Oak aging contributes to wine complexity and aroma through several chemical reactions: Extraction, Oxidation, Esterification and Hydrolysis. Extraction involves the transfer of compounds from the oak wood into the wine. Oak contains various extractable compounds, including lactones, vanillin, tannins, and volatile phenols. Lactones, such as beta-methyl-gamma-octalactone, contribute coconut and woody aromas. Vanillin imparts a vanilla aroma. Oak tannins, though similar to grape tannins, can contribute to the wine's structure and mouthfeel. Volatile phenols, such as guaiacol and....
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