{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,17]],"date-time":"2026-03-17T00:05:58Z","timestamp":1773705958184,"version":"3.50.1"},"reference-count":141,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2022,3,21]],"date-time":"2022-03-21T00:00:00Z","timestamp":1647820800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","doi-asserted-by":"publisher","award":["UIDB\/00616\/2020 UIDP\/00616\/2020"],"award-info":[{"award-number":["UIDB\/00616\/2020 UIDP\/00616\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Applied Sciences"],"abstract":"<jats:p>Aging wine is a usual practice in winemaking, as the wine quality improves due to the compounds extracted from wood barrels or chips, cubes, blocks, or staves used. The wood species used are traditionally oak, namely from Quercus petraea, Q. alba, or Q. robur species. In the last years, the increasing request for oak wood has caused a significant increase in environmental and production costs. Therefore, heartwood from several alternative species has been considered a potential wood source for winemaking and aging. Thus, the main purpose of this review is the application of these alternative wood species on wine production and to discuss the advantages and disadvantages of its use compared with the traditional wood species, namely oak wood. In addition, a brief chemical characterization of several wood species with possible application in enology is also discussed in this review.<\/jats:p>","DOI":"10.3390\/app12063179","type":"journal-article","created":{"date-parts":[[2022,3,21]],"date-time":"2022-03-21T13:24:59Z","timestamp":1647869099000},"page":"3179","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":27,"title":["The Application of Wood Species in Enology: Chemical Wood Composition and Effect on Wine Quality"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-1129-4633","authenticated-orcid":false,"given":"Ant\u00f3nio M.","family":"Jord\u00e3o","sequence":"first","affiliation":[{"name":"Escola Superior Agr\u00e1ria, Instituto Polit\u00e9cnico de Viseu, 3504-510 Viseu, Portugal"},{"name":"Chemistry Research Centre\u2014Vila Real (CQ-VR), 5000-801 Vila Real, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5924-1050","authenticated-orcid":false,"given":"Fernanda","family":"Cosme","sequence":"additional","affiliation":[{"name":"Chemistry Research Centre\u2014Vila Real (CQ-VR), 5000-801 Vila Real, Portugal"},{"name":"Department of Biology and Environment, School of Life Sciences and Environment, University of Tr\u00e1s-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2022,3,21]]},"reference":[{"key":"ref_1","first-page":"77","article-title":"A proposito di barriques","volume":"3","author":"Parodi","year":"2000","journal-title":"Vignevini"},{"key":"ref_2","first-page":"13","article-title":"Le tonneau\u2000\u00e0 travers Les\u2000\u00e2ges","volume":"30","author":"Gautier","year":"2003","journal-title":"Rev. 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