Dissertations / Theses on the topic 'Oak wood'

Thesis (M.S.)--West Virginia University, 2008.
Title from document title page. Document formatted into pages; contains viii, 71 p. : col. ill. Includes abstract. Includes bibliographical references (p. 62-63).

Oak casks are used for the maturation of a wide variety of alcoholic beverages including Scotch whisky. The process of maturation has a profound but variable effect on the colour and flavour of the whisky, with cask wood playing an important role, particularly through the release of extractives to the distillate. This thesis examines variation in European oak wood (Quercus petraea Matt. Liebl. and Q. robur L.) of ellagitannins, oak lactones and other extractives, and physical wood properties. Investigations particularly sought to establish whether the properties and their effects on flavour can be predicted from either the species, the various forest origins, or identifiable wood or tree characters. The treatment of wood after felling, through seasoning and particularly the toasting or charring of casks, has a major effect on the levels of many extractives. Heating reduces the concentrations of ellagitannins and increases levels of lignin-derived extractives. However, the effects are not such as to render variation in untreated wood inconsequential. Within trees, the concentration of soluble ellagitannins declines and the composition changes with heartwood age. When heartwood of a similar age is compared concentrations vary by up to ten times between different trees, making up to 14% of the heartwood dry weight. Concentrations of oak lactones appear to increase with heartwood age and are also very variable between trees. Wood samples were taken from two different forests, corresponding to opposing types of French oak used for cooperage. Over 70% of the total variation of soluble tannins in the wood occurred between the forests. A difference between the two forests in the rate of tree growth and the heartwood age of samples could not explain all of the difference in the amounts of soluble tannins. After heating the wood, the concentrations of other extractives and the flavour and colour imparted to solutions, also varied significantly between the two forests and between trees within each site. Studies on clonal, progeny and provenance material concluded that the concentration of ellagitannins, oak lactones and many physical properties of heartwood are under strong genetic control. However, a large proportion of this variation is attributable to variation between the two species Q. robur and Q. petraea. Q. robur is characterised by high concentrations of tannins and, after heating, of lignin-derived products, but low or negligible levels of oak lactones. Q. petraea has opposing extractive properties and after heating, imparts a more pleasant and complex flavour. Although there is large variation between trees within each species, this difference between the species is proposed as the main factor explaining the different flavour and extractive properties found in European oak wood from different origins.

Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL
The purpose of this study was to investigate the effect of the natural seasoning of oak wood on the chemical composition of the oak and the following potential impact it has on the wine. In this study two experimental plans were carried out. The first with objective to evaluate the impact of the time of seasoning on the chemical composition of the wood and the second was carried out to study the effect of the time of seasoning on the sensory aspects of the wine. A significant difference between the composition of fresh wood and seasoned wood was generally observed, however no significant difference was observed due to the time of seasoning after 18 months. Sensory analysis in form of triangular tests showed the same trend, leading to the questioning of the benefits of prolonged seasoning of oak wood

Average specific gravity of Emory oak (Quercus emoryi) estimated from 115 increment cores was 0.567 ± 0.011 (95 percent confidence interval). Increment core specific gravity is a predictor of average tree specific gravity. Diameter breast height (dbh) and diameter root collar (drc) were correlated with increment core specific gravity, but the correlations were too low to be valuable for predictive purposes. Estimated physical properties of Emory oak wood were lower than those reported for Gambel oak (Quercus gambelii) but higher than those reported for alligator juniper (Juniperus deppeana).

With higher demands on biomass, the ability to accurately estimate the amount in a stand is more important now than ever before. Existing models currently in use by the Forest Inventory and Analysis (FIA) program of the United States Department of Agriculture (USDA) Forest Service include the Component Ratio Method (CRM). However, testing of the CRM models is needed to validate and calibrate them. The objective of this research was to test and develop a system of equations capable of producing consistent volume and biomass estimates for standing trees of commercially important hardwood species in the southeastern United States. Testing and comparing was done through use of new and legacy data to establish component ratios of trees and contrast these results to those from existing models. Specifically, analyses were completed for models of merchantable and whole stem volume, wood densities models and averages, and the component ratios for wood, bark, branches, and foliage. The existing models were then calibrated and adjusted. Results on accuracy and fitted results of updated models are reported, along with testing the effects of applying updated models over the state of Virginia.
Master of Science

