Monitoring toasting intensity of barrels by chromatographic analysis of volatile compounds from toasted oak wood

Toasting changes both the quantity and the quality of the extractable subst ances in the oak wood of barrels used for the aging of fine wines and spiri ts. Mastery and repeatability of toasting are vital in the production of qu ality barrels to be used for the aging of wines and spirits. In this study, we show that it is possible for a given cooperage to differentiate barrel toasting levels by analyzing a certain number of volatile and semivolatile compounds resulting from the thermal degradation of oak. Toasted wood compo nents, which can be extracted by the wines or spirits during the aging proc ess, are normally analyzed after the wood has soaked in standard alcoholic solutions and can be used to control the intensity of the wood toasting. Th e results of the comparative analysis presented in this work show that head space analysis with a microextractive method using a stationary poly dimeth ylsiloxane type phase is a promising technique for analyzing toasted oak wo od from barrels. It is easier to use than the traditional maceration and ex traction method and provides similar information.