Discrimination of aging wines with alternative oak products and micro-oxygenation by FTIR-ATR

The use of alternative oak wood products (AOP), such as chips, cubes and staves, among other, from different geographical origins is a common practice for wine aging, where the micro-oxygenation (MOX, adding small doses of oxygen constantly over time) is essential to obtain a final wine more stable in time and with similar characteristics of barrel-aged wine. The aim of this work was to identify if spectroscopic techniques allow to discriminate wines aged with alternative oak products (chips and staves) from different oak woods (American, French and Spanish) and a floating micro-oxygenation (20 µg·L−1) after 10 years of bottling and compared to those aged in barrels. The spectral information and analysis were performed in a FTIR-ATR, with 128 scans per spectrum at a spectral resolution of 8 cm-1 in the wavenumber range from 4,000 to 450 cm-1. Principal component analyses of spectral information were performed using the Unscrambler® X. The results indicate that with this technique it is possible to clearly separate the wines aged by the three systems (chips, staves and barrels) in the case of American oak. In the case of French oak, wines aged in chips were clearly differentiated from wines aged in staves with those aged in barrels between the two. It is also possible to clearly separate aged wines with different Spanish oak systems. The application of FTIR-ATR appears to be a powerful technique for discriminating the quality of wines aged by different AOPs and wood barrels from different geographical origins

Vanadium Inhalation in a Mouse Model for the Understanding of Air-Suspended Particle Systemic Repercussion

There is an increased concern about the health effects that air-suspended particles have on human health which have been dissected in animal models. Using CD-1 mouse, we explore the effects that vanadium inhalation produce in different tissues and organs. Our findings support the systemic effects of air pollution. In this paper, we describe our findings in different organs in our conditions and contrast our results with the literature

Volatile composition of toasted oak chips and staves and of red wine aged with them

The evolution of the wood-released aromatic composition of a Spanish wine artificially aged with chips and staves of Spanish oak (Quercus pyrenaica), French oak (Quercus petraea), and American oak (Quercus alba) was studied by GC-MS. The volatile composition of the oak wood was also studied. The wines aged with Spanish Q. pyrenaica oak evolved similar to those with French and American oak, with slight differences in their oak-derived characteristics. The size of the wood pieces appeared to influence the volatile composition of the wines more than the oak species. Nevertheless, each type of wood and piece size showed particular extraction kinetics. Wines aged with chips become stable after 70 days of contact with the wood, showing standardization after longer times. The wines aged with staves evolved during the entire contact length and in the bottle. This evolution occurred slowly, probably because of the slowness of wine penetration into the wood, the concentration gradient between wine and wood, and the important contribution of the compounds that toasted staves can provide. In general, the differences in oak-related volatile compounds among wines were those expected, taking into account the volatile composition of the woods used to age wine, and they confirm the importance of analyzing the volatile composition of oak wood pieces before contact with wine. The wine treated with Spanish oak had more cis-β-methyl-γ-octalactone and eugenol than the same wine treated with French and American oak, especially when staves were used

Effect of size, seasoning and toasting in the volatile compounds in toasted oak wood and in a red wine treated with them

The increasing demand for wood for barrel-making in addition to the rapid extension of alternative aging system, have led to looking into the possibility of utilizing Spanish oak. Quercus pyrenaica is the species that predominates in Spain, and the chemical composition of its heartwood (ellagitannins, low molecular weight phenolic and volatile compounds) and its incidence in characteristics of wine are similar to that of other species that are of recognized oenological quality for barrel-making, showing only quantitative differences with respect to French (Quercus petraea) and American (Quercus alba) species. However, at present, the quantity of good quality wood that we can obtain from the Q. pyrenaica Spanish forest is limited. Hence, in the short term, and considering the high chemical oenological quality of Q. pyrenaica wood, we propose the utilizing of chips, segments, staves, and other oak alternatives for wine aging, which would be obtained from wooden remnants from barrel-making as well as from trees with small diameters or physical defects which would normally be inappropriate for cooperage. With regards to the latter idea, studies on special chip-making processes, and other oak wood pieces are being carried out, especially focused on reducing seasoning time, and to toasting optimization as a function of wood piece size, in addition to its behaviour when incorporated into the different alternative aging systems. We present in this study the effect of seasoning way (traditional or unconventional) on volatile composition of Q. pyrenaica chips and staves at three toasting levels (light, medium and heavy), and the evolution of the wood-released aromatic composition of a Spanish artificially aged wine, using these alternative products. The wines showed in general small differences in their oak-derived characteristics, which were more related to the wood piece size and the toasting intensity than to the seasoning way, and they could be linked with the concentrations of compounds as eugenol, furfural, and the cis and trans isomers of β-methyl-γ-octolactone. © 2009 Elsevier B.V. All rights reserved

Micro-oxygenation strategy depends on origin and size of oak chips or staves during accelerated red wine aging

The practice of wine aging in stainless steel tank involves storing wine in contact with wood and dosing it with small oxygen quantities in order to obtain a final wine more stable in time and with the same characteristics of barrel-aged wines. Oxygen dosing is a key factor and, to achieve a correct development of wine, needs to be applied according to wine necessities and to the kind of wood chosen. This paper shows the results obtained from the study of oxygen required by a same wine aged in tanks with different alternative products (chips and staves) made of American (Q. alba), French (Q. petraea) and Spanish oak (Q. pyrenaica), with a strategy of micro-oxygenation as required. The results indicate that the size and origin of the wood used determine the oxygen management during the process. In fact, wine treated with big pieces (staves) consumes more oxygen and, with regard to wood origin, wine aged with French oak (Q. petraea) products needs of a higher oxygen dosage. © 2009 Elsevier B.V. All rights reserved

Phenolic compounds and sensorial characterization of wines aged with alternative to barrel products made of Spanish oak wood (Quercus pyrenaica Willd.)

Wood of Quercus pyrenaica has suitable properties for the wine ageing process. However, the forest available for the barrel making from this particular type of tree is very limited. Nevertheless, it is highly advisable to use this kind of wood in order to manufacture alternative oak products. This study presents the results of ageing the same red wine using different pieces of wood (chips and staves) of Spanish oak (Q. pyrenaica), American oak (Quercus alba) and French oak (Quercus petraea) in conjunction with small, controlled amounts of oxygen. In addition, the phenolic parameters, colour and sensory analysis point out that wines aged with Q. pyrenaica pieces have similar enological characteristics to those aged with American or French oak pieces of wood (chips and staves). Furthermore, the total oxygen consumed and its relation with sensory properties also has been studied in this article in order to know how the oxygen behaves in these processes. Besides, it is going to put forward the fact that chips and staves from Q. pyrenaica oak are suitable for the ageing of red wines and better considered than American or French ones, showing higher aromatic intensity, complexity, woody, balsamic and cocoa. Finally, the tasters valued highly the wines with staves, pointing out its flavour and roundness in mouth. © 2012 Author(s)