摘要
In response to growing consumer expectations for greater diversity and novel flavour profiles in wines, this study explored the use of alternative wood species in oenology. The effects of six alternative wood species – sweet chestnut, common hazel, Robinia, blackcurrant, vineyard peach, and grapevine – on Austrian Vitis vinifera L. cv. Grüner Veltliner wine were examined after a 98‐day contact period using both toasted and untoasted wood chips. The aim was to characterise the similarities of these alternative wood species to traditionally used oak. A comprehensive analytical profiling was conducted, quantifying over 50 wood‐associated compounds, including hydroxycinnamic and benzoic acids, ellagitannins, lactones, carbonyl compounds and volatile phenols. Currently, only oak and sweet chestnut are approved by the International Organisation of Vine and Wine for oenological applications, with wood chips permitted exclusively from the genus Quercus. Based on the results, toasted sweet chestnut was the most promising alternative species for use as wood chips. It enhanced the wine colour intensity more effectively than oak, while its phenolic composition, particularly catechin levels and hydroxycinnamic acids, aligned moderately with oak. Furthermore, wine treated with toasted sweet chestnut presented comparable concentrations of vescalagin and castalagin. The similar levels of carbonyl compounds, such as furfural, further underlined its suitability. Although volatile phenol levels, including vanillin, exceeded those of oak, wine treated with toasted sweet chestnut remained comparable in its overall composition. Based on these findings, toasted sweet chestnut is recommended for approval as wood chips, although additional sensory and toxicological studies are necessary to substantiate this recommendation.
摘要译文
为了响应消费者对葡萄酒中更大多样性和新型风味概况的日益期望，这项研究探讨了替代木材物种在烯象学中的使用。六种替代木材物种（甜栗子，淡褐色，罗比尼亚，黑加仑，葡萄园桃子和葡萄藤）的影响对奥地利Vitis Vitis Vinifera L. CV。使用烤木片和未烤的木屑在98天的接触期后，检查了GrünerVeltliner葡萄酒。目的是将这些替代木材物种的相似之处与传统使用的橡木相似。进行了全面的分析分析，量化了50多种木材相关化合物，包括羟基苯甲酸和苯甲酸，ellagitannins，内酯，羰基化合物和挥发性酚类。目前，只有橡木和甜栗子得到国际葡萄藤和葡萄酒的核心应用组织的批准，而木屑仅允许从Quercus属中获得。根据结果，烤甜栗子是用作木屑的最有希望的替代物种。它比橡木更有效地增强了葡萄酒的颜色强度，而其酚类成分，尤其是儿茶素水平和羟基苯甲酸，与橡木相结合。此外，用烤甜栗子处理的葡萄酒会呈现出可比的vescalagin和Castalagin浓度。类似水平的羰基化合物（例如呋喃神志）进一步强调了其适用性。尽管包括香草素在内的挥发性苯酚水平超过了橡木，但用烤甜栗子处理的葡萄酒在其整体成分上仍然相当。基于这些发现，建议烤甜栗子作为木屑批准，尽管需要进行其他感觉和毒理学研究以证实这一建议。
Nikolaus Schlögl (https://orcid.org/0009-0000-6150-1720) [1];Susanne Riepl [2];Mario Strauss [3];Harald Scheiblhofer [4];Reinhard Eder (https://orcid.org/0000-0001-5460-086X) [5];Karin Korntheuer (https://orcid.org/0000-0001-7502-9922) [6];Sezer Sari (https://orcid.org/0009-0002-1627-8886) [7];Christian Philipp (https://orcid.org/0000-0003-4533-4998) [8];. Analytical Characterisation of Selected Alternative Wood Species and Their Suitability for Oenological Applications Using Austrian Grüner Veltliner Wine[J]. Australian Journal of Grape and Wine Research, 2025,2025(1)