Most oak research, looks at short-term levels of oak derived compounds (ie Eugenol, Vanillin, Oak lactones). I can't seem to find a study that goes anything beyond 2 years in bottle.
I am particularly interested in what their contribution is to mature bottle aged aroma.
2 years of what? ageing in wood or after 2 years of bottle ageing?
extraction is maximum in vetween 6 and 9 months for volatile phenols lactones and aldehydes. Phenols are very constant with ageing and aledydes are subject to oxidation and then esterification, lactones are unchanged after 2 years but I dont know over this time.
Although not specific for oak compounds, you can check works on port wines, such as "Assessing the anthocyanic composition of Port wines and musts and their free radical scavenging capacity". C. Pinho, A.I. Couto, P. Valentão, P. Andrade, I.M.P.L.V.O. Ferreira, 2012. Food Chemistry 13,pp. 885-892
May be this publication can you help.
Validation of a Mass Spectrometry Method To Quantify Oak Ellagitannins in Wine Samples. J. Agric. Food Chem., 2012, 60 (6), pp 1373–1379.
The maximum ageing time in bottle was 24 months for the studied samples.
May be this articles can help you:
Oak Aging of Red Wine
http://www.extension.iastate.edu/wine/oak-aging-red-wine
Extraction and Formation Dynamic of Oak-Related Volatile Compounds from Different Volume Barrels to Wine and Their Behavior during Bottle Storage
J. Agric. Food Chem., 2003, 51 (18), pp 5444–5449
DOI: 10.1021/jf0345292
Publication Date (Web): July 31, 2003
Copyright © 2003 American Chemical Society
The use of oak chips during the ageing of a red wine in stainless steel tanks or used barrels: effect of the contact time and size of the oak chips on aroma compounds
http://onlinelibrary.wiley.com/doi/10.1111/j.1755-0238.2008.00008.x/pdf
The contribution of wood to the flavor of alcoholic beverages
www.tandfonline.com/doi/abs/10.1080/87559128909540844
Short-and long-term effects of micro-oxygenation treatments on the colour and phenolic composition of a Cabernet Sauvignon wine aged in barrels and/or bottles
http://link.springer.com/article/10.1007/s00217-010-1311-x#page-1
Oak Aging and Wine
http://www.fs.fed.us/wildflowers/ethnobotany/documents/OakAgingAndWine.pdf
Suerte!!
Thanks for the help so far. However the Pérez-Prieto et al. study which I am familiar with and is the most relevant, looks at only 2 years in bottle. Would really want to see something 5+ years, especially from Bordeaux.
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