The extraction efficiencies of volatiles from lightly toasted, medium-toasted and heavily toasted oak chips with different solvents and the effect of oak matrix (chips and barrel) on the volatile composition of fermented Goji wine were surveyed. Of four different polarity solvents (water, ethanol, ether and dichloromethane), ethanol was the most effective solvent for the extraction of volatiles. The extraction efficiency of volatiles was related to the concentration of ethanol and the toast intensity of chips, and the most efficient extraction configuration was with 30% (v/v) ethanol and medium-toasted chips. The effect of oak matrix on aroma composition and sensory characteristics of Goji wine was also evaluated. The changes in volatiles were related to the type of oak matrix. Odour activity value analysis and principal component analysis suggested that the effect of medium-toasted chips on Goji wine was closest to an oak barrel. Sensory analysis showed that caramel, coffee, floral and vanillin flavour were enhanced in medium-toasted chips, linked to the content of ethyl dihydrocinnamate, vaniliin and eugenol.
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Niu et al. (2017) studied this question.
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