Oak Chips Research Articles

Extraction Optimization of Quercus cerris L. Wood Chips: A Comparative Study between Full Factorial Design (FFD) and Artificial Neural Network (ANN).

From a circular bio-economy perspective, biomass valorization requires the implementation of increasingly efficient extraction techniques to ensure the environmental and economic sustainability of biorefining processes. This research focuses on optimizing the specialized metabolite extraction of Turkey oak chips from Quercus cerris L. by applying a 3 levels Full Factorial Design (FFD). The goal is to obtain an extract with the highest antioxidant activity [evaluated by 1,1-diphenyl-2-picryl hydrazyl (DPPH) scavenging activity and ferric reducing antioxidant power (FRAP) assays] and specialized metabolites content [measured as total phenolic content (TPC), total flavonoid content (TFC), condensed tannin content (CTC), and hydrolysable tannins content (THC)]. With this objective, three different variables were investigated and compared: temperature (20 °C, 50 °C, 80 °C), solvents EtOH/H2O (0%, 20%, 40%), and time (3 h, 6 h, 24 h), resulting in 27 different extracts. Following the FFD analysis, the optimal extractive conditions were determined to be 80 °C, 40% EtOH/H2O, and 19.8 h. Finally, the prediction ability of FFD was compared with that of artificial neural network (ANN) for DPPH scavenging activity, FRAP, and TPC data based on the coefficient of determination (R2), mean absolute error (MAE), and root mean square error (RMSE). The results indicated that ANN predictions were more precise than FFD ones; however, both methods were useful in optimizing the extraction process as they returned comparable optimized extraction parameters.

Low-pressure continuous dynamic extraction from oak chips combined with passive micro-oxygenation to tune red wine properties

Static infusion of oak chips in wine is a common practice during wine ageing, aimed at improving sensory properties and stability of wines. The wine/chips contact required to reach the desired effect can last several weeks or months. A low-pressure continuous dynamic (LPCD) extractor in which a closed-circle, low-pressure continuous flow of wine passes through an extraction cell filled with chips, was evaluated as a tool to tune red wine properties in few hours. The aim of this work was to evaluate the effect of the use of a LPCD extractor the effect on color, volatile compounds and sensory properties of a Primitivo wine, as well as to assess the combined effect of LPCD extractor, passive microxygenation through polyethylenetereftalate (PET) containers and exogenous tannins.Their combined effect caused a significant increase of stabilized pigments was observed, without compromising the aroma profile.LPCD extraction, passive micro-oxygenation through plastic materials and enological tannins can be considered as a low-cost, and potentially low-impact, integrated technological platform suitable to tune wine sensory properties and stability, when either traditional approaches (such as barrel aging) or other assisted extraction technologies are not applicable or preferred, even in small wineries.

Study of Ultrasound-Assisted Technology for Accelerating the Aging Process in a Sugar Cane Honey Spirit

This study aims to obtain an alternative aging method using toasted white oak chips and ultrasound technology that yields a final product of similar quality to the one obtained by a traditional aging system in reduced time. Different conditions of ultrasound treatment and ethanol concentration during the maturation stage were studied. A sugar cane honey spirit was produced. The ultrasound treatments were applied to the distilled product to extract the color, aroma, and flavor compounds from the white oak chips used. Trials of spectrophotometry-evaluated color and e-sensing technology were applied to assess flavor and aroma. Very distinct color changes were obtained, indicating that ultrasound treatment facilitates the extraction of color compounds from the oak chips. The flavor profile obtained was similar to the one obtained for the unaged reference, indicating that the accelerated aging treatment may not influence flavor in a significant manner. The aroma profile achieved most descriptors found in the commercial rum aroma profile, indicating that the aging method studied influences the aroma profile. In general, the methods used allowed us to produce an aged spirit, offering a reduction in maturation time over the traditional system and a similar sensory profile for the final product.

The Influence of Active Compounds of Chips Made from Different Wood Species on the Antioxidant, Oenological and Sensory Properties of Apple Wines.

Wood chips contain numerous active compounds that can affect the wine's characteristics. They are commonly used in red grape wines, whisky, cherry and brandy, but in fruit wines, production is not typically utilised. The aim of this study was to compare the impact of an oak barrel ageing with the effect of the addition of chips made from various types of wood (oak, maple, cherry, apple) and with various degrees of toasting to the apple wines on their antioxidant, oenological and sensory properties. The oenological parameters, the polyphenols content, antioxidant activity and content of volatile odour-active compounds were assessed. It was shown that ageing in the presence of wood chips had a less noticeable effect on the oenological and sensory parameters of the wine than barrel ageing. Moreover, wood chips used did not significantly affect the acidity, alcohol and extract content of apple wines. Wines aged in the presence of oak chips (particularly lightly toasted) exhibited the greatest increase in polyphenols, while the polyphenol content of wines aged in the presence of other chips was not dependent on their toasting degree. The ageing of fruit wines with wood chips influences the volatile profile and the olfactory sensations, which can improve their quality.

Suitability of apple pomace and oak chips for the production of aged apple liqueur

Suitability of apple pomace and oak chips for the production of aged apple liqueur

Volatile composition and aromatic descriptors of red wines from different regions of Bulgaria aged with oak chips

http://nuft.edu.ua/doi/doc/ufj/2024/2/5.pdf

Influence of the thickness of oak alternatives on the composition and quality of red wines

This work studies the influence of the thickness of oak alternatives on the composition and quality of red wines. A red wine was aged in control conditions and also in contact with oak chips, and with thin and thick oak staves for 12 months. As expected, all the wines aged in contact with all the oak alternatives were enriched in total polyphenols and had a higher colour intensity. In addition, the contact with all the oak alternatives enriched the wine in furfural and total furans, vanilla and total aldehydes and ketones, eugenol and total volatile phenols, and in β-methyl-γ-octalactones. However, the thickness of the oak alternative seems to play an important role in the composition and quality of the wine. Specifically, the wines aged in contact with the two types of staves had a more intense colour than the wine aged with oak chips, as well as a higher total phenolic index and higher eugenol concentration. Moreover, the β-methyl-γ-octalactones concentration was higher in the wine supplemented with thick staves. Finally, the wines supplemented with the two types of staves had a higher intensity of the spicy attribute than the wine aged with oak chips. The wine supplemented with thick staves had a higher intensity of candy/pastry, toasted, smoked, complexity, aromatic intensity, sweetness, structure, and persistence. Finally, the panel preferred the wine aged with thick staves followed by, in descending order, the wines aged with thin staves, oak chips, and the control.

Quantitative analysis of sugars extracted from French oak (<i>Quercus petraea</i>) chips: Effect of toasting temperature

In this study, we conducted extraction experiments using model wine on French oak chips toasted at various temperatures to investigate the extracted sugars. A certain amount of sugars were extracted from the oak chips, and the quantity significantly varied depending on the toasting temperature. Analysis of the composition of the extracted sugars revealed the presence of substantial amounts of xylose and glucose, with the composition showing significant differences based on the toasting temperature. Furthermore, it was elucidated that the extracted sugars included monosaccharides and oligo or polysaccharides. This research represents the first comprehensive analysis correlating the toasting temperature with the extraction of a substantial amount of sugars from toasted chips.

Monoglucoside versus Diglucoside Anthocyanin Evolution of Red Wine Produced Using a Fungus-Resistant Grape Cultivar (Downy Mildew and Powdery Mildew) under Oxidative Conditions.

The need to reduce the use of pesticides in viticulture is increasing the interest in wines produced using fungal-resistant grapevine varieties, which are characterized by relevant contents of both monoglucoside and diglucoside anthocyanins. Aging in wooden barrels induces oxygen permeation into wine, but little is known about diglucoside anthocyanin evolution. Cabernet cortis wine was subjected to addition of oxygen and oak chips, and the anthocyanin changes were followed for 1 month. Decreases of 90% total monoglucosides, 80% acylated monoglucosides, 65% diglucosides, and 90% acylated diglucosides were observed. Monoglucosides formed pyranoanthocyanins, and the lower steric hindrance favored their polymerization with flavanols. Instead, the decrease in diglucosides was correlated to the number of hydroxyl groups of ring B, indicating the predominant oxidation of aglycones. However, three flavonol-anthocyanin-diglucoside derivatives named (epi)catechin-ethyl-Mv-dihexoside, (epi)catechin-ethyl-Pn-dihexoside, and (epi)catechin-Mv-dihexoside A-type were identified in wine for the first time. These research findings are useful for tuning suitable oenological practices to stabilize the color of these wines (type of barrel, aging times, oxygenation practices) and lower the malvin content, which currently is recommended by the OIV at a maximum of 15 mg/L and is a critical issue for their commercialization.

