Effects of non-toasted and toasted oak chips aging on phenolics, volatile compounds, and sensory characteristics of spine grape (Vitis davidii Foëx) distilled wines

Oak aging is an essential process that improves the quality of distilled wines. This study investigated the phenolics, volatile components, and sensory characteristics of spine grape ( Vitis davidii Foëx) distilled wines aged with non-toasted and toasted oak chips from four species: Quercus robur (QR), Quercus alba (QA), Quercus mongolica (QM), and Quercus glauca (QG). Results showed that most phenolic compounds, including gallic acid, catechin, and vanillic acid, were predominantly present in the spine grape distilled wines aged with toasted oak chips. OAV combined with OPLS-DA found that ethyl butanoate and 1-propanol imparted fruity, sweet, fusel, and solvent aroma to the wines aged with non-toasted oak chips, while toasted QM chips produced more isoamyl acetate, ethyl acetate, isoamyl alcohol, isobutanol, phenylethanol, 1-butanol and D-limonene, which enriched the floral, fruity, sweet, and alcoholic aroma of the distilled wines. Aged with toasted QR and QA chips, furfural conferred a roasted almond and nutty aroma to the distilled wines. Sensory evaluation indicated that all wines aged with toasted oak chips presented deep yellow and amber hues. Toasting improved olfactory and gustatory attributes of the spine grape distilled wines aged with QR and QA chips. The findings might provide valuable insights for utilizing oak chip aging techniques to develop wines characterized by distinct aromatic and taste profiles. • Phenolics, volatiles, and sensory attributes were characterized in distilled wines after oak chips addition. • Toasted oak chips significantly increased the concentration of phenolic compounds in distilled wines. • Volatile compounds and sensory properties were distinctly influenced by different oak chips. • Toasted Quercus robur and Quercus alba chips improved sensory attributes.