Aroma profile based on odor activity values and aromatic series analysis in red wines subjected to different ageing types by american and french oak chips

Abstract

Use of oak wood during the process of wine ageing is an ancient and common practice in most of the world’s wine producing regions. In this study, the contribution of a chemical compound to the aroma of a wine was evaluated by determining the odour activity value (OAV). OAV,was calculated as the ratio between the concentration of an individual compound and the perception threshold reported in the literature. The analytical aroma profile was established by using the OAVs of each odorant compounds exhibiting similar odor descriptor grouped in an aroma series. Majoraroma contributors in the Feteascăneagră wine aged with American and French oak chips were the fruity, chemistry, fatty and floral series followed by the woody series. Red wines analyzed at 1.5 and 3 months present similar behaviour,howeverwines aged with 5 g/L of French oak chips distinguished from the rest when using PCA