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…

Use of UHPH to improve the implantation of non-Saccharomyces yeasts

Ultra High-Pressure Homogenization (UHPH) is a high-pressure pumping at 300 MPa (>200 MPa) with a subsequent depressurization against a highly resistant valve made of tungsten carbide covered by ceramic materials or carbon nanoparticles. The intense impact and shear efforts produce the nano-fragmentation of colloidal biopolymers including the elimination of microorganism (pasteurization or sterilization depending on in-valve temperature) and the inactivation of enzymes.
Read More

Influence of different Lachancea thermotolerans strains in wine acidity

Wine acidity is a parameter of great importance that influences different quality factors of the product such as biological stability or organoleptic characteristics. In the current context of climate change, which gives rise to wines with higher levels of ethanol and lower acidity, the biological acidification with yeast species such as Lachancea thermotolerans could be a solution.
In this work, the effect of the inoculation of different L. thermotolerans on the acidity of wine was studied.

Read More

Control of bacterial growth in carbonic maceration winemaking through yeast inoculation

Controlling the development of the bacterial population during the winemaking process is essential for obtaining correct wines[1]. Carbonic Maceration (CM) wines are recognised as high-quality young wines. However, due to its particularities, CM winemaking implies a higher risk of bacterial growth: lower SO2 levels, enrichment of the must in nutrients, oxygen trapped between the clusters… Therefore, wines produced by CM have slightly higher volatile acidity values than those produced by the destemming/crushing method[2].

Read More

The tolerance of grapevine rootstocks to water deficit is related to root morphology and xylem anatomy traits 

Climate change is altering water balances, thereby compromising water availability for crops. In grapevine, the strategic selection of genotypes more tolerant to soil water deficit can improve the resilience of the vineyard under this scenario. Previous studies demonstrated that root anatomical and morphological traits determine vine performance under water deficit conditions. Therefore, 13 ungrafted rootstock genotypes, 6 commercial (420 A, 41 B, Evex 13-5, Fercal, 140 Ru y 110 R), and 7 from new breeding programs (RG2, RG3, RG4, RG7, RG8, RG9 and RM2) were evaluated in pots during 2021 and 2022.

Read More

Atypical aging and hydric stress: insights on an exceptionally dry year

Atypical aging (ATA) is a white wine fault characterized by the appearance of notes of wet rag, acacia blossoms and naphthalene, along with the vanishing of varietal aromas. 2-aminoacetophenone (AAP) – a degradation compound of indole-3-acetic acid (IAA) – is regarded as the main sensorial and chemical marker responsible for this defect. About the origin of ATA, a stress reaction occurring in the vineyard has been looked as the leading cause of this defect. Agronomic, climatic and pedological factors are the main triggers and among them, drought stress seems to play a crucial role.[1]

Read More