Sustainable Composites Containing Post-Production Wood Waste as a Key Element of the Circular Economy: Processing and Physicochemical Properties

This paper develops a technology for manufacturing a biocomposite using post-production wood waste as filler, but also as an alternative material that can substitute traditional composites. Three types of post-production wood waste, i.e., ash wood chips, oak chips and medium-density wood fiberboard (MDF), were used in this study. Three different biocomposites were produced for each of these materials, differing in the content of waste to polymer. The biodegradable and compostable bioplastic Mater-Bi (CF05S) was obtained using the pioneering proprietary technologies of Novamont company using starches, cellulose, vegetable oils and their combinations. Mater-Bi was used as the matrix of the composite, which, due to its chemical composition, allows the production of fully biodegradable composites. The physicochemical properties, such as static tensile, impact, water absorption and hardness, were investigated. The results provide the basis for a detailed analysis of the properties of the biocomposites and made it possible to accurately determine their properties. The results show that the optimal solution is the Mater-Bi biocomposite with 20 wt.% oak filler content, which shows the most favorable adhesion strength and water absorption. The research conducted here is in the context of issues related to sustainability and a circular economy, through waste management, as well as through the production of biodegradable construction products.

Metabolomics of Red Wines Aged Traditionally, with Chips or Staves.

Traditionally and alternatively aged wines' odour activity values (OAVs) are investigated to differentiate and highlight the differences between the selected methods. An analysis of the volatile aroma compounds of wines derived from ageing in barrels, oak chips, and staves was performed using stir bar sorptive extraction chromatography-mass spectroscopy (SBSE-GC-MS). The results showed that alcohols, esters, and oak compounds were the main contributors to aroma, and their OAVs were higher in the stave samples after 3 months than in the samples from the other two systems of ageing. Furthermore, wines aged with staves have stronger fruity, spiced, and woody aromas, while samples aged in barrels present more chemistry-driven, floral, caramelly, and creamy aromas. The staves-medium plus toast (SMPT at 3 months > 225) and chips-medium plus toast (CMPT at 3 months > 170) showed the highest levels of aromatic series, suggesting that alternative systems provided more powerful aromas than traditional systems, such as barrels-medium plus toast (BMPT at 3 months > 150). A principal component analysis (PCA), orthogonal partial least squares (OPLS) analysis, and cluster analysis allowed for a clear differentiation to be made between red wines according to ageing systems and ageing times. The odour activity values fingerprint in winemaking is a feasible approach to characterise and distinguish wines. Moreover, OAVs provide important information on the effects of production methods on wine quality and aroma profile.

Chemical characterization and sensory properties of apple brandies aged with different toasted oak chips and ultra-high-pressure treatments

Aging is an important processing step of producing high quality apple brandy. In this study, apple brandies aged by traditional method and using three different toasted oak chips combined with or without ultra-high-pressure (UHP) treatment were prepared to compare their differences in chemical characterization and sensory properties. The results indicated that the brandies aged with toasted oak chip increased the levels of total acidity, volatile acidity and phenolic compounds. It also had the desirable color and taste. The brandy aged with toasted oak chip combined with UHP reached the highest levels of total acidity (1.06 g/L), total phenolic content (284.92 mg/L) and aromatic esters (49.37 %). Therefore, the aging with high toasted oak chip combined with UHP treatment could cut the traditional aging time to meet the same quality as traditional aging method. The results are very useful to develop a fast and efficient aging technique for brandy production.

«Алкогольная» ферментация табака в дубовых бочках. Часть 2. Количественное изменение хлорогеновой кислоты и ее определение методом ВЭЖХ

We studied a quantitative change in chlorogenic acid (CGA) content in raw tobacco during its fermentation in oak barrels in a gas-liquid medium of cognac distillate for six months. Cuban cigar tobacco of the HP variety was used as the object of research. Quantitative determination of CGA was carried out on a liquid chromatograph with a spectrophotometric detector using the external standard method in gradient elution mode. An external standard of CGA was obtained from green coffee beans by extraction with a 40% aqueous solution of methanol, followed by further treatment of the extract with Carrese solutions and evaporation of the treated extract on a rotary evaporator under vacuum. As a result of chromatography of the external standard, a chromatogram in the form of a double peak was obtained. To analyze the tobacco samples under study, their water-methanol extracts were first obtained using the Soxhlet method. HPLC results showed that the mass fraction of CGA in unfermented tobacco raw materials was 0,29%. In fermented tobacco, the content of CGA was 0,19%, which corresponds to a loss of CGA during fermentation by 42,9%. To identify the possible diffusion of CGA from tobacco raw materials into oak staves, a similar analysis was carried out on 1 mm thick oak chips cut from the inner surface of the barrel before and after the fermentation process. Chromatography results showed the absence of CGA in oak chips cut before tobacco fermentation. The chromatogram of the extract of oak chips cut after fermentation showed a peak corresponding to CGA in an amount of 0,047%. However, the peak shape does not allow to unequivocally state that this peak directly relates to CGA.

