{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,10]],"date-time":"2026-09-10T05:09:56Z","timestamp":1789016996264,"version":"build-2803163510"},"reference-count":47,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2026,9,8]],"date-time":"2026-09-08T00:00:00Z","timestamp":1788825600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004837","name":"Spanish Ministry of Science and Innovation","doi-asserted-by":"crossref","id":[{"id":"10.13039\/501100004837","id-type":"DOI","asserted-by":"crossref"}]},{"id":[{"id":"https:\/\/ror.org\/023ktd084","id-type":"ROR","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100011033","name":"Spanish State Research Agency","doi-asserted-by":"crossref","id":[{"id":"10.13039\/501100011033","id-type":"DOI","asserted-by":"crossref"}]},{"id":[{"id":"https:\/\/ror.org\/003x0zc53","id-type":"ROR","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100008530","name":"European Regional Development Fund","doi-asserted-by":"crossref","award":["PID2022-139694OB-I00"],"award-info":[{"award-number":["PID2022-139694OB-I00"]}],"id":[{"id":"10.13039\/501100008530","id-type":"DOI","asserted-by":"crossref"}]},{"DOI":"10.13039\/501100008530","name":"European Regional Development Fund","doi-asserted-by":"crossref","award":["MCIN\/AEI\/10.13039\/501100011033\/FEDER"],"award-info":[{"award-number":["MCIN\/AEI\/10.13039\/501100011033\/FEDER"]}],"id":[{"id":"10.13039\/501100008530","id-type":"DOI","asserted-by":"crossref"}]},{"award":["PID2022-139694OB-I00"],"award-info":[{"award-number":["PID2022-139694OB-I00"]}],"id":[{"id":"https:\/\/ror.org\/01rkhv978","id-type":"ROR","asserted-by":"publisher"}]},{"award":["MCIN\/AEI\/10.13039\/501100011033\/FEDER"],"award-info":[{"award-number":["MCIN\/AEI\/10.13039\/501100011033\/FEDER"]}],"id":[{"id":"https:\/\/ror.org\/01rkhv978","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>American oak is widely used in enology, but its interactions with white wine and the role of wood properties remain poorly understood. In this study, oxygen dynamics and changes in the phenolic composition of wines made from the Verdejo, Albillo, Rufete, and Puesta en Cruz varieties were evaluated over 35 days of contact with toasted pieces from two Quercus alba wood samples with contrasting grain widths. Untreated control wines and a model wine treated separately with each wood were also included. Wood density and impregnation were determined, dissolved-oxygen partial pressure was monitored noninvasively, and routine enological parameters, spectrophotometric indices, and low-molecular-weight phenolic compounds were analyzed in the final wines. Contact with wood modified the net dissolved-oxygen profiles, although the relative effects of the two contrasting wood samples depended on the wine matrix. The fine-grain wood tested showed greater impregnation and generally produced higher phenolic indices, larger changes in color, and higher concentrations of several wood-derived compounds. Overall, the results show that the properties of the two wood samples and wine composition jointly shape the response of white wines to oak contact.<\/jats:p>","DOI":"10.3390\/foods15183176","type":"journal-article","created":{"date-parts":[[2026,9,8]],"date-time":"2026-09-08T11:23:51Z","timestamp":1788866631000},"page":"3176","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Phenolic Transfer and Dissolved-Oxygen Dynamics in Different White Wines Treated with Two Quercus alba Wood Samples with Contrasting Grain Widths"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2193-3956","authenticated-orcid":false,"given":"Ana Mar\u00eda","family":"Mart\u00ednez-Gil","sequence":"first","affiliation":[{"name":"Department of Analytical Chemistry, UVaMOX Group, University of Valladolid, 34001 Palencia, Spain"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"methodology","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0833-6081","authenticated-orcid":false,"given":"Maria","family":"del Alamo-Sanza","sequence":"additional","affiliation":[{"name":"Department of Analytical Chemistry, UVaMOX Group, University of Valladolid, 34001 Palencia, Spain"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"},{"role":"validation","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"funding-acquisition","vocabulary":"credit"}]},{"given":"Clara Campo","family":"Hern\u00e1ndez-Sampelayo","sequence":"additional","affiliation":[{"name":"Department of Analytical Chemistry, UVaMOX Group, University of Valladolid, 34001 Palencia, Spain"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"formal-analysis","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9057-255X","authenticated-orcid":false,"given":"Ignacio","family":"Nevares","sequence":"additional","affiliation":[{"name":"Department of Agricultural and Forestry