# Influence of Oak Chips and Oak Barrel Ageing on Volatile Profile in Chardonnay Wine of Romania
## 3 Results
### Volatile Profile of White Wines Aged with Non-Toasted and Light-Toasted Oak Chips
#### 3.2.2 Esters  
Individual fruits volatile concentrations obtained in the present research were higher than the bibliographic ranges reported by [PERSON] et al. [3] in Italy, or [PERSON] et al. [19], in Greece, but in agreement with those obtained by [PERSON] et al. [31] in Xianjiang (China). Most of them exhibited concentrations above their olfactory perception threshold, providing the wine with pear, apple, pineapple and/or floral notes [30; 31]. Among the ethyl esters of straight-chain fatty acids, ethyl caproate (3120-3240 \(\mathrm{\SIUnitSymbolMicro g}\)/L) and ethyl octanoate (2122-2362 \(\mathrm{\SIUnitSymbolMicro g}\)/L) were the predominant ones. Isoamyl acetate, characterized by banana flavor, was the main component among the higher alcohol acetates, with values ranging from 2433 to 2538 \(\mathrm{\SIUnitSymbolMicro g}\)/L, depending on time and method of ageing. Within this family of esters, it was the only volatile present at above threshold level (30 \(\mathrm{\SIUnitSymbolMicro g}\)/L). \begin{table}
\begin{tabular}{l c c c c c c c c c c c c c} \hline \hline
**Variants/Oenologic** & **CW** & **NM** & **N2M** & **N3M** & **L1M** & **L2M** & **L3M** & **BARIM** & **BARIM** & **BARIM** & **BARIM** & **Time** & **Ageing Method** \\ \hline Enhanced (city) & 12.7 \(\pm\) 0.03\(\pm\) 0.04\(\pm\) & 12.75 \(\pm\) 0.04\(\pm\) & 12.69 \(\pm\) 0.04\(\pm\) & 12.69 \(\pm\) 0.00\(\pm\) & 12.75 \(\pm\) 0.04\(\pm\) & 12.69 \(\pm\) 0.08\(\pm\) & 12.66 \(\pm\) 0.00\(\pm\) & 12.62 \(\pm\) 0.02\(\pm\) & 12.54 \(\pm\) 0.04\(\pm\) & 12.55 \(\pm\) 0.02\(\pm\) & **\({}^{**}\)** & **\({}^{**}\)** \\ Volatile activity & 0.22 \(\pm\) 0.02\(\pm\) & 0.24 \(\pm\) 0.03\(\pm\) & 0.28 \(\pm\) 0.02\(\pm\) & 0.31 \(\pm\) & 0.24 \(\pm\) 0.03\(\pm\) & 0.28 \(\pm\) 0.02\(\pm\) & 0.31 \(\pm\) 0.01\(\pm\) & 0.32 \(\pm\) 0.02\(\pm\) & 0.41 \(\pm\) 0.04\(\pm\) & 0.46 \(\pm\) 0.02\(\pm\) & **\({}^{**}\)** & **\({}^{**}\)** \\ (J/Lactic activity) & & & & & & & & & & & & \\ \hline Total activity & 7.96 \(\pm\) 0.07\(\pm\) & 7.86 \(\pm\) 0.04\(\pm\) & 7.74 \(\pm\) 0.04\(\pm\) & 7.58 \(\pm\) 0.08\(\pm\) & 7.73 \(\pm\) 0.04\(\pm\) & 7.73 \(\pm\) 0.04\(\pm\) & 7.58 \(\pm\) 0.08\(\pm\) & 7.91 \(\pm\) 0.04\(\pm\) & 7.78 \(\pm\) 0.04\(\pm\) & 7.76 \(\pm\) 0.07\(\pm\) & **\({}^{**}\)** & **\({}^{**}\)** \\ During activity (J/Lactic activity) & & & & & & & & & & & \\ \hline Type activity & 23.60 \(\pm\) 0.23\(\pm\) & 20.32\(\pm\) 0.34\(\pm\) & 24.01 \(\pm\) 0.03\(\pm\) & 23.57 \(\pm\) 0.24\(\pm\) & 23.82 \(\pm\) 0.35\(\pm\) & 23.84 \(\pm\) 0.02\(\pm\) & 23.85 \(\pm\) 0.34\(\pm\) & 22.41 \(\pm\) 0.04\(\pm\) & 23.97 \(\pm\) 0.35\(\pm\) & **\({}^{**}\)** & **\({}^{**}\)** & **\({}^{**}\)** \\ Non-reducing activity & 22.08 \(\pm\) 0.03\(\pm\) & 20.1 \(\pm\) 0.04\(\pm\) & 22.05 \(\pm\) 0.04\(\pm\) & 21.99 \(\pm\) 0.04\(\pm\) & 22.06 \(\pm\) 0.05\(\pm\) & 20.00 \(\pm\) 0.00\(\pm\) & 21.92 \(\pm\) 0.04\(\pm\) & 22.01 \(\pm\) 0.09\(\pm\) & 22.07 \(\pm\) 0.12\(\pm\) & 20.05 \(\pm\) 0.06\(\pm\) & **\({}^{**}\)** & **\({}^{**}\)** \\ Free SO (mg/s) & 36.1 \(\pm\) 1.00\(\pm\) & 33.0 \(\pm\) 0.58\(\pm\) & 32.0 \(\pm\) 0.58\(\pm\) & 31.1 \(\pm\) 1.00\(\pm\) & 34.0 \(\pm\) 0.81\(\pm\) & 33.3 \(\pm\) 0.72\(\pm\) & 30.0 \(\pm\) 0.50\(\pm\) & 32.1 \(\pm\) 1.42\(\pm\) & 30.1 \(\pm\) 1.15\(\pm\) & 27 \(\pm\) 1.05\(\pm\) & **\({}^{**}\)** & **\({}^{**}\)** \\ Total SO (mg/s) & 12.0 \(\pm\) 0.07\(\pm\) & 123.2 \(\pm\) 2.00\(\pm\) & 12.4 \(\pm\) 1.51\(\pm\) & 12.8 \(\pm\) 1.54\(\pm\) & 123.2 \(\pm\) 1.44\(\pm\) & 124.2 \(\pm\) 2.78\(\pm\) & 126.2 \(\pm\) 1.76\(\pm\) & 118.0 \(\pm\) 0.76\(\pm\) & 16.0 \(\pm\) 0.85\(\pm\) & 115.0 \(\pm\) 0.85\(\pm\) & **\({}^{**}\)** & **\({}^{**}\)** \\ pH & 3.22 \(\pm\) 0.02\(\pm\) & 3.23 \(\pm\) 0.02\(\pm\) & 3.23 \(\pm\) 0.01\(\pm\) & 3.24 \(\pm\) 0.01\(\pm\) & 3.22 \(\pm\) 0.02\(\pm\) & 3.23 \(\pm\) 0.01\(\pm\) & 3.24 \(\pm\) 0.02\(\pm\) & 3.25 \(\pm\) 0.02\(\pm\) & 3.25 \(\pm\) 0.08\(\pm\) & 3.24 \(\pm\) 0.01\(\pm\) & **\({}^{**}\)** & **\({}^{**}\)** \\ \hline \end{tabular}
\end{table}