Search

The chestnut tree (Castanea sativa Mill.) is a widespread plant in Europe, rich in high-value compounds, which can be divided mainly into monomeric polyphenols and tannins. These compounds exhibit various biological activities, such as antioxidant, as well as anticarcinogenic and antimicrobial properties. Chestnut wood (CW) extracts were prepared using different extraction techniques, process conditions, solvents, and their mixtures. This work aimed to test various extraction techniques and determine the optimal solvent for isolating enriched fractions of vescalagin, castalagin, vescalin, and castalin from CW residues. Supercritical CO2 extraction with a more polar cosolvent was applied at different pressures, which influenced solvent density. According to the results, the proportions of the components strongly depended on the solvent system used for the extraction. In addition, HPLC-DAD was used for semiqualitative purposes to detect vescalagin, castalagin, vescalin, and castalin. The developed valorization protocol allows efficient fractionation and recovery of the polyphenolic components of CW through a sustainable approach that also evaluates pre-industrial scaling-up. [ABSTRACT FROM AUTHOR]

The chestnut tree (Castanea sativa Mill.) is a widespread plant in Europe, rich in high-value compounds, which can be divided mainly into monomeric polyphenols and tannins. These compounds exhibit various biological activities, such as antioxidant, as well as anticarcinogenic and antimicrobial properties. Chestnut wood (CW) extracts were prepared using different extraction techniques, process conditions, solvents, and their mixtures. This work aimed to test various extraction techniques and determine the optimal solvent for isolating enriched fractions of vescalagin, castalagin, vescalin, and castalin from CW residues. Supercritical CO2 extraction with a more polar cosolvent was applied at different pressures, which influenced solvent density. According to the results, the proportions of the components strongly depended on the solvent system used for the extraction. In addition, HPLC-DAD was used for semiqualitative purposes to detect vescalagin, castalagin, vescalin, and castalin. The developed valorization protocol allows efficient fractionation and recovery of the polyphenolic components of CW through a sustainable approach that also evaluates pre-industrial scaling-up.

The chestnut tree (Castanea sativa, Mill.) is a widespread plant in Europe whose fruits and wood has a relevant economic impact. Chestnut wood (CW) is rich in high-value compounds that exhibit various biological activities, such as antioxidant as well as anticarcinogenic and antimicrobial properties. These metabolites can be mainly divided into monomeric polyphenols and tannins. In this piece of work, we investigated a sustainable protocol to isolate enriched fractions of the above-mentioned compounds from CW residues. Specifically, a sequential extraction protocol, using subcritical water, was used as a pre-fractionation step, recovering approximately 88% of tannins and 40% of monomeric polyphenols in the first and second steps, respectively. The optimized protocol was also tested at pre-industrial levels, treating up to 13.5 kg CW and 160 L of solution with encouraging results. Ultra- and nanofiltrations were used to further enrich the recovered fractions, achieving more than 98% of the tannin content in the heavy fraction, whilst the removed permeate achieved up to 752.71 mg GAE/gext after the concentration (75.3%). Samples were characterized by means of total phenolic content (TPC), antioxidant activity (DPPH· and ABTS·), and tannin composition (hydrolysable and condensed). In addition, LC-MS-DAD was used for semiqualitative purposes to detect vescalagin/castalagin and vescalin/castalin, as well as gallic acid and ellagic acid. The developed valorization protocol allows the efficient fractionation and recovery of the major polyphenolic components of CW with a sustainable approach that also evaluates pre-industrial scaling-up. [ABSTRACT FROM AUTHOR]

Possible effects caused by mineral elements during wine spirit ageing are diverse. In this study, the evolution of the mineral composition of wine spirit during ageing with chestnut (Castanea sativa Mill.) wood was investigated. A wine distillate was aged in 250 L wooden barrels (traditional ageing) and in 50 L glass demijohns with wood staves and micro-oxygenation (alternative ageing). Sampling was performed after 21, 60, 180, 270, and 365 days of ageing. The elemental composition of the wine spirits, including alkaline, alkaline earth metals, and heavy metals, was assessed by quadrupole inductively coupled plasma mass spectrometry (Q-ICP-MS). For most of the elements, no significant differences between wine spirits from distinct ageing modalities were observed. Ageing time had significant effect on most of them, with different trends and distinct magnitude of changes, depending on each specific element. The concentrations of the mineral elements found in the wine spirits were very low, especially those of heavy metals, which is quite positive in terms of quality and food safety. Novel information on metals released from chestnut wood to wine spirits confirms its appropriateness for ageing this beverage. [ABSTRACT FROM AUTHOR]

The blending of wine spirits (WSs) produced in different ageing conditions is a key operation to impart specific features, enhance complexity, increase the final product's quality and ensure brand consistency over the years, but requires time, labour and experienced blenders. This work aimed to develop a novel technology, natural blending, towards innovation and a more sustainable production process, adding value to the final product. WSs were aged in 250 L barrels and in 1000 L stainless steel tanks with wood staves and micro-oxygenation (MOX), using Limousin oak and chestnut wood simultaneously at a 50:50 ratio (natural blending) and separately; after 18 months of ageing, the last ones underwent the blending operation at the same ratio. All WSs were bottled and thereafter the following traits were analysed: alcoholic strength, acidity, dry extract, total phenolic index, low molecular weight compounds by HPLC method, chromatic characteristics and sensory profile. No significant differences in the physicochemical characteristics and sensory profile between the WSs resulting from the two blending technologies were found. Natural blending did not induce changes in the characteristics imparted by each ageing technology. These findings point to natural blending as a reliable alternative to the blending operation, especially in combination with ageing in tanks with staves and MOX. [ABSTRACT FROM AUTHOR]

Ellagic acid (EA) has long been recognized as a very active antioxidant, anti-inflammatory, and antimicrobial agent. However, its low bioavailability has often hampered its applications in health-related fields. Here, we report a phospholipid vesicle-based controlled release system for EA, involving the exploitation of chestnut wood mud (CWM), an industrial by-product from chestnut tannin production, as a largely available and low-cost source of this compound. Two kinds of CWM with different particle size distributions, indicated as CWM-A and CWM-B (<100 and 32 µm, respectively), containing 5 ± 1% w/w EA, were incorporated into transfersomes. The latter were small in size (~100 nm), homogeneously dispersed, and negatively charged. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing/antioxidant power (FRAP) assays indicated up to three-fold improvement in the antioxidant properties of CWM upon incorporation into transfersomes. The kinetics of EA released under simulated physiological conditions were evaluated by UV-Vis spectroscopy and HPLC analysis. The best results were obtained with CWM-B (100% of EA gradually released after 37 days at pH 7.4). A stepwise increase in the antioxidant properties of the released material was also observed. Cell-based experiments confirmed the efficacy of CWM-B transfersomes as antioxidant agents in contrasting photodamage. [ABSTRACT FROM AUTHOR]

The chestnut tree (Castanea sativa, Mill.) is a widespread plant in Europe whose fruits and wood has a relevant economic impact. Chestnut wood (CW) is rich in high-value compounds that exhibit various biological activities, such as antioxidant as well as anticarcinogenic and antimicrobial properties. These metabolites can be mainly divided into monomeric polyphenols and tannins. In this piece of work, we investigated a sustainable protocol to isolate enriched fractions of the above-mentioned compounds from CW residues. Specifically, a sequential extraction protocol, using subcritical water, was used as a pre-fractionation step, recovering approximately 88% of tannins and 40% of monomeric polyphenols in the first and second steps, respectively. The optimized protocol was also tested at pre-industrial levels, treating up to 13.5 kg CW and 160 L of solution with encouraging results. Ultra- and nanofiltrations were used to further enrich the recovered fractions, achieving more than 98% of the tannin content in the heavy fraction, whilst the removed permeate achieved up to 752.71 mg GAE/gext after the concentration (75.3%). Samples were characterized by means of total phenolic content (TPC), antioxidant activity (DPPH· and ABTS·), and tannin composition (hydrolysable and condensed). In addition, LC-MS-DAD was used for semiqualitative purposes to detect vescalagin/castalagin and vescalin/castalin, as well as gallic acid and ellagic acid. The developed valorization protocol allows the efficient fractionation and recovery of the major polyphenolic components of CW with a sustainable approach that also evaluates pre-industrial scaling-up.

