Use Of Oak Research Articles

Coordination between degree of isohydricity and depth of root water uptake in temperate tree species

In an increasingly dry environment, it is crucial to understand how tree species use soil water and cope with drought. However, there is still a knowledge gap regarding the relationships between species-specific stomatal behaviour, spatial root distribution, and root water uptake (RWU) dynamics.Our study aimed to investigate above- and below-ground aspects of water use during soil drying periods in four temperate tree species that differ in stomatal behaviour: two isohydric tracheid-bearing conifers, Scots pine and Norway spruce, and two more anisohydric deciduous species, the diffuse-porous European beech, and the ring-porous Downy oak. From 2015 to 2020, soil-tree-atmosphere-continuum parameters were measured for each species in monospecific forests where trees had no access to groundwater. The hourly time series included data on air temperature, vapor pressure deficit, soil water potential, soil hydraulic conductivity, and RWU to a depth of 2 m. Analysis of drought responses included data on stem radius, leaf water potential, estimated osmotically active compounds, and drought damage.Our study reveals an inherent coordination between stomatal regulation, fine root distribution and water uptake. Compared to conifers, the more anisohydric water use of oak and beech was associated with less strict stomatal closure, greater investment in deep roots, four times higher maximum RWU, a shift of RWU to deeper soil layers as the topsoil dried, and a more pronounced soil drying below 1 m depth. Soil hydraulic conductivity started to limit RWU when values fell below 10−3 to 10−5 cm/d, depending on the soil. As drought progressed, oak and beech may also have benefited from their leaf osmoregulatory capacity, but at the cost of xylem embolism with around 50 % loss of hydraulic conductivity when soil water potential dropped below −1.25 MPa.Consideration of species-specific water use is crucial for forest management and vegetation modelling to improve forest resilience to drought.

Oak Leaves as a Raw Material for the Production of Alcoholic Fermented Beverages.

This study aimed to point out the possible use of oak leaves (Q. petraea) in the production of fermented alcoholic beverages. Parameters such as antioxidant capacity, total phenolic content, phenolics and sugars were determined using spectrophotometric and chromatographic methods. pH values were also determined, and in the final product with a fermentation length of 85 days, the alcohol content was determined and sensory analysis performed. The antioxidant capacity of the beverage was lower compared to the infusions before fermentation, and its highest values were recorded in the leaf samples, in which the highest values of phenolic compounds and the total phenolic content were also recorded. A decrease in the content of total phenolics was recorded with the increasing length of fermentation in beverage samples. However, the fermentation process had a positive effect on the contents of some phenolic substances such as catechin, gallic acid and gallocatechin. Sensory analysis showed a higher acceptability of the fermented beverage without the addition of orange, which could be caused by the higher sugar content in these samples. Oak leaves therefore represent a suitable raw material for the production of a fermented alcoholic beverage, without the need to enrich the taste with other ingredients.

Manufacture of Cellular Glass Using Oak Leaves as a Foaming Vegetable Agent


 
 
 
 Abstract 
 The manufacture experimentation of a cellular glass exclusively from mineral waste and natural residues using the unconventional technique of microwave irradiation was the objective of the research whose results are presented in the paper. The originality of the paper results from the use of oak leaves as a vegetable foaming agent as well as the use of microwave energy in heating processes of the raw material powder mixture for manufacturing thermal insulating materials for the building construction. Worldwide, these processes use only conventional heating techniques. The experimental results led to the conclusion that both the use of waste and residues, as well as the unconventional heating technique allow to obtain porous materials with structural homogeneity having apparent densities and thermal conductivities that can decrease up to 0.34 g/cm3, and 0.071 W/m·K respectively. The compressive strength corresponding to the materials with the lowest values of density and thermal conductivity has an acceptable value (1.2 MPa) for the field of application. The specific energy consumption is around 1 kWh/kg, being approximately at the same level with the values of industrial consumptions achieved by conventional techniques.
 
 
 

Use of Oak and Cherry Wood Chips during Alcoholic Fermentation and the Maturation Process of Rosé Wines: Impact on Phenolic Composition and Sensory Profile.

