Chemical compounds released from five different woods used to make barrels for aging wines and spirits: volatile compounds and polyphenols

Rosso, Mirko De; Cancian, Davide; Panighel, Annarita; Vedova, Antonio Dalla; Flamini, Riccardo

doi:10.1007/s00226-008-0211-8

Cited by 99 publications

(95 citation statements)

References 9 publications

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“…White oak (Quercus spp.) was chosen as it is very acidic [10], one of the most corrosive solid woods [11], and is also high in tannins [37]. Elm (Ulmus sp.)…”

Section: Methodsmentioning

confidence: 99%

The effect of tannins and pH on the corrosion of steel in wood extracts

Zelinka

Stone

2010

Materials & Corrosion

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Tannins and pH are often cited as factors that affect the corrosiveness of wood yet there are few data to confirm these statements. The purpose of this paper is to systematically investigate the effect of tannins and pH on corrosion of metals in wood. Four wood species known to vary in both their pH and extractives were chosen and extracted with water. The pH, tannin content, and corrosion rate of carbon steel were determined for each extract. To test if pH and tannin were the only factors influencing corrosion, ''synthetic'' extracts were made by adding tannins to distilled water and adjusting the pH. At a given pH, increasing the tannin content inhibited corrosion and at a given level of tannin content, lowering the pH increased corrosion. An isocorrosion map as a function of pH and tannins was developed by using simple kinetic models to extrapolate the data. The data may be useful in estimating the relative corrosiveness of new, nonmetallic wood preservatives based upon the chemistry of naturally durable wood species.

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“…White oak (Quercus spp.) was chosen as it is very acidic [10], one of the most corrosive solid woods [11], and is also high in tannins [37]. Elm (Ulmus sp.)…”

Section: Methodsmentioning

confidence: 99%

The effect of tannins and pH on the corrosion of steel in wood extracts

Zelinka

Stone

2010

Materials & Corrosion

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“…In various woods, methanol is reported to take out nonstructural carbohydrates and phenolics [29]. White mulberry has quite important content of phenolic extractives [30]. In some woods, polyphenols can form part of the fiber cell wall matrix [31], while in some other woods, they may be either preferentially in vessels, parenchyma walls [32], or too much condensed to enter the cell wall substance [33].…”

Section: Yield Of Extractionmentioning

confidence: 99%

Effect of extractions on dynamic mechanical properties of white mulberry (Morus alba)

et al. 2011

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International audienceVibrational properties of wood are affected by several parameters, of which extractives can be one of the most important ones. Wood for European musical instruments has been often studied, but traditional Middle Eastern ones had been left unnoticed. In this study white mulberry (Morus alba L.), the main material for long-necked lutes in Iran, was extracted by five solvents of various polarities (water included). Free-free bar forced vibrations were used to measure longitudinal (L) loss tangent (tanδ), storage (elastic) modulus (E′) and specific modulus (E′/γ) in the acoustic range. Their anisotropy between the 3 axes of orthotropy was determined by DMA (dynamic mechanical analysis). Native wood had a quite low EL′/γ but its tanδ was smaller than expected, and the anisotropy of tanδ and E′/γ was very low. Removal of extractives caused tanδ to increase and moduli to decrease. Acetone, the most effective solvent on damping despite a moderate extraction yield, increased tanδL by at least 20% but did not modify E′/γ as much. When used successively, its effects masked those of solvents used afterwards. Anisotropy of E′/γ was nearly unchanged after extraction in methanol or hot water, while tanδ was much more increased in R than in T direction. Results suggest that in white mulberry, damping is governed more by nature and localization of extractives rather than by their crud abundance

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“…An evaluation similar to those carried out over the last 20 years regarding oak wood for cooperage is also needed. In fact, some papers have been recently published about the volatile composition of woods other than oak, with a view towards their use in barrel making, [5][6][7] and with the same objective, the phenolic composition of chestnut, cherry and acacia seasoned and toasted woods has been studied in our research group. [8][9][10] One of the woods that could be considered as a possible alternative to oak is ash wood.…”

Section: Introductionmentioning

confidence: 99%

LC‐DAD/ESI‐MS/MS study of phenolic compounds in ash (Fraxinus excelsior L. and F. americana L.) heartwood. Effect of toasting intensity at cooperage

Sanz¹,

Simón

Cadahía

et al. 2012

J. Mass. Spectrom.

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The phenolic composition of heartwood extracts from Fraxinus excelsior L. and F. americana L., both before and after toasting in cooperage, was studied using LC-DAD/ESI-MS/MS. Low-molecular weight (LMW) phenolic compounds, secoiridoids, phenylethanoid glycosides, dilignols and oligolignols compounds were detected, and 48 were identified, or tentatively characterized, on the basis of their retention time, UV/Vis and MS spectra, and MS fragmentation patterns. Some LMW phenolic compounds like protocatechuic acid and aldehyde, hydroxytyrosol and tyrosol, were unlike to those for oak wood, while ellagic and gallic acid were not found. The toasting of wood resulted in a progressive increase in lignin degradation products with regard to toasting intensity. The levels of some of these compounds in medium-toasted ash woods were much higher than those normally detected in toasted oak, highlighting vanillin levels, thus a more pronounced vanilla character can be expected when using toasted ash wood in the aging wines. Moreover, in seasoned wood, we found a great variety of phenolic compounds which had not been found in oak wood, especially oleuropein, ligstroside and olivil, along with verbascoside and isoverbascoside in F. excelsior, and oleoside in F. americana. Toasting mainly provoked their degradation, thus in medium-toasted wood, only four of them were detected. This resulted in a minor differentiation between toasted ash and oak woods. The absence of tannins in ash wood, which are very important in oak wood, is another peculiar characteristic that should be taken into account when considering its use in cooperage.

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Chemical compounds released from five different woods used to make barrels for aging wines and spirits: volatile compounds and polyphenols

Cited by 99 publications

References 9 publications

The effect of tannins and pH on the corrosion of steel in wood extracts

The effect of tannins and pH on the corrosion of steel in wood extracts

Effect of extractions on dynamic mechanical properties of white mulberry (Morus alba)

LC‐DAD/ESI‐MS/MS study of phenolic compounds in ash (Fraxinus excelsior L. and F. americana L.) heartwood. Effect of toasting intensity at cooperage

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