Influence of oak wood on the chemical and organoleptic profile of white wines Influence of oak wood on the chemical …
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Abstract
The use of oak wood in various forms for the production of white wines has become an increasingly popular practice among winemakers. As a result of extraction, condensation and other processes, their chemical composition and sensory profile were modified. Phenolic compounds and volatile aromatic substances passed from the wood to the wine improving the aroma and taste and enhancing its antioxidant activity. Their quantity has depended on the botanical type and origin of the wood and the method of its heat treatment. In the production of white wines several technologies have been applied - conducting the alcoholic fermentation and aging on lees in barrels, completing the fermentation in tanks and racking the wine to the barrels, starting the fermentation in tanks but in the middle of the process racking the fermenting juice to the barrels. Into the wine, of phenols mainly passed gallotannins and ellagitannins and of aromatic substances – eugenol, isoeugenol, vanillin, furan derivatives, lactones, etc. Further to the use of barrels, the application of alternative oak forms has become more and more popular, which in the case of white wines allowed avoiding the volatile components oxidation. The result was a quality product with better technological properties. The wines acquired hints of wood without losing their freshness and fruity character.
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References
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Botha A., Toit W., Brand J., Kidd M., Groenewald N. The effect of different oak products used during fermentation and ageing on the sensory properties of a white wine over time. Foods, 2020, 9(9): 1220. https://doi.org/10.3390/foods9091220
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Carpena M., Pereira A. G., Prieto M. A., Simal-Gandara J. Wine aging technology: fundamental role of wood barrels. Foods, 2020, 9(9): 1160. https://doi.org/10.3390/foods9091160
Chira K. Malolactic fermentation in barrel or in steel tanks. Book of Abstracts of the 3rd International Conference on Agricultural Engineering and Food Security, Berlin, Germany, 2018, p. 41. Journal of Food Processing & Technology, 2018, 9(1): 41. https://doi.org/10.4172/2157-7110-C11-107
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Dumitriu G.D., Teodosiu C., Gabur I., Cotea V., Peinado R.A., Lerma N.L. Evaluation of aroma compounds in the process of wine ageing with oak chips. Foods, 2019, 8(12): 662. https://doi.org/10.3390/foods8120662
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Galdo V., Correia A. C., Jordao A. M., Ricardo-da-Silva J. M. Blends of wood chips from oak and cherry: impact on the general phenolic parameters and sensory profile of a white wine during the aging process. Vitis, 2019, 58(4): 159-169. https://doi.org/10.5073/vitis.2019.58.159-169
Gilby C. Winemaking: why is oak used for ageing wines? 2020. Available at: https://www.thewinesociety.com/discover/explore/expertise/winemaking-why-is-oak-used-for-ageing-wines
Gonzalez-Centeno M.R.C., Thibon P.L., Teissedre K. Chira. Does barrel size influence white wine aging quality? IVES Technical Reviews Vine & Wine, 2020, 2 Enology(4): 3305. https://doi.org/10.20870/IVES-TR.2020.3305
Gonzalez-Centeno M.R., Teissedre P.L., Chira K. Impact of oak wood ageing modalities on the (non)-volatile composition and sensory attributes of red wines. OENO One, 2021, 55(2): 4673. https://doi.org/10.20870/oeno-one.2021.55.2.4673
Herjavec S., Jeromel A., Da Silva A., Orlic S., Redzepovic S. The quality of white wines fermented in Croatian oak barrels. Food Chemistry, 2007, 100(1): 124-128. https://doi.org/10.1016/j.foodchem.2005.09.034
Herrero P., Saenz-Navajas M. P., Avizcuri J. M., Cullere L., Balda P., Anton E. C., Ferreira V., Escudero A. Study of Chardonnay and Sauvignon blanc wines from D.O.Ca Rioja (Spain) aged in different French oak wood barrels: chemical and aroma quality aspects. Food Research International, 2016, 89 Part1(11): 227-236. https://doi.org/10.1016/j.foodres.2016.08.002
Ibern-Gomez M., Andres-Lacueva C., Lamuela-Raventos R. M., Lao-Luque C., Buxaderas S., De la Torre-Boronat M.C. Differences in phenolic profile between oak wood and stainless-steel fermentation in white wines. American Journal of Enology and Viticulture, 2001, 52(2): 159-164. http://doi.org/10.5344/ajev.2001.52.2.159
Jordăo A.M., Da Silva J. M. R., Laureano O. Comparison of volatile composition of cooperage oak wood of different origins (Quercus pyrenaica vs., Quercus alba and Quercus petraea). Mitteilungen Klosterneuburg, 2005, 55(1): 22-31.