Engineering, UVaMOX Group, University of Valladolid, 34001 Palencia, Spain"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"data-curation","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"project-administration","vocabulary":"credit"},{"role":"funding-acquisition","vocabulary":"credit"},{"role":"conceptualization","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"},{"role":"resources","vocabulary":"credit"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,8]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Mart\u00ednez-Gil, A.M., del Alamo-Sanza, M., Asensio-Cuadrado, M., del Barrio-Gal\u00e1n, R., and Nevares, I. (2025). Impact of the Wood Species Used on the Chemical Composition, Color and Sensory Characteristics of Wine. Foods, 14.","DOI":"10.3390\/foods14122088"},{"key":"ref_2","unstructured":"International Organisation of Vine and Wine (OIV) (2005). Resolution OENO 4\/2005. Wood for Wine Containers, OIV. International Oenological Codex."},{"key":"ref_3","unstructured":"European Commission (2019). Commission Delegated Regulation ECC (UE) 2019\/934 of 12 March 2019 supplementing Regulation (EU) No 1308\/2013 of the European Parliament and of the Council as regards wine-growing areas where the alcoholic strength may be increased, authorised oenological practices and restrictions applicable to the production and conservation of grapevine products, the minimum percentage of alcohol for by-products and their disposal, and publication of OIV files. Off. J. Eur. Union, L 149, 1\u201352."},{"key":"ref_4","unstructured":"Cadah\u00eda, E., Fern\u00e1ndez de Sim\u00f3n, B., Poveda, P., and Sanz, M. (2008). Utilizaci\u00f3n de Quercus pyrenaica Willd. de Castilla y Le\u00f3n en el Envejecimiento de Vinos. Comparaci\u00f3n con Roble Franc\u00e9s y Americano, Instituto Nacional de Investigaci\u00f3n y Tecnolog\u00eda Agraria y Alimentaria (INIA)."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"7844","DOI":"10.1002\/jsfa.70810","article-title":"Oxygen transmission rate in American oak barrel staves used for wine aging: Influence of wood macrostructure","volume":"106","author":"Nevares","year":"2026","journal-title":"J. Sci. Food Agric."},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"Jord\u00e3o, A.M., and Ricardo-da-Silva, J.M. (2022). Chapter 22\u2014Use of different wood species for white wine production: Wood composition and impact on wine quality. White Wine Technology, Elsevier.","DOI":"10.1016\/B978-0-12-823497-6.00011-9"},{"key":"ref_7","first-page":"84","article-title":"Influence of different wood chips species (oak, acacia and cherry) used in a short period of aging on the quality of \u2018Encruzado\u2019 white wines","volume":"67","year":"2017","journal-title":"Mitt. Klosterneuburg."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"350","DOI":"10.1016\/j.foodchem.2005.07.050","article-title":"Volatile composition and sensory characteristics of Chardonnay wines treated with American and Hungarian oak chips","volume":"99","author":"Guchu","year":"2006","journal-title":"Food Chem."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"2415","DOI":"10.1111\/j.1365-2621.2002.tb09563.x","article-title":"Sensory descriptive analysis between white wines fermented with oak chips and in barrels","volume":"67","year":"2002","journal-title":"J. Food Sci."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1046\/j.1365-2621.2000.00337.x","article-title":"Chemical and sensory changes in white wines fermented in the presence of oak chips","volume":"35","author":"Cabezudo","year":"2000","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"885","DOI":"10.1021\/jf990884+","article-title":"Fermentation of white wines in the presence of wood chips of American and French oak","volume":"48","author":"Sanz","year":"2000","journal-title":"J. Agric. Food Chem."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1016\/j.lwt.2016.12.045","article-title":"Improvement of Verdejo white wines by contact with oak chips at different winemaking stages","volume":"79","author":"Delgado","year":"2017","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"227","DOI":"10.1111\/j.1755-0238.2004.tb00026.x","article-title":"The contribution of volatile compounds derived during oak barrel maturation to the aroma of a Chardonnay and Cabernet Sauvignon wine","volume":"10","author":"Spillman","year":"2004","journal-title":"Aust. J. Grape Wine Res."