Effect of Wine Constituents on Aroma Compound Sorption by Oak Wood in a Model System

Abstract

The effect of differences in wine matrix on the sorption of aroma compounds (2-phenylethanol, homologous series of ethyl esters, and benzaldehyde) onto oak wood was studied in a model system. Wine components studied included glycerol, ethanol, yeast macromolecules, and aroma compounds. Aroma compounds were sorbed without any interactive effects of co-sorbents, except for 2-phenylethanol and benzaldehyde, which were sorbed in larger amounts from a mixture than when they were the sole volatile solute. The behavior of aroma compounds was not significantly changed by the addition of glycerol. However, as a result of solubility, a decrease of sorption was observed with increasing ethanol concentration from 10 to 15%. Yeast macromolecules also significantly affected the partitioning of aroma compounds between wine model and oak wood. For more hydrophobic aroma compounds, the effect may be the opposite according their origin.