Chapter 22 - Use of different wood species for white wine production: wood composition and impact on wine quality

Abstract

In recent years, several studies have reported the influence of diverse winemaking technologies in white wine characteristics, such as the fermentation and aging in the barrel on lees, the use of different wood alternative materials, and also the use of different oak and no oak wood species in white wine aging. This theme is particularly interesting since the option for aging white wines in oak barrels or using wood alternative products (such as chips, blocks, powers or staves) is increasingly and widely chosen by winemakers for different wine styles. In fact, currently, oak and chestnut wood species are the only one recommended by the International of Vine and Wine (OIV) for enological use. However, in last years, heartwoods from other no oak wood species have been considered as possible sources of wood for wine production. Nevertheless, there is a restricted knowledge about the potential impact of the use of different wood species on the wine aging process, particularly in white wines production. Only, very recently, a few number of studies have focused on this topic, by the use of a some wood species, particularly on the use of acacia and cherry species. Thus, the main goal of this chapter is to provide recent and innovative information about the impact of the use of oak and no-oak wood species on white composition and sensory profile.