Aged Wood Research Articles

New methods in dendroarchaeology: possibilities for studying charcoals from archaeological sites (the case of the Kara-Dyt II site, Republic of Tyva)

Traditionally, charcoal from archaeological sites was considered an unsuitable material for dendrochronological dating. The authors examined 23 coal samples from the Kara-Dyt II site (Republic of Tyva, Russia). An analysis of existing solutions for sample preparation of such material showed their low speed and efficiency. This article uses the approach developed by the authors, which allows for quick and high-quality sample preparation of a large number of charcoals with minimal labour costs. As a result, it was possible to construct a 138-year tree-ring chronology using archaeological charcoal. Further work in this direction will make it possible to solve the problem of constructing a long-term tree-ring chronology in the arid zone of South Siberia. This chronology provides a unique tool for determining the calendar age of wood from numerous burial mounds in Tuva and for an in-depth study of the relationship between climate and society over the past two millennia.

Multiscale assessment of artificial aging treatment of polysaccharides from tonewood species

In the acoustics of musical instruments with a resonator body, the aging of the wood leads to the improvement of the acoustic properties due to increasing the crystallinity of wood. This phenomenon could be explained by the fact that wood is a complex product based on three-dimensional polymer chains of carbohydrates, its aging being closely related to covalent cross-linking and scission of polymer chains. The aim of this study was to evaluate at a multiscale the changes produced artificial aging of tone wood by measuring the acoustic, mechanical and chemical parameters. The spruce and maple wood samples were investigated before and after exposure to ultraviolet (UV) radiation, through the tensile test, the time-of-flight method (TOF), the analysis of the wood color and the determination of the chemical fingerprint through Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD). The obtained results showed that the effects of artificial aging are manifested at the chemical level where the crystallinity increases up to the acoustic level, depending on the wood species and their quality class. These results are relevant for musical instrument manufacturers to find treatments that lead to superior acoustic properties.

Characterisation of Low Molecular Weight Compounds of Strawberry Tree (Arbutus unedo L.) Fruit Spirit Aged with Oak Wood

There is a trend towards the commercialisation of strawberry tree fruit spirit (AUS) with wood ageing, motivated by its favourable sensory characteristics. Additionally, further studies are necessary to elucidate the optimal conditions regarding ageing time and toasting level. This study evaluated the changes in colour and low molecular weight compounds (LMWC) of AUS aged for three and six months using oak wood (Quercus robur L.) with light, medium and medium plus toasting levels. For this purpose, phenolic acids (gallic, ellagic, ferulic and syringic acids), phenolic aldehydes (vanillin, syringaldehyde, coniferaldehyde and sinapaldehyde) and furanic aldehydes (furfural, 5-hydroxymethylfurfural and 5-methylfurfural) were quantified using the HPLC method. Chromatic characteristics, colour sensory analysis and total polyphenol index were also analysed. Fourier transform near-infrared spectroscopy (FT-NIR) was used to discriminate between samples. The results emphasized the favourable effect of oak wood contact on enhancing the colour and enriching AUS with low molecular weight compounds (LMWC). AUS aged in medium toasted wood exhibits high levels of total phenolic index, 5-hydroxymethylfurfural, furfural, coniferaldehyde, sinapaldehyde, sum LMWC and chromatic characteristics b* and C. Concentrations of syringaldehyde, ellagic acid, vanillin and syringic acid and a lighter colour (a* chromaticity coordinates) are higher in AUS aged with slightly more toasted wood. Nearly all analysed parameters showed an increase with ageing time. The FT-NIR technique allowed for the differentiation of aged AUS, focusing more on ageing time than on toasting level.

Mechanical properties of jabon (Neolamarckia cadamba (Roxb.) Bosser) wood 13 years old and its potential utilization as a structural material

Jabon (Neolamarckia cadamba (Roxb.) Bosser) is a type of fast-growing tree that is expected to meet the national demand for wood because it has fast-growing properties. This study’s objective was to examine the mechanical properties of 13 years old jabon wood based on its position in the stem. The preparation of mechanical properties test samples and their tests refer to the British Standard (BS) 373 Methods of testing small clear specimens of timber and the American Society for Testing and Materials (ASTM) D143 Standard test method for small clear specimens of timber. Based on the results of the study, the stem parts (bottom, middle, and top) had no significant effect on the mechanical properties of wood except for the compressive strength parallel to the grain and hardness. In general, the mechanical properties showed an increase from the bottom to the top of the stem and from the pith toward the bark, although there were some differences. The mechanical properties of jabon wood obtained from this study generally showed higher values than jabon wood used in other studies with younger ages, although in general, it did not change the category of jabon wood from strength class III-IV. However, its use as a structural material would be more profitable than using a younger age of jabon wood, as it is usually harvested so far.

