Studies and Collaborations

Conclusions:

• Aging with different woods increased the content of phenolic compounds.
• Condensed tannins increased with wood aging, except in Quercus candicans and Nothofagus pumilio.
• Tartaric esters were better preserved in wines with woods, and even increased, with alternative woods following traditional patterns.
• Wines aged with Quercus humboldtii (Columbian Oak) were the most favored by tasters among alternative woods, followed by Robinia pseudoacacia.
• The color intensity increase of wines with alternative woods was similar to that of traditional woods, except for wines aged with Acacia (Robinia pseudoacacia and Acacia dealbata).

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General Conclusions of the Study:

• Various techniques were analyzed for determining astringency in woods with different drying times and origins, such as: Wood Astringency Index (by tribology), Total Polyphenol Content, and Tasting.
• Both total polyphenol content and sensory analysis showed high variability in their results, making their ability to discriminate between different woods less clear than the Wood Astringency Index obtained by tribology (IAM), highlighting the interest in this technique for monitoring astringency over time.

The results obtained by IAM can therefore assist in decision-making such as:

• Shortening drying times for woods.
• Defining similarities or differences between suppliers and origins.
• Objectively classifying woods in terms of astringency. This can contribute to optimizing drying times on the ground (which translates into wood inventory efficiency) as well as to better market segmentation for both wood acquisition (suppliers) and barrel sales (customers).

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For more information, contact [email protected]

Conclusions:

• Regarding the total content of phenolic aldehydes, there were differences in green and dried woods.
  However, in toasted woods, which is how they are used for wine aging, there were none
  significant differences.
• Regarding the total content of phenolic acids, toasting increased their concentration, with
  French wood showing the highest content, although without significant differences compared to Romanian wood
  (both Q. sessilis).
• The sensory profile of trial wine (cr) in contact with French oak chips for 90 days is noted to be spicier,
  with accentuated coconut and vanilla attributes. Its persistence is also enhanced
  compared to Romanian oak.
• Contrary to what was observed with chips, in the case of 12-month aging with barrels of origin
  French and Romanian, similar profiles are noted.
• A preference test among different tasters reveals a clear inclination towards the wine aged in
  Romanian oak barrels.

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• Study on the Chemical and Sensory Influence of Oak Wood in the Aging of Chilean Red Wines. University of Chile
• Volatile Compounds in Quercus humboldtii (Colombian Oak) and the Wines Aged with Them Compared to Traditional Oak Woods Used in Cooperage: University of Talca / J. Bouchon
• Study on the Evolution and Effect of Barrel Refreshers. University of Chile / VSP
• Commercial Enological Tannins: Characterization and Their Relative Impact on the Phenolic and Sensory Composition of Carmenere Wine During Bottle Aging: University of Chile
• Development of Alternative Products to Oak Barrels in the Aging of Fine Wines, Using Native Chilean Woods.University of Chile / Miguel Torres
• Comparison of the Effect of Different Toasting Times and Flows by Convection on the Physical, Chemical, and Sensory Characteristics of French Oak Staves. University of Chile

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