# The Application of Wood Species in Enology: Chemical Wood Composition and Effect on Wine Quality
## 3 Impact of Wood Species on Wine Chemical Composition
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Compound** & \multicolumn{4}{c}{**Red wine (12 Months)**} & \multicolumn{4}{c}{**White Wine**} \\ \hline  & **Cherry** & **Chestnut** & **False** & **Acaia** & **Ash** & **Oak** & **False Acacia** & **Oak** & **False Acacia** \\  & & & **Acacia** & **Acacia** & **(12 Months)** & **(12 Months)** & **(16 to 4 Months)** \\ \hline Furfural & 101 & 509 & 238 & 66.2 & 39.8 & 82.8–1236.3 & 740.2–1795.8 & 24–9.2 \\
5-Methyl furfural & 31.8 & 241 & 450 & 57.8 & 842 & 4.3–250.6 & 93–173.3 & 5.2–0.1 \\
5-Hydroxymethylfurfural & 145 & 689 & 248 & 339 & 703 & & 1.4–0.8 \\
5-Acetoxymethyl-2-furfural & 1.81 & 5.51 & 4.85 & 2.58 & 2.09 & & & \\
2-Furanmethanol & 1550 & 14,120 & 3415 & 878 & 6248 & & & \\ Methyl-2-fluoroate & 13.7 & 10.4 & 43.0 & 28.8 & 31.9 & & & \\ Ethyl-2-fluoroate & 28.3 & 53.4 & 54.9 & 48.1 & 57.0 & & & \\
1-(2-Furanyl)-ethanoneone & 62.1 & 299 & 161c & 76.8 & 420 & & & \\
1-Methoxy-2-ethoxyylethyl-1-furan & 38.7 & 169 & 39.3 & 24.8 & 20.5 & & & \\
3-Ethylcycloteene & nd & 1.22 & 6.73 & 26.3 & 8.28 & & & \\
4,5-Dimethyl-2-cyclohex-1-one & 0.45 & nd & 10.5 & 14.7 & 10.0 & & & \\ \(\gamma\)-Butylrolactone & 4240 & 4419 & 4307 & 4007 & 4334 & & & 0.1 \\ Whiskylactone _trans_ & nd & 21.3 & nd & nd & 99.4 & 0.2–0.3 & 0.5–38.7 & \\ Whiskylactone _cis_ & nd & 31.2 & nd & nd & 577 & 0.4–0.5 & 1.2–42.7 & \\ Phenol & 0.9 & 8.47 & 9.06 & 10.8 & 9.07 & 1.8–3.1 & 1.6–2.1 & \\ \(\rho\)-Cresol & 2.20 & 2.04 & 2.56 & 5.75 & 2.28 & 0.3–1.3 & & \\ \(p\)-Cresol & 13.2 & 2.84 & 3.27 & 4.50 & 2.53 & 0.3 & & \\ \(m\)-Cresol & 1.79 & 1.36 & 0.59 & 2.24 & 1.04 & 0.5–0.9 & & \\
4-Ethylphenol & 431 & 415 & 48.1c & 479 & 274 & 0.4–0.7 & & 6.2–3.3 \\ Catechol & 4.70 & 4.65 & nd & nd & & & & \\
4-Methylcatechol & 10.4 & 11.4 & 3.81 & 14.2 & nd & & & \\ Guaiacol & 42.8 & 59.3 & 59.8 & 75.1 & 43.8 & 2.7–31.4 & 4.9–9.2 & 3.1–0.8 \\
4-Methylyluaioal & 24.6 & 51.5 & 14.1 & 34.8 & 31.5 & & & 0.9–0.3 \\
4-Ethylguaiacol & 73.3 & 49.1 & 19.9 & 91.5 & 24.2 & 0.7–2.6 & 0.6–1.3 & 1.4–0.7 \\ Eugenol & 10.5 & 118 & 19.3 & 12.8 & 101 & 2.5–8 & 4.4–6.6 & 0.9–0.6 \\ _Cis_-isoeugenol & & & & & 0.5–1.6 & 0.6 & & \\ _Trans_-isoeugenol & & & & & 8.6–33.1 & 3.6–7.9 & & \\
2,4-Dihydroxybenzaldehyde & nd & nd & 1248 & nd & & & \\ \(p\)-Anisaldehyde & 4.42 & nd & 0.29 & nd & & & \\ Vanillin & 304 & 456 & 233 & 696 & 408 & 0.02–0.03 & 0.02–0.05 & 38.1–1.2 \\ Syringaldehyde & 1877 & 1189 & 768 & 1090 & 1305 & 0.25–0.29 & 0.12–0.13 & 43.1–1.0 \\ Acetovanillone & 75.1 & 92.4 & 61.3 & 111 & 62.4 & & & 59.5–30 \\ Methyl benzoate & 94 & nd & nd & 0.43 & nd & & & \\ Ethyl benzoate & 29.16 & nd & nd & nd & & & & \\ \hline \hline \end{tabular}
\end{table} 
Table 6: Red wine (Syrah) aged 12 months in cherry, chestnut, false acacia, ash, and oak wood, white wine (Malvazija) aged in false acacia and oak wood, and Chardonnay aged in false acacia volatile compounds (\(\mathrm{ug}/\mathrm{L}\)) Adapted from [75,89,114]. (throughout the alcoholic fermentation and aging process) on rose wine characteristics. Rose wines unified and aged in contact with wood chips showed greater levels of colored anthocyanins, while also presenting an increase in color intensity compared to the rose wine without wood chips contact. Moreover, [PERSON] et al. [35] observed the influence of the application of diverse wood chip species (false acacia, cherry, and oak) in rose wines throughout a short aging period. [PERSON] et al. [24] also studied the potential use of toasted wood chips from walnut (_Juglans regia_ L.) in ecology. This study focused on comparative evolution during 30 days of the phenolic composition and sensory profile of a Touriga Nacional red wine kept in contact with toasted walnut (_Juglans regia_ L.) chips and oak (_Quercus petraea_ L.) wood chips. The results obtained in this research revealed that the wine stored in contact with _Quercus petraea_ L. chips showed, in general, the highest concentration for the majority of the phenolic compounds studied.