Discoloration and Surface Changes in Spruce Wood after Accelerated Aging.

Spruce wood is widely used in outdoor applications, but its susceptibility to degradation under exposure to sunlight and moisture is a major concern. This study investigates the impact of accelerated aging on spruce wood's surface chemistry, microstructure, geometry, and discoloration. The study was performed in two outdoor aging modes: dry and wet. The accelerated aging effects were evident in the changes in spruce wood structure, as well as in the other studied properties. During aging, it developed significant discoloration. Under simulated rainless outdoor conditions (dry mode), spruce wood gradually became dark brown. Under conditions involving rain (wet mode), the discoloration was qualitatively different from the dry mode. FTIR spectroscopy showed that during the accelerated aging of wood, lignin was mainly degraded, especially in the early stages of the process. A linear correlation was found between the changes in lignin and the color changes in the wood. There was an increase in carbonyl groups in the dry mode, which contributed to the color change and was also influenced by changes in extractives. The wet mode caused the leaching out of carbonyl groups. The observed decrease in cellulose crystallinity, together with the degradation of hydrophobic lignin, may result in the increased hydrophilicity of photodegraded wood. For both modes, there were different changes in the wood micro- and macrostructure, reflected in the surface morphology. The roughness increased during the aging process in both modes. The slightest changes in the roughness parameters were identified in the grain direction in the dry mode; the most evident was that the roughness parameters increased perpendicular to the grain in the wet mode. The demonstrated mechanism backing up the aging-related changes to the spruce wood structure and the relations unveiled between these changes and the changes in the spruce wood surface properties can provide an issue point for seeking ways how to mitigate the negative effects of the environmental factors the wood is exposed to.

Reciprocal Design in Italian Renaissance Wood Intarsia: Patterns, Parasites, and Human/More-than-Human Making

Abstract This article explores how Italian Renaissance intarsia emerged from making practices sensitive to wood as animate material, and from a design correspondence with its environment. It argues that intarsia reconciled different modes: design-drawing, design in wood, and design with wood. These interconnected practices allow us to reconfigure intarsia as a technology created holistically from the correspondence of different human and more-than-human forces, including parasites – such as woodworm and fungi – and elemental factors – such as heat, water and air – all mobilised in active processes of pattern-making. It shows how this “Wood Age” craft is also an ecologically-rooted response to growing concerns about timber availability and forest sustainability. Finally, it proposes for intarsia the concept of reciprocal design, where patterns emerge from continuous correspondence and co-making between human and more-than-human agents.

USE OF OAK ALTERNATIVE PRODUCTS IN VINIFICATION

Traditionally, the best wines are aged in oak barrels. It is generally accepted that the quality of wines and spirits depends on their aging in contact with oak wood. The selection of oak wood and its maturation are mandatory stages of barrel production. Considering the many factors involved in the selection of raw materials and the natural drying phase of oak wood, it is very difficult to determine the effect of drying time and the effect of wood selection factors. Wines aged in contact with wood are in great demand among consumers around the world. Oak wood allows you to change the organoleptic characteristics of wine. Numerous phenomena occur during aging in wood and affect the structure of the wine. These are mainly oxidation-reduction reactions, dissolution of volatile and non-volatile components of wood, which enrich wines. Aromas derived from oak wood contribute to the wine's aromatic profile, and the main extractable polyphenols ellagitannins can alter taste sensations such as astringency and bitterness. Thus, all the compounds derived from the wood contribute to the balance and quality of the wines. These phenomena themselves depend on numerous parameters, including the nature and conditions of barrel production, as well as the storage temperature or the ethanol content of the alcoholic beverages to be matured. Aging of wine in containers with the addition of alternative products from oak wood is becoming more and more popular in all wine-producing countries of the world. The main reasons for the development of such products are the optimization of their production, the reduction of the cost of wine aging, as well as the improvement of the level of hygiene in production. This review discusses traditional and alternative winemaking technologies and their impact on wine quality and sensory characteristics. The rapid spread of alternative aging technologies justifies a study evaluating the impact of the oak alternative on the chemical characteristics of wines and evaluating any differences from the traditional aging of wines and spirits in oak barrels.