Possible effects caused by mineral elements during wine spirit ageing are diverse. In this study, the evolution of the mineral composition of wine spirit during ageing with chestnut (Castanea sativa Mill.) wood was investigated. A wine distillate was aged in 250 L wooden barrels (traditional ageing) and in 50 L glass demijohns with wood staves and micro-oxygenation (alternative ageing). Sampling was performed after 21, 60, 180, 270, and 365 days of ageing. The elemental composition of the wine spirits, including alkaline, alkaline earth metals, and heavy metals, was assessed by quadrupole inductively coupled plasma mass spectrometry (Q-ICP-MS). For most of the elements, no significant differences between wine spirits from distinct ageing modalities were observed. Ageing time had significant effect on most of them, with different trends and distinct magnitude of changes, depending on each specific element. The concentrations of the mineral elements found in the wine spirits were very low, especially those of heavy metals, which is quite positive in terms of quality and food safety. Novel information on metals released from chestnut wood to wine spirits confirms its appropriateness for ageing this beverage.

The European chestnut characterizes both the landscape and economy of mountainous Italian areas. In recent years, new canopy disorders have been reported: “chestnut yellows”, often ascribed to phytoplasma and/or nutrient deficiency, and “chestnut mosaic”, associated with a virus (ChMV). Therefore, research was carried out in four Italian regions to describe the two symptomatic frames and assess their etiology. Surveys were conducted on 101 chestnut trees (23 with mosaic, 38 with yellowing, and 40 without symptoms). The phytosanitary status was monitored, and the new canopy disorders were detected, distinguishing between yellowing and mosaic. Moreover, leaf samples were collected for molecular and nutrient analyses. No phytoplasma infection was recorded, while ChMV was detected in 91.3% of samples with mosaic symptoms, 31.6% of yellowing samples, and 30.0% of asymptomatic samples. Yellowing was associated with Mn deficiency. On the other hand, ChMV-infected and healthy leaves had similar mineral contents, showing that mosaic symptoms are induced by the virus. Both disorders negatively affected photosynthesis efficiency. These phytosanitary problems are present in Italian chestnut woods and cause local effects, and a relationship with other biotic and abiotic factors can be hypothesized. Considering the increase in new records, these symptoms represent an emerging issue whose impact and spread need to be further monitored.

The blending of wine spirits (WSs) produced in different ageing conditions is a key operation to impart specific features, enhance complexity, increase the final product’s quality and ensure brand consistency over the years, but requires time, labour and experienced blenders. This work aimed to develop a novel technology, natural blending, towards innovation and a more sustainable production process, adding value to the final product. WSs were aged in 250 L barrels and in 1000 L stainless steel tanks with wood staves and micro-oxygenation (MOX), using Limousin oak and chestnut wood simultaneously at a 50:50 ratio (natural blending) and separately; after 18 months of ageing, the last ones underwent the blending operation at the same ratio. All WSs were bottled and thereafter the following traits were analysed: alcoholic strength, acidity, dry extract, total phenolic index, low molecular weight compounds by HPLC method, chromatic characteristics and sensory profile. No significant differences in the physicochemical characteristics and sensory profile between the WSs resulting from the two blending technologies were found. Natural blending did not induce changes in the characteristics imparted by each ageing technology. These findings point to natural blending as a reliable alternative to the blending operation, especially in combination with ageing in tanks with staves and MOX.

Ellagic acid (EA) has long been recognized as a very active antioxidant, anti-inflammatory, and antimicrobial agent. However, its low bioavailability has often hampered its applications in health-related fields. Here, we report a phospholipid vesicle-based controlled release system for EA, involving the exploitation of chestnut wood mud (CWM), an industrial by-product from chestnut tannin production, as a largely available and low-cost source of this compound. Two kinds of CWM with different particle size distributions, indicated as CWM-A and CWM-B (w/w EA, were incorporated into transfersomes. The latter were small in size (~100 nm), homogeneously dispersed, and negatively charged. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing/antioxidant power (FRAP) assays indicated up to three-fold improvement in the antioxidant properties of CWM upon incorporation into transfersomes. The kinetics of EA released under simulated physiological conditions were evaluated by UV-Vis spectroscopy and HPLC analysis. The best results were obtained with CWM-B (100% of EA gradually released after 37 days at pH 7.4). A stepwise increase in the antioxidant properties of the released material was also observed. Cell-based experiments confirmed the efficacy of CWM-B transfersomes as antioxidant agents in contrasting photodamage.

Near infrared spectroscopy (NIR) is a technique widely used for the prediction of different chemical-physical features of wood. In this study, the technique was used to assess its potential to predict the mechanical characteristics of wood. Castanea sativa samples of three different European provenances were collected and laboratory tests were performed to assess the mechanical properties of wood samples. Modulus of elasticity (MOE), load-deflection curve and modulus of rupture (MOR) were calculated by using INSTRON machine with three points bending strength with elastic modulus, while density (D) was calculated according to the current standard. Samples were then analysed by means of NIR spectroscopy. The raw spectra were pre-processed and regression models were developed. Variables selection techniques were used to improve the model performance. In detail, MOE regression model returned an error of 696.01 MPa (R2=0.78). Instead, MOR and D prediction models must be further investigated on a wider number of samples considering the high variability in physical characteristics of chestnut wood. The results demonstrated the possibility to use NIR technique for the prediction of the mechanical properties of wood providing useful indications in evaluation-screening processes. Indeed, the presence of the principal wood compounds (cellulose, hemicellulose and lignin) and their influence in the characterisation of mechanical stress reactions were confirmed. [ABSTRACT FROM AUTHOR]

Abstract The study investigated the effect of dietary inclusion of chestnut hydrolyzable tannin (CHT) in growing rabbit diets on nutrients digestibility, quality and oxidative status of meat, and content of tannin metabolites. At weaning, rabbits were assigned to 5 dietary groups (n = 72 rabbits/diet): control medication-free (Co), control with coccidiostat (Cc), and T200, T400 and T600 (diets supplemented with 200, 400 and 600 g/100 kg CHT extract). Sixteen carcasses/treatment were considered and hindleg meat and Longissimus thoracis et lumborum (LTL) muscle were used for analyses. L*a*b* color values, water holding capacity, Warner Bratzler shear force, haem iron content, oxidative status and nutritional quality were unaffected by dietary treatments. Saturated fatty acids (SFA) and monounsaturated FA (MUFA) in LTL meat were higher in T600 than Cc rabbits (P <.05), even though no differences were found for SFA and MUFA digestibility. Contrarily, polyunsaturated FA digestibility was lower in T400 and T600 than Co rabbits. No tannin metabolites traces were found in rabbit meat. Results of the present study showed that feeding CHT did not improve rabbit meat quality. Highlights • Rabbit meat quality did not benefit from the dietary inclusion of chestnut tannins. • Dietary tannin supplementation did not improve rabbit meat oxidative status. • Chestnut tannins in rabbit diets isn't a concern for rabbit meat consumption. [ABSTRACT FROM AUTHOR]

Three different broadleaf Mediterranean forests, each characterized by the dominance of Castanea sativa, Quercus cerris, and Fagus sylvatica, respectively, were intensively surveyed over 3 consecutive years to record a list of macrofungi. A total of 5,065 sporomata and 300 species (seven Ascomycota and 293 Basidiomycota) belonging to 18 orders, 59 families, and 117 genera were recorded. The ecology, community composition, and geographic distribution of the identified species are discussed and new records for Italy are also provided.

