Ana Martínez-Gil1,2,3, Estrella Cadahía4, Brígida Fernández de Simón4, Gastón Gutiérrez-Gamboa2,5, Ignacio Nevares3,6, María Del Álamo-Sanza1,3. 1. Departamento de Química Analítica, Universidad de Valladolid, Palencia, Spain. 2. Centro Tecnológico de la Vid y el Vino, Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile. 3. Grupo UVaMOX, E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Palencia, Spain. 4. Centro de Investigación Forestal, CIFOR-INIA, Madrid, Spain. 5. Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja, CSIC, Universidad de La Rioja), Logroño, Spain. 6. Departamento de Ingeniería Agrícola y Forestal, ETS Ingenierías Agrarias, Universidad de Valladolid, Palencia, Spain.
Abstract
BACKGROUND: The most frequent renewal of barrels of different origins and species is a current trend, but this demand does not match the current availability of wood. An alternative could be the use of Quercus humboldtii wood. However, there is little information about its composition. Because of this, the aim was to study low-molecular-weight phenols (LMWP), ellagitannins and volatile compounds in untoasted and toasted Q. humboldtii oak, and compare these with the species traditionally used in cooperage: Q. petraea (French and Romanian) and Q. alba (American). RESULTS: The LMWPs in Q. humboldtii were comparable to those in Q. petraea and Q. alba. Ellagitannin composition in Q. humboldtii was similar to that in Q. alba. The toasting process improved volatile composition, mainly in Q. humboldtii, presenting the highest concentration of several volatile compounds. CONCLUSION: The results indicate that Q. humboldtii could be considered suitable for aging wine, although it is necessary to continue the study of this wood species to confirm its potential use in oenology.
BACKGROUND: The most frequent renewal of barrels of different origins and species is a current trend, but this demand does not match the current availability of wood. An alternative could be the use of Quercus humboldtii wood. However, there is little information about its composition. Because of this, the aim was to study low-molecular-weight phenols (LMWP), ellagitannins and volatile compounds in untoasted and toasted Q. humboldtii oak, and compare these with the species traditionally used in cooperage: Q. petraea (French and Romanian) and Q. alba (American). RESULTS: The LMWPs in Q. humboldtii were comparable to those in Q. petraea and Q. alba. Ellagitannin composition in Q. humboldtii was similar to that in Q. alba. The toasting process improved volatile composition, mainly in Q. humboldtii, presenting the highest concentration of several volatile compounds. CONCLUSION: The results indicate that Q. humboldtii could be considered suitable for aging wine, although it is necessary to continue the study of this wood species to confirm its potential use in oenology.
Authors: Manuel J Valcárcel-Muñoz; María Guerrero-Chanivet; M Valme García-Moreno; M Carmen Rodríguez-Dodero; Dominico A Guillén-Sánchez Journal: Foods Date: 2021-01-31