Wine Aging Technology: Fundamental Role of Wood Barrels
Abstract
:1. Introduction
1.1. History
1.2. Special Interest of Aging Wines
1.3. Economic Data
1.4. Wine Requirements for the Aging Process
1.5. Importance of Oxygen Transfer
2. Barrels: Active Vessels. Manufacture, Function and Effects
3. Compounds Present in the Wood That Affect the Characteristics of the Wine
4. Oxidative Aging Process
4.1. Oxidative Aging in Barrel
4.2. Oxidative Aging with Alternative Systems
4.3. Accelerated Aging
5. Comparison of Different Aging Technologies
6. Species Used in Cooperage
6.1. Conventional
6.2. Non-Conventional
6.3. Legislation
7. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Species and Distribution | Characteristics | Chemical Composition | Results | Ref. |
---|---|---|---|---|
Traditional Woods Used in Cooperage | ||||
American oak (Quercus alba) East USA | Regular sawing, few manufacturing losses, lower price (−0/−60%), very dense | Contribution to whiskey-lactones | Little risk of green taste, low tannin content, sugary character, fast wood intake | [111] |
French oak (Q. petraea or Q. robur) North France | Branch removal necessary, large manufacturing losses, high price, medium density | Higher content in phenols and flavonoids | Green taste with too short drying, high tannin content, limited aromatic contribution, slow wood intake | [111] |
Non-traditional Woods in Cooperage from Oak Species | ||||
Quercus pyrenaica Western Atlantic–Mediterranean regions | Appropriate structural properties (mesh, grain, density, and permeability) | ET, low weight compounds and AC | Higher aromatic intensity and complexity. Woody, balsamic and cocoa notes. High levels of eugenol, guaiacol, cis-β-Methyl-γ-octalactone and other volatile phenols | [112,113,114,115] |
Quercus faginea Iberian Peninsula and North Africa | White yellowish sapwood and brown yellowish heartwood. High density and considerable mechanical strength | Castalagin and vescalagin are the main ET | Wines related to trans-resveratrol, p-Hydroxybenzaldehyde, syringic acid, ellagic acid and 5–HMF | [116,117] |
Quercus frainetto Balkan Peninsula, South Italy and Northwest Turkey | High durability, ultra-structure comparable to French oaks, lindens similar to Q. alba. Longer heating during taming due to their high density | High content in ET | High bitterness and particular and indefinable aromas. Both attributes can be cushioned by the natural drying and toasting of the wood | [118] |
Quercus oocarpa South America | Ultra-structure comparable to French oaks with a clear succession of early and late wood, forming an annual growth | Monomers of ET | Regarding the gustatory aspect, it is similar to Q. petraea | [118] |
Quercus humboldtii Colombia | Hard, heavy and easy to work | Most abundant phenolic acids, aldehydes and ET being the same as in Q. alba and Q. petraea. Phenolic composition closer to American ones | Balanced syringaldehyde/vanillin relationship. Higher concentrations of 5-Methylfurfural, guaiacol, isoeugenol, trans-Isoeugenol and syringol. Lower furfural, 5–HMF, trans-β-Methyl-γ-octalactone, and cis-β-Methyl-γ-octalactone content | [96,119,120] |
Untraditional Woods in Cooperage Different from Oak Species | ||||
Castanea sativa Southern Europe and Asia | The only species alongside Quercus that has been accepted for its use by the International Organisation of Vine and Wine (OIV) | Low content of oxidizable polyphenols (less suitable for prolonged aging) | Higher content of total PC and of low molecular weight compounds. Higher antioxidant activities. Vanilla notes | [65,121] |
Robinia pseudoacacia USA, Europe | Cheap, hard and low porosity | Rich in mono and di-methoxyphenols, acetosyringone and ethyl vanillate. High content in simple volatile PC | Red wines with higher smoky, spicy and fruity notes | [7,122] |
Prunus (P. avium and P. cerasus) Europe and western Asia | High porosity and oxygen permeation. Used for short aging times | Aromadendrin, naringenin, taxifolin, isosakuranetin, eriodictyol and prunin | Greater oxygen penetration through their staves | [65,68,123] |
Fraxinus spp. Europe, Asia Minor, and North Africa | Moderately heavy, strong, rigid, hard and resistant to shocks | High content of 3-Ethyl and 3,5-Dimethylcyclotene, o-cresol, α-Methylcrotonalactone and vanillin. Low content of furanic derivatives | Less vanilla notes than oak | [7] |
Morus spp. Asia, Africa, Europe, and North, Central, and South America | Tender, elastic, medium porosity, low release of compounds | Decrease in fruity-note ethyl esters and ethyl-guaiacol and the high cession of ethyl-phenol (a horsey-odor defect) | Hardly suitable for wine aging | [65,124] |
Specie | Origin | Main Uses | Characteristics | Ref. |
---|---|---|---|---|
Q. alba | America | Wine, bourbon, whisky, sherry. | High concentration of volatiles, low concentration of ET. | [125] |
Q. robur, Q. petraea | France | Wine, brandy | Depends on the region | [125] |
Q. robur, Q.petracea, Q. petraea | Eastern Europe | Wine, brandy, beer | High concentration of ET | [125] |
Q. dendata, Q. crispula, Q. mongolica | Asia | Wine, brandy | Sweet taste | [125] |
Castanea sativa | North Spain, Portugal | Cider, spirits | Valorization of a by-product of the lumber industry as wood chips | [126] |
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Carpena, M.; Pereira, A.G.; Prieto, M.A.; Simal-Gandara, J. Wine Aging Technology: Fundamental Role of Wood Barrels. Foods 2020, 9, 1160. https://doi.org/10.3390/foods9091160
Carpena M, Pereira AG, Prieto MA, Simal-Gandara J. Wine Aging Technology: Fundamental Role of Wood Barrels. Foods. 2020; 9(9):1160. https://doi.org/10.3390/foods9091160
Chicago/Turabian StyleCarpena, Maria, Antia G. Pereira, Miguel A. Prieto, and Jesus Simal-Gandara. 2020. "Wine Aging Technology: Fundamental Role of Wood Barrels" Foods 9, no. 9: 1160. https://doi.org/10.3390/foods9091160