Three different broadleaf Mediterranean forests, each characterized by the dominance of Castanea sativa, Quercus cerris, and Fagus sylvatica, respectively, were intensively surveyed over 3 consecutive years to record a list of macrofungi. A total of 5,065 sporomata and 300 species (seven Ascomycota and 293 Basidiomycota) belonging to 18 orders, 59 families, and 117 genera were recorded. The ecology, community composition, and geographic distribution of the identified species are discussed and new records for Italy are also provided. [ABSTRACT FROM AUTHOR]

The aim of this work is to study the colour and chemical modifications of the surfaces in chestnut wood samples as a consequence of irradiating in a controlled environment. The changes were investigated by a new analytical approach by combining traditional techniques such as reflectance spectrophotometry in the visible range and Fourier transform infrared spectroscopy with new hyperspectral imaging, in order to obtain forecast models to describe the phenomenon. The statistical elaboration of the experimental data allowed to validate the measurements and to obtain models enabling to relate the investigated parameters; the elaboration of the hyperspectral images by chemometric methods allowed for studying the changes in the reflectance spectra. A result of great importance is the possibility to correlate the oxidation of wood chemical components with the colour change in a totally non-invasive modality. This result is particularly relevant in the field of cultural heritage and in general in the control processes of wooden materials. [ABSTRACT FROM AUTHOR]

This study provides innovative information on the simultaneous use of Limousin oak and chestnut wood in the ageing of wine brandy. Ageing was performed in 650-L wooden barrels and in 3000-L stainless steel tanks with staves over a 2-year period. Effect of both kinds of wood in the brandy features depended on the ageing technology. Stainless steel tanks with staves originated lower enrichment of the brandy in dry extract (0.89 vs. 1.25 g L−1), total phenolics (22.33 vs. 29.40) and low molecular weight extractable compounds (119.83 vs. 231.65 mg L−1), but promoted a faster evolution of the analytical colour (lower L*, higher C*, a* and b*) and sensory colour (topaz and greenish vs. golden). The aroma and flavour profiles of the brandy were not significantly influenced by the ageing technology. Therefore, it is a promising option for both ageing technologies because it ensures the quality of brandy, together with a lower cost of the wood and exemption of the blending operation. [ABSTRACT FROM AUTHOR]

The freshly distilled wine spirit has a high concentration of ethanol and many volatile compounds, but is devoid of phenolic compounds other than volatile phenols. Therefore, an ageing period in the wooden barrel is required to attain sensory fullness and high quality. During this process, several phenomena take place, namely the release of low molecular weight phenolic compounds and tannins from the wood into the wine spirit. Research conducted over the last decades shows that they play a decisive role on the physicochemical characteristics and relevant sensory properties of the beverage. Their contribution to the antioxidant activity has also been emphasized. Besides, some studies show the modulating effect of the ageing technology, involving different factors such as the barrel features (including the wood botanical species, those imparted by the cooperage technology, and the barrel size), the cellar conditions, and the operations performed, on the phenolic composition and related properties of the aged wine spirit. This review aims to summarize the main findings on this topic, taking into account two featured barrel characteristics—the botanical species of the wood and the toasting level.

Sweet chestnut is the most abundant native tree species in Asturias (Northern Spain). This hardwood timber is used in construction for both structural and non-structural purposes, and is processed into a wide variety of products, those based on sawn timber being the most common and having better national and international markets. The study presents the carbon footprint of sawn timber products of chestnut forests in Asturias calculated according to PAS 2050, and evaluates the potential for its reduction and options for achieving this. System boundaries were established according to a cradle-to-gate approach, based on primary data from the largest representative of the sawn timber industry in the region, over a one-year period. A sensitivity analysis was carried out taking into account the influence of the origin of the wood (distribution routes of the raw material) and the efficiency of the sawmill as calculated by the Lumber Recovery Factor. The distribution of emissions in the life cycle stages showed that the total emissions of 1 m 3 of air dried sawn timber products was significantly lower (95.2 kg CO 2 e per 1 m 3 ) than 1 m 3 of kiln dried sawn timber product (383.7 kg CO 2 e per 1 m 3 ), as a result of the lower energy consumption of the former process. The hotspots in the life cycles of these wood products were identified. The greater emissions from kiln dried sawn timber were made in the sawmill processing and in the case of air dried sawn timber the important contribution to overall emissions was made by the haulage from forest to sawmill. The greatest opportunities for improvements in terms of emission reduction were located in the sawmill stage of the process, where emissions can be reduced significantly depending on the choice of drying system, and through the use of local suppliers. Other actions that could influence the reduction of emissions are: decreasing the reliance on the co-generation motor system; increasing the percentage of biomass burned during the drying process; and using the waste wood currently left in the forest in the biomass boiler. A great positive of this study is that the methodology presented can serve as a blueprint for determining the carbon footprint of other types of sawn timber products, and the information generated can be used in future studies related to the carbon footprint of other wood-based products. Future work will enhance the model to incorporate the carbon footprint of the end of life emissions of these sawn timber products in order to establish the full cradle-to-grave life cycle. [ABSTRACT FROM AUTHOR]

Three different deep eutectic solvent (DES)-based extraction procedures were rationally designed and optimized for the recovery of antioxidants from chestnut wood fiber (CWF), a clean and largely available solid waste of the tannin industry. First, a mild protocol was developed using a choline chloride (ChCl)/tartaric acid DES at 50 °C, for 90 min. Ellagic acid (EA) was identified as the only low molecular weight phenolic component of the extract. In other experiments, harsher conditions were explored involving treatment of CWF with ChCl-based DESs at 120 °C for 8 h, which afforded a solid sample characterized by high phenolic content (up to 1.0 mg of gallic acid equivalents/mg of sample) and antioxidant properties (EC 50 <0.025 mg/mL in the 2,2-diphenyl-1-picrylhydrazyl assay), and containing guaiacyl-syringyl lignin along with EA. Based on these results, a sequential two-step DES-based treatment of CWF was eventually designed, allowing to selectively obtain both an EA-enriched and an EA-free, lignin-enriched sample, with an overall 50% w/w of the starting CWF dissolved. In particular, a 2.3% w/w yield of EA was achieved, which is significantly higher than those reported in the case of DES-based processing of other agricultural wastes. The proposed tunable, straightforward, and eco-friendly approach may allow to fully exploit CWF as a green, cheap, and easily accessible source of high-value products. [Display omitted] • Chestnut wood fiber (CWF) can be exploited as a clean source of antioxidants. • Selective deep eutectic solvent (DES)-based extraction protocols were developed. • Choline chloride (ChCl)-tartaric acid DES afforded high yields of ellagic acid. • Subsequent treatment of CWF with ChCl-lactic acid DES led to a lignin-rich extract. • All the extracts exhibited a high phenol content and potent antioxidant properties. [ABSTRACT FROM AUTHOR]

The structural safety and behaviour of traditional timber structures depends significantly on the performance of their connections. The behaviour of a traditional mortise and tenon timber joint is addressed using physical testing of full-scale specimens. New chestnut wood and old chestnut wood obtained from structural elements belonging to ancient buildings is used. In addition, the performance of different semi and non-destructive techniques for assessing global strength is also evaluated. For this purpose, ultrasonic testing, micro-drilling and surface penetration are considered, and the possibility of their application is discussed based on the application of simple linear regression models. Finally, nonlinear finite element analysis is used to better understand the behaviour observed in the full-scale experiments, in terms of failure mode and ultimate load. The results show that the ultrasonic pulse velocity through the joint provides a reasonable estimate for the effectiveness of the assembly between the rafter and brace and novel linear regressions are proposed. The failure mechanism and load-displacement diagrams observed in the experiments are well captured by the proposed non-linear finite element analysis, and the parameters that affect mostly the ultimate load of the timber joint are the compressive strength of wood perpendicular to the grain and the normal stiffness of the interface elements representing the contact between rafter and brace. [ABSTRACT FROM AUTHOR]

This article addresses the evaluation of the strength and stiffness of chestnut wood, in tension and compression parallel to the grain, using different non-destructive techniques (ultrasounds, Resistograph® and Pilodyn 6J). Approximately 200 timber specimens (divided into compression and tension tests) were tested up to failure, comprising recently sawn timber (which is now available on the market for structural purposes) and what was called old wood, obtained from structural elements belonging to ancient buildings. The possibility of predicting wood properties by application of non-destructive techniques is discussed based on simple linear regression models. Extrapolation of regression models obtained from recent cut wooden material to that obtained from old timber beams is analyzed. The results show reasonable correlations between mechanical elastic properties and non-destructive techniques (ultrasounds, Resistograph® and Pilodyn 6J). New and old wood mechanical data exhibited a scattered cloud of points, implying in terms of assessment of properties of timber elements in service by regression models that these models should not be supported only on data from recently sawn wood. Therefore, models combining information from new and old wood specimens are proposed based on lower 95% confidence limits of regression lines. [ABSTRACT FROM AUTHOR]

Abstract: This paper addresses the evaluation of the compressive properties of chestnut wood under compression perpendicular to the grain, using destructive and non-destructive methods. Three non-destructive methods (ultrasonic testing, Resistograph and Pilodyn) are proposed and the possibility of their application is discussed based on the application of simple linear regression models. Timber specimens were tested up to failure, divided in two different groups for assessing a possible load history related degradation, namely New Chestnut Wood (NCW), never been used structurally, and Old Chestnut Wood (OCW), obtained from structural elements belonging to ancient buildings. The specimens were also divided into four groups according to the orientation of annual growth rings towards load and wave propagation direction. The results show, in general, good correlations between compression strength and stiffness with non-destructive techniques via ultrasonic testing, Resistograph and Pilodyn. However, the orientation of the loading direction with respect to the annual growth rings must be taken into account. This conclusion, and the observation that NCW and OCW shows correlations and regression models usually different, add additional complexity to the quantitative use of non-destructive evaluation techniques for the assessment of the mechanical behaviour of timber elements. [Copyright &y& Elsevier]

This study determined the influence of the kind of wood (Allier vs Limousin and Allier vs chestnut), the age (new vs 1 year old Allier oak barriques) and the volume (1000 L vs 225 L ) of Allier oak containers on sensorial profile and volatile composition of a red Sangiovese wine during 360 days of ageing. The greatest sensory differences were found between Allier oak wood and chestnut wood barriques. In chestnut barriques, wines were more fruited and tannic than in Allier where wines were less astringent, more vanilla flavoured and well-balanced. Some differences in chemical composition and sensorial profile were observed in wines aged in used containers with different capacities. The use of containers showed that migration phenomena from wood to wine were more intense in new barriques than in used ones. Therefore, wines aged in new barriques were richer in volatile wood compounds than wines aged in old barriques. [ABSTRACT FROM AUTHOR]

Abstract: The same Portuguese brandy from the region of Lourinhã was used to fill 63 different wooden barrels. These barrels were made according to a two factorial experiment (7 woods×3 toasting levels×3 replicates). Samples of the brandies were taken after two, three, four and five years of maturation time. The flavour and odour profile of these 63 samples were evaluated each year by a panel of judges, previously selected and trained, using a structured scale for 20 attributes. The results obtained showed a significant effect of maturation time on several sensory attributes, namely alcohol, fruity, vanilla, woody, burned/toasted, dried fruits, smoke, tails, glue, smooth, caoutchouc, burning, astringency, bitterness, body, flavour complexity, retronasal aroma and flavour persistence. The panel also evaluated the overall quality of the brandies, which was also strongly influenced by the maturation time. The intensity of many positive brandy attributes (vanilla, woody, dried fruits, toasted, smoke, body, flavour complexity, retronasal aroma and flavour persistence) increased over the time, as well as the overall quality. Conversely, the intensities of other attributes, such as alcohol, astringency, fruity, glue, bitterness and burning, decreased over the time. In addition, the results showed that the brandies presented significant differences on flavour and odour profile, resulting from different wooden barrels and from different toasting levels of the barrels used for the maturation. [Copyright &y& Elsevier]