},{"key":"#cr-split#-ref_14.1","unstructured":"European Commission (2006). Commission Regulation"},{"key":"#cr-split#-ref_14.2","doi-asserted-by":"crossref","unstructured":"(EC) No 1507\/2006 of 11 October 2006. Off. J. Eur. Union, L 280, 9-11.","DOI":"10.1016\/S0306-3747(06)70599-1"},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Ala\u00f1on, E., D\u00edaz-Maroto, M.C., and P\u00e9rez-Coello, M.S. (2018). New Strategies to Improve Sensorial Quality of White Wines by Wood Contact. Beverages, 4.","DOI":"10.20944\/preprints201811.0056.v1"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"227","DOI":"10.1016\/j.foodres.2016.08.002","article-title":"Study of Chardonnay and Sauvignon blanc wines from D.O.Ca. Rioja (Spain) aged in different French oak wood barrels: Chemical and aroma quality aspects","volume":"89","author":"Herrero","year":"2016","journal-title":"Food Res. Int."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"996","DOI":"10.1016\/j.foodres.2010.01.007","article-title":"Aroma quality improvement of Chardonnay White wine by fermentation and ageing in barrique on lees","volume":"43","author":"Liberatore","year":"2010","journal-title":"Food Res. Int."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"4847","DOI":"10.1002\/jsfa.8355","article-title":"Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine","volume":"97","author":"Nunes","year":"2017","journal-title":"J. Sci. Food Agric."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"2689","DOI":"10.1007\/s00217-023-04324-8","article-title":"Storage of a white wine with different untoasted wood species: Impact on the chemical composition and sensory characteristics","volume":"249","author":"Correia","year":"2023","journal-title":"Eur. Food Res. Technol."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"124","DOI":"10.1016\/j.foodchem.2005.09.034","article-title":"The quality of white wines fermented in Croatian oak barrels","volume":"100","author":"Herjavec","year":"2007","journal-title":"Food Chem."},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Mu\u00f1oz-Organero, G., Espinosa, F.E., Cabello, F., Zamorano, J.P., Urbanos, M.A., Puertas, B., Lara, M., Domingo, C., Puig-Pujol, A., and Vald\u00e9s, M.E. (2022). Phenological study of 53 Spanish minority grape varieties to search for adaptation of vitiviniculture to climate change conditions. Horticulturae, 8.","DOI":"10.3390\/horticulturae8110984"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"473","DOI":"10.1007\/s00217-011-1538-1","article-title":"Aromatic characterization and enological potential of 21 minor varieties (Vitis vinifera L.)","volume":"233","author":"Asproudi","year":"2011","journal-title":"Eur. Food Res. Technol."},{"key":"ref_23","first-page":"492","article-title":"Variedades certificadas de vid en Castilla y Le\u00f3n","volume":"69","author":"Yuste","year":"2000","journal-title":"Agric. Rev. Agropecu."},{"key":"ref_24","first-page":"36","article-title":"Identificaci\u00f3n de variedades aut\u00f3ctonas de Castilla y Le\u00f3n","volume":"166","author":"Rubio","year":"2003","journal-title":"Agric. Rev. Agropecu."},{"key":"ref_25","unstructured":"International Organisation of Vine and Wine (OIV) (2024). Compendium of International Methods of Wine and Must Analysis, OIV."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"543","DOI":"10.20870\/oeno-one.2020.54.3.3367","article-title":"Color change of bottled white wines as a quality indicator","volume":"54","author":"Kanavouras","year":"2020","journal-title":"OENO One"},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"4009","DOI":"10.1021\/jf990449f","article-title":"Anthocyanins, phenolics and color of Cabernet Franc, Merlot, and Pinot Noir wines from British Columbia","volume":"47","author":"Mazza","year":"1999","journal-title":"J. Agric. Food Chem."},{"key":"ref_28","first-page":"188","article-title":"Le dosage des tanins du vin rouge et d\u00e9termination de leur structure","volume":"48","author":"Stonestreet","year":"1966","journal-title":"Chim. Anal."},{"key":"ref_29","doi-asserted-by":"crossref","unstructured":"Del Barrio-Gal\u00e1n, R., del Valle-Herrero, H., Bueno-Herrera, M., L\u00f3pez-de-la-Cuesta, P., and P\u00e9rez-Magari\u00f1o, S. (2021). Volatile and non-volatile characterization of white and ros\u00e9 wines from different Spanish protected designations of origin. Beverages, 7.","DOI":"10.3390\/beverages7030049"},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"11560","DOI":"10.1021\/jf802100j","article-title":"Optimization of a solid-phase extraction method using copolymer sorbents for isolation of phenolic compounds in red wines and quantification by HPLC","volume":"56","year":"2008","journal-title":"J. Agric. Food Chem."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"337","DOI":"10.1016\/j.snb.2018.12.131","article-title":"Image of O2 dynamics released by oak wood submerged in model wine with nanoparticle sensors","volume":"284","author":"Mayr","year":"2019","journal-title":"Sens. Actuators B Chem."