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…

Pre-breeding for developing heat stress resilient grape varieties to ensure yield 

Climate change has numerous detrimental consequences and creates new challenges for viticulture around the world. Transitory or constant high temperatures frequently associated with an excess of sunlight (UV) can cause a variety of physiological disorders, such as sunburn. Diverse environmental factors and the plant’s response mechanisms to stress determine the symptoms. Grapevine berry sunburn leads to a drastic reduction in yield, and may eventually decline berry quality. Consequently, this poses a significant risk to the winegrowers.

Performance of Selected Uruguayan Native Yeasts for Tannat Wine Production at Pilot Scale

The wine industry is increasing the demand for indigenous yeasts adapted to the terroir to produce unique wines that reflect the distinctive characteristics of each region. In our group, we have identified and characterized 60 native yeast strains isolated from a vineyard in Maldonado-Uruguay, in which three strains stood out: Saccharomyces cerevisiae T193FS, Saturnispora diversa T191FS, and Starmerella bacillaris T193MS. Their oenological potential was evaluated at a semi-pilot scale in Tannat must vinification in the wine cellar to have a more precise and representative evaluation of the final product.

A phylogenomic study reveals the major dissemination routes of ‘Tempranillo Tinto’ in the Iberian Peninsula

‘Tempranillo Tinto’ is a black-berried Iberian cultivar that originated from a hybridization between cvs. ‘Benedicto’ and ‘Albillo Mayor’ [1]. Today, it is the third most widely grown wine grape cultivar worldwide with more than 200,000 hectares of vineyards mostly distributed along the Iberian Peninsula, where it is also known as ‘Cencibel’, ‘Tinta de Toro’, ‘Tinta Roriz’, and ‘Aragonez’, among other synonyms. Here, we quantified the intra-varietal genomic diversity in this cultivar through the study of 35 clones or ancient vines from seven different Iberian wine-making regions. A comparative analysis after Illumina whole-genome sequencing revealed the presence of 1,120 clonal single nucleotide variants (SNVs).

Retrospective analysis of our knowledge regarding the genetics of relevant traits for rootstock breeding 

Rootstocks were the first sustainable and environmentally friendly strategy to cope with a major threat for Vitis vinifera cultivation. In addition to providing Phylloxera resistance, they play an important role in protecting against other soil-borne pests, such as nematodes, and in adapting V. vinifera to limiting abiotic conditions. Today viticulture has to adapt to ongoing climate change whilst simultaneously reducing its environmental impact. In this context, rootstocks are a central element in the development of agro-ecological practices that increase adaptive potential with low external inputs. Despite the apparent diversity of the Vitis genus, only few rootstock varieties are used worldwide and most of them have a very narrow genetic background. This means that there is considerable scope to breed new, improved rootstocks to adapt viticulture for the future.

Assessing the Effectiveness of Electrodialysis in Controlling Brettanomyces Growth in Wine

Brettanomyces yeast can negatively impact the quality and stability of wines, posing a significant challenge to winemakers. [1] This study aims to develop novel management practices to limit Brettanomyces impact on wines by evaluating the effectiveness of electrodialysis (ED) technology in removing magnesium (Mg2+) from wine to prevent the development of Brettanomyces yeast. The ED technique utilizes charged membranes to extract ions from the wine, and it is considered an alternative to cold stabilization that requires less energy. [2]