Research Note Effect of Volume and Toast Level of French Oak Barrels (Quercus petraea L.) on Cabernet Sauvignon Wine Characteristics

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1 Reserch Note Effect of Volume nd Tost Level of French Ok Brrels (Quercus petre L.) on Cernet Suvignon Wine Chrcteristics Pedro Rodríguez-Rodríguez 1 nd Encrn Gómez-Plz 1 * Astrct: The effects of tost level (medium nd medium plus) nd volume (300 nd 500 liters) of French ok rrels used to ge Cernet Suvignon wines were studied for two vintges. The chromtic chrcteristics, okrelted rom compounds, nd sensory properties of the wines were followed for 12 months to determine the finl chrcteristics of the wines nd whether the physicochemicl chrcteristics influenced the resulting wines fter ging. Results showed tht wines ged in the smller rrels with medium plus tost level cquired etter chromtic chrcteristics, higher mounts of ok-relted rom compounds, nd higher sensory nlysis scores. However, it ws demonstrted tht the physicochemicl chrcteristics of the wine lso influenced its susequent rom profile. Key words: volume, tost level, ok rrels, Cernet Suvignon wine, physicochemicl chrcteristics Ok rrels hve een commonly used for ging wines nd spirits ecuse of their positive effects, including incresed color stility, spontneous clrifiction, nd more complex rom. This incresed color stility is from the smll mounts of ir tht penetrte through the wood pores nd ung hole, nturl microoxygention process tht improves the polymeriztion nd condenstion rections mong flvonoid compounds (Zmor 1999). These rections directly ffect the color nd stringency of wines nd modify their sensory chrcteristics (Pérez-Prieto et l. 2003). Different types of pigments re involved in the chnges of color tht tke plce in red wine during ging, including pyrnonthocynins (Rentzsch et l. 2007) nd the products resulting from the condenstion etween nthocynins nd flvnols, either directly or medited y cetldehyde or other compounds (Remy et l. 2000). However, the role of ellgitnnins on the evolution of ok-mtured wine color must not e overlooked. These phenolic compounds extrcted from wood enhnce color stility nd reduce the stringency of red wine y fvoring nthocynin-tnnin condenstion rections (Chssing et l. 2010) nd y speeding up the condenstion of tnnins while limiting the degrdtion processes of phenolic compounds (Jordão et l. 2008). 1 Deprtmento de Tecnologí de Alimentos, Nutrición y Bromtologí, Universidd de Murci, Cmpus de Espinrdo, Murci, Spin. *Corresponding uthor (emil: encrng@um.es; tel: ; fx: ) Acknowledgment: The uthors cknowledge Finc Omlncs S.L. for their collortion in the study. Mnuscript sumitted Nov 2010, revised Fe 2011, ccepted Fe 2011 Copyright 2011 y the Americn Society for Enology nd Viticulture. All rights reserved. doi: /jev Furthermore, the extrction of sustnces from wood gives wine greter romtic complexity. The extrction of voltile compounds from ok rrels minly depends on the quntity of compounds tht re potentilly extrctle nd on the contct time etween wine nd wood (Orteg-Hers et l. 2007, Pérez-Prieto et l. 2002, 2003). The pool of ok extrctives re ffected y the species nd geogrphicl origin of the wood nd the ge of the rrel (Pérez-Prieto et l. 2002), sesoning of the stves (Sefton et l. 1993), tosting (Chtonnet et l. 1989, Hle et l. 1999), nd rrel volume (Pérez-Prieto et l. 2002, 2003). The process of rrel tosting hs mjor influence on the chemicl composition of the wood (Jordo et l. 2006). Tosting chnges the structure of wood nd cuses n increse in the ccessiility of solvents (Mtricrdi nd Wterhouse 1999). It lso produces new compounds such s furfurl nd 5-methylfurfurl, s result of hemicelullose degrdtion nd guicol nd 4-methylguicol s result of lignin degrdtion (Hle et l. 1999). The extrction rte of these nd other wood-relted compounds lso depends on rrel volume, s the speed of