Jordăo A.M., Correia A.C., DelCampo R., Gonzalez-SanJose M.L. Antioxidant capacity, scavenger activity, and ellagitannins content from commercial oak pieces used in winemaking. European Food Research and Technology, 2012, 235(5): 817-825. https://doi.org/10.1007/s00217-012-1803-y
Jordăo A.M., Nunes P., Muxagata S., Correia A.C., Nunes F.M., Cosme F. Impact of oak wood barrels dimensions and degree of utilization on sensorial profile evolution of white wines from Encruzado grape variety. Book of Abstracts of the 39th World Vine and Wine Congress, Bento Gonçalvez, Brazil, 2016, p. 61123. https://doi.org/10.13140/ RG.2.2.26546.61123
Kyraleou M., Tzanakouli E., Kotseridis Y., Chira K., Ligas I., Kallithraka S., Teissedre P.L. Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition. OENO One, 2016, 50(4): 209-222. https://doi.org/10.20870/oeno-one.2016.50.4.885
Loupassaki S., Abouzer M., Basalekou M., Fyssarakis I., Makris D.P. Evolution pattern of wood-related volatiles during traditional and artificial ageing of commercial red and white wines: association with sensory analysis. International Food Research Journal, 2016, 23(4): 1459-1465.
Lukić I., Jedrejčić N., Kovačević Ganić K., Staver M., Peršurić D. Phenolic and aroma composition of white wines produced by prolonged maceration and maceration in wooden barrels. Food Technology and Biotechnology, 2015, 53(3): 407-418. https://doi.org/10.17113/ftb.53.04.15.4144
Marinov M. A study on the ellagic tannins of oak wood used for the aging of high-alcohol beverages and wines. Habilitation thesis for academic degree Professor by University of Food Technologies, Plovdiv, Bulgaria, 2004 [in Bulgarian]
Moore R. How do oak wine barrels affect the taste of wine? 2021, Available at: https://www.wtso.com/blog/how-do-oak-wine-barrels-affect-the-taste-of-wine/
Naranjo A., Martinez-Lapuente L., Ayestaran B., Guadalupe Z., Perez I., Canas C., Adell E. Aromatic and sensory characterization of Maturana Blanca wines made with different technologies. Beverages, 2021, 7(1): 10. https://doi.org/10.3390/beverages7010010
Navojska J., Brandes W., Nauer S., Eder R., Frančakova H. Influence of different oak chips on aroma compounds in wine. Journal of Microbiology, Biotechnology and Food Sciences, 2012, 1(4): 957-971.
Nikolantonaki M., Coelho C., Diaz-Rubio M.E., Badet-Murat M.L., Vicard J.C., Gougeon R. Oak tannin selection and barrel toasting. Impact on dry white wine oxidative stability. Practical Winery & Vineyard, 2019, 7(3): 56-59.
