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Ebony (Diospyros celebica Bakh.) is an endemic plant on Celebes (Sulawesi) island. Extractive compounds within ebony wood cause it to have durability, strength, and beautiful patterns. In this study, we used near-infrared (NIR) spectroscopy to discriminate between ebony wood samples, based on their origins at different growth sites on Celebes island, and to develop quantitative models to predict the extractive content of ebony wood. A total of 45 wood meal samples from 11 sites located in West, Central, and South Celebes were collected in this study. NIR spectral data were acquired from hot water and ethanol&ndash, benzene soluble extracts from ebony wood in this study. The extractive content of the ebony was 10.408% and 10.774% based on hot water solubility and treatment with ethanol&ndash, benzene solvent, respectively. Multivariate analysis based on principal component analysis&ndash, discriminant analysis revealed that ebony wood from West Celebes differed from most of the wood from South Celebes, however, it was only slightly different from ebony wood from Central Celebes based on NIR spectra data. These findings were in line with the extractive contents obtained. Partial least square regression models based on wood meal spectra could potentially be used to estimate the hot water and ethanol&ndash, benzene extractive contents from ebony wood.

Se ha estudiado el efecto del volumen de la barrica, el tostado y origen de la madera de roble y la tonelería sobre los parámetros cromáticos, aromáticos, sensoriales y nutricionales de vinos de Monastrell, Cabernet Sauvignon y Petit Verdot elaborados en la D.O. Jumilla. Los resultados han mostrado que los parámetros de la barrica afectan más a los aromas del vino y su caracterización sensorial que a los parámetros cromáticos y nutricionales. Los vinos de Monastrell envejecidos en barricas de menores volúmenes y mayor nivel de tostado presentan una mayor concentración de compuestos aromáticos, aunque son menos preferidos sensorialmente. Para la crianza de los vinos de Cabernet Sauvignon, la preferencia sensorial se ha correspondido con vinos envejecidos en barricas de volúmenes pequeños, de roble americano y tostado M+, donde aparecen mayores concentraciones de compuestos aromáticos, no aportando la tonelería diferencias muy grandes. Resultados similares se han encontrado en los vinos de Petit Verdot, The effect of barrel volume, toast level, oak wood origin and cooperage on chromatic, aromatic, sensory and healthy properties of Monastrell, Cabernet Sauvignon and Petit Verdot wines has been studied. The results have shown that Monastrell wines aged in the smallest barrels and with the highest toast level showed the highest aromatic compound concentrations although they were sensorially less preferred. The use of small American oak barrels, with M+ toast level for Cabernet Sauvignon ageing showed wines with the higher volatile compound concentrations and the better sensory properties. Similar results were observed in Petit Verdot wines. Chromatic properties and antioxidant capacity of the wines did hardly show any correlation with the different factors studied.

The goal of this research was to exploit the potential of near infrared spectroscopy to measure and characterise various types of surfaces common in the wood/related products and to present their capabilities for application into wood research and industry. Wooden blocks originated from different countries, of various wood species and different finishes have been evaluated. Characterisation of the archaeological wood was also performed by measuring fragments of wood excavated at the site. It has been found that near infrared spectroscopy can be successfully utilized for: recognition of wood species, quantify chemical composition of wood, detection of surface finish type and monitoring of the wood/coated wood weathering. The near infrared technique could be used for analyses of archeological wood and determination of its geographical origin. Dedicated tests performed on spruce (Picea abies sp.) originated from Finland, northern Poland, southern Poland and various valleys of Italian Dolomites confirmed that it is possible to determine the wood proveniences by measuring its near infrared spectra.