There is a lack of knowledge about the use of different wood species on rosé wine production. Thus, this work focused on the impact of the addition of wood chips from oak and cherry trees during the alcoholic fermentation and maturation process on rosé wine characteristics. Therefore, phenolic composition and sensory characteristics were monitored during the rosé wines’ production. The use of wood chips during alcoholic fermentation induced a significant increase of phenolic content in rosé musts. During rosé wine maturation, the wood chip contact induced significantly higher values of colored anthocyanins, color intensity, and polymeric pigments, and significantly lower values of color hue in the corresponding rosé wines. In terms of sensory profile, a tendency for lower scores of “overall appreciation” were attributed to control rosé wine, while significantly higher scores for “color intensity” descriptor were attributed to all rosé wines matured in contact with wood chips. For the majority of phenolic parameters and individual phenolic compounds quantified, a clear and specific influence of the use of oak and cherry wood chips was not detected, except for (+)-catechin, where the rosé wines produced in contact with cherry chips showed the highest values. This study provides relevant information for winemakers about the impact of the use of wood chips on rosé wine quality.

Incidence of volatile phenols in Montenegrin red wines: Vranac, Kratosija and Cabernet sauvignon

The main objective of this study was to determine the impact of three different commercial yeasts and two lactic acid bacteria, as well as the use of oak (chips and staves) on the volatile phenol (VP) formation in Montenegrin aged red wines (Vranac, Kratosija and Cabernet Sauvignon) of the 2013 vintage. Standard chemical parameters of the wines were determined in order to establish relationship with VP. After three years of bottle aging, chemical parameters of wines (alcohol content, residual sugars (RS), pH, free and total SO2, anthocyanins) and VP (4-ethylphenol and 4-ethylguaiacol) were determined. Volatile phenols were found in 18 samples of Kratosija and 5 samples of Vranac. Volatile phenols were not detected in Cabernet Sauvignon wines. Kratosija as a grape variety from the Montenegrin terroir during 2013 vintage had the highest potential for the VP formation, while the highest content of 4-ethylphenol (2.84 mg/L) and 4-ethylguaiacol (0.52 mg/L) was determined in Vranac wine. It was demonstrated that VP would be formed in wines even with high alcohol content (>12.50 vol.%), low pH (<3.30) and with free SO2 concentrations at bottling of 30-35 mg/L.

Evaluation of the Sensory Profiles of Texas High Plains Tempranillo and Cabernet Sauvignon Wines

A trained panel was asked to evaluate the sensory profiles of Tempranillo and Cabernet Sauvignon varietal wines from the Texas High Plains American Viticultural Area. The panelists evaluated 20 different wines using a modified conventional descriptive analysis and a modified citation frequency-based method. Our study revealed a significant correlation between both methods in the distribution of wines. The two varietal wines could not be significantly distinguished by their average sensory profiles, although butter, caramel and lavender were significantly stronger in Tempranillo and black currant in Cabernet Sauvignon. Both average sensory profiles were mainly driven by their oak-related characteristics. Our results provide a better understanding of the sensory properties of wines made from Texas High Plains grapes and highlight the importance of the human factor in defining the terroir and identity of wines, illustrated by differences in the use of oak. To our knowledge, this study is the first conducted in this area and could suggest the development of a technical winemaking consensus to strengthen the identity of wines from the Texas High Plains.

Wine authentication with Fourier Transform Infrared Spectroscopy: a feasibility study on variety, type of barrel wood and ageing time classification

AbstractWine aging in wooden barrels improves the final products’ sensory profile and increases the price. Among the different types of woods, the International Enological Codex of the International Organisation of Vine and Wine (OIV) approves only the use of Oak and Chestnut, thus producing a need for fast and cost‐effective authentication methods. In this study Fourier Transform (FT)‐mid‐infrared (IR) spectroscopy combined with chemometrics was employed to analyze and discriminate wines aged in barrels made from different type of wood species and in stainless steel tanks, over a period of 12 months. The wines used were made from four indigenous Greek grape varieties, two white and two red. A complete differentiation of the samples was achieved according to grape variety, the container type and the aging time based on two spectral regions (from 1800 to 1500 cm−1 and from 1300 to 900 cm−1) of their FT‐IR spectra.

Revealed by Waves: A Stratigraphic, Palaeoecological, and Dendrochronological Investigation of a Prehistoric Oak Timber and Intertidal Peats, Bay of Ireland, West Mainland, Orkney

ABSTRACTAn oak timber was discovered in 2013 within intertidal peats at the Bay of Ireland, Stenness, Orkney, representing a unique archaeological find. Subsequent excavation and rescue of the timber took place in 2014 to investigate its stratigraphical relationship before further eroding. Dendrochronological and morphological study identified the timber as a possible radially split log, c. 150 years of age when felled. No dendrochronological match was possible, and a wiggle-match date obtained provided a Later Mesolithic felling date of 4410–4325 cal BC. This timber is the first and only evidence so far for the use of oak in Mesolithic Orkney. The timber is significant palaeoecologically, suggesting oak may have been indigenous to Orkney. This adds to a growing argument for the existence of areas of “true woodland”. Pollen evidence shows the timber was deposited within reedswamp, fringed by willow-birch carr-woodland, with oak unlikely to have been growing in the immediate location. High microscopic and macroscopic charcoal values indicate Later Mesolithic communities exerted influence on this wetland using burning as a tool for landscape modification. It is unknown what the timber represents; it may have been for construction purposes or as a marker/possible landing place showing the path to the Loch of Stenness.

Wood Use and Forest Management for Carbon Sequestration in Community Forestry in Sierra Juárez, Mexico

Forest managers and policy-makers are being encouraged to incorporate carbon sequestration as a criterion for decision-making. This is a great challenge for small-scale forestry where the conspicuous lack of practical knowledge available for managers prevents the implementation of criteria to promote carbon sequestration. The carbon simulation model CO2FIX combined with local data could provide valuable information for C sequestration in these small-scale forestry systems. The research reported here focuses on community forestry located in the Juarez Mountain Range (Oaxaca State, Mexico), and analyzes the influences of forest management and wood-use (20 scenarios based on five forest management plans and four wood-use strategies) on the changes of C stock (biomass C, soil organic C, products C and fuelwood C) over time. The comparison of the whole stocks to reference results show that group-selection, based on an uneven-aged forest management system involving small patches, has only about half the C benefit relative to clear-cutting harvesting. A forest management strategy focused on oak logwood has a lower C benefit (70 %), and a forest management strategy focused on oak fuelwood has a higher C benefit (120 %) relative to the average of the studied wood-use strategies. Thus, in the study area forest managers and policy-makers who wish to mitigate climate change should increase the rotation period from 40 to 50 years in clear-cutting areas, continue with 40 years in group-selection areas, and promote the use of oak for bioenergy.

Change in the prehistoric use of arboreal resources in Japan: From their sophisticated management in the Jomon period to their intensive use in the Yayoi to Kofun periods

In Japan, plant remains excavated from lowland sites have been studied extensively in the past thirty years. These studies revealed that people managed and used plant resources, especially arboreal ones, around settlements since the early Jomon period starting at ca. 7000 cal BP. In eastern Japan, this management of arboreal resources was recognized as intensive management and use of Castanea crenata (chestnut) and Toxicodendron vernicifluum (lacquer tree) resources around settlements. In the succeeding Yayoi and Kofun periods, use of arboreal resources drastically changed to intensive use of oak and conifer species and an apparent lack of resources management. This change seems to have been caused by the introduction of metal tools and agriculture, but the implication of such technical advancement on the management and use of arboreal resources has not been evaluated critically. By reviewing the studies of plant remains carried out in central to northeastern Japan, the cause of the drastic change in the management and use of arboreal resources in prehistoric Japan is discussed.

Host fidelity over geologic time: restricted use of oaks by oak gallwasps

AbstractOaks and their associated gallwasps are often cited as a classic example of coevolution in a plant-insect system. Therefore, it is expected that these gallwasps should demonstrate a high degree of host fidelity over their evolutionary history. To test this, we studied 25 fossil floras from the Oligocene through Pliocene of the western United States. Galls were found on the leaves ofQuercus simulata-type Knowlton, 1898 andQ. pollardiana-type (Knowlton) Axelrod, 1940, and match previously reported galls of the form genusAntronoidesWaggoner and Poteet, 1996. These fossil leaf-galls are similar to those made on oaks by modern Cynipini wasps, and were restricted to two oak species. Galls are present on these oaks in western floras for a span of 30 million years, indicative of remarkable host fidelity through time. The distribution of galled leaves from across the western United States indicates that the radiation of this group of gallwasps occurred more or less simultaneously across a wide geographic area.

Monitoring wine aging with Fourier transform infrared spectroscopy (FT-IR)

Oak wood has commonly been used in wine aging but recently other wood types such as Acacia and Chestnut, have attracted the interest of the researchers due to their possible positive contribution to wine quality. However, only the use of oak and chestnut woods is approved by the International Enological Codex of the International Organisation of Vine and Wine. In this study Fourier Transform (FT)-mid-infrared spectroscopy combined with Discriminant Analysis was used to differentiate wines aged in barrels made from French oak, American oak, Acacia and Chestnut and in tanks with oak chips, over a period of 12 months. Two red (Mandilaria, Kotsifali) and two white (Vilana, Dafni) native Greek grape varieties where used to produce four wines. The Fourier Transform Infrared (FT-IR) spectra of the samples were recorded on a Zinc Selenide (ZnSe) window after incubation at 40 °C for 30 min. A complete differentiation of the samples according to both the type of wood used and the contact time was achieved based on their FT-IR spectra.

Encinos mexicanos, un recurso no maderable con potencial para elaborar bebidas tipo Kombucha

Los encinos (Quercus spp.) son algunos de los árboles más importantes y abundantes en casi todos los bosques templados del hemisferio norte. El sudeste asiático y México destacan como centros de diversidad del género. La investigación sobre el encino se ha enfocado principalmente en sus aplicaciones maderables, siendo poco reconocido su valor como recurso no maderable. La tradición etnobotánica muestra que las infusiones de hojas de encino, solas o combinadas con otras plantas, presentan efectos contra el cáncer gástrico; sin embargo, el análisis sensorial de las infusiones ha mostrado relación inversa entre su aceptabilidad y su contenido fenólico. Por lo anterior, el hongo del té (Kombucha) es una alternativa para fermentar infusiones de encino, mejorando su aceptabilidad y carácter profiláctico. La bebida Kombucha es ligeramente ácida debido a que se prepara a partir de té negro endulzado que es fermentado por el consorcio microbiano Kombucha. El consorcio se forma por bacterias ácido acéticas y levaduras que cambian gradualmente la composición fenólica del sustrato, produciendo una bebida rica en antioxidantes. La conversión metabólica de los polifenoles puede deberse a su glucuronidación, que es un proceso que libera y realza la biodisponibilidad de los fitoquímicos presentes en el encino, incluyendo elagitaninos y flavonoides bioactivos.

Contrasting whole-tree water use, hydraulics, and growth in a co-dominant diffuse-porous vs. ring-porous species pair

Greater transport capacity of diffuse- vs. ring-porous stem networks translated into greater water use by the diffuse-porous co-dominant, but similar growth indicated higher water use efficiency of the ring-porous species. Coexistence of diffuse- vs. ring-porous trees in north-temperate deciduous forests implies a complementary ecology. The contrasting stem anatomies may result in divergent patterns of water use, and consequences for growth rate are unknown. We investigated tree hydraulics and growth rates in two co-dominants: diffuse-porous Acer grandidentatum (“maple”) and ring-porous Quercus gambelii (“oak”). Our goals were (1) document any differences in seasonal water use and its basis in divergent stem anatomy and (2) compare annual growth rates and hence growth-based water use efficiencies. At maximum transpiration, maple trees used more than double the water than oak trees. Maple also had more leaf area per basal area, resulting in similar water use per leaf area between species. Maple had ca. double the tree hydraulic conductance than oak owing to greater conductance of its diffuse-porous stem network (leaf- and root system conductances were less different between species). Water use in maple increased with vapor pressure deficit (VPD), whereas in oak it decreased very slightly indicating a more sensitive stomatal response. Seasonably stable water use and xylem pressure in oak suggested a deeper water source. Although maple used more water, both species exhibited similar annual biomass growth of the above-ground shoot network, indicating greater growth-based water use efficiency of oak shoots. In sum, water use in maple exceeded that in oak and was more influenced by soil and atmospheric water status. The low and stable water use of oak was associated with a greater efficiency in exchanging water for shoot growth.

Consumers’ knowledge of and attitudes toward the role of oak in winemaking

Oak plays an important role in the production of some white wines and most red wines. Yet, consumers’ knowledge of the use of oak in winemaking and their preference for oak-related sensory attributes remains unclear. This study examined the knowledge and attitudes of 1,015 Australian wine consumers toward the use of oak in winemaking. Consumers who indicated a liking of oak-aged wines (n=847) were segmented according to their knowledge of the role of oak in wine production. Four distinct consumer clusters were identified, with significantly different preferences for wine sensory attributes and opinions regarding the use of oak alternatives for wine maturation. One segment comprised more knowledgeable consumers, who appreciate and value traditional oak maturation regimes, for which they are willing to pay a premium price. However, a segment comprising less knowledgeable wine consumers was accepting of the use of oak chips, provided wine quality was not compromised. Winemakers can therefore justify the use of oak alternatives to achieve oak-aged wines at lower price points. The outcomes of this study can be used by winemakers to better tailor their wines to the specific needs and expectations of consumers within different segments of the market.

Use of Production Practices and Sensory Attributes to Characterize Loire Valley Red Wines

Quality wines are typically the product of soil, climate, and wine production practices. Sensory attributes are increasingly used to distinguish among Protected Designation of Origin (PDO) wines. Since 2010, the International Organization of Vine and Wine (OIV) is now taking all such parameters into account in the official ‘terroir’ definition. However, links between production practices and sensory attributes in geographically circumscribed PDO areas have not yet been investigated. This paper assesses production practices and sensory attributes of distinct PDO wines, within the same area. The study also identifies relationships between production practices and sensory attributes of these PDO wines. A survey was conducted to characterize production practices of thirty-three commercially produced PDO wines from the Loire Valley, France. Vineyard training systems, viticulture, harvest timing, winemaking and aging practices were studied. Descriptive sensory analysis was conducted to characterize the significant sensory attributes of these same wines. PDO wines were separated from one another by classical statistical analyses. About 25 percent of the analyzed production practices and less than fifty percent of the analyzed sensory attributes could differentiate PDO wines produced in the same area: respectively, percentage of Cabernet franc, time of leaf removal, harvest date, yield, duration of fermentation, duration of aging and use of oak, color intensity, viscosity, cloudiness, blackcurrant, prune, spicy, moldy, animal, bitterness and astringency. The study also identified links between some production practices and sensory attributes. The results of the study demonstrate that, under similar climatic conditions and soil characteristics, production practices and sensory attributes can distinguish PDO wines in well-defined geographic areas.

Association of selected viniviticultural factors with sensory and chemical characteristics of New Zealand Sauvignon blanc wines

The major aim of this study was to investigate associations between selected grape-growing and winemaking factors and sensory and chemical characterisation of Sauvignon blanc wines from New Zealand. Thirteen commercial Sauvignon blanc wines produced by the same wine-making team were assessed. The 13 wines included several produced under ‘standard’ Marlborough wine-production conditions from machine-harvested fruit, whilst other wines were produced from hand-harvested fruit, each exemplifying a particular viticultural (e.g., location) or oenological (use of oak) factor assumed to influence wine composition and sensory profile. The wines were evaluated organoleptically via several sensory methods (sorting; descriptive rating) by 28 New Zealand wine professionals. Varietal impact compounds, 3-mercaptohexan-1-ol (3MH), 3-mercaptohexyl acetate (3MHA), 4-mercapto-4-methylpentan-2-one (4MMP), and 3-isobutyl-2-methoxypyrazine (IBMP) were quantified in each wine. We show that machine-harvested-fruit wines had significantly elevated concentrations of 3MH and 3MHA, and were perceived overall as fruitier, less acidic, and as having better concentration, balance and persistence in mouth than the Sauvignon wines made from hand-harvested fruit. The Sauvignon blanc wine produced by indigenous fermentation in older oak was rated significantly higher in perceived intensity, length, palate weight, and balance than most of the other wines. The study demonstrated that vineyard location, row orientation, type of grape processing at harvest, and oenological manipulations provide means for influencing sensory profile and chemical composition of Sauvignon wines.

The effect of winemaking techniques on the intensity of smoke taint in wine

Background and Aims: The chemical composition and sensory properties of smoke-affected grapes and wine has been the subject of several recent studies. However, while this research has addressed early knowledge gaps surrounding the effect of smoke on grapes and wine, to date, no practical solutions that mitigate the incidence or severity of smoke taint have been reported. The current project therefore aimed to identify winery processing methods that minimise the sensory impact of smoke taint in wine. Methods and Results: Different winemaking techniques were used to process smoke-affected grapes, i.e. cold maceration, the use of different yeast strains for primary fermentation and the use of oak and tannin additives. The extent of smoke taint in the resulting wines was determined by quantification of volatile phenols using GC-MS, followed by descriptive sensory analysis. Conclusions: Applied winemaking practices showed significant impacts on reducing the negative implications of smoke exposure on the chemical composition and sensory properties of wines. Winery processing methods that reduced skin contact time enhanced fruit character, produced wines with reduced ‘smoke’ aromas and flavours and less apparent taint. Selected yeast strains can be used as a tool for altering smoke-related aromas, flavours, colour and chemical composition of wines. The addition of oak chips and tannin enhanced the complexity of wines thereby reducing the perception of smoke-related attributes. Significance of the Study: These findings will enable winemakers to make more informed decisions when processing smoke-affected grapes, in order to minimise the severity of smoke taint perception in resulting wine.

Representation of complexity in wine: Influence of expertise

The aim of the present study was to investigate the concept of complexity in wine as a function of domain-specific expertise. Thirty-nine wine professionals and 30 wine consumers participated in interviews aimed at inducing verbal responses concerning their representations of (i) wine complexity in general, (ii) wine complexity in relation to white wine with perceived ageing ability, and (iii) wine complexity in relation to red wine with perceived ageing ability. The verbal data were analysed with the textual data analysis software ALCESTE ( Reinert, 1983, 1986, 2001, 2008). Results showed that wine professionals as a group tended to represent complexity in wine in terms of extrinsic factors such as oenological processes (e.g., lees stirring; use of oak) and terroir variables (e.g., soil; viticulture: see Moran, 2006). On the other hand, wine consumers’ representations of wine complexity were dominated by intrinsic factors relating to their experience of consuming wine (e.g., smell and taste of wines) and were personalised and subjective (e.g., about their own enjoyment and pleasure). Further, wine professionals’ representations clearly differentiated between characteristics of white wine with ageing potential and characteristics of red wine with ageing potential whereas those of wine consumers did not. The results are discussed in terms of the salient components of the concept of complexity in wine, including wine judged to have ageing ability, along with the cognitive processing associated with wine expertise.

Contribution of dendrochronology to understanding of wood procurement sources for panel paintings in the former Southern Netherlands from 1450 AD to 1650 AD

Since the middle of the 1980s, dendrochronological analyses of panel paintings produced in the former Netherlands have demonstrated the near-exclusive use of oak from the Baltic region. Further, as Hillam and Tyers [1995. Reliability and repeatability in dendrochronological analysis: tests using the Fletcher archive of panel-painting data. Archaeometry 37 (2), 395–405] did for English paintings analyzed by Fletcher, the objective of the present work was to determine whether it was possible to distinguish different Baltic typologies in the wood used for paintings in the ancient Southern Netherlands from 1450 AD to 1650 AD. In this study, it appeared that the same three “English” typologies ( BALTIC1, BALTIC2 and BALTIC3) were also found in the Southern Netherlands, in proportions varying by period. The diversity of Baltic typologies in England was interpreted by Hillam and Tyers (1995) as reflecting changes in the procurement sources for wood. In addition to this diversification of Baltic typologies in the Southern Netherlands, a Western European provenance was identified for 16% of the wood used in Flemish panels. The research focused on determination of the provenance of these non-Baltic oaks, by comparison between wood from painting panels and site chronologies for all of Belgium, the northern half of France and southwest Germany. Such comparison yielded a network of good correlations between the panel ring series and site chronologies along the Franco-Belgian Meuse and the French Moselle River. Dendrochronological dates obtained for the Flemish panels in the corpus clarify the period during which diversification of Baltic sources intensified. The parallel between the very high proportion of BALTIC1 type woods in Flemish panels before 1565 AD, and its progressive decrease until complete disappearance in the 1620 AD, and quantitative data from the Sound Toll Records, among others, led to interpret the BALTIC1 typology as representing the enormous hinterland exploited by the Gdansk port, the principal place of export for wood until 1565 AD. This port then decreased in importance until its disappearance at the beginning of the 17th century. Oaks closest to BALTIC2 and BALTIC3 types reflect the percentage of exports lost to the Gdansk competitors. The period of increase in the use of oaks of BALTIC2 and BALTIC3 typologies also coincides with the appearance of the use of Meuse/Moselle oaks. Explanations for these changes are in relationship to the politico-economic and religious contexts, in particular the wars of religion starting in the 1560 AD that destabilized Europe, and the separation of Northern and Southern Netherlands in 1585 AD.