Many aromatic compounds are involved in the expression of the aging bouquet of great red wines. Their identification is a major challenge due to several drawbacks: the complexity of the matrix, the low concentration of impact compounds and the volume of wine required.

The objective of this work, which Emilia SUHAS will present at Enoforum 2024, was to develop a new strategy based on an accelerated reductive treatment (A.R.T.) of organic oak wood extracts with H2S to produce new thiols, in order to mimic what can happen in red wine during bottle aging.

Following this innovative approach, and through sensory analysis experiments, it was demonstrated that the vanilla aroma of fresh oak wood was transformed into intense “meaty” nuances similar to those found in aged but not oxidized red wines. He will talk about the compounds responsible for these aromatic notes that have been identified using chromatographic and olfactometry techniques (GC-O-PFPD) and the chewy compounds found in aged red wines.

He will show data on the concentration and distribution of these compounds in different wines and their detection threshold. Finally, he will illustrate the results of a study on the relationship between thiol compounds and their precursors released by oak during barrel aging and the influence of the choice of cork on the levels of these “meaty” thiols in a Bordeaux red wine aged in bottle for 12 years. These results demonstrate the influence of oak aging and the importance of a quality closure on the development of fleshy aromas in red wine during prolonged aging.