‘Lactones’ are responsible for the oak aromas released into a wine during the wood aging process. They are derived from oak lipids and are generally more abundant in American oak than in French oak. They are often associated with earthy, herbaceous and spicy aromas. However, at high concentration, they give coconut-like flavors that can easily overpower the wine aromatic profile.

It is to be noted that the more oak barrels are heated (toasted) during their making process, the more they tend to enhance these flavors in a wine while drying them at open-air may help to reduce their prominence.