Phenolic and furanic compounds of Portuguese chestnut and French, American and Portuguese oak wood chips

Abstract

Botanical species used on aging process must be wisely and judiciously chosen, and for this selection, a basic knowledge of the chemical composition of woods is warranted. Aiming to contribute to extend the knowledge of the chemical composition of several wood species useful for enological purposes, we have focused our studies on Portuguese chestnut and French, American and Portuguese oak chips. The profile of low molecular weight phenolic composition of these chips was achieved, using an optimized extraction method based on pressurized liquid extraction, followed by the quantification of phenolic acids, phenolic aldehydes and furanic derivatives by high-performance liquid chromatography (HPLC-DAD). The identification of those compounds was also confirmed by LC-DAD/ESI-MS. This study allowed the determination of the low molecular phenolic composition of Portuguese chestnut and French, American and Portuguese oak wood. According to our results, the influence of the botanical species seems to be more relevant than the geographic origin of the wood species.

Quercus humboldtii(Colombian oak): Characterisation of wood phenolic composition with respect to traditional oak wood used in oenology

“…faginea of different origins (Fernández de Simón et al, 1996;Cadahía et al, 2001b;Caldeira et al, 2006;Fernández de Simón et al, 2006;Garcia et al, 2012). Thus, the identified phenolic compounds in Q. humboldtii, as in other studied oaks, were phenolic acids, ellagic, gallic, syringic and vanillic, and phenolic aldehydes, coniferyl, sinapic, syringaldehyde and vanillin (Table I).…”

The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor

“…The content and extraction of compounds from wood during aging has been shown to vary dramatically based on a number of variables. Extractable compounds vary by wood species, as well as geographical region of origin [45][46][47]. The degree of wood seasoning as well as toast level also influences phenolic content, with higher toast levels generally showing higher phenolic content [42,45,47].…”

“…Extractable compounds vary by wood species, as well as geographical region of origin [45][46][47]. The degree of wood seasoning as well as toast level also influences phenolic content, with higher toast levels generally showing higher phenolic content [42,45,47]. Breweries often reuse barrels, and the history of barrel use will greatly influence the contribution of the wood to the finished beer.…”

Volatiles and antioxidant activity of fermented Goji (LyciumChinese) wine: Effect of different oak matrix (barrel, shavings and chips)

“…[12,13] In addition, the use of oak fragment is often preferred because the aging in barrel is very expensive (long permanence of wine inside, high cost of oak casks). [14] Wine treated with oak chips or shavings matures even more quickly than that wine aged in barrel. [15] Recent studies on wine treated with oak chips also indicated that the volatiles and phenolic profiles were affected by botanical origins and toasting degree.…”

“…[15] Recent studies on wine treated with oak chips also indicated that the volatiles and phenolic profiles were affected by botanical origins and toasting degree. [14,16,17] However, little research about the oak matrix-based aging of Chinese traditional fermented Goji wine was reported. Thus, the objective of the paper was to study the influence of various oak matrix (barrel, chips, and shaving) on the volatile profiles and antioxidant activity of Goji wine.…”