The oak wood timbers of the 17th century Swedish warship Vasa are weak. The weakening has been attributed to cellulose degradation, which is more extensive in the interior of the timbers compared to the surface regions. Further, the mechanism of cellulose degradation was attributed to oxidative reactions involving iron as a catalyst. In this work, the non-cellulosic wood components (lignin and extractives) in the wood of the Vasa have been studied in order to assess the level of degradation possibly caused by oxidative reactions. Because the interior of the wood timbers is more acidic and its cellulose more depolymerized than at the near surface regions, a general study of organic acidand iron concentrations with respect to different depths from the surface was also performed. Characterization of lignin in the wood of the Vasa was done by means of wet chemical degradation (thioacidolysis) and subsequent GC-MS analysis of the degradation products, as well as CP/MAS 13C NMR spectroscopy of the wood. Dry acetone- and water extracts of the wood were analyzed by 13C NMR spectroscopy and MALDI-TOF mass spectroscopy in order to study the presence of gallo- and ellagitannins. No severe lignin degradation and no discernible amounts of hydrolysable tannins in the oak wood of the Vasa were detected, indicating that oxidative reactions are not the primary route to cellulose depolymerization. High amounts of oxalic acid (analyzed by HPIEC) and a low pH have been found in the interior of the wood timbers, supporting acid hydrolysis as the main mechanism of cellulose depolymerization. Analysis of the iron distribution using ICP AES shows that iron is most abundant in the surface of the timbers and decreases as the concentration of oxalic acid increases. Experimental work also shows that some iron species (rust) in the Vasa neutralize oxalic acid, thereby protecting the surface wood from acid hydrolysis.

QC 20130422

Mestrado Vinifera Euromaster - Viticulture and Enology - Instituto Superior de Agronomia
The aim of this study was to assess the influence of blends of wood from different botanical species in a white wine from Encruzado variety; the botanical species used in this study were French oak (Quercus peatraea), American oak (Quercus alba) and Cherry (Prunus avium) during a 60 days maceration period, with sampling done after 15, 30 and 60 days. The blends were obtained by combining 2 woods species in a ratio of 1:1, obtaining 3 blends; that is, Cherry and American oak (Ch+Am), French and American oak (Fr+Am), and Cherry and American oak (Ch+Am). In addition to these treatments 3 Control treatments were created by adding single wood of Cherry (CCh), American oak (CAm) and French oak (CFr), moreover a treatment without wood was kept (C). The amount of wood used was the same for all the treatments, that is 0,5 g/l. on the different sampling days were run both sensory analysis, by a panel of judges, evaluating aroma and taste parameters, and chemical analysis, that is, total phenols, non flavonoids and flavonoids phenols, color evolution, maderization test and tanning power. At the end of the experiment statistical analysis showed relevant data in almost all the analysis, for the chemical analysis cherry showed the highest level of total phenols and flavonoids, which is reflected also in the blends with other woods, while the French oak and its blends showed significant levels of non flavonoids phenols. The browning potential showed an decrease in wines in contact with wood except for CCh, while tanning power showed an increase in all the wines in contact with wood with the blend of cherry and American being the highest tannicity. In the sensory analysis we can observe how the global appreciation of the wines decrease with increasing maceration period with the wood both for the taste and aroma parameters, with C being the most appreciated wine at the last sampling, while the sampling of 15 and 30 days shows the wine with cherry and with American oak showing the highest values
N/A

