What are some possible oak-derived flavors that can dissolve into wine matured in new barrels?

When wine is aged in new oak barrels, it can absorb various compounds that contribute distinctive flavors. New oak, especially when charred or toasted, imparts several desirable characteristics to the wine.

Vanilla is a primary flavor derived from oak and is easily recognizable in many wines aged in new barrels. This is due to the presence of compounds such as vanillin, which is released during the toasting process of the oak. Clove is another spice flavor that can come from the compounds within the oak, particularly from certain types of wood or toasting levels.

Cedar, known for its aromatic quality, can also be imparted from the wood itself, providing a more complex and nuanced flavor profile in the wine. Finally, coconut is often associated with American oak, which tends to impart more of this tropical flavor compared to European oak.

While other choices include various flavors, the specific flavors associated with new oak barrels are more accurately represented by the selection that includes vanilla, clove, cedar, and coconut, making it the correct answer in the context of oak-derived flavors in wine maturation.