Nunes P., Muxagata S., Correia A.C., Nunes F.M., Cosme F., Jordao A.M. Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine. Journal of the Science of Food and Agriculture, 2017, 97(14): 4847-4856. https://doi.org/10.1002/jsfa.8355
Pambianchi D. 2022. Oak barrel chemistry. Available at: https://winemakermag.com/technique/1033-oak-barrel-chemistry-techniques
Petrozziello M., Nardi T., Asproudi A., Cravero M.C., Bonello F. Chemistry and technology of wine aging with oak chips. In: Winemaking - Stabilization, Aging Chemistry and Biochemistry (Fernanda Cosme, Fernando M. Nunes, Luís Filipe-Ribeiro Eds.). IntechOpen. 2020a, pp. 57-68, ISBN: 978-1-83962-576-3, Print ISBN: 978-1-83962-575-6, Ebook (pdf) ISBN: 978-1-83962-577-0 https://doi.org/10.5772/intechopen.93529
Petrozziello M., Bonello F., Asproudi A., Nardi T., Tsolakis C., Bosso A., Di Martino V., Fugaro M., Mazzei R.A. Xylovolatile fingerprint of wines aged in barrels or with oak chips. OENO One, 2020b, 54(3): 513-522. https://doi.org/10.20870/oeno-one.2020.54.3.2923
Recamales A.F., Hernanz D., Alvarez C., Gonzalez-Miret M.L., Heredia F.J. Colour of Amontillado wines aged in two oak barrel types. European Food Research & Technology, 2007, 224(3): 321-327. https://doi.org/10.1007/s00217-006-0399-5
Rodrigues A., Ricardo-da-Silva J.M., Lucas C., Laureano O. Characterization of mannoproteins during white wine (Vitis Vinifera L. iv. Encruzado) ageing on lees with stirring in oak wood barrels and in a stainless steel tank with oak staves. Journal International des Sciences de la Vigne et du Vin, 2012, 46(4): 321-329. https://doi.org/10.20870/oeno-one.2012.46.4.1527
Romanet R., Gougeon R.D., Nikolantonaki M. White wine antioxidant metabolome: definition and dynamic behavior during aging on lees in oak barrels. Antioxidants, 2023, 12(2): 395. https://doi.org/10.3390/antiox12020395
Rubio – Breton P., Garde–Cerdan T., Martinez J. Use of oak fragments during the aging of red wines. Effect on the phenolic, aromatic, and sensory composition of wines as a function of the contact time with the wood. Beverages, 2018, 4(4): 102. https://doi.org/10.3390/beverages4040102
Stegarus D. I., Alexe P., Lenguel E., Niculescu V.C. Oak barrel effects on Chardonnay wine composition. Book of Abstracts of the 1st international Electronic Conference on Agronomy. Basel, Switzerland, 2021a, p. 86. Available at: https://sciforum.net/manuscripts/9682/manuscript.pdf
Stegarus D. I., Călugăr A., Tanase C., Muscă A., Botoran O. R., Manolache M., Babeş A. C., Bunea C., Gal E., Bunea A., Coldea T. E. Influence of oak chips and oak barrel ageing on volatile profile in Chardonnay wine of Romania. Applied Sciences, 2021b, 11(8): 3691. https://doi.org/10.3390/app11083691
Stoyanov N., Dincheva I., Tsavkov E., Mitev P., Spasov H., Blagoeva N. Oak wood application in the cooperage. influence of oak species and wood seasoning on the oak extractives and aroma compound. Scientific Works of University of Food Technologies, 2013, 60(1): 364-368. [in Bulgarian]
Tagareva-Delcheva M., Stoyanov N., Mitev P., Kemilev S., Ginev M., Dincheva I. Influence of treatment, origin and oak species on the oak extractable and volatile compounds content. Scientific Works of University of Food Technologies, 2015, 62(1): 242 -246. [in Bulgarian]
Vilela A., S. Teixeira, S. Fradique, F. Nunes, F. Cosme. Relationship between volatile profile and sensory characteristics of Malvasia Fina and Gouveio monovarietal wines from Douro Valley. Book of Abstracts of the 12º Encontro de Química dos Alimentos, Lisbon, Portugal, 2014, p. 44-47.
Zamora F. Barrel aging of white wines. In: White Wine Technology (A. Morata Ed.). Academic Press, Elsevier Inc. 2022, pp. 269-279, ISBN: 978-0-12-823497-6, https://doi.org/10.1016/B978-0-12-823497-6.00019-3
Alañon M.E., Diaz-Maroto M.C., Perez-Coello M.S. New strategies to improve sensorial quality of white wines by wood contact. Beverages, 2018, 4(4): 91. https://doi.org/10.3390/beverages4040091
Baron M., Mlcek J., Jurikova T., Trojan V., Sochor J. Effect of preparations substituting the use of barrique barrels on parameters of white wine. Mitteilungen Klosterneuburg, 2018, 68(1): 1-10.
