Departamento de Química Analítica, Universidad de Valladolid, Palencia, Spain.
Centro Tecnológico de la Vid y el Vino, Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile.
J Sci Food Agric. 2019 Jan 15;99(1):315-324. doi: 10.1002/jsfa.9190. Epub 2018 Jul 22.
The most frequent renewal of barrels of different origins and species is a current trend, but this demand does not match the current availability of wood. An alternative could be the use of Quercus humboldtii wood. However, there is little information about its composition. Because of this, the aim was to study low-molecular-weight phenols (LMWP), ellagitannins and volatile compounds in untoasted and toasted Q. humboldtii oak, and compare these with the species traditionally used in cooperage: Q. petraea (French and Romanian) and Q. alba (American).
The LMWPs in Q. humboldtii were comparable to those in Q. petraea and Q. alba. Ellagitannin composition in Q. humboldtii was similar to that in Q. alba. The toasting process improved volatile composition, mainly in Q. humboldtii, presenting the highest concentration of several volatile compounds.
The results indicate that Q. humboldtii could be considered suitable for aging wine, although it is necessary to continue the study of this wood species to confirm its potential use in oenology. © 2018 Society of Chemical Industry.
不同来源和种类的桶的频繁更新是当前的趋势，但这种需求与当前木材的供应不匹配。一种替代方法可能是使用 Quercus humboldtii 木材。然而，关于它的组成成分的信息很少。因此，本研究旨在研究未经烘烤和烘烤的 Quercus humboldtii 橡木中的低分子量酚（LMWP）、鞣花单宁和挥发性化合物，并将其与传统制桶用的树种：Q. petraea（法国和罗马尼亚）和 Q. alba（美国）进行比较。
Q. humboldtii 中的 LMWP 与 Q. petraea 和 Q. alba 中的 LMWP 相当。Q. humboldtii 中的鞣花单宁组成与 Q. alba 中的鞣花单宁组成相似。烘烤过程改善了挥发性成分，主要是在 Q. humboldtii 中，呈现出几种挥发性化合物的最高浓度。
结果表明，Q. humboldtii 可被视为适合陈酿葡萄酒的木材，尽管有必要继续研究这种木材的潜在用途。 © 2018 英国化学学会。