Comparative analysis of the evolution of phenolic profiles during wood aging of a Carménère wine using novel products or procedures aimed at re-using oak barrels

Barrel-aging is one of the most influential unitary operations in wine-making that impact on the chemical and sensorial features of wines. High commercial value and short service life of barrels have stimulated the development of alternative products that allow barrel-reuse. In this study the effects of barrel scraping, addition of “ZigZag” inserts and addition of “BarrelStave” inserts on the phenolic composition (HPLC analysis and sensory assessment) of a Carménère wine were compared with one another. Wines aged in new barrels or in “ZigZag”-fitted or in barrels inserted with “BarrelStaves” showed similar higher contents of vanillic acid, vanillin, ellagic acid and ellagitannins compared to wines aged in either used or scraped barrels. The latter two wines showed higher flavanol contents. However, the observed differences in the phenolic profiles of wines between the various treatments were attenuated or suppressed towards the end of the study. Sensorially, wines aged in new barrels stood out for differential olfactory and taste intensities. Wines aged in new barrels or in “ZigZag”-fitted used barrels were similarly preferred by tasters, thus supporting the use of alternative oak wood renewers to extend the lifespan of barrels.

Estimando a prevalência, fatores e condições associadas à doença de Parkinson: um estudo populacional no Peru

Abstract: This study aimed to estimate the population-based Parkinson disease prevalence, and to explore potentially associated factors and conditions. A population-based survey was conducted in Northern Peru. Symptoms compatible with Parkinson’s were defined using a validated Spanish questionnaire (≥ 42 points suggest Parkinson’s). Potential factors (e.g., age, sex, etc.) and clinical conditions (e.g., depressive symptoms, perceived stress, etc.) associated with Parkinson’s were assessed. In total, 1,609 subjects were included, mean age of participants was 48.2 (SD: 10.6), and 810 (50.3%) were women. Parkinson’s prevalence was 1.6% (95%CI: 1.0; 2.4). Those aged ≥ 55 years, and those who reported using wood as fuel for household cooking had a Parkinson’s prevalence from 3.5 to 4 times greater than those who did not. The presence of depressive symptoms, anxiety symptoms, perceived stress, poor sleep quality, and cognitive impairment was more common among those with Parkinson’s, and quality of life in these participants was lower than those without Parkinson’s. In conclusion, 1.6% of the population shows symptoms compatible with Parkinson’s. Age and use of wood for household cooking were factors associated with Parkinson’s. Several mental health conditions and lower quality of life were more frequent among those with Parkinson’s. Appropriate strategies are required to detect, prevent, and manage Parkinson’s cases.

Inorganic-accelerated aging method: An efficient and simple strategy to obtain antique Chinese fir wood for the restoration of ancient wooden architecture

Ancient wooden architectures, the precious material cultural heritages of mankind, were faced with huge potential safety hazards because of the excessive aging and natural disaster. Replacing failed wood structure with antique wood is a proper and sustainable method for the repairment and reinforcement, however restricted by the lack of antique wood and mature wood antique technology. In this work, an inorganic-accelerated aging method was put forward to simulate the aging of Chinese fir wood. The as prepared antique wood exhibited a very similar surface color to that of the ancient wood, with a small chromatic aberration of only 4.4. The change of chemical compositions after inorganic-accelerated aging was also explored that hemicellulose was degraded greatly accompanied by the partly degradation of lignin and amorphous cellulose, which were similar to the nature aging process and resulted in an increase of wood crystallinity. Besides the as obtained a-W exhibited satisfactory mechanical strength, of which the bending modulus, static bending strength and compressive strength was 97.7 %, 93.4 % and 93.6 % of the ancient wood, respectively. This work provides a promising strategy for the preparing of antique wood, which is of great significance for the restoration of ancient wood architectures.

Wood age, rootstocks and cultivars drive the formation of productivity and fruit size in sweet cherry

To maintain the high yields and fruit quality necessary for profitability of sweet cherry production, it is important to consider precision crop load and canopy management techniques during limb renewal. The effects of branch section age, rootstock, and cultivar on spur and flower density and fruit quality have been discussed in previous studies, but most of them focus on a limited range of fruiting wood ages and scion-rootstock combinations. This study aims to analyse the processes of sweet cherry productivity and fruit size formation on a wide range of wood age to determine the limit after which branch preservation is not sustainable, and to evaluate the influence of rootstocks and cultivars on these parameters. The results indicate that wood age is one of the main drivers of productivity formation in cherry. The highest flower density was observed on 3-year-old branch sections – 324 flowers per linear m, due to high spur density, number of reproductive buds per spur and flowers per bud. Productivity on 2-year-old wood was also good (256 flowers per linear m), while a sharp decline in flower density was noted on 4- and 5-year-old wood. The largest fruits were formed on young branch sections, with a significant decline in fruit weight and diameter on 4- and 5-year-old sections. Rootstock vigour had a bigger effect on floral organ induction on 1-year-old shoots, than on spurs. Based on the results, it is advisable to regularly renew lateral branches older than 3 years to maintain high yield efficiency and fruit quality.