Bartkovsky M., Semjon B., Marcinčak S., Turek P., Baričičova V. Effect of wine maturing on the colour and chemical properties of Chardonnay wine. Czech Journal of Food Sciences, 2020, 38(4): 223-228. https://doi.org/10.17221/139/2019-CJFS
Botha A., Toit W., Brand J., Kidd M., Groenewald N. The effect of different oak products used during fermentation and ageing on the sensory properties of a white wine over time. Foods, 2020, 9(9): 1220. https://doi.org/10.3390/foods9091220
Cabrita M.J.B., Garcia R., Martins N., Gomes da Silva M. D. R., Freitas A. M. C. Gas Chromatography in the Analysis of Compounds Released from Wood into Wine. In: Advanced Gas Chromatography. Progress in Agriculture, Biomedical and Industrial Applications (Mustafa A. Mohd Ed), In Tech. 2012: 185-208. eBook ISBN: 978-953-51-0298-4. https://doi.org/10.5772/32659.
Carpena M., Pereira A. G., Prieto M. A., Simal-Gandara J. Wine aging technology: fundamental role of wood barrels. Foods, 2020, 9(9): 1160. https://doi.org/10.3390/foods9091160
Chira K. Malolactic fermentation in barrel or in steel tanks. Book of Abstracts of the 3rd International Conference on Agricultural Engineering and Food Security, Berlin, Germany, 2018, p. 41. Journal of Food Processing & Technology, 2018, 9(1): 41. https://doi.org/10.4172/2157-7110-C11-107
Chira K., Teissedre P.L. How extraction of oak volatiles and ellagitannin compounds affect sensory profile of wine aged with French wine woods. Impact of the chemical composition on red wine quality. Practical Winery & Vineyard, 2014, 2(10): 61-66.
Dharmadhikari M. Oak aging of red wine. Iowa State University, Extension and Outreach, 2016: 1-6. Available et: https://www.extension.iastate.edu /wine/wp-content/uploads/2021/09/Oak-Aging-of-Red-Wine-PDF.pdf
Dumitriu G.D., Teodosiu C., Gabur I., Cotea V., Peinado R.A., Lerma N.L. Evaluation of aroma compounds in the process of wine ageing with oak chips. Foods, 2019, 8(12): 662. https://doi.org/10.3390/foods8120662
Fiacco M. Toasting your own wood chips. 2015. Available at: https://www.homebrewfinds.com/ 2015/03/guest-post-toasting-your-own-wood-chips-by matt-del-fiacco.html
Galdo V., Correia A. C., Jordao A. M., Ricardo-da-Silva J. M. Blends of wood chips from oak and cherry: impact on the general phenolic parameters and sensory profile of a white wine during the aging process. Vitis, 2019, 58(4): 159-169. https://doi.org/10.5073/vitis.2019.58.159-169
Gilby C. Winemaking: why is oak used for ageing wines? 2020. Available at: https://www.thewinesociety.com/discover/explore/expertise/winemaking-why-is-oak-used-for-ageing-wines
Gonzalez-Centeno M.R.C., Thibon P.L., Teissedre K. Chira. Does barrel size influence white wine aging quality? IVES Technical Reviews Vine & Wine, 2020, 2 Enology(4): 3305. https://doi.org/10.20870/IVES-TR.2020.3305
Gonzalez-Centeno M.R., Teissedre P.L., Chira K. Impact of oak wood ageing modalities on the (non)-volatile composition and sensory attributes of red wines. OENO One, 2021, 55(2): 4673. https://doi.org/10.20870/oeno-one.2021.55.2.4673
Herjavec S., Jeromel A., Da Silva A., Orlic S., Redzepovic S. The quality of white wines fermented in Croatian oak barrels. Food Chemistry, 2007, 100(1): 124-128. https://doi.org/10.1016/j.foodchem.2005.09.034
Herrero P., Saenz-Navajas M. P., Avizcuri J. M., Cullere L., Balda P., Anton E. C., Ferreira V., Escudero A. Study of Chardonnay and Sauvignon blanc wines from D.O.Ca Rioja (Spain) aged in different French oak wood barrels: chemical and aroma quality aspects. Food Research International, 2016, 89 Part1(11): 227-236. https://doi.org/10.1016/j.foodres.2016.08.002
Ibern-Gomez M., Andres-Lacueva C., Lamuela-Raventos R. M., Lao-Luque C., Buxaderas S., De la Torre-Boronat M.C. Differences in phenolic profile between oak wood and stainless-steel fermentation in white wines. American Journal of Enology and Viticulture, 2001, 52(2): 159-164. http://doi.org/10.5344/ajev.2001.52.2.159
Jordăo A.M., Da Silva J. M. R., Laureano O. Comparison of volatile composition of cooperage oak wood of different origins (Quercus pyrenaica vs., Quercus alba and Quercus petraea). Mitteilungen Klosterneuburg, 2005, 55(1): 22-31.
