White winemaking in the presence of oak chips of different origin and toasting level was written by Corona, Onofrio;de Filippi, Diego;Riccobono, Pietro;Plodari, Roberto;Scavone, Luigi. And the article was included in Industrie delle Bevande in 2011.SDS of cas: 15399-05-0 This article mentions the following:
Musts from Grillo autochthonous grapes grown in Western Sicily were fermented with medium toasted American oak wood chips or with non-toasted French oak chips. The obtained wines were significantly different in the contents in volatile and nonvolatile compounds extracted from the oak wood chips. Slight increases in alc. fermentation rate and in some cases higher contents of Et esters and medium-chain fatty acids were observed in musts fermented with the oak wood chips regardless of their origin. Wines made with French medium toasted oak wood chips had higher contents of phenolic aldehydes (syringic aldehyde, vanillin), furans (5-methylfurfural, trans-β-methyl-γ-octalactone), eugenol, tyrosol, and dihydromethoxycinnamyl alc. The wines made with oak wood chips had more complex sensory profiles and their aroma intensity was higher vs. control wines. Differences in visual and olfactory descriptors were also found. In the experiment, the researchers used many compounds, for example, Ethyl 2-hydroxy-3-phenylpropanoate (cas: 15399-05-0SDS of cas: 15399-05-0).
Ethyl 2-hydroxy-3-phenylpropanoate (cas: 15399-05-0) belongs to esters. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.SDS of cas: 15399-05-0
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics