Gas chromatography in analysis of compounds released from wood into wine

Wood has been used in alcoholic beverages for centuries, mainly as material for containers used for alcoholic beverages aging. Recently OIV (Organisation International de la Vigne et du Vin) approved the use of chips (Resolution oeno 3/2005) and staves as alternatives for barrels. These practices are being rapidly spread among winemakers. The increased used of these alternatives are mainly related to low investments, similar sensorial results obtained in shorter time, simplicity of use and the possibility of avoiding contamination and offflavours, too-often related to aged or contaminated barrels. Besides oak, other woods are being looked at for enological purposes, such as acacia, cherry, chestnut and mulberry. Their characteristics are commonly compared to oak. In the past, chestnut (Castanea sativa) was widely used in the Mediterranean area, because of its availability and its cheap price. Chestnut wood has higher porosity than oak. Cherry wood (Prunus avium) has high porosity and oxygen permeation, and is usually used for short aging times. Acacia wood (Robinia pseudoacacia) is hard, with low porosity. Mulberry wood (Morus alba and Morus nigra) is tender and elastic, with medium porosity, and is characterized by a low release of compounds. The lack of properties for cooperage is now overcome by their possible use as staves or chips. The aim of this work is to present an overview on volatile and semi-volatile composition of different kind of wood with oenological interest. Within this purpose, this work will be focused on a bibliographic review of the most used chromatographic methods for characterization of volatile and semi-volatile compounds, including also a brief description of the most common reported sample preparation methods for chromatographic analysis