rections is more rpid in smller rrels thn in lrger ones (Pérez-Prieto et l. 2002). In ddition, the physicochemicl chrcteristics of the wine (ph, lcohol, titrtle cidity, voltile cidity, nd SO 2 ) my lso e very importnt during ging. Some studies hve shown tht some phenolic compounds, such s ellgitnnins, re more or less extrcted from wood depending on wine chrcteristics (Jordão et l. 2005). Aromtic compound extrction lso depends on the physicochemicl chrcteristics of wines (Orteg-Hers et l. 2007). However, there hve een no studies in which single vriety wine is studied for more thn one yer, tking into ccount tht the chrcteristics of wine re prticulr to ech vintge. The correct selection of rrels is n importnt considertion in mking high-qulity ged wine. The study here 359

2 360 Rodríguez-Rodríguez nd Gómez-Plz focuses on the election of the est tosting level nd volume of the rrel for ging Cernet Suvignon red wines mde in the Apelltion of Origin Jumill for two consecutive yers. Mterils nd Methods Wines. Cernet Suvignon red wines from A.O. Jumill (Spin) were produced on n industril scle y Finc Omlncs winery in 2006 nd 2007 under identicl enologicl conditions. Clssic enologicl prmeters of these wines were determined (OIV 1990) efore they were trnsferred to the rrels (t the end of mlolctic fermenttion) nd during the ging process (Tle 1). Brrels. In this study, 12 new French ok rrels (Quercus petre L., fine grin, from French Ntionl forests mnged y the Office Ntionle des Forêts; Seguin Moreu Cooperge, Frnce) were used ech yer, six 300 L rrels nd six 500 L rrels. Three of ech different volume rrels hd medium (M) tost level nd the other three hd medium plus (M+) tost level. According to the cooperge, rrel tosting ws sed on trditionl fire methods, without the use of electric heters, nd ws divided into two steps. The first step, the ending of the wood, ws similr for oth tost levels. In this prt of the process, the wood ws exposed for 10 to 15 min to C. The second step differed for ech tost level. For the medium level, the wood ws exposed for 10 to 15 min to C, incresing to C t the end of tosting. For the medium plus level, the wood ws exposed for 12 to 18 min to C, incresing to C y the end of tosting. During the ging period, wine smples from the rrels with the sme chrcteristics (triplicte smples) were tken fter 3, 6, nd 12 months for the different nlyses. GC MS voltile nlyses. Voltile compounds were extrcted from wines nd nlyzed following previous method (Perez-Prieto et l. 2003) with slight modifictions. Five ml of wine received n ddition of 100 μl internl stndrd nd the voltile compounds were extrcted in 2 ml of mixture of pentne-ethyl ether (2:1). Smples were stirred nd plced in n ultrsonic th for 5 min, fter which the orgnic prt ws seprted y centrifuge. Anlyses were performed using n Agilent 6890N gs chromtogrph (Snt Clr, CA) equipped with n Agilent 5973 mss spectrometric detector. Two microliters of smple were injected in splitless mode (2 min purge time), nd voltile compounds were seprted using HP-INOWAX polyethylene glycol column (30 m x 0.25 mm i.d., 0.50 µm nominl film thickness; Agilent) For the quntifiction of the compounds, mss spectr were recorded in the selective ion monitoring (SIM) mode (oldfce ions re those used for quntifiction): (1) m/z 67, 95, nd 96 for furfurl; (2) m/z 81, 109, nd 110 for 5-methylfurfurl; (3) m/z 81, 109, 124, nd 127 for guicol; (4) m/z 95, 123, 138, 139, nd 141 for 4-methylguicol; (5) m/z 99, 101, 114, 118, 132, 138, 156, nd 160 for trns-ok lctone; (6) m/z 99, 101, 114, 118, 132, 156, nd 160 for cis-ok lctone; m/z 151, 152, 154, 155, nd 156 for vnillin; (7) m/z 81, 109, 123, 124, nd 124 for 4,5-dimethylfurfurl (internl stndrd for furfuryl derivte quntifictions); (8) m/z 70, 85, 86, nd 114 for γ-hexlctone (for cis- nd trns-lctone quntifictions); nd (9) m/z 107, 111, 122, nd 126 for 3,4-dimethylphenol (for guicol, 4-methylguicol, nd vnillin quntifictions). The concentrtion of ech sustnce ws mesured y comprison with the clirtions mde with pure reference compounds nlyzed under the sme conditions. Pure reference stndrds were supplied y Sigm-Aldrich (St. Louis, MO). The corresponding clirtion ws mde for ech compound, nd liner regression coefficients etween nd were otined. Color prmeters nd polyphenol determintions. A direct mesurement of wine sornce t 420, 520, nd 620 nm ws crried out in n Evolution 300 UV/Visile Spectrophotometer (Thermo Scientific, Alcoends, Spin) with 2 mm pth-length qurtz cell. The chromtic prmeters were clculted ccording to Glories (1984) nd Sudrud (1958). Totl nthocynins (Blouin 1992), totl phenol index (Riéreu-Gyon et l. 2001), totl tnnins (Hrertson et l. 2002), nd polymeric nthocynins (Levengood nd Boulton 2004) were lso determined. Sensory nlysis. For the descriptive sensory nlysis, eight trined judges were selected (three women nd five men). All pnelists were experienced wine testers nd five hd previously prticipted in descriptive nlyses. The pnelists were recruited from the Deprtment of Food Science nd Technology of University of Murci. The verge ge ws 29.5 ± 2.83 yers. Sensory trining sessions. Ten evlution sessions were conducted to fmilirize pnelists with evlution prmeters fixed y the Finc Omlncs Winery. A commercil wine ws selected s control wine, upon which the evlution prmeters were stndrdized. The intensity of ech ttriute ws rted on scle of zero to five, with score of zero indicting tht the descriptor ws not perceived. (months) Tle 1 Evolution of voltile cidity, ph, free SO 2, titrtle cidity, nd lcohol during wood ging of Cernet Suvignon wines (men ± stndrd devition, n = 3). VA (g/l) ph Free SO 2 (mg/l) TA (g/l) Alcohol (%) T ± 0.01 c 0.55 ± ± 0.016c 3.71 ± ± 0.6c 42 ± ± 0.01c 5.37 ± 0.01d ± ± ± 0.01c 3.95 ± 0.01c 32 ± ± 1.0d 4.10 ± ± ± ± ± 0.01c 0.63 ± ± ± 0.01d 38 ± 1.0c 58 ± 0.6c 4.15 ± ± ± 0.02d 0.71 ± 0.01c 3.75 ± ± ± ± ± 0.01d 5.40 ± 0.06c VA: voltile cidity (expressed s g of cetic cid/l). TA: titrtle cidity (g of trtric cid/l). c Different letters within the sme column indicte significnt differences (p < 0.05) ccording to LSD test.

3 Volume nd Tost Level of Ok Brrels 361 Sensory evlution sessions. Forty ml of ech wine ws poured ~30 min efore evlution. Glsses were coded nd presented to judges in sensory room tht ws kept t 20 C nd free of unusul odors. Ech pnelist st in n individul nd isolted ooth with white light. Pnelists were instructed to rinse thoroughly with wter nd et redstick etween smples ecuse of the in-mouth persistence of wines. Dt from ll the judges for ll smples were used in the nlysis. Sttisticl nlyses. A multivrite nlysis of vrince (MANOVA) ws performed to study the effects of tost level, rrel volume, storge time, nd yer of study on ll the constituents mesured in the wines. Significnt differences mong wines nd for ech vrile were ssessed with nlysis of vrince (ANOVA). These sttisticl nlyses were performed using SttGrphics Plus 5.1 (SttPoint Technologies, Wrrenton, VA). Results nd Discussion The physicochemicl chrcteristics of the wines efore the ging process nd fter 3, 6, nd 12 months of ok ging were determined for the two yers of the study (Tle 1). Key differences in the initil wines were oserved in totl cidity (5.40 in 2007 nd 4.43 in 2006), which led to lower ph in 2007, nd in volumetric lcohol content (15.5% in 2007 nd 13.7% in 2006). The nlysis of vrince of the chromtic chrcteristics of the wines efore ging for oth yers of the study is shown (Tle 2). The 2007 wines hd higher color intensity, free nd polymeric nthocynin nd tnnin concentrtions, nd totl phenol content. Given tht the vinifiction conditions were identicl in oth yers, the differences in the physicochemicl nd chromtic chrcteristics must e ttriuted to differences in the grpes used for the vinifictions. The 