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Concentration of volatile compounds in Chardonnay wine fermented in stainless steel tanks and oak barrels
Authors:Ana Gonzá  lez-Marco,Nerea Jimé  nez-MorenoCarmen Ancí  n-Azpilicueta
Affiliation:Department of Applied Chemistry, Universidad Pública de Navarra, Campus de Arrosadía s/n, E-31006 Pamplona, Spain
Abstract:The influence of the type of container used in alcoholic fermentation on the formation of volatile compounds in wine from Chardonnay variety was studied. To do so, must from Chardonnay variety was fermented in both stainless steel tanks and in new Nevers oak barrels. The results obtained showed that wine fermented in barrels had a greater concentration of higher alcohols and esters than wine fermented in tanks. Concentration of isoamyl acetate, ethyl hexanoate, ethyl octanoate and ethyl decanoate was four times higher in wine fermented in oak barrels than in wine fermented in stainless steel tanks. With regard to the concentration of acids, a greater concentration of medium-chain fatty acids (C6:0–C10:0) was noticeable in wine fermented in oak barrels. Given that these acids are toxic for the yeasts, they may be responsible for the slower fermentation rate of wine fermented in oak barrels.
Keywords:Chardonnay wine   Alcoholic fermentation   Oak barrel   Stainless steel tanks   Volatile compounds
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