Doutoramento em Engenharia Florestal e dos Recursos Naturais / Instituto Superior de Agronomia. Universidade de Lisboa
The present work contributes to information regarding the competition on the tree and cork growth, by evaluating the neighbourhood vegetation and local tree density impact. From a specific trial established to compare the effect on the tree of different understory management options, along a cork rotation cycle of 9 years, cork samples were taken at the beginning and at the end of the cycle on trees within lagged cycles. Former results revealed no effect on cork annual growth and wood increment for the trees growing under lupine periodical seeding. When analysing the interaction between cork ring age and understory operations, different thresholds were linked to the shrubs’ maintenance and the lupine seeding. Later, this trial was monitored to compare the shrubs’ maintenance versus removal with or without NP soil fertilization. On the set of selected trees, diameter increment was monthly monitored, as well as, leaves nutrients seasonal variability, and differences were found in the treatment with soil fertilization. Data gathered from a Portuguese network of permanent plots across the cork oak species distribution area was used to model tree variables including the site characteristics. Focusing the analysis on young plantations and never debarked stands, the relationship of the diameter relative growth rate over tree dimension showed signs of inter-tree competition before the first cork extraction in older high-density stands. A crown width model developed with a fixed-effect approach was applied using national forest inventory datasets. Subsequently, a decrease in crown cover was identified in Portugal over ten years. Using the Portuguese dataset with a Spanish dataset, a diameter increment model was developed applying two methodologies: age-independent difference equations and potential growth times a modifier. This Iberian dataset allowed testing the inclusion of stand variability associated with climate and soil site conditions
O presente trabalho contribui com informação sobre competição, avaliando o impacto da vegetação vizinha e da sua densidade, no crescimento da árvore e da cortiça. Para comparar o efeito na árvore da gestão do subcoberto, durante um ciclo de descortiçamento (9 anos), foram recolhidas amostras de cortiça, no início e final do ciclo, em árvores sujeitas a ciclos desfasados num ensaio específico. Primeiramente não foi encontrado efeito no crescimento anual da cortiça e no incremento em madeira entre árvores sujeitas a diferente gestão. Mas analisando a interação entre a idade do anel de cortiça e as operações realizadas, foram associados diferentes limites à manutenção dos arbustos e à sementeira de tremocilha. Este ensaio foi continuado para comparar a manutenção com a remoção dos arbustos, com ou sem fertilização NP do solo, monitorizando um conjunto de árvores selecionadas. Analisando o registo do incremento em diâmetro mensal e da variabilidade sazonal dos nutrientes das folhas, foram encontradas diferenças no tratamento com fertilização do solo. Os dados recolhidos numa rede de parcelas permanentes localizadas na área de distribuição de sobreiro em Portugal, foram utilizados para analisar e modelar variáveis arbóreas. Abordando apenas dados de plantações jovens e povoamentos não descortiçados, a relação entre a taxa de crescimento relativo em diâmetro com a dimensão da árvore mostrou sinais de competição nas árvores não descortiçadas, em povoamentos adultos de elevada densidade. Foi desenvolvido um modelo predição do diâmetro da copa que aplicado aos dados do inventário florestal nacional, indicaram uma diminuição da percentagem de coberto, num horizonte de dez anos. Juntando a este conjunto, dados de parcelas espanholas, foi desenvolvido um modelo para o incremento em diâmetro, com a inclusão da variabilidade local associada ao clima e ao solo, abordando duas metodologias: equações às diferenças independentes da idade e potencial de crescimento multiplicando um modificador
N/A

Mestrado em Viticultura e Enologia / Instituto Superior de Agronomia
The aim of this study was evaluating the effects of cherry (Prunus avium) and oak (Quercus petraea) chips in the phenolic, volatile and sensorial profile of a Portuguese rosé wine, made from Touriga attempting to understand whether the application of cooperage, including alternative woods, is potentially enhancing. For this purpose, several chemical analyses were carried out; for musts (at 0, 2, 6, 8,10 and 20 fermentation days), total phenols, non-flavonoids, chromatic characteristics, and colour due to copigmentation were assayed. For the wines (sampled at 40, 60 and 80 storage days), the same analysis took place, as well as HPLC determination of individual anthocyanins, polyamide column extraction and HPLC determination of proanthocyanidins, proanthocyanidin separation by degree of polymerization and sensory analysis. Both woods improved colour intensity and pigment stability, which was significantly more relevant when using cherry wood, and phenolic content was consistently higher with this wood, in comparison with the control and oak wines, the latter even showing less total phenols than the control at one storage point. Both also had a considerably larger proportion of coloured anthocyanins than the control, more pronounced in the wines fermented and aged with chips, and with no discernible dominance of any wood type, and oak wood induced an increase of malvidin-3-glucoside in