Next Article in Journal
Resonant Magnetoelectric Effect at Low Frequencies in Layered Polymeric Cantilevers Containing a Magnetoactive Elastomer
Next Article in Special Issue
How the Management of pH during Winemaking Affects Acetaldehyde, Polymeric Pigments and Color Evolution of Red Wine
Previous Article in Journal
Withstanding Capacity of Machine Guards: Evaluation and Validation by 3D Scanners
Previous Article in Special Issue
Possibilities for Depleting the Content of Undesirable Volatile Phenolic Compounds in White Wine with the Use of Low-Intervention and Economically Efficient Grape Processing Technology
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Applied Sciences
Volume 12
Issue 4
10.3390/app12042101
applsci-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Review

Alternative Woods in Oenology: Volatile Compounds Characterisation of Woods with Respect to Traditional Oak and Effect on Aroma in Wine, a Review

by
Ana María Martínez-Gil
1,*,
Maria del Alamo-Sanza
1,
Rubén del Barrio-Galán
1 and
Ignacio Nevares
2
1
Departamento de Química Analítica, Grupo UVaMOX, Universidad de Valladolid, 34001 Palencia, Spain
2
Departamento de Ingeniería Agrícola y Forestal, Grupo UVaMOX, E.T.S. Ingenierías Agrarias, Universidad de Valladolid, 34001 Palencia, Spain
*
Author to whom correspondence should be addressed.
Appl. Sci. 2022, 12(4), 2101; https://doi.org/10.3390/app12042101
Submission received: 26 January 2022 / Revised: 10 February 2022 / Accepted: 12 February 2022 / Published: 17 February 2022
(This article belongs to the Special Issue Wine Aging Technologies: Latest Advances and Prospects)
Browse Figure
Versions Notes

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.
Keywords: Quercus; oak; Q. pyrenaica; cherry; ash; chestnut; mulberry; alternative woods; volatile compounds; wine Quercus; oak; Q. pyrenaica; cherry; ash; chestnut; mulberry; alternative woods; volatile compounds; wine

Share and Cite

MDPI and ACS Style

Martínez-Gil, A.M.; del Alamo-Sanza, M.; del Barrio-Galán, R.; Nevares, I. Alternative Woods in Oenology: Volatile Compounds Characterisation of Woods with Respect to Traditional Oak and Effect on Aroma in Wine, a Review. Appl. Sci. 2022, 12, 2101. https://doi.org/10.3390/app12042101

AMA Style

Martínez-Gil AM, del Alamo-Sanza M, del Barrio-Galán R, Nevares I. Alternative Woods in Oenology: Volatile Compounds Characterisation of Woods with Respect to Traditional Oak and Effect on Aroma in Wine, a Review. Applied Sciences. 2022; 12(4):2101. https://doi.org/10.3390/app12042101

Chicago/Turabian Style

Martínez-Gil, Ana María, Maria del Alamo-Sanza, Rubén del Barrio-Galán, and Ignacio Nevares. 2022. "Alternative Woods in Oenology: Volatile Compounds Characterisation of Woods with Respect to Traditional Oak and Effect on Aroma in Wine, a Review" Applied Sciences 12, no. 4: 2101. https://doi.org/10.3390/app12042101

APA Style

Martínez-Gil, A. M., del Alamo-Sanza, M., del Barrio-Galán, R., & Nevares, I. (2022). Alternative Woods in Oenology: Volatile Compounds Characterisation of Woods with Respect to Traditional Oak and Effect on Aroma in Wine, a Review. Applied Sciences, 12(4), 2101. https://doi.org/10.3390/app12042101

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop