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The Impact of Compounds Extracted from Wood on the Quality of Alcoholic Beverages. Molecules 2023; 28:molecules28020620. [PMID: 36677678 PMCID: PMC9866382 DOI: 10.3390/molecules28020620] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 12/30/2022] [Accepted: 01/05/2023] [Indexed: 01/11/2023] Open
Abstract
The production of some alcoholic beverages very often requires the use of wood from various tree species to improve the quality parameters (smell, taste, and color) of the drink. The review discusses the types of wood used in the production of wines, beers, and flavored vodkas. Changes occurring in wood during the process of toasting barrels or wood chips are described. The compounds derived from wood that shape the aroma, taste, and color of alcoholic beverages are presented. Depending on their origin, they were classified into compounds naturally occurring in wood and those formed as a result of the thermal treatment of wood. Next, the influence of the presence of wood on the quality of alcoholic beverages was described, with particular emphasis on wine, beer, whisky, and brandy. The final part of the article presents innovative techniques using wood to impart qualitative features to alcoholic beverages.
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Alternative Woods in Oenology: Volatile Compounds Characterisation of Woods with Respect to Traditional Oak and Effect on Aroma in Wine, a Review. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12042101] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The interest of winemakers to find new woods that can give their wines a special personality and the need for cooperage wood have led to the use of other woods than traditional oak. The aroma of wines is undoubtedly one of the quality factors most valued by consumers. Volatile compounds from wood are transferred to wines during ageing. The type and quantity of aromas in wood depend on several factors, with the species, origin and cooperage treatments, particularly toasting, being very important. The transfer of volatile compounds to the wine depends not only on the wood but also on the wine itself and the type of ageing. This review therefore aims to recapitulate the volatile composition of alternative oenological woods at different cooperage stages and to compare them with traditional woods. It also summarises studies on the effect of wine aromas during ageing both in barrels and with fragments of alternative woods. In summary, it is observed that both woods and wines aged with alternative species of the Quercus genus present the same volatile compounds as traditional ones, but differ quantitatively; however, non-Quercus woods also differ qualitatively.
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Gammacurta M, Laboyrie J, Prida A, Lavigne V, Moine V, Darriet P, Marchal A. Contribution of Grapes and Oak Wood Barrels to Pyrrole Contents in Chardonnay Wines: The Influence of Several Cooperage Parameters. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8179-8189. [PMID: 34259507 DOI: 10.1021/acs.jafc.1c01633] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The influence of some enological parameters on pyrrole concentrations in Chardonnay wines was studied. First, a quantitative method to assay five pyrroles was optimized and applied to determine their content in wines produced in different containers. All pyrroles were observed in wines aged in a stainless-steel tank, which indicated that they have a varietal or fermentative origin. However, their concentrations were significantly higher in wines made in new barrels than in older barrels or in a stainless-steel tank, so oak wood may largely contribute during the winemaking process. A quantitative method to assay pyrroles in oak wood extract was also developed to study the influence of several cooperage parameters such as different types of traditional toasting, as well as the temperature and the time of toasting. Significant differences were observed on pyrrole concentrations in oak wood extracts according to these different cooperage parameters. These findings bring new perspectives to the monitoring of winemaking and the aging of Chardonnay wines.
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Affiliation(s)
- Marine Gammacurta
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Villenave d'Ornon Cedex, 33882 France
| | - Justine Laboyrie
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Villenave d'Ornon Cedex, 33882 France
| | - Andrei Prida
- Seguin Moreau France, Z.I. Merpins, Cognac F-16103, France
| | - Valérie Lavigne
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Villenave d'Ornon Cedex, 33882 France
- Seguin Moreau France, Z.I. Merpins, Cognac F-16103, France
| | - Virginie Moine
- Biolaffort, 11 rue Aristide Berges, Floirac 33210, France
| | - Philippe Darriet
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Villenave d'Ornon Cedex, 33882 France
| | - Axel Marchal
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Villenave d'Ornon Cedex, 33882 France
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Morales M, Ochoa M, Valdivia M, Ubeda C, Romero-Sanchez S, Ibeas J, Valero E. Volatile metabolites produced by different flor yeast strains during wine biological ageing. Food Res Int 2020; 128:108771. [DOI: 10.1016/j.foodres.2019.108771] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2019] [Revised: 09/11/2019] [Accepted: 10/26/2019] [Indexed: 10/25/2022]
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O'Leary J, Hiscox J, Eastwood DC, Savoury M, Langley A, McDowell SW, Rogers HJ, Boddy L, Müller CT. The whiff of decay: Linking volatile production and extracellular enzymes to outcomes of fungal interactions at different temperatures. FUNGAL ECOL 2019. [DOI: 10.1016/j.funeco.2019.03.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Santos F, Correia AC, Ortega-Heras M, García-Lomillo J, González-SanJosé ML, Jordão AM, Ricardo-da-Silva JM. Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3588-3603. [PMID: 30628096 DOI: 10.1002/jsfa.9580] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/19/2018] [Revised: 11/12/2018] [Accepted: 01/05/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND There is a restricted knowledge about the potential impact of the use of different wood chip species on the rosé wine aging process. Thus, the aim of this work was to evaluate the general phenolic parameters, aroma composition and sensory profile of rosé wines during a short maturation (20 aging days) in contact with wood chips from oak, acacia and cherry. In addition, the different wood chips were added to a rosé wine without a previous clarification process (unfined wine) and to a rosé wine submitted to a clarification process (fined wine). RESULTS For the brief maturation time considered, the use of different wood chips induced a tendency for an increase of phenolic content, in particular for unfined rosé wine aged in contact with acacia chips. For volatile composition, the differentiation was clearer for aldehyde compounds group. Regarding sensorial overall appreciation the panel test preferred the unfined rosé wine aged in contact with acacia wood chips. CONCLUSIONS The results show that, in general, the use of different wood chip species (acacia, cherry and oak) for a brief maturation time of rosé wines could play an important role in rosé wine characteristics, in particular in their phenolic composition. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Filipa Santos
- LEAF - Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Lisboa, Portugal
| | - Ana C Correia
- Department of Food Industries, Polytechnic Institute of Viseu (CI&DETS), Agrarian Higher School, Viseu, Portugal
| | - Mirian Ortega-Heras
- Facultad de Ciencias, Departamento de Biotecnología e Ciencia de los Alimentos, Universidad de Burgos, Burgos, España
| | - Javier García-Lomillo
- Facultad de Ciencias, Departamento de Biotecnología e Ciencia de los Alimentos, Universidad de Burgos, Burgos, España
| | - María L González-SanJosé
- Facultad de Ciencias, Departamento de Biotecnología e Ciencia de los Alimentos, Universidad de Burgos, Burgos, España
| | - António M Jordão
- Department of Food Industries, Polytechnic Institute of Viseu (CI&DETS), Agrarian Higher School, Viseu, Portugal
- Chemistry Research Centre (CQ-VR) - Food and Wine Chemistry Lab, Vila Real, Portugal
| | - Jorge M Ricardo-da-Silva
- LEAF - Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Lisboa, Portugal
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Alañón ME, Marchante L, Alarcón M, Díaz-Maroto IJ, Pérez-Coello S, Díaz-Maroto MC. Fingerprints of acacia aging treatments by barrels or chips based on volatile profile, sensorial properties, and multivariate analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5795-5806. [PMID: 29756361 DOI: 10.1002/jsfa.9129] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/21/2018] [Revised: 05/09/2018] [Accepted: 05/10/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Despite the acceptance of the use of chips as an alternative enological practice to traditional barrels, there is substantial interest in looking for parameters that enable the aging technique to be identified. In the present study, the volatile compound composition and sensorial characteristics of wines aged with chips and barrels of acacia wood were monitored with the aim of finding fingerprints that could be used to discriminate between the two types of aging. RESULTS Principal component analysis (PCA) calculated from chemical outputs permitted the two aging techniques to be distinguished. After 4 months of aging in barrels, concentrations of vanillin, ferulic acid, syringaldehyde, and furfural decreased considerably due to the higher oxidation produced by the acacia wood's porosity. This fact made it more difficult to discriminate between those wines aged in barrels for the longest times. On the other hand, PCA applied to sensorial data allowed a clear differentiation between wines aged in acacia barrels for longer periods and those macerated with chips, due to the notable presence of sensory attributes described as acacia wood, nutty, honeyed, and toasty. CONCLUSION Chemical and sensorial data can be regarded as complementary methods to obtain fingerprints that enable differentiation between the two different aging techniques by means of acacia wood. © 2018 Society of Chemical Industry.
