terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Barrels ad-hoc: Spanish oak wood classification by NIRs 

Barrels ad-hoc: Spanish oak wood classification by NIRs 

Abstract

The wooden barrel is a key factor in enology, since wine chemical composition and sensory properties changes significantly in contact with the barrel[1]. Today’s highly competitive market constantly demands new differentiated products and wineries search innovations continuously.

Wood selection is crucial: barrels stability to keep constant their contribution and the result on products, and additional and differentiated wood contributions to impact their new products. Oak wood selection has traditionally been carried out using parameters such as specie, location and grain, however, it goes one step further nowadays. Large cooperage work with non-destructive techniques that allow classifying oak wood quickly and easily according to their organoleptic contribution[2].

CETEMAS studies Spanish origins oak (Q. petreae/robur) wood for cooperage. This is highly regarded by leading beverages manufacturer (wineries and whiskey distilleries). NIROB project led us to study the species, location and grain impact on the total phenol wood content, ellagitannin and volatile compounds profile, as well as the wood NIRs analysis implementation. After this study, it was concluded to modify the French grain classification scale for Spanish Quercus. Moreover, the first total phenol content prediction models were developed and applied on staves selection for wine barrels destined to a winery from PDO Vino de Cangas, with really good results.

During running NIRCHEM project, national and international oak are studied comparatively, improving the NIRs phenol content models and developing new ones to predict key compounds content for winemaker’s interest. The different origins oak chemical composition evolution is also studied depending on the seasoning and toasting.

Our goal is the wood knowledge before its selection, to choose the wood that best suits the characteristics sought by the wineries, offering a tool that allows this selection, enhancing and promoting, at the same time, the use of the country’s oak and its proper forest management.

DOI:

Publication date: October 4, 2023

Issue: ICGWS 2023

Type: Article

Authors

Amelia González1*, Alba Fanjul2, Paula Pérez2, Claudia García2 & Juan Majada Guijo 2

1,2Forest and Wood Technology Research Centre (CETEMAS); Pumarabule S/N.33936.Siero. Asturias

Contact the author*

Keywords

oak wood selection, NIRs, phenolic content, organoleptic properties, cooperage

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Indicators of Sustainable Vineyard Soil Management: Metrics for Assessing Environmental Impacts

The vital role of soils in supporting life on our planet cannot be overstated. Soils provide numerous ecosystem services and functions, including biomass production, carbon sequestration, physical support, biological habitat, and genetic reserve, among others. Understanding the characteristics and sensitivity of soils in a specific terroir, along with effective soil management practices, is crucial for the sustainable management of natural resources.
Read More

First results on the chemical composition of red wines from the pressing of marc

In the Bordeaux vineyards, press wine represents approximately 15% of the total volume of wine produced[1]. Valuing this large volume of wine is necessary from an economic point of view, but also because of their organoleptic contribution to the blend, and their contribution to the construction of wines for laying down. Therefore, this study was developed considering the lack of recent scientific knowledge on the composition of red press wines. The aim of this study is to establish an initial assessment of their chemical composition including aromatic compounds and a phenolic part.

Read More

The potential of some native varieties of Argentina for the production of sparkling wines. Effect of lees contact time 

Grapevine varieties from South-America, commonly known as criollas, originated because of the natural crossbreeding of grapevine varieties brought by the Spaniards. The objective of this work was to evaluate the potential of some varieties to produce sparkling wines considering the effect of lees contact time. The following varieties were used: Moscatel Rosado, Criolla Chica, Pedro Gimenez, Blanca Oval, Canelón, and the European variety Chardonnay (control), planted in the ampelographic collection of EEA Mendoza INTA (Argentina). Pilot-scale vinifications were carried out to obtain the base wines, in 20 L glass containers. The second fermentation was performed through the traditional method.

Read More

The influence of pre-heatwave leaf removal on leaf physiology and berry development

Due to climate change, the occurrence of heatwaves and drought events is increasing, with significant impact on viticulture. Common ways to adapt viticulture to a changing climate include site selection, genotype selection, irrigation management and canopy management. The latter mentioned being for instance source-sink manipulations, such as leaf removal, with the aim to delay ripening.

Read More

Preliminary study of the influence of ripening on the polysaccharide content of different red grape varieties

Grape skin has a barrier and protective function in grapes. Cell wall of grape skins is mainly composed of polysaccharides such as pectins, celulloses and hemicelluloses and structural proteins. Terroir, variety and changes during ripening can affect the content of polysaccharides in grapes. The aim of this study was to evaluate the content of polysaccharides (PS) in grapes along the ripening process. Three red grape varieties were studied: Garnacha (G), Tempranillo (T) and Prieto Picudo (PP).

Read More