2007 grpes were more mture (25.80 Brix in 2007; Brix in 2006, which could explin the higher lcohol content nd etter chromtic chrcteristics of the wines for tht yer. Color chrcteristics during ging. Multivrite nlysis of vrince of the chromtic chrcteristics of the wines in 2006 nd 2007 considered rrel volume, tost level, nd storge time s fctors. The results in 2006 indicted tht the wines ged in medium plus tost rrels hd higher color intensity, totl nthocynin nd tnnin content, nd totl polyphenol index (TP) (Tle 3). A higher tost level promotes lrger formtion nd esier extrction of ok wood compounds (Mtricrdi nd Wterhouse 1999) nd justified the higher tnnin content nd totl phenol content (mesured s opticl density t 280 nm). In ddition, some of these extrcted compounds could serve s intermediries in the rections etween flvnols nd nthocynins. In this sense, diverse condenstion products hve een descried s result of the direct rection of ok wood ldehydes nd ellgitnnins with the flvnols or nthocynins in wine (Chssing et l. 2010, Jordão et l. 2008), compounds tht could help to mintin color intensity during ging. However, the sme results for the effect of tost level were not found in 2007 (Tle 3). The differences etween wines ged in medium nd medium plus rrels were less pronounced, lthough some were significntly different. Wine color intensity ws higher in medium tost rrels. These differences etween yers my hve severl explntions. The different physicochemicl chrcteristics of the initil wines could hve influenced the rections in the wine during ging. In ddition, the tosting of rrels with the fire method cnnot e controlled with much specificity. Tempertures could vry during tosting ecuse of the intensity of the fire nd the convective ir movement, nd minor differences in tosting temperture or time could chnge the properties of ok wood (Mtricrdi nd Wterhouse 1999). Minor chnges in the tosting processes cn gretly chnge the qulity of the tosting products, even if the finl temperture of the rrel is lmost the sme (Chtonnet et l. 1989). Finlly, the chrcteristics of the wood for ech individul rrel could chnge over the course of the two yers of study, even if the wood originted from the sme forest (Cmpell et l. 2005). Brrel volume produced significnt differences in the wines (Tle 3). In oth yers, wines ged in the smller rrels hd etter chromtic properties, with higher color intensity. The rtio etween wood surfce nd wine volume is greter in smll rrels, which could increse the speed of the rections, prticulrly ok phenolic compound extrction nd the nturl microoxygention process (Pérez-Prieto et l. 2002). Both processes could prticipte in stilizing the color of red wine during ging (Rentzsch et l. 2007). Microoxygention could e responsile for the decrese in free nthocynins nd the increse in polymeric nthocynins oserved y other uthors (Cno-López et l. 2006) nd lso oserved in our study for the two yers. The chromtic chrcteristics of the wines chnged similrly in oth yers with storge time, with color intensity incresing, perhps ecuse of lrge increse in the polymeric nthocynin frction (Cno-López et l. 2006, 2010). This increse could e due to n increse in the red-lue ethyl-medited flvnol-nthocynin compounds, which could explin the increse in the percentge of sornce t 620 nm nd n Tle 2 Chromtic prmeters of 2006 nd 2007 wines fter mlolctic fermenttion nd efore ging (men ± stndrd devition, n = 3). Chromtic prmeter %420 %520 %620 Tint CI TAnt TP TT PAnt ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± 0.41 %420, %520, %620: color frction due to sornce t 420, 520, nd 620 nm, respectively; CI: color intensity; TAnt: totl nthocynins (mg/l); TP: totl phenols (mesured s opticl density t 280 nm); TT: totl tnnins (mg/l); PAnt: polymeric nthocynins (mg/l). Different letters within the sme column indicte significnt differences (p < 0.05) ccording to LSD test.