Ageing effect on ignition sensitivity of lignocellulosic dust

As the use of biomass as a carbon-neutral energy source increases, so does the need for storage facilities, especially for those that are highly seasonal. Consequently, the stored materials may be subject to a natural ageing process before they are used. Such ageing can modify the deflagration parameters of the materials since it can reduce hygroscopicity, increase stiffness and brittleness and change chemical composition in terms of cellulose, hemicellulose and lignin contents. Hydrothermal treatment is a process that accelerates the ageing of wood and lignocellulosic materials. In this work, several lignocellulosic powders from industrial processes were subjected to accelerated ageing to investigate their influence on flammability properties. Grape marc, cork flour, olive pomace, wood dust and lignocellulosic residues from processing waste were selected based on their morphology, chemical characterization and lignin/cellulose content. Based on literature data, ageing conditions in terms of temperature and humidity were chosen to reproduce naturally aged materials. In this study, the effects of ageing on the minimum ignition energy (MIE) and combustion/pyrolysis behaviour were investigated by chemico-physical screening and thermogravimetric analysis and differential scanning calorimetry (TGA and DSC) in an inert and oxidative atmosphere. Results showed how ageing can change the risk of ignition. For example, the MIE of grape marc decreases, while wood-based samples do not ignite after ageing. The decrease in the case of grape pomace is consistent with the decrease in lignin content and moisture. At the same time, passivation of the particle surface could explain the behaviour of the wood samples.

A Review on Acoustics of Wood as a Tool for Quality Assessment

Acoustics is a field with significant application in wood science and technology for the classification and grading, through non-destructive tests, of a large variety of products from standing trees to building structural elements and musical instruments. In this review article the following aspects are treated: (1) The theoretical background related to acoustical characterization of wood as an orthotropic material. We refer to the wave propagation in anisotropic media, to the wood anatomic structure and propagation phenomena, to the velocity of ultrasonic waves and the elastic constants of an orthotropic solid. The acoustic methods for the determination of the elastic constants of wood range from the low frequency domain to the ultrasonic domain using direct contact techniques or ultrasonic spectroscopy. (2) The acoustic and ultrasonic methods for quality assessment of trees, logs, lumber and structural timber products. Scattering-based techniques and ultrasonic tomography are used for quality assessment of standing trees and green logs. The methods are based on scanning stress waves using dry-point-contact ultrasound or air-coupled ultrasound and are discussed for quality assessment of structural composite timber products and for delamination detection in wood-based composite boards. (3) The high-power ultrasound as a field with important potential for industrial applications such as wood drying and other applications. (4) The methods for the characterization of acoustical properties of the wood species used for musical instrument manufacturing, wood anisotropy, the quality of wood for musical instruments and the factors of influence related to the environmental conditions, the natural aging of wood and the effects of long-term loading by static or dynamic regimes on wood properties. Today, the acoustics of wood is a branch of wood science with huge applications in industry.

A New Approach to the Study of Archaeological Charcoal: The Case of Metallurgical Furnaces of the Southeastern Altai

In recent years, dendrochronological analysis in archaeology has undergone a substantial transformation, offering an opportunity to use samples of wood that were previously considered uninformative. One striking example is the analysis of charcoal excavated from archaeological sites. We have studied 448 samples of charcoal collected from metallurgical (iron smelting) furnaces in the Kurai and Chuya basins of the Russian Altai Mountains. Earlier methods of preparing such samples were slow and ineffi cient. Our approach guarantees fast, simple, and high-quality preparation of a large number of samples of virtually any size and shape. Its advantages include low cost of apparatus, high quality measurement of annual rings, the possibility of effi cient remote measurement, no need for verifi cation, and a wider range of measured parameters of the annual ring. Hopefully, the new approach will help to solve the critical problem relating to the construction of a tree-ring chronology in the arid zone of Southern Siberia. Such a c hronology will be highly prospective for assessing the age of wood from numerous mounds in the intermountain depressions of the Altai- Sayan region, and year-by-year reconstructions of the humidity regime; and for revealing extreme droughts and other climatic phenomena in this territory.

