Alternative Woods in Enology: Characterization of Tannin and Low Molecular Weight Phenol Compounds with Respect to Traditional Oak Woods. A Review

Wood is one of the most highly valued materials in enology since the chemical composition and sensorial properties of wine change significantly when in contact with it. The need for wood in cooperage and the concern of enologists in their search for new materials to endow their wines with a special personality has generated interest in the use of other Quercus genus materials different from the traditional ones (Q. petraea, Q. robur and Q. alba) and even other wood genera. Thereby, species from same genera such as Q. pyrenaica Willd., Q. faginea Lam., Q. humboldtti Bonpl., Q. oocarpa Liebm., Q. stellata Wangenh, Q. frainetto Ten., Q. lyrata Walt., Q. bicolor Willd. and other genera such as Castanea sativa Mill. (chestnut), Robinia pseudoacacia L. (false acacia), Prunus avium L. and P. cereaus L. (cherry), Fraxinus excelsior L. (European ash) and F. americana L. (American ash) have been studied with the aim of discovering whether they could be a new reservoir of wood for cooperage. This review aims to summarize the characterization of tannin and low molecular weight phenol compositions of these alternative woods for enology in their different cooperage stages and compare them to traditional oak woods, as both are essential to proposing their use in cooperage for aging wine.

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Different Woods in Cooperage for Oenology: A Review

Beverages ◽

10.3390/beverages4040094 ◽

2018 ◽

Vol 4 (4) ◽

pp. 94 ◽

Cited By ~ 11

Author(s):

Ana Martínez-Gil ◽

Maria del Alamo-Sanza ◽

Rosario Sánchez-Gómez ◽

Ignacio Nevares

Keyword(s):

Prunus Avium ◽

Robinia Pseudoacacia ◽

Chemical Characterization ◽

Storage Period ◽

Castanea Sativa ◽

Quercus Petraea ◽

Quercus Alba ◽

Quercus Faginea ◽

Castanea Sativa Mill ◽

Robinia Pseudoacacia L

Contact of wine with wood during fermentation and ageing produces significant changes in its chemical composition and organoleptic properties, modifying its final quality. Wines acquire complex aromas from the wood, improve their colour stability, flavour, and clarification, and extend their storage period. New trends in the use of barrels, replaced after a few years of use, have led to an increased demand for oak wood in cooperage. In addition, the fact that the wine market is becoming increasingly saturated and more competitive means that oenologists are increasingly interested in tasting different types of wood to obtain wines that differ from those already on the market. This growing demand and the search for new opportunities to give wines a special personality has led to the use of woods within the Quercus genus that are different from those used traditionally (Quercus alba, Quercus petraea, and Quercus robur) and even woods of different genera. Thus, species of the genus Quercus, such as Quercus pyrenaica Willd., Quercus faginea Lam., Quercus humboldtti Bonpl., Quercus oocarpa Liebm., Quercus frainetto Ten, and other genera, such as Robinia pseudoacacia L. (false acacia), Castanea sativa Mill. (chestnut), Prunus avium L. and Prunus cereaus L. (cherry), Fraxinus excelsior L. (European ash), Fraxinus americana L. (American ash), Morus nigra L, and Morus alba L. have been the subject of several studies as possible sources of wood apt for cooperage. The chemical characterization of these woods is essential in order to be able to adapt the cooperage treatment and, thus, obtain wood with oenological qualities suitable for the treatment of wines. This review aims to summarize the different species that have been studied as possible new sources of wood for oenology, defining the extractable composition of each one and their use in wine.

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Specific rotation and carbohydrate profile of Croatian unifloral honeys

Czech Journal of Food Sciences ◽

10.17221/164/2010-cjfs ◽

2011 ◽

Vol 29 (No. 5) ◽

pp. 515-519 ◽

Cited By ~ 16

Author(s):

L. Primorac ◽

I. Flanjak ◽

KenjerićD ◽

BubaloD ◽

Z. Topolnjak

Keyword(s):

Black Locust ◽

Robinia Pseudoacacia ◽

Castanea Sativa ◽

Specific Rotation ◽

Salvia Officinalis ◽

Castanea Sativa Mill ◽

Positive Correlations ◽

Salvia Officinalis L ◽

Robinia Pseudoacacia L

Specific rotation and carbohydrate profile of Croatian black locust (Robinia pseudoacacia L.), sage (Salvia officinalis L.) and chestnut (Castanea sativa Mill.) honeys were determined. Fructose, glucose, sucrose, maltose (with cellobiose and trehalose), melezitose (with erlose), raffinose, and xylose were evaluated and quantified by HPLC, while specific rotation was determined by using a polarimeter. The differences in the carbohydrate profile, especially in disaccharide and trisaccharide contents, reflected different specific rotation values of the honey types selected. Weak positive correlations between specific rotation and sucrose, melezitose with erlose, and raffinose contents were found.

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Pollen and inorganic characteristics of Bulgarian unifloral honeys

Czech Journal of Food Sciences ◽

10.17221/44/2012-cjfs ◽

2012 ◽

Vol 30 (No. 6) ◽

pp. 520-526 ◽

Cited By ~ 8

Author(s):

J. Atanassova ◽

YurukovaL ◽

M. Lazarova

Keyword(s):

Physicochemical Parameters ◽

Robinia Pseudoacacia ◽

Castanea Sativa ◽

Sophora Japonica ◽

Brassica Spp ◽

Castanea Sativa Mill ◽

Unifloral Honey ◽

Robinia Pseudoacacia L ◽

Prunus Spp ◽

Salix Spp

The melissopalynological characteristics, three main physicochemical parameters (water content, pH, and electrical conductivity), and 19 macro- and microelements contents of 15 honey types from throughout Bulgariathat were collected from 2006 to 2009 were evaluated. The main honeys studied came from Robinia pseudoacacia L., Helianthus annuus L., Brassica spp., Tilia spp., and Vicia spp. The botanical origins of unifloral honey samples were identified as Lotus spp., Coriandrum sativum L., Daucus-type, Stachys-type, Salix spp., Prunus spp., Castanea sativa Mill., Paliurus spina-christi Mill., Sophora japonica, and Amorpha spp. Based on the physicochemical parameters and elements contents, one sample with high a percentage of Trifolium spp. pollen was identified as honeydew honey.

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