Use of Species Other than Oak to Flavor Wine: An Exploratory Survey

The concept of geographical exclusivity prompted an exploratory survey with toasted woods other than oak to flavor wine. A total of 11 woods and oak (Quercus alba) were cut into chips 20 × 10 × 2.5 mm and toasted at 200 °C for 2 h (light toast) or 210 °C for 3 h (dark). Weight losses and changes in CIE color space were monitored. The toasted chips were infused in unoaked chardonnay (5 g L−1) for 2 wk. Parallel infusions were done with model wine (water, ethanol, tartaric acid) adjusted to pH 3.5. Ultraviolet absorbances due to infusion were recorded on the basis that that lignin compounds and their potential pyrolysates are based on phenolic structures that absorb in the ultraviolet range. Weight losses on light and dark toasting were highly variable between species as were color changes, suggesting potential for different flavor outcomes from chemical changes. Ultraviolet absorbance curves were also highly variable showing that different species yielded different quantities of potentially flavor-active phenolic compounds in real and model wine. More absorbing matter was extracted from the light toast treatments, and light toast oak, which demonstrated the greatest weight loss on light toasting, yielded the widest range of ultraviolet-absorbing matter. In an informal sensory trial with the 24 species/toast combinations infused in chardonnay all but one wood, Cupressus macrocarpa, resulted in flavors reminiscent of oaked wines. A hedonic consumer trial with 4 species and oak compared with uninfused chardonnay showed that each of the 4 had potential as a flavorant. Thus, woods unsuited to barrel construction could provide unrealized flavor opportunities in the wine industry, and could extend to flavoring spirits. Practical Application: This is about using toasted wood chips of species other than oak to enhance wine flavor. A wide range of species unsuited to barrel construction was toasted and tested for compounds that extract into wine. Informal and formal sensory trials showed that most woods had the potential to impart desirable flavors to wine.