Evaluation of safety and quality parameters of persimmon balsamic-type vinegar during multistarter culture fermentation and accelerated aging with oak chips

The present study explores for the first time, the feasibility of using concentrated persimmon juice (CPJ) as a starting material for high-quality balsamic-type vinegar (cv. Jiro, Northern Greece) via a two-stage fermentation process (alcoholic fermentation and then acetification). The best-performing wild type osmophilic strains of Hanseniaspora uvarum and Saccharomyces cerevisiae and acetic acid bacteria isolated from concentrated grape must and varietal vinegar (cv. Xinomavro, Northen Greece), respectively, were used as multistarters. The objective was to produce persimmon balsamic vinegar (PBV) that could be subsequently aged using oak chips as an accelerating agent under conditions that promote its quality attributes. A Taguchi design was applied to reveal the most influential combination of process factors (oak chips amount and pretreatment, aging time) as to the desired sensorial and physicochemical characteristics of the aged PBV (saturated and clear red-orange color, balanced ratio of sugars/organic acids, low 5-hydroxymethyl furfural (HMF) content, high antioxidant activity). Notably, adding even very low amounts (1% w/v) of oak chips significantly affected the quality profile of PBV within a very short aging time (10 days). After 30 days, PBV presented distinct, attractive color characteristics regardless of the amount or pretreatment of oak chips. The HMF content remained constantly low during all treatments while the redox potential increased on intensification of conditions. Implications for the role of phenolic compounds and/or other component interactions with oak chips are discussed. Our approach and outcomes contribute to the innovative valorization of persimmon fruits and the development of aged persimmon balsamic vinegar.

Influence of the Aging of Apple Wines with Oak Chips on the Quality and Sensory Parameters of the Wines

Abstract This study investigated the effect of the oak chips added at different dosages and stages of apple wine production on its oenological, antioxidant and sensory properties. In the study, medium-toasted or heavily-toasted oak chips (at a concentration of 3 or 6 g/L) and ethanol extracts prepared from them (at a dose of 1 or 2 mL/100 mL) were used. Basic oenological parameters (OIV), total polyphenol content (Folin-Ciocalteu method), antioxidant activity (ABTS assay), color (CIELAB) and organoleptic assessment of the wine were evaluated. Although the use of chips had no significant effect on the ethanol content and wine extract, it caused a significant change in volatile acidity. Furthermore, the antioxidant activity of the wines correlated closely with the concentration of polyphenolic compounds and these parameters were significantly higher after contact with medium-toasted chips. The apple wines had high values of lightness and yellow color, and the addition of chips did not significantly affect the color parameters (CIELAB). In the sensory assessment, the control wine (without chips) received the lowest scores, while significantly higher scores were given to the wine with the addition of 6 g/L of heavily-toasted chips, which was characterized by intense smoky, toasty, woody and vanilla notes.

Application of ultrasound in wood chips on the accelerated aging of apple liqueur

SummaryThe practice of aging beverages, such as fruit liqueur, incorporates phenolic compounds from wood, contributing to sensorial enhancement with new aromas and flavours. The apple liqueurs were prepared with 100 g L−1 of sugar, 20°GL and the addition of oak chips (toasted or untoasted) was previously treated with ultrasound (bath or probe). The content of total and individual phenolic compounds, antioxidant activity (FRAP, DPPH and ABTS) and colour were evaluated. A Ranking Descriptive Analysis was performed to evaluate the characteristics of each apple liqueur. The apple liqueur that received chips pre‐treated with an ultrasonic probe presented 116.5% more phenolic compounds, on average 4.9 times more antioxidant activity, and greater variation in total colour ΔE 7.03 than the control apple liqueur. The pre‐treatment with an ultrasonic probe accelerated the extraction process in approximately 60 days. The untoasted chips contributed by adding 17.4% more total phenols than the toasted chips, due to the significant presence of gallic acid. The pre‐treatment on wood chips accelerated the aging of apple liqueurs, increased phenolics compounds. Sensorially, the woody descriptors (taste, aroma and residual) were more intensely perceived and with the best acceptance scores among the judges.

Volatile Compound Release from Oak Chips in Model Wine Media: Combined Influence of Toasting Degree, Size, Time of Contact, and Ethanol Content.

