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…

Investigation of cellulose nanofiber-based films used as a protective layer to reduce absorption of smoke phenols into wine grapes

Volatile phenols from wildfire smoke are absorbed by wine grapes, resulting in undesirable smoky and ashy sensory attributes in the affected wine.[1] Unfortunately the severity of wildfires is increasing, particularly when grapes are ripening on the vine. The unwanted flavors of the wine prompted a need for solutions to prevent the uptake of smoke compounds into wine grapes. Films using cellulose nanofibers as the coating forming matrix were developed as an innovative means to prevent smoke phenols from entering Pinot noir grapes. Different film formulations were tested by incorporating low methoxy pectin or chitosan.
Read More

Response of red grape varieties irrigated during the summer to water availability at the end of winter in four Spanish wine-growing regions: berry phenolic composition

Water availability is the most limiting factor for vineyard productivity under Mediterranean conditions. Due to the effects caused by the current climate change, wine-growing regions may face serious soil moisture conservation problems, due to the lower water retention capacity of the soil and higher soil irradiation. The aim of this work was to evaluate the effects of soil recharge irrigation in pre-sprouting and summer irrigation every week (30 % ETo) from the pea size state until the end of ripening (RP) compared to exclusively summer irrigation every week (R) in the same way that RP, on berry phenolic composition at harvest.

Read More

Limiting magnesium availability: a novel approach to managing brettanomyces spoilage in winemaking

Brettanomyces is a world-renowned yeast that negatively impacts the chemical composition of wines through the production of metabolites that negatively impact the sensory properties of the final product. Its resilience in wine conditions and ability to produce off-flavors make it a challenge for winemakers. Currently, the primary control technique involves adding sulfur dioxide (SO2); however, some Brettanomyces strains are developing resistance to this preservative agent. [1] Therefore, new management strategies are necessary to control this spoilage yeast.

Read More

Rootstock regulation of scion phenotypes: the relationship between rootstock parentage and petiole mineral concentration

Rootstocks not only provide tolerance to Phylloxera, but also ensure the supply of water and mineral nutrients to the whole plant. Rootstocks are an important way of adapting to environmental conditions while conserving the typical features of scion varieties. We can exploit the large diversity of rootstocks used worldwide to aid this adaptation. The aim of this study was to characterise rootstock regulation of scion mineral status and its relation with scion development.

Read More

Effect of irrigation in cover cropping vineyards

Cover cropping in vineyard is a sustainable and alternative soil management system to conventional tillage that is gaining more and more importance among winegrowers and is being promoted, among other organizations, by the European Union through the eco-schemes of the Common Agricultural Policy.
However, the use of cover crops in Mediterranean viticultural environments is conditioned, to a large extent, by the availability of irrigation water which, in a context of global warming like the one we are experiencing, must be adjusted to savings strategies, supplying to the vine only what it needs in each moment.

Read More