Volatile compounds in red wine vinegars obtained by submerged and surface acetification in different woods

Changes in volatile components were investigated during controlled acetifications. The substrates used to perform traditional surface acetifications were two red wines. Barrels of four different woods (oak, chestnut, acacia and cherry) were used. Submerged acetifications were performed at the laboratory scale. Volatile compounds were analysed by Headspace Sorptive Extraction and Gas Chromatography–Mass Spectrometry (HSSE-TD–GC–MS). Out of 57 compounds identified in the samples, 38 were quantified. Of these, ethyl furoate, ethyl benzoate and limonene had never been described in wine vinegars. Acetifications led to an increase in the total quantity of volatile components, which were higher in the surface processes. Acetic esters were predominant in surface culture vinegars, whereas acids were predominant in submerged culture vinegars. Oak-lactones were quantified only in vinegars produced in oak barrels. Ethyl furoate and ethyl benzoate increased in cherry wood barrels. Multivariate statistical analysis supported the influence of the process on the volatile composition of the final vinegars.