4 362 Rodríguez-Rodríguez nd Gómez-Plz increse in pyrnonthocynins, which could explin the increse t 420 nm since they present mximum of sornce t lower wvelength thn ntive nthocynins (Rentzsch et l. 2007). Tnnin concentrtion lso incresed during the first six months of ging oth yers, lthough there ws decrese in the 2006 wines during the lst six months of storge. This decrese could e due their prticiption in polymeriztion rections with nthocynins in this wine since sustntil increse in polymeric nthocynins ws lso oserved. Voltile compounds. The origin of the voltile compounds ws lmost exclusively the ok wood, nd, therefore, they were not present in the initil wine. Thus, the yer of study (2006 nd 2007) ws included s fctor in the nlysis of vrince to determine whether sttisticlly significnt differences depended on the yer of study (Tle 4). The wines ged in medium plus tost level rrels contined the highest concentrtions of furnic compounds (furfurl nd 5-methylfurfurl, descried s hving n lmond, sweet, Tle 3 Multivrite nlysis of vrince of the chromtic prmeters of 2006 nd 2007 wines during the ging period (n = 3), ccording to the effect of medium (M) or medium plus (M+) tost level, rrel volume, nd length (months) of ging. Chromtic prmeter Effect %420 %520 %620 Tint CI TAnt TP TT PAnt 2006 wines Tost M M Volume 300 L L mo mo c mo 39.83c c 0.874c 14.99c wines Tost M M Volume 300 L L mo c c 68.82c mo mo 39.06c c c 85.05c %420, %520, %620: color frction due to sornce t 420, 520, nd 620 nm, respectively; CI: color intensity; TAnt: totl nthocynins (mg/l); TP: totl phenols (mesured s opticl density t 280 nm); TT: totl tnnins (mg/l); PAnt: polymeric nthocynins (mg/l). Different letters within the sme column indicte significnt differences (p < 0.05) ccording to LSD test. Tle 4 Multivrite nlysis of vrince of the ok-relted voltile compounds s influenced y medium (M) or medium plus (M+) tost level, rrel volume, length of ging (months), nd the yer of study. Voltile compound (µg/l) Fctor Furfurl 5-MF Guicol 4-MG trns-l cis-l Vnillin Tost M M Volume 300L L mo c mo mo c c c Yer MF: 5-methylfurfurl; 4-MG: 4-methylguicol; trns-l: trns-ok lctone; cis-l: cis-ok lctone. Different letters within the sme column indicte significnt differences (p < 0.05) ccording to LSD test.

5 Volume nd Tost Level of Ok Brrels 363 nd plesnt rom) nd guicyl derivtes (guicol nd 4-methylguicol, with smoky rom). Tosting chnges the wood structure nd, s result of lignin degrdtion, guicyl compounds re produced wheres hemicellulose degrdtion produces furfuryl derivtes (Hle et l. 1999). The mount of these compounds is enhnced s the tosting temperture increses up to limit ove which high tempertures could produce the degrdtion nd voltiliztion of these compounds (Chtonnet et l. 1989, Hle et l. 1999). Nevertheless, in one study, the mount of guicol derivtes ws higher in wines from wood tosted t 235 C thn tosted t 200 C (Cmpell et l. 2005), which grees with our results, given the tosting conditions pplied y the cooperge. The concentrtion of furnic compounds in the wines studied never reched their reported threshold levels (20 mg/l for furfurl nd 45 mg/l for 5-methylfurfurl; Chtonnet et l. 1992), so their direct sensory contriution to the wine rom my e null. However, they hve een shown to reinforce the romtic properties of other romtic compounds such s β-methyl-γ-octlctones (Díz-Plz et l. 2002). Guicyl derivtes, which re importnt phenols ecuse of their romtic properties, were lwys present t lower concentrtion thn their sensory threshold levels (75 µg/l for guicol nd 65 µg/l for 4-methylguicol; Boidron et l. 1988), lthough these compounds could lso produce dditive nd synergistic effects in the wine, inducing sensory effects (Mosedle et l. 1999). The tost level did not led to significnt differences in the lctone nd vnillin concentrtions. Both re importnt sensory compounds; ok lctones re descried s presenting wood, chocolte, nd coconut rom nd even contriuting to n increse in vnillin notes in wine. There re conflicting reports in the literture on the effect of heting on ok lctone concentrtions. Sefton et l. (1993) reported tht lctones were not significntly ffected y het. Mrsl nd Srre (1987) reported lower levels thn tht oserved in untreted wood. Cmpell et l. (2005) lso oserved decrese in lctone contents when the tost level incresed. Hle et l. (1999) reported tht, lthough the tosting of wood could decrese surfce lctone levels, their concentrtions increse in the internl prts of wood nd high tosting level could fvor the extrction of internl lctones. In our study, the differences in time nd temperture during the rrel tosting did not led to significnt differences in the concentrtions of cisnd trns-ok lctone in the wine nd the sme ws true for vnillin. cis-ok lctone ws the only compound tht reched its reported sensory threshold level (54 µg/l for cis-lctone, 370 µg/l for trns-ok lctone, nd 320 µg/l for vnillin in red wine; Brown et l. 2006, Boidron et l. 1988). However, nd s stted ove, furnic compounds could reinforce the romtic properties of lctones nd guicyl derivtes could reinforce the romtic properties of vnillin, especilly, in red wine ged in the medium plus rrels. The wines ged in smller rrels hd higher concentrtions of furfurl, lctones, nd vnillin thn wines ged in lrger rrels. The 300 L rrels hve lrger surfce/volume rtio thn 500 L rrels, thus fvoring the extrctions nd ccumultion of wood-relted rom compounds. These results gree with those of other studies (Pérez-Prieto et l. 2002, 2003). The concentrtion of lctones reched their threshold levels in the smller rrels, suggesting tht Cernet Suvignon wines ged in smll rrels should possess enhnced oky, coconut, nd vnillin notes. The durtion of wood ging plys n importnt role in wine flvor. Our results showed tht the highest concentrtion of furfurls ws otined in wines ged for three months, the concentrtion of furfurl in wines ged in smller rrels reching its threshold level, nd, therefore, lmond nd smoky notes should e detected (Chtonnet et l. 1992). Longer time decresed the mount of these compounds, s result of their degrdtion or trnsformtion into furfuryl lcohols, s previously descried (Mrsl nd Srre 1987). This decrese in the mount of furfurls grees with the finding of other studies, nd it occurs independently of the chrcteristics of the rrel (Pérez-Prieto et l. 2003). The other compounds mesured in the wines reched mximum concentrtions fter 12 months of ging, with lctones nd vnillin reching their threshold levels t this point. The prolonged extrction of these compounds long the storge time is fvored y the lcoholysis nd hydrolysis of ok wood nd hs een descried elsewhere (Orteg-Hers et l. 2007, Pérez-Prieto et l. 2003). Bsed on these results, winemker could use storge time s tool to djust the flvor profile of the wine. A Cernet Suvignon wine with vrietl flvors nd smoky nd lmonds notes could e otined y ging the wine up to three months, while more intense ok flvors could e otined if the wine were ged up to 12 months. There were significnt differences in the voltile composition of the wines mde in the two yers. The 2007 wines contined the highest concentrtion of furfurl nd vnillin, while the 2006 wines hd the highest concentrtion of lctones. Although the wood chrcteristics might hve chnged in these two yers, these differences in rom compounds my lso e ttriuted to the different physicochemicl chrcteristics of ech wine. When lctones re in n lcoholic nd cid medium, the open form of these lctones re predominnt (Wterhouse nd Towey 1994). This phenomenon could explin the higher lctones in 2006 wines, s they hd lower cidity nd lower lcohol thn 2007 wines (Tle 1). Similr results were oserved working with ok chips nd synthetic wines with different physicochemicl chrcteristics (Rodríguez-Rodríguez nd Gómez-Plz 2011); there ws lower lctone concentrtion in synthetic wines high in cidity nd lcohol content nd the opposite ws oserved for vnillin concentrtion. Other uthors lso oserved negtive correltion etween vnillin concentrtion nd SO 2 content (Orteg-Hers et l. 2007). The cronyl group of the phenolic ldehydes is rective to the ph of the wine nd comines with the SO 2 (Riéreu-Gyon et l. 2001), which could explin this negtive correltion etween vnillin nd SO 2. In our study, the concentrtion of free SO 2 in the lst three months of ging ws higher in the 2006 wines thn in 2007 wines (Tle 1), which could contriute to the differences oserved in vnillin concentrtion.

