{"product_id":"oak-lactone-formation-in-wine-and-spirits-von-kerry-wilkinson","title":"Oak Lactone Formation in Wine and Spirits","description":"\u003cp\u003eThe use of oak as a medium for the fermentation  and\/or maturation of alcoholic beverages is long  established. Oak possesses a unique combination of  physical and structural properties, which make it  ideal for barrel construction. Additionally, oak  maturation plays a significant role in the  production of wine and spirits, influencing both  physical attributes (colour, stability and  astringency) and sensory characteristics. Of the  many oak-derived volatiles extracted during  maturation, the most important are considered to be  the cis- and trans-isomers of oak lactone. Despite  their importance to the aroma and flavour of wine  and spirits, their origin remains unclear. Oak  lactone is present in green oak wood, but additional  quantities can be generated during the seasoning and  toasting processes of cooperage, suggesting the  presence of one or more precursors. This work  describes: the role of glycosidic precursors in the  formation of oak lactone during cooperage and  maturation; the sensory impact of cis-oak lactone;  and the kinetics of oak lactone formation and  shortcomings of using oak chips\/shavings as  expedient alternative to barrels.\u003c\/p\u003e\u003cdiv class=\"aw-variant-hidden-subtitle-div\" id=\"aw-variant-subtitle-9783838309057\"\u003e\u003ch3\u003eThe Role of Glycosidic Precursors\u003c\/h3\u003e\u003c\/div\u003e","brand":"Autorenwelt Shop","offers":[{"title":"Softcover - 9783838309057","offer_id":39497017098333,"sku":"9783838309057","price":49.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/0622\/files\/4b19d6c5-0929-44dc-b745-d7747a9721fc.jpg?v=1758089488","url":"https:\/\/shop.autorenwelt.de\/products\/oak-lactone-formation-in-wine-and-spirits-von-kerry-wilkinson","provider":"Autorenwelt Shop","version":"1.0","type":"link"}