Polyphenols are molecules that are abundant in fruit and wood and are involved in various stages of wine aging. The wood of the barrels is an important source of these polyphenols. During the time that the wine is in the barrel, these compounds are released from the wood into the wine, modulating its organoleptic properties (color, aroma, and flavor). An alternative to traditional wooden barrels is the use of steel or aluminum tanks combined with oak alternatives (e.g. chips). This reduces aging times and costs associated with wooden barrels (maintenance, loss due to evaporation, etc.), as well as improves control over the levels of polyphenols that are released into the wine since excessive amounts can be counterproductive.
In recent years, the production of oak alternatives has become more sophisticated, but only French and American oak is commercially available. In Spain, we have several species of oak with the same potential. Their use would allow us to revalue the national product and make forest management and care profitable, boosting the economy in rural areas, creating jobs, and guaranteeing the sustainability of forests and their environmental value. On the other hand, their use would introduce new nuances and properties in the wine sector.
To take this step, it is necessary to provide quality guarantees. This is where Vis-NIR spectroscopy can help in the chemical characterization of woods, ensuring suitable oenological properties for wine aging. So far, the most commonly used techniques are expensive, slow, and destructive. In contrast, spectroscopy is a cheap, non-destructive, and fast technique.