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"114786","DOI":"10.1016\/j.lwt.2023.114786","article-title":"Kinetics of oxygen consumption, a key factor in the changes of young wines composition","volume":"182","author":"Nevares","year":"2023","journal-title":"LWT"},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"1434","DOI":"10.1016\/j.foodchem.2006.10.060","article-title":"Consideration of the influence of aging process, type of wine and oenological classic parameters on the levels of wood volatile compounds present in red wines","volume":"103","year":"2007","journal-title":"Food Chem."},{"key":"ref_34","unstructured":"International Organisation of Vine and Wine (OIV) (2021). SO2 and Wine: A Review, OIV. International Organisation of Vine and Wine."},{"key":"ref_35","first-page":"159","article-title":"Blends of wood chips from oak and cherry: Impact on the general phenolic parameters and sensory profile of a white wine during the aging process","volume":"58","author":"Correia","year":"2019","journal-title":"Vitis"},{"key":"ref_36","doi-asserted-by":"crossref","unstructured":"Guti\u00e9rrez-Escobar, R., Alia\u00f1o-Gonz\u00e1lez, M.J., and Cantos-Villar, E. (2021). Wine polyphenol content and its influence on wine quality and properties: A review. Molecules, 26.","DOI":"10.3390\/molecules26030718"},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"286","DOI":"10.1016\/j.foodqual.2007.08.004","article-title":"Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution","volume":"19","author":"Fontoin","year":"2008","journal-title":"Food Qual. Prefer."},{"key":"ref_38","first-page":"98","article-title":"Formation of flavanol-al-dehyde adducts in barrel-aged white wine possible contribution of these products to colour","volume":"29","author":"Vivas","year":"2008","journal-title":"S. Afr. J. Enol. Vitic."},{"key":"ref_39","doi-asserted-by":"crossref","unstructured":"Mart\u00ednez-Gil, A., del Alamo-Sanza, M., S\u00e1nchez-G\u00f3mez, R., and Nevares, I. (2020). Alternative woods in enology: Characterization of tannin and low molecular weight phenol compounds with respect to traditional oak woods. A review. Molecules, 25.","DOI":"10.3390\/molecules25061474"},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"1790","DOI":"10.1021\/jf0006168","article-title":"Changes in low molecular weight phenolic compounds in Spanish, French, and American oak woods during natural seasoning and toasting","volume":"49","year":"2001","journal-title":"J. Agric. Food Chem."},{"key":"ref_41","first-page":"5","article-title":"Effect of heat treatment on the thermal and chemical modifications of oak and chestnut wood used in brandy ageing","volume":"22","author":"Canas","year":"2007","journal-title":"Cienc. Tec. Vitivinic."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"139503","DOI":"10.1016\/j.foodchem.2024.139503","article-title":"Towards an understanding of bitterness in white wines: Contribution of 27 compounds assessed by LC-HRMS and sensory analysis","volume":"451","author":"Estier","year":"2024","journal-title":"Food Chem."},{"key":"ref_43","doi-asserted-by":"crossref","unstructured":"\u0106orkovi\u0107, I., Pichler, A., \u0160imunovi\u0107, J., and Kopjar, M. (2024). A comprehensive review on polyphenols of white wine: Impact on wine quality and potential health benefits. Molecules, 29.","DOI":"10.3390\/molecules29215074"},{"key":"ref_44","doi-asserted-by":"crossref","unstructured":"Mart\u00ednez-Gil, A.M., del Alamo-Sanza, M., del Barrio-Gal\u00e1n, R., and Nevares, I. (2022). Alternative woods in oenology: Volatile compounds characterisation of woods with respect to traditional oak and effect on aroma in wine, a Review. Appl. Sci., 12.","DOI":"10.3390\/app12042101"},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"108703","DOI":"10.1016\/j.foodres.2019.108703","article-title":"Effect of size, seasoning and toasting level of Quercus pyrenaica Willd. wood on wine phenolic composition during maturation process with micro-oxygenation","volume":"128","author":"Nevares","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_46","doi-asserted-by":"crossref","unstructured":"Nunes, I., Correia, A.C., Jord\u00e3o, A.M., and Ricardo-da-Silva, J.M. (2020). Use of oak and cherry wood chips during alcoholic fermentation and the maturation process of ros\u00e9 wines: Impact on phenolic composition and sensory profile. Molecules, 25.","DOI":"10.3390\/molecules25051236"}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/18\/3176\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,10]],"date-time":"2026-09-10T04:37:47Z","timestamp":1789015067000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/18\/3176"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9,8]]},"references-count":47,"journal-issue":{"issue":"18","published-online":{"date-parts":[[2026,9]]}},"alternative-id":["foods15183176"],"URL":"https:\/\/doi.org\/10.3390\/foods15183176","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,9,8]]}}}