A Comparative Study of Cabernet Sauvignon Red Wine Aroma Profiles During Ageing in Medium-Toasted Oak Barrels.

Foods · 2025 · PMC12469085 · PMID 41008151

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a decreasing trendno p-value reported

Ethyl hexanoate, ethyl octanoate, phenethyl acetate, ethyl decanoate, and methyl dihydrojasmonate showed a decreasing trend, resulting in concentrations mostly below the initial value.

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an increasing trendno p-value reported

For example, isoamyl lactate, diethyl succinate, and most of the ethyl esters (ethyl vanillate, ethyl laurate, ethyl myristate, ethyl palmitate, ethyl linoleate, ethyl oleate, and ethyl stearate) exhibited an increasing trend during 12 months of ageing in both vintages, particularly in samples aged in oak barrels.

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