6 364 Rodríguez-Rodríguez nd Gómez-Plz Sensory nlysis. After 12 months of ging, the sensory nlysis pointed to differences mong lmost ll the descriptors when the different wines were compred, prticulrly in the wines elorted in 2007, lthough the trend ws similr in oth yers (Figure 1). The descriptors rom intensity, fruit, rom qulity, nd flvor qulity reched higher scores in the 300 L rrels nd with the medium plus tost levels. The lower scores in the 500 L rrels nd with the medium tost level gree with the nlyticl results. Wines ged in smller rrels contined the highest mount of phenolic compounds, etter chromtic chrcteristics, nd higher concentrtion of rom compounds. The effect of tost level could lso contriute to improve the flvor. The wines ged in the medium plus tost level rrels contined higher finl concentrtions of furfurls nd guicyl derivtes (Tle 4), compounds tht could reinforce the romtic effect of lctones nd vnillin (Díz-Plz et l. 2002). In this wy, the descriptor tosting scored higher in smller rrels with medium plus tost levels. Figure 1 Sensory nlysis of Cernet Suvignon (A) 2006 nd (B) 2007 wines with medium (M) nd medium plus (M+) tost level in 300 L nd 500 L rrels. (* nd ** indicte significnt differences t p < 0.05 nd p < 0.01, respectively.) Conclusions Cernet Suvignon wines ged in smll rrels with medium plus tost level hd etter chromtic properties nd contined higher concentrtions of furfurl nd guicyl derivtes. These compounds could reinforce the effects produced y vnillin nd lctones, lthough the concentrtion of furfurl ws dependent on the length of ging since the highest concentrtion ws reched fter 3 months nd then decresed. In contrst, the highest concentrtions of the other compounds were not reched until 12 months. Sensory nlysis lso indicted positive effect of smll volume nd medium plus tosted rrels on Cernet Suvignon wines. However, results lso demonstrted tht the physicochemicl chrcteristics of the wine to e ged re importnt during the ging process nd in the finl properties of the wine. Literture Cited Blouin, J Tecniques d nlyses des moûtes et des vins. Dujrdin- Slleron, Pris. Boidron, J.N., P. Chtonnet, nd M. Pons Effects of wood on rom compounds of wine. Conn. Vigne Vin 22: Brown, R.C., M.A. Sefton, D.K. Tylor, nd G.M. Elsey An odour detection threshold determintion of ll four possile stereoisomers of ok lctone in white nd red wine. Aust. J. Grpe Wine Res. 12: Cmpell, J., M. Sykes, M. Sefton, nd A. Pollnitz The effects of size, temperture nd ir contct on the outcome of heting ok frgments. Aust. J. Grpe Wine Res. 11: Cno-López, M., J.M. López-Roc, F. Prdo-Minguez, nd E. Gómez- Plz Ok rrel mturtion vs. micro-oxygention: Effect on the formtion of nthocynin-derived pigments nd wine color. Food Chem. 119: Cno-López, M., F. Prdo-Minguez, J.M. López-Roc, nd E. Gómez- Plz Effect of microoxygention of nthocynin nd derived pigment content nd chromtic chrcteristics of red wines. Am. J. Enol. Vitic. 57: Chssing, S., et l Phytochemicl studies of new nthocynoellgitnnin hyrid pigment: Aout the origin of the influence of ok c-glycosidic ellgitnnins on wine color. Eur. J. Org. Chem. 1: Chtonnet, P., J.N. Boidron, nd M. Pons Incidence du tritement thermique du ois de chêne sur s composition chimique. 2. Évolution de certins composés en fonction de l intensite de rûlge. Conn. Vigne Vin 23: Chtonnet, P., D. Duourdieu, nd J.N. Boidron Incidence des conditions de fermenttion et d elevge des vins lncs secs en rriques sur leur composition en sustnces cedeés pr le ois de chêne. Sci. Aliment 12: Díz-Plz, E.V., J.R. Reyero, F. Prdo, G.L. Alonso, nd M.R. Slins Influence of ok wood on the romtic composition nd qulity of wines with different tnnin contents. J. Agric. Food Chem. 50: Glories, Y L coleur des vins rouges. 1. Les equilires des nthocynes et des tnins. Conn. Vigne Vin 18: Hle, M.D., K. McCfferty, E. Lrmie, J. Newton, nd J.S. Swn The influence of ok sesoning nd tosting prmeters on the composition nd qulity of wine. Am. J. Enol. Vitic. 50: Hrertson, J.F., J.A. Kennedy, nd D.O. Adms Tnnin in skins nd seeds of Cernet Suvignon, Syrh, nd Pinot noir erries during ripening. Am. J. Enol. Vitic. 53:54-59.

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