Evolution of Phenolic Compounds of Spanish Oak Wood during Natural Seasoning. First Results

Abstract

Low molecular weight polyphenols and ellagitannins were analyzed by HPLC, and the molecular weight distribution of ellagitannins was calculated by GPC, in oak heartwood of Quercus robur L., Quercus petraea Liebl., Quercus pyrenaica Wild., and Quercus faginea Lam., grown in Spain, before and after 1 year of seasoning, in Bordeaux, France. During this process, the concentrations of low molecular weight polyphenols (acids and aldehydes, benzoic and cinnamic, and coumarins) increased, and those of ellagitannins (castalagin, vescalagin, and roburins A-E) decreased. A similar behavior for the A and B compounds in all species was not found. This modification in the chemical composition was similar in the four Spanish species of Quercus studied and allowed the differentiation between the unseasoned wood and the wood after the first year of seasoning.

Volatile composition and sensory characteristics of Carménère wines macerating with Colombian (Quercus humboldtii) oak chips compared to wines macerated with American (Q. alba) and European (Q. petraea) oak chips

“…Q. alba oak showed the highest content of furfural, vanillin, acetovanillone and cis-β-methyl-γ-octalactone. Some researchers have observed that cis-β-methyl-γ-octalactone and furfural contents are higher in American oak when compared to French oak; however, in different studies the tendency is not clear, since some recorded higher compound levels in American or in French oak (Fernández de Simón et al, 2003b;Natali, Chinnici, & Riponi,2006;Díaz-Maroto et al,2008). Moreover, oak wood from Q. petraea presented lower concentrations of guaiacol, 4-vinylguaiacol and syringol than the rest of the species.…”

“…Due to this numerous studies are emerging where oak species other than the traditional ones (Q. robur, Q.petraea, and Q alba) are used. Some of these are Q. pyrenaica Willd (Spain and Portugal) (Coninck Jordão, Ricardo-Da-Silva, & Laureano, 2006;Fernández de Simón, Sanz, Cadahía, Poveda, & Broto, 2006;Fernández de Simón et al, 2008;Fernández de Simón, Cadahía, Del Álamo, & Nevares, 2010;Gallego, Del Alamo, Nevares, Fernández, Fernández De Simón, & Cadahía, 2012), Q. faginea (Spain) (Cadahía, Muñoz, Fernández de Simón, & García-Vallejo, 2001;Fernández de Simón, Cadahía, Conde, & García-Vallejo, 2003b;Fernández de Simón, Cadahía, Conde, & García-Vallejo, 2003c), Q. stellate (Missouri), Q. oocarpa (Costa Rica), Q. farnetto (Hungary) (Vivas, Glories, Bourgeois, & Vitry, 1996). "White oak" (Quercus humboldtii) is one of the main forest species in the Woods of Colombia (Avella & Cárdenas, 2010) and its use was first established in 1996 by the Ministry for the Environment, Housing and Development (Ministerio de Ambiente, Vivienda y Desarrollo) (MAVDT).…”

Antioxidant capacity and phenolic composition of different woods used in cooperage

“…Quantitative results were expressed as lg g 1 ellagic acid equivalents per gram of wood. Due to the lack of commercial standards, chromatographic peaks were identified by comparing the retention time and elution order with data described in the literature (Fernández de Simón, Cadahia, Conde, & García-Vallejo, 1999;Viriot, Scalbert, Herve du Penhoat, & Moutounet, 1994) and by their mass spectra obtained by ESIMS n .…”

Chemical and sensory evaluation of wine matured in oak barrel: effect of oak species involved and toasting process

“…At the same time, some factors such as the age of the wood, time and seasoning technique, and the heat treatment of oak wood influence wine chemical composition [20][21][22][23]. During heating treatment, a severe wood chemical composition modification is induced.…”