The effects of size, toasting degree, and time of contact on the release of volatile compounds from Quercus alba (L.) chips during a simulated fermentation and post-fermentative process were studied. The results obtained indicated that the large-size chips favored the release of furfural and furfuryl alcohol, while the small ones increased the concentration of cyclotene and maltol. The interaction between chip size and time of contact showed that the small-size chips are more sensitive to the increase of ethanol concentration for the extraction rate of some compounds (furfural, vanillin, maltol, cyclotene, whiskey lactones, and eugenol) compared to the large-size ones, increasing their concentrations at the end of maceration. The toasting degree of oak chips had a different influence on the volatile compounds studied. Cyclotene and guaiacol concentrations increased with the toasting intensity, whereas the extracted concentration of all compounds increased from light to medium-toasted chips, except for eugenol, and then decreased by further increasing the toasting level for 5-methylfurfural, whiskey lactones, eugenol, and only using high-level toasted chips for furfuryl alcohol, maltol, and vanillin. A possible protection effect of the chip size toward the possible degradation or volatilization losses of furfural for high toasting degrees was observed.

Aging acceleration of balsamic vinegar applying micro-oxygenation technique.

The effect of micro-oxygenation (MOX) technique on quality and sensorial characteristics of balsamic vinegar was investigated, aiming to aging acceleration. Aging experiments were conducted using a multiple diffuser micro-oxygenator for up to 6months with an oxygen flow of 30mg/L/month, including oak chips (1g/L) or not. Barrel maturation was simultaneously carried out. Quality, nutritional, sensorial characteristics and the aromatic profile of all aged vinegars were evaluated throughout aging. MOX accelerated the alteration of aging indices. Volatile compounds of fruity aroma and wine were decreased, while the fatty/buttery and caramel aroma compounds were increased. Similar compounds of 1.5-year barrel maturation were developed within 6 and 5months applying MOX without or with oak chips, respectively. MOX resulted in reduction of the aging time to 1/3 compared to the corresponding one in barrels, considered as an attractive approach for vinegar-producing industries, mimicking and accelerating the long and costly barrel aging.

Effect of Maturation with American Oak Chips on the Volatile and Sensory Profile of a Cabernet Sauvignon Rosé Wine and Its Comparison with Commercial Wines

Rosé wines are commonly consumed as young wines mainly due to their freshness and fruity character. Nevertheless, in recent years a new market looking for alternatives to traditional wines has emerged. Considering this, the study of the volatile and sensory profiles of a varietal rosé wine aged with oak chips was carried out. Two Cabernet Sauvignon rosé wines were made: one was maturated with oak chips and the other without. Both wines were physicochemically characterized. Then, their volatile and sensory profiles were analyzed, also including two commercial wines. The results showed that the produced wines complied with Mexican regulations. Also, they showed greater relative areas in compounds such as ethyl (E)-2-hexenoate, ethyl heptanoate, ethyl nonanoate, ethyl 3-nonenoate, β-citronellol, (±)-trans-nerolidol, and β-damascenone. In their sensory profile, they were mostly related to attributes such as berries, prune, bell pepper, and herbaceous notes. Among the compounds related to barrel maturation, only cis-oak-lactone was identified in the rosé wine matured with chips. However, it was associated with vanilla, woody, smoky, and spicy attributes. According to the results, the maturation of rosé wines with oak chips could be a good alternative to provide them with unusual notes and thus offer new alternatives to traditional and new wine consumers.

Effects of oak chips on quality and flavor of persimmon brandy: A comprehensive analysis of volatile and non-volatile compounds

A study was conducted to investigate the effects of oak chips on the quality of persimmon brandy. The brandy was prepared from Mopan persimmons through fermentation and distillation, and aged for 30–210 days with 0, 5, 10, and 15 g/L of oak chips. The brandy was analyzed for total phenols, oxidation resistance, color, volatile compounds, and non-volatile compounds. Results showed that the addition of oak chips increased the total phenolic content and DPPH scavenging capacity of the brandy. The brandy achieved a better golden yellow color when aged with 10 and 15 g/L of oak chips. HS-SPME-GC-MS analysis revealed 14, 22, 26, and 21 compounds in the four brandy samples with different amounts of oak chips. The brandy aged with 10 g/L of oak chips had the highest total content of volatile compounds. LC-MS-based metabolomics identified a total of 618 non-volatile metabolites, with 20 having the highest relative expression when aged with 10 g/L of oak chips. These findings suggest that persimmon brandy achieves better quality and flavor when aged with 10 g/L of oak chips for 210 days.