The Application of Wood Species in Enology: Chemical Wood Composition and Effect on Wine Quality

Applied Sciences

Fernanda Cosme¹  António M. Jordão² 

[1] Chemistry Research Centre—Vila Real (CQ-VR), 5000-801 Vila Real, Portugal;Escola Superior Agrária, Instituto Politécnico de Viseu, 3504-510 Viseu, Portugal;

关键词: wood species;    oak;    wine;    aging;    volatile compounds;    phenolic compounds;   

DOI  :  10.3390/app12063179

来源: DOAJ

【 摘 要 】

Aging wine is a usual practice in winemaking, as the wine quality improves due to the compounds extracted from wood barrels or chips, cubes, blocks, or staves used. The wood species used are traditionally oak, namely from Quercus petraea, Q. alba, or Q. robur species. In the last years, the increasing request for oak wood has caused a significant increase in environmental and production costs. Therefore, heartwood from several alternative species has been considered a potential wood source for winemaking and aging. Thus, the main purpose of this review is the application of these alternative wood species on wine production and to discuss the advantages and disadvantages of its use compared with the traditional wood species, namely oak wood. In addition, a brief chemical characterization of several wood species with possible application in enology is also discussed in this review.

【 授权许可】

Unknown