Next Article in Journal
Investigating the Fluid–Solid Interaction of Acid Nonionic Nanoemulsion with Carbonate Porous Media
Previous Article in Journal
A Powdered Simulant of Triacetone Triperoxide (TATP) for Safe Testing of X-ray Transmission Screening Equipment
Previous Article in Special Issue
Use of Oak and Cherry Wood Chips during Alcoholic Fermentation and the Maturation Process of Rosé Wines: Impact on Phenolic Composition and Sensory Profile
Open AccessFeature PaperReview

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

1
Department of Analytical Chemistry, UVaMOX- Universidad de Valladolid, 34001 Palencia, Spain
2
Department of Agricultural and Forestry Engineering, UVaMOX-, Universidad de Valladolid, 34001 Palencia, Spain
*
Authors to whom correspondence should be addressed.
Molecules 2020, 25(6), 1474; https://doi.org/10.3390/molecules25061474
Received: 12 February 2020 / Revised: 16 March 2020 / Accepted: 22 March 2020 / Published: 24 March 2020
(This article belongs to the Special Issue Alcoholic Beverages Aging Technologies)
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. View Full-Text
Keywords: alternative woods; ellagitannins; low molecular phenols; enology; traditional oak alternative woods; ellagitannins; low molecular phenols; enology; traditional oak
Show Figures

Graphical abstract

MDPI and ACS Style

Martínez-Gil, A.; del Alamo-Sanza, M.; Sánchez-Gómez, R.; Nevares, I. Alternative Woods in Enology: Characterization of Tannin and Low Molecular Weight Phenol Compounds with Respect to Traditional Oak Woods. A Review. Molecules 2020, 25, 1474.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop