Comparative analysis of volatile and phenolic composition of alternative wood chips from cherry, acacia and oak for potential use in enology

Abstract

Abstract. The aim of present work was to investigate the phenolic and volatile composition of cherry, acacia, and oak (from different species) wood chips. By the use of HPLC-DAD 18 different phenolic compounds were detected and quantified while for volatile composition, 33 different compounds were detected by GC-MS. In general, wood samples from oak species showed the higher number of phenolic compounds detected, while cherry wood samples showed the lowest levels. In addition, some individual phenolic compounds were detected, specifically in some wood samples, such as robinetin in acacia woods and naringenin in cherry wood. For volatile composition, cherry wood chips samples showed the lowest volatile composition followed by increasing order by acacia, French, Portuguese and American wood chip samples. Oak wood chip samples from American species showed the highest volatile content, as a result of high levels of several specific compounds (furfural, 5-methyfurfural, β-methyl-γ -octalactones, guaiacol, vanillin and siringaldehyde).

Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile

“…However, Kozlovic et al . detected notably low values of cis ‐ and trans ‐3‐methyl‐ γ ‐octalactones in white wines aged in acacia barrels during 12 months, while Jordão et al . also detected low values of 3‐methyl‐ γ ‐octalactones in toasted cherry wood extracts.…”

“…This is an expected result because for seasoned and toasted wood extracts from acacia and cherry, previously other authors 36 did not find any forms of methyl--octalactones. However, Kozlovic et al 10 detected notably low values of cis-and trans-3-methyl--octalactones in white wines aged in acacia barrels during 12 months, while Jordão et al 51 also detected low values of 3-methyl--octalactones in toasted cherry wood extracts.…”

Different Woods in Cooperage for Oenology: A Review

“…Various studies from 1996 to the present place value on this wood's content of ellagitannins, low weight, and aromas [7,8,[27][28][29][30][31][32]34,35,46,[50][51][52][53]55,58,59,[63][64][65], as well as its use for containers of alcoholic drinks, such as brandy and other spirits [66][67][68][69][70] and wines [9,10,58,60,[71][72][73][74][75][76][77][78][79]. However, the supply of quality wood for the manufacture of barrels is insufficient, so this wood can be used for the manufacture of alternative products in the short and medium term.…”

“…* sum of castalagin, vescalagin, granidin, and A, B, C, D, and E roburins; ** sum of acids (ellagic, gallic, syringic, vanillic, and ferulic), aldehydes (coniferaldehyde, sinapaldehyde, syringaldehyde, and vanillin) and cumarins (scopoletin and aesculetin); *** sum of gallic acid and elagic acids. [8,17,32,46] 460-3620 [7,17,32,46,47] nd: not detected. Furthermore, the use of oak barrels in the production of quality wines implies long periods and a high economic cost for wineries.…”

Alternative Woods in Enology: Characterization of Tannin and Low Molecular Weight Phenol Compounds with Respect to Traditional Oak Woods. A Review

“…In the last few years, the enological use of different species of wood such as Robinia pseudoacacia L. (false acacia), Castanea sativa Mill. (chestnut), Prunus avium L. and Prunus cereasus L. (cherry), Fraxinus excelsior L. and F. americana L. (European and American ash, respectively), among others, has been proposed as an alternative to oak [6][7][8][9]. Moreover, many producers even prefer using local woods in order to reduce costs [6] and recently some wine cellars have ordered barrels from cooperages with some non-oak staves included.…”