Binding of oak volatile compounds by wine lees during simulation of wine ageing

The retention of wine volatile compounds by wine lees could have an influence on the quality of the product. The aim of this work was to study the binding of wine volatile compounds from oak wood by the wine lees during simulation of wine ageing. The compounds with the most affinity for the lees were eugenol, 4-propylguaiacol, 4-methylguaiacol, furfural and 5-methylfurfural. Lees also bound other compounds important for aroma in aged wine such as oak lactones, although to a lesser degree. Guaiacol and γ-nonalactone were the only compounds studied that were not bound by the lees. Because the lees bind important compounds to wine aroma, ageing red wine in oak barrel in presence of lees could diminish the impact of the aromatic compounds from oak wood on wine aroma.