The colour difference of transparent surface finish on hydrothermally treated beech wood in the interior

The colour difference of transparent surface finish on hydrothermally treated beech wood in the interior. The paper deals with the influence of ageing of transparent surface finish in the dark and in the light in interior conditions. The colour difference of the tested samples with surface finishes (∆E*ab) was measured after the ageing of native wood and hydrothermally modified wood in the dark and in the light. In the experiment,European beech wood was hydrothermally treated at a temperature of 135 C under saturated water vapour for 6 hours. Three different types of surface finishes (acrylic-polyurethane, polyacrylic and aldehyde resin, alkyd resin) were applied on the wood surfaces. The colour parameters of the surfaces in the system CIE L*a*b*, chroma ΔC*,and hue angle Δh were measured immediately after surface finishing and after the ageing in the dark and in the light. The samples were placed behind windows glass in the interior for 60 days. The results of the colour difference ∆E*ab showed that the colour of wood and the colour of the surface finishes was changed after ageing in the dark as well as in the light. The colour difference ∆E*ab was bigger in the light than in the dark. The colour difference was bigger on native wood than on hydrothermally modified wood.

The response of lichens inhabiting exposed wood of spruce logs to post-hurricane disturbances in Western Carpathian forests

We investigated which of the following environmental factors: the number of years since the windthrow of the tree (the age of dead wood), the phytocenosis (the type of forest community), altitude, exposure, wood hardness and the spatial scale of forest disturbances (small gaps with a few fallen spruces vs large-area windthrows) contributed to the diversity and abundance of lichens inhabiting the exposed wood of windthrown spruce trees in Polish Western Carpathian forests. Both Shannon H index and sum of coverage coefficients rose with increasing age of the wood, levelling off after 11–14 y (diversity) and 14–17 y (abundance). This factor appeared to be the most important for this group of lichens, but the significant positive impact of large-area windthrows on the lichen abundance was also demonstrated by using a GLM model. The age of the wood we precisely determined on the basis of data on Norway spruce mortality collected annually in permanent plots of the Gorce National Park since 2000. Using the Shore durometer we linked the course of the wood-inhabiting lichen succession with wood decay more precisely than before. The largest number of species was associated with medium hard wood, i.e., 51 < x ≤ 80 on the Shore scale. Based on the NMDS analysis, we distinguished four age groups of logs, differing in lichen abundance and defined by the dominance of distinctive species. A large number of usually corticolous lichen species used the wood of windthrown spruce logs as an optional habitat to survive large-scale, post-hurricane forest disturbances.

Impact of Wood Age on Termite Microbial Assemblages.

The decomposition of wood and detritus is challenging to most macroscopic organisms due to the recalcitrant nature of lignocellulose. Moreover, woody plants often protect themselves by synthesizing toxic or nocent compounds which infuse their tissues. Termites are essential wood decomposers in warmer terrestrial ecosystems and, as such, they have to cope with high concentrations of plant toxins in wood. In this paper, we evaluated the influence of wood age on the gut microbial (bacterial and fungal) communities associated with the termites Reticulitermes flavipes (Rhinotermitidae) (Kollar, 1837) and Microcerotermes biroi (Termitidae) (Desneux, 1905). We confirmed that the secondary metabolite concentration decreased with wood age. We identified a core microbial consortium maintained in the gut of R. flavipes and M. biroi and found that its diversity and composition were not altered by the wood age. Therefore, the concentration of secondary metabolites had no effect on the termite gut microbiome. We also found that both termite feeding activities and wood age affect the wood microbiome. Whether the increasing relative abundance of microbes with termite activities is beneficial to the termites is unknown and remains to be investigated. IMPORTANCE Termites can feed on wood thanks to their association with their gut microbes. However, the current understanding of termites as holobiont is limited. To our knowledge, no studies comprehensively reveal the influence of wood age on the termite-associated microbial assemblage. The wood of many tree species contains high concentrations of plant toxins that can vary with their age and may influence microbes. Here, we studied the impact of Norway spruce wood of varying ages and terpene concentrations on the microbial communities associated with the termites Reticulitermes flavipes (Rhinotermitidae) and Microcerotermes biroi (Termitidae). We performed a bacterial 16S rRNA and fungal ITS2 metabarcoding study to reveal the microbial communities associated with R. flavipes and M. biroi and their impact on shaping the wood microbiome. We noted that a stable core microbiome in the termites was unaltered by the feeding substrate, while termite activities influenced the wood microbiome, suggesting that plant secondary metabolites have negligible effects on the termite gut microbiome. Hence, our study shed new insights into the termite-associated microbial assemblage under the influence of varying amounts of terpene content in wood and provides a groundwork for future investigations for developing symbiont-mediated termite control measures.

