The Application of Wood Species in Enology: Chemical Wood Composition and Effect on Wine Quality

Aging wine is a usual practice in winemaking, as the quality improves due to compounds extracted from wood barrels or chips, cubes, blocks, staves used. The species used are traditionally oak, namely Quercus petraea, Q. alba, robur species. In last years, increasing request for oak has caused significant increase environmental and production costs. Therefore, heartwood several alternative been considered potential source winemaking aging. Thus, main purpose of this review application these on discuss advantages disadvantages its use compared with traditional species, wood. addition, brief chemical characterization possible enology also discussed review.