Jordăo A.M., Correia A.C., DelCampo R., Gonzalez-SanJose M.L. Antioxidant capacity, scavenger activity, and ellagitannins content from commercial oak pieces used in winemaking. European Food Research and Technology, 2012, 235(5): 817-825. https://doi.org/10.1007/s00217-012-1803-y
Jordăo A.M., Nunes P., Muxagata S., Correia A.C., Nunes F.M., Cosme F. Impact of oak wood barrels dimensions and degree of utilization on sensorial profile evolution of white wines from Encruzado grape variety. Book of Abstracts of the 39th World Vine and Wine Congress, Bento Gonçalvez, Brazil, 2016, p. 61123. https://doi.org/10.13140/ RG.2.2.26546.61123
Kyraleou M., Tzanakouli E., Kotseridis Y., Chira K., Ligas I., Kallithraka S., Teissedre P.L. Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition. OENO One, 2016, 50(4): 209-222. https://doi.org/10.20870/oeno-one.2016.50.4.885
Loupassaki S., Abouzer M., Basalekou M., Fyssarakis I., Makris D.P. Evolution pattern of wood-related volatiles during traditional and artificial ageing of commercial red and white wines: association with sensory analysis. International Food Research Journal, 2016, 23(4): 1459-1465.
Lukić I., Jedrejčić N., Kovačević Ganić K., Staver M., Peršurić D. Phenolic and aroma composition of white wines produced by prolonged maceration and maceration in wooden barrels. Food Technology and Biotechnology, 2015, 53(3): 407-418. https://doi.org/10.17113/ftb.53.04.15.4144
Marinov M. A study on the ellagic tannins of oak wood used for the aging of high-alcohol beverages and wines. Habilitation thesis for academic degree Professor by University of Food Technologies, Plovdiv, Bulgaria, 2004 [in Bulgarian]
Moore R. How do oak wine barrels affect the taste of wine? 2021, Available at: https://www.wtso.com/blog/how-do-oak-wine-barrels-affect-the-taste-of-wine/
Naranjo A., Martinez-Lapuente L., Ayestaran B., Guadalupe Z., Perez I., Canas C., Adell E. Aromatic and sensory characterization of Maturana Blanca wines made with different technologies. Beverages, 2021, 7(1): 10. https://doi.org/10.3390/beverages7010010
Navojska J., Brandes W., Nauer S., Eder R., Frančakova H. Influence of different oak chips on aroma compounds in wine. Journal of Microbiology, Biotechnology and Food Sciences, 2012, 1(4): 957-971.
Nikolantonaki M., Coelho C., Diaz-Rubio M.E., Badet-Murat M.L., Vicard J.C., Gougeon R. Oak tannin selection and barrel toasting. Impact on dry white wine oxidative stability. Practical Winery & Vineyard, 2019, 7(3): 56-59.
