Martínez-Gil Ana María, Del Alamo-Sanza Maria, Asensio-Cuadrado María, Del Barrio-Galán Rubén, Nevares Ignacio
Department of Analytical Chemistry, UVaMOX-Higher Technology Collage of Agricultural Engineering, Universidad de Valladolid, 34001 Palencia, Spain.
Department of Agricultural and Forestry Engineering, UVaMOX-Higher Technology Collage of Agricultural, Universidad de Valladolid, 34001 Palencia, Spain.
Foods. 2025 Jun 13;14(12):2088. doi: 10.3390/foods14122088.
In recent decades, the use of wood pieces has been promoted as a viable alternative to barrels to improve the quality of white wines. However, most available studies have focused on red wines. Given that white and red wines present significant oenological differences that affect their development and final characteristics, it is necessary to expand research specifically to the case of white wines. For this reason, this study evaluates the impact of using pieces of traditional oak wood ( (two origins: French and Romanian) and ), other oaks ( and ) and other genera (, , and ) on the quality of white wine during the short period of contact with the wood. The results show that aging with the different woods has little effect on the oenological parameters of the wine; however, it does lead to a change in the phenolic composition and in the final chromatic characteristics of the white wines. From a sensory point of view, the wines showed different sensory profiles depending on the type of wood used. In general, the tasting panel preferred the white wine aged with French wood pieces, followed by the wine aged with wood pieces and the wine aged with wood pieces. This research improves our understanding of the potential impact of using pieces of different woods in white wines, describing the potential interest of some that have not been studied before, such as .
近几十年来，使用木片作为桶的可行替代品以提高白葡萄酒质量的做法得到了推广。然而，大多数现有研究都集中在红葡萄酒上。鉴于白葡萄酒和红葡萄酒在酿酒学上存在显著差异，这些差异会影响它们的发展和最终特性，因此有必要专门针对白葡萄酒的情况扩大研究。出于这个原因，本研究评估了使用传统橡木片（两种产地：法国和罗马尼亚）、其他橡木（和）以及其他属（、、和）在与木材短时间接触期间对白葡萄酒质量的影响。结果表明，用不同木材陈酿对葡萄酒的酿酒学参数影响不大；然而，它确实会导致白葡萄酒的酚类成分和最终色泽特征发生变化。从感官角度来看，根据所用木材的类型，葡萄酒呈现出不同的感官特征。总体而言，品尝小组更喜欢用法国木片陈酿的白葡萄酒，其次是用木片陈酿的葡萄酒和用木片陈酿的葡萄酒。这项研究增进了我们对在白葡萄酒中使用不同木片的潜在影响的理解，描述了一些以前未研究过的木片的潜在价值，例如。