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Affiliation(s)
- M Elena Alañón
- Regional Institute for Applied Scientific Research (IRICA), Area of Food Science and Technology, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Lourdes Marchante
- Department of Analytical Chemistry and Food Science and Technology, Area of Food Science and Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Marina Alarcón
- Department of Analytical Chemistry and Food Science and Technology, Area of Food Science and Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Ignacio J Díaz-Maroto
- Department of Agroforestry Engineering, Higher Polytechnic School, Universidad de Santiago de Compostela, Lugo, Spain
| | - Soledad Pérez-Coello
- Department of Analytical Chemistry and Food Science and Technology, Area of Food Science and Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
| | - María Consuelo Díaz-Maroto
- Regional Institute for Applied Scientific Research (IRICA), Area of Food Science and Technology, University of Castilla-La Mancha, Ciudad Real, Spain
- Department of Analytical Chemistry and Food Science and Technology, Area of Food Science and Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
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Abstract
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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Jordão AM, Lozano V, Correia AC, Ortega-Heras M, González-SanJosé ML. Comparative analysis of volatile and phenolic composition of alternative wood chips from cherry, acacia and oak for potential use in enology. BIO WEB OF CONFERENCES 2016. [DOI: 10.1051/bioconf/20160702012] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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Effect of toasting on non-volatile and volatile vine-shoots low molecular weight phenolic compounds. Food Chem 2016; 204:499-505. [PMID: 26988529 DOI: 10.1016/j.foodchem.2016.02.137] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2015] [Revised: 02/18/2016] [Accepted: 02/22/2016] [Indexed: 11/20/2022]
Abstract
Low molecular weight phenolic compounds (LMWPC), including non-volatile and volatile, of Airén and Moscatel vine-shoot cultivars waste submitted to different toasting conditions (light, 180°/15min; medium, 180°/30min; high 180°/45min) were studied in order to exploit them with oenological purposes. The LMWPC differences were mainly due to the toasting times rather than vine-shoot variety. In non-volatile LMWPC fraction, flavanols and almost all phenolic acids decreased by toasting. The presence of trans-resveratrol has a special relevance at light toasting: 14 times more concentrated in Airén and 6 times in Moscatel vine-shoots, than their respective non-toasted samples. The volatile LMWPC showed a significant increment with toasting, being vanillin the one with the highest difference respect to non-toasted samples at high conditions: more than 15 times in Airén and 11 in Moscatel. Although toasting reduced some LMWPC, particular characteristics of these vine-shoots must be taken into account when considering its future use.
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Sánchez-Gómez R, Zalacain A, Alonso GL, Salinas MR. Effect of vine-shoots toasting on the generation of high added value volatiles. FLAVOUR FRAG J 2016. [DOI: 10.1002/ffj.3313] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- R. Sánchez-Gómez
- Universidad de Castilla-La Mancha; E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola; Avda. de España s/n 02071 Albacete Spain
| | - A. Zalacain
- Universidad de Castilla-La Mancha; E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola; Avda. de España s/n 02071 Albacete Spain
| | - G. L. Alonso
- Universidad de Castilla-La Mancha; E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola; Avda. de España s/n 02071 Albacete Spain
| | - M. R. Salinas
- Universidad de Castilla-La Mancha; E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola; Avda. de España s/n 02071 Albacete Spain
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