Effect of different types of domestic oak products on wine aging aroma

The changes of the main aging aroma of wines that treated with oak chips and staves respectively made from Quercus mongolica were determined by solid- phase microextraction and gas chromatography- mass spectrometry during the aging process.The results showed that the concentrations of furfural and 5- methyl furfural were up to the maximum after 10 or 20 days,and then their contents decreased rapidly. The concentrations of guaiacol and methyl guaiacol reached their highest value after 20 days,and then remained constant.Trans and cis oak lactone content increased within 90 days during the aging process.The concentration of vanillin in wines treated with oak chips and staves changed in different trends: the concerntration of vanillin in wine that treated with oak chips reached the maximum after 30 days,and then decreased slowly,while the concerntration of vanillin in wine that treated with oak chips increased within 90 days during the aging process.The concerntration of ethyl guaiacol and ethyl phenol increased significantly after 30 and 60 days. There were significant differences between the concerntration of furfural,5- methyl furfural,vanillin,guaiacol and oak lactone,except for ethyl guaiacol and ethyl phenol,which showed that the style of oak products have an important influence on the main aging aroma of wines.