Sensory Profile of Monferace Wine: An ‘Old-Style’ Vinification Approach for Grignolino, a Red Indigenous Italian Variety

Grignolino is an autochthonous Italian red variety cultivated in Piedmont (north-west Italy), used in high percentages (90–100%) to produce three main different DOC wines, generally consumed young. The Monferace project was born of an idea of 12 winegrowers wanting to create a new “old style” Grignolino red wine and inspired by ancient winemaking techniques of this variety. Monferace wine is produced following a discipline which gives some guidelines but no indications on the vinification technique or on the variety of wood to be used. The percentage of Grignolino grapes should be 100% and the ageing of 40 months, 24 of which are spent in wooden barrels of differing volumes. The aim of this work is the definition of the sensory profile of Monferace wines during ageing. The sensory analysis on 10 Monferace wines (2019 vintage) was assessed after approximately 11 months of ageing in wood. A trained panel carried out the wine sensory descriptive analysis (sensory profile) with a methodology derived from ISO norms. The results showed that all the wines were characterized by 16 attributes: color (garnet red, orange highlights), odor (rose, violet, nutmeg, pepper, blackberries, cherries, jam/marmalade, dry herbaceous, boisé-oak wood) and taste (acidity, bitterness, astringency, structure (body) and taste–olfactory persistence). Some attributes were, quantitatively, not statistically different: acidity, bitterness, astringency. All the other attributes discriminated the wines with different intensities, and each wine had a specificity. These preliminary results demonstrated the cohesion of sensory attributes among the wines, with individual distinctions within each product, and indicated that Monferace is a very promising wine style for the Grignolino variety.

Aging of Wood for Musical Instruments: Analysis of Changes in Color, Surface Morphology, Chemical, and Physical-Acoustical Properties during UV and Thermal Exposure.

The acoustic features of old resonance wood in violins exhibit a superior quality when compared to those from new resonance wood. This study focuses on an assessment of the sound quality of two types of wood for musical instruments, spruce and maple (class A and D), before and after aging via thermal and UV exposure. The samples were characterized before and after UV aging in terms of color change (using a Chroma meter), surface morphology (using a MarSurf XT20 instrument), chemical changes (monitored by FTIR spectroscopy), and sound propagation speed (using an ultrasound device). After UV treatment, the wavier surface increased the area of exposure and degradation. Also, the color changes were found to be more accentuated in the case of spruce compared to sycamore maple. The FTIR results indicated more advanced aging processes for spruce when compared to maple under the same experimental conditions. This difference resulted mostly from the increased formation of carbonyl-containing chromophores via oxidative processes in spruce rather than in maple, which is in agreement with the color change findings. Exposure of both species to thermal and UV radiation led to an increase in sound propagation speed, both longitudinally and radially, and to a greater extent in wood quality class A when compared to quality class D.

Diverse phenolic responses of six varietal wines (Vitis vinifera L.) throughout ageing in contact with a single type of oak barrels

SummaryBarrel ageing is a critical process in wine industry since it produces substantial changes in the chemical composition of wines. The transfer of polyphenols from wood to wine would be influenced by various factors including wood characteristics and storage conditions. The role of the wine matrix in the extraction/modification of polyphenols during wine ageing has been scarcely studied. The objective of this study was to characterise and compare the phenolic composition of six varietal wines (Carménère, Cabernet Franc, Malbec, Petit Verdot, Sangiovese and Tempranillo) during ageing in a single type of oak barrel aiming to learn about the role of the variety on the ageing process. Wine sampling was performed at 3‐month intervals for 1 year. Polyphenol profiles were analysed using spectrophotometric and HPLC‐DAD methods. The study showed that the effect of oak wood ageing on the phenolic composition of wines is highly influenced by the grape variety. Thus, different polyphenol‐associated chemical parameters of oak‐aged wines would be affected by chemical properties of the varietal wines that are present prior to barrel ageing.