Evaluation of the Potential of Alternative Brazilian Woods to Replace Oak in Wine Production

Objective: The general objective of this study was to carry out a systematic review on the influence of wood from Brazilian flora on wine production, as alternatives to French and American oak. Theoretical Framework: In the current scenario, French and American oak barrels are the most requested in the world. But the high cost of these containers on the international market has encouraged producers to look for cheaper alternatives. Method: In the methodology, an integrative literature review was adopted, in which an analysis was carried out based on studies present on digital platforms. Results and Discussion: All woods showed a tendency to increase volatile acidity, notably jequitibá. This increase was caused by ethanol oxidation reactions, which mainly form acetaldehyde and acetic acid. For Jatobá, Ipê, Amburana and Balsam wood, whose increase in volatile acidity was lower than in oak and jequitibá, the data may indicate a lower permeability, which consequently allows for less micro-oxygenation of the drink. Research Implications: We conclude from this work, based on a general analysis by all the authors studied here, that wood is an important resource in wine production. Coming from the northern hemisphere, oak is the noblest material used in the maturation of the drink, as in addition to providing chemical compounds, it can promote moderate micro-oxygenation of the wine, but there are possibilities of using wood from Brazilian flora instead. Originality/Value: The size of wood pores is a crucial factor in its applicability. There are woods in the Brazilian flora with potential for use in oenology, notably amburana and pink jequitibá, while others, such as Jatobá and Jequitibá, require more in-depth analysis of their suitability.