, vanillin 714.67 ug / L in oak blocks; cis-oak lactone 104.81 ug / L in the alcohol extraction of oak flower. Cluster analysis was made to compare the extraction result of Chinese oak products with the United States and France. And the extracted situation of Chinese oak products was similar to the United States.The paper studied two different kinds of Cabernet Sauvignon wines’aging experiment. The changes of aroma components in the wine, which was stored in domestic oak barrels, were also studied. Mainly including the variance analysis of storage in oak barrel and stainless steel tank, the influence of wine storage in oak barrel with different barrel ages; a parallel comparison test was also carried with French oak barrel.The study found that, after storage in new domestic oak barrel, the volatile aroma components of Cabernet Sauvignon wines coming from the oak barrel significantly increased. Among them, cis-oak lactone、4 - ethyl-phnole、vanillin couldn’t get from the container which was not oak barrel.The aroma substances leaching content and rate of domestic different ages were not the same. The leaching content of furfural from the wine stored in one year old oak barrel was higher than the new one. With the increase of barrel ages, the leaching contents of trans-oak lactone、vanillin and furfuryl alcohol were reduction. Guaiacol didn’t change apparently of different barrel ages. Chinese oak barrel’s leaching rate was slow, but the leaching contents stored in different barrel ages were nearly the same.There were some differences of the leaching content and rate between domestic and French oak barrels. The contents of furfural and guaiacol in the wine which stored in domestic oak barrel were higher than those of French oak barrel; eugenol and cis-oak lactone were nearly the same; furfuryl alcohol and vanillin were lower. The aroma substances leaching rate in French oak barrel was faster, and the new barrel could leach more composition. Just because of it, the content of leaching would reduce apparently when the oak barrel had been used many times.This paper can provide a theoretical basis of storage in Chinese oak barrel, and establish a basis for aging wine, so it could be a guide for company to produce aged dry red wine which has its own characteristics. |
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