Abstract: Lignocellulosic materials are good precursors for the production of activated carbon. In this work, chestnut wood has been used in the preparation of activated carbon by the method of phosphoric acid-chemical activation. The influence of heat treatment temperature (i.e., 300, 400, 500 and 600 °C) and concentration of the solution of phosphoric acid (i.e., 1:1, 1:2 and 1:3 water/H3PO4 proportions) used in the impregnation of chestnut wood on textural properties and fractal dimension has been studied. The products obtained have been characterized by N2 adsorption at −196 °C. The activated carbons are mainly microporous products, both the micropore volume (Vmi) and the specific surface area (SBET) as a rule increasing with increasing temperature and acid concentration. However, Vmi and SBET decrease at 600 °C with regard to 500 °C. The micropore size distribution is similar in the products prepared at 400 and 500 °C, regardless of the acid concentration. For the carbons obtained at the other temperatures, the microporous structure is more heterogeneous for the 1:3 concentration at 300 °C and for the 1:1 and 1:2 concentrations at 600 °C. Similar trends to those shown by Vmi and SBET are usually observed for the fractal dimension. [Copyright &y& Elsevier]

Much research has been made on the physico-chemical composition of brandies aged in oak wood but few sensorial data are available on brandies aged in oak wood and there is no sensorial data on brandies aged in chestnut wood. In the present work a panel of tasters evaluated the aroma attributes of a Portuguese Lourinha˜ brandy, after 4 years of ageing. The taster panel generated the 11 aroma descriptors and the brandies were evaluated based on those descriptors, with a structured scale. A two factorial experiment (7 woods×3 toasting levels×3 replicates) was used to compare the brandies aged in barrels made from seven different woods and each wood was submitted to three levels of toasting: light, medium and strong, with three replicates of each essay. The analysis of variance showed significant differences between the brandies aged in the seven different woods, concerning the intensities of vanilla, woody, caramel, burned, green, tails, glue and caoutchouc. The highest intensities of caramel and burned were found in the brandies aged in chestnut wood.The toasting level of the barrels had a significant effect on the majority of the aroma descriptors, namely fruity, vanilla, woody, spicy, caramel, burned, smoke, green, tails and glue. In fact, the brandies aged on strong toasted barrels presented the highest intensities of vanilla, woody, spicy, caramel, burned, smoke and the lowest intensities of fruity, green, tails and glue. According to our previous results, this work pointed out the interesting sensorial properties of the brandies aged in chestnut, and thus shows the possibility of the use of this wood on the brandies’ ageing. [Copyright &y& Elsevier]

Alternative technologies for a more sustainable wine spirits' ageing have been studied but a lack of knowledge on the effect of oxygenation level remains. This work examined the behaviour of low molecular weight compounds, iron and copper of a wine spirit aged in 50 L demijohns with chestnut wood staves combined with three levels of micro-oxygenation or nitrogen. Compounds and mineral elements were quantified by HPLC and FAAS, respectively, in samples collected at 8, 21, 60, 180, 270 and 365 days of ageing. Results showed that most of the compounds underwent significant changes in their content over time and behave differently depending on the wine spirit's oxygenation level: higher contents of gallic acid, syringic acid and vanillin were associated with lower micro-oxygenation level while higher contents of ellagic acid, syringaldehyde, coniferaldehyde and sinapaldehyde resulted from higher one; lowest contents of these compounds were found in the nitrogen modality. Weak correlation between copper and the studied compounds was evidenced whereas closer relationship between iron, vanillin, gallic, syringic and ellagic acids at end of ageing was observed. This study provides innovative information on the role of oxygen in wine spirit's ageing, and on chestnut wood effect on wine spirit's mineral composition. [ABSTRACT FROM AUTHOR]