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…

Differences in metabolism among species and hybrids of the genus Saccharomyces during wine fermentation unveiled by multi-omic analysis 

Yeast species S. cerevisiae, S. uvarum, S. kudriavzevii and their hybrids present clear metabolic differences, even when we compared S. cerevisiae wine versus wild strain. These species and hybrids produced significantly higher amounts of glycerol, organic acids, 2,3-butanediol, and 2-phenyl ethanol and a reduction of the ethanol yield, properties very interesting in the sector to deal with climate change effects. To understand the existing differences, we have used several omics techniques to analyze the dynamics of the (intra- and extracellular) metabolomes and/or transcriptomes of representative strains of S. cerevisiae, S. uvarum, S. kudriavzevii, and hybrids.
Read More

Grapevine adaptation to drought and resistance to Neofusicoccum parvum, causal agent of Botryosphaeria dieback

The sustainability of viticulture in response to climate change has been addressed mainly considering agronomic impacts, such as water management and diseases, either separately or together.
In grapevines, there is strong evidence that different genotypes respond differently to biotic and abiotic stresses. A screening was conducted on various local cultivars in response to drought and Neofusicoum parvum infection aiming to evaluate their susceptibility to abiotic stress and resistance to fungal diseases.

Read More

Prediction of aromatic attributes of red wines from its colour properties 

Wine perception is a multisensory experience that makes use of the sight, smell, and taste senses. When wine is sensorially assessed, the stimulus received generates multiple signals that tasters convert into organoleptic descriptors. Colour is commonly the first attribute evaluated during wine tasting. Moreover, the colour properties provide the taster with a priori information of the wine’s aroma. This preconceived perception is later confirmed or denied during the aroma evaluation.

Read More

The characterization of Vitis vinifera L cv. Cabernet sauvignon: the contribution of Ecklonia maxima seaweed extract

Biostimulants and biofertilizers are considered environmentally friendly and cost-effective alternatives to synthetic fertilizers, plant growth regulators and crop improvement products. Broadly, plant biostimulants are expected to improve nutrient use efficiency, tolerance to abiotic stress, quality traits and availability of nutrients in the soil or rhizosphere. Currently, seaweed extracts account for more than 33% of the total plant biostimulant market. Within this category, Ascophyllum nodosum (AN), is the most widely studied and applied in biostimulant formulations.

Read More

Reduction of the height of the canopy in fruit set and in pea size: vegetative, productive and maturation effects, in cv. Verdejo

Global warming is accelerating the technological ripening of the grape, with a loss of acidity, which requires that vineyard management can delay ripening to avoid it. The source-sink relation is essential for grape ripening, since it affects the distribution of photosynthates and substances derived from plant metabolism. A work is proposed to know the response of the vineyard to the drastic reduction of the foliar surface by trim down the shoots in cv.

Read More