Nunes P., Muxagata S., Correia A.C., Nunes F.M., Cosme F., Jordao A.M. Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine. Journal of the Science of Food and Agriculture, 2017, 97(14): 4847-4856. https://doi.org/10.1002/jsfa.8355
Pambianchi D. 2022. Oak barrel chemistry. Available at: https://winemakermag.com/technique/1033-oak-barrel-chemistry-techniques
Petrozziello M., Nardi T., Asproudi A., Cravero M.C., Bonello F. Chemistry and technology of wine aging with oak chips. In: Winemaking - Stabilization, Aging Chemistry and Biochemistry (Fernanda Cosme, Fernando M. Nunes, Luís Filipe-Ribeiro Eds.). IntechOpen. 2020a, pp. 57-68, ISBN: 978-1-83962-576-3, Print ISBN: 978-1-83962-575-6, Ebook (pdf) ISBN: 978-1-83962-577-0 https://doi.org/10.5772/intechopen.93529
Petrozziello M., Bonello F., Asproudi A., Nardi T., Tsolakis C., Bosso A., Di Martino V., Fugaro M., Mazzei R.A. Xylovolatile fingerprint of wines aged in barrels or with oak chips. OENO One, 2020b, 54(3): 513-522. https://doi.org/10.20870/oeno-one.2020.54.3.2923
Recamales A.F., Hernanz D., Alvarez C., Gonzalez-Miret M.L., Heredia F.J. Colour of Amontillado wines aged in two oak barrel types. European Food Research & Technology, 2007, 224(3): 321-327. https://doi.org/10.1007/s00217-006-0399-5
Rodrigues A., Ricardo-da-Silva J.M., Lucas C., Laureano O. Characterization of mannoproteins during white wine (Vitis Vinifera L. iv. Encruzado) ageing on lees with stirring in oak wood barrels and in a stainless steel tank with oak staves. Journal International des Sciences de la Vigne et du Vin, 2012, 46(4): 321-329. https://doi.org/10.20870/oeno-one.2012.46.4.1527
Romanet R., Gougeon R.D., Nikolantonaki M. White wine antioxidant metabolome: definition and dynamic behavior during aging on lees in oak barrels. Antioxidants, 2023, 12(2): 395. https://doi.org/10.3390/antiox12020395
Rubio – Breton P., Garde–Cerdan T., Martinez J. Use of oak fragments during the aging of red wines. Effect on the phenolic, aromatic, and sensory composition of wines as a function of the contact time with the wood. Beverages, 2018, 4(4): 102. https://doi.org/10.3390/beverages4040102
Stegarus D. I., Alexe P., Lenguel E., Niculescu V.C. Oak barrel effects on Chardonnay wine composition. Book of Abstracts of the 1st international Electronic Conference on Agronomy. Basel, Switzerland, 2021a, p. 86. Available at: https://sciforum.net/manuscripts/9682/manuscript.pdf
Stegarus D. I., Călugăr A., Tanase C., Muscă A., Botoran O. R., Manolache M., Babeş A. C., Bunea C., Gal E., Bunea A., Coldea T. E. Influence of oak chips and oak barrel ageing on volatile profile in Chardonnay wine of Romania. Applied Sciences, 2021b, 11(8): 3691. https://doi.org/10.3390/app11083691
Stoyanov N., Dincheva I., Tsavkov E., Mitev P., Spasov H., Blagoeva N. Oak wood application in the cooperage. influence of oak species and wood seasoning on the oak extractives and aroma compound. Scientific Works of University of Food Technologies, 2013, 60(1): 364-368. [in Bulgarian]
Tagareva-Delcheva M., Stoyanov N., Mitev P., Kemilev S., Ginev M., Dincheva I. Influence of treatment, origin and oak species on the oak extractable and volatile compounds content. Scientific Works of University of Food Technologies, 2015, 62(1): 242 -246. [in Bulgarian]
Vilela A., S. Teixeira, S. Fradique, F. Nunes, F. Cosme. Relationship between volatile profile and sensory characteristics of Malvasia Fina and Gouveio monovarietal wines from Douro Valley. Book of Abstracts of the 12º Encontro de Química dos Alimentos, Lisbon, Portugal, 2014, p. 44-47.
Zamora F. Barrel aging of white wines. In: White Wine Technology (A. Morata Ed.). Academic Press, Elsevier Inc. 2022, pp. 269-279, ISBN: 978-0-12-823497-6, https://doi.org/10.1016/B978-0-12-823497-6.00019-3
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How to Cite
YONCHEVA, Tatyana; STOYANOV, Nikolay; DIMITROV, Dimitar.
Influence of oak wood on the chemical and organoleptic profile of white wines.
Food Science and Applied Biotechnology, [S.l.], v. 7, n. 1, p. 79-91, mar. 2024.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/315>. Date accessed: 25 apr. 2025.
doi: https://doi.org/10.30721/fsab2024.v7.i1.315.