Assessment of the impact of wine seasoning on oenological wood: barrels and chips

Abstract

Wine seasoning is a key stage in preparing wood for the ageing of wines and spirits, with wood acting as a bidirectional transfer medium. This study characterised physicochemical, chemical and surface changes during seasoning. Chips of Quercus alba, Q. robur, Q. pyrenaica, Q. petraea, and Castanea sativa seasoned with Oloroso wine, and barrel staves of Q. alba and Q. robur seasoned with Fino, Oloroso, or Pedro Ximénez wines for up to 60 months, were analysed. Wood microstructure was evaluated by scanning electron microscopy and mercury-intrusion porosimetry, while chemical evolution was monitored by near-infrared spectroscopy and phenolic analysis. Seasoning reduced density and negative surface charge in all species and generally increased the point-of-zero-charge pH. Fino caused acid erosion and produced the greatest intrusion volume and pore diameter, whereas Pedro Ximénez obstructed macropores with sugars, reducing intrusion volume but increasing total area. Intense toasting and prolonged seasoning reduced reflectance because of matrix modification and chromophore formation. Initial seasoning leached wood compounds, whereas after 12 months Fino, Oloroso, and Pedro Ximénez treatments – particularly in Q. robur – enhanced the extraction of polyphenols and aldehydes. The seasoning wine therefore modifies wood permeability and extraction behaviour.

References

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Acknowledgements

The authors thank Bodegas Fundador S.L.U. for providing the barrel staves used in this study. This work is part of R&D&I project PID2023-149262OB-I00, funded by MICIU/AEI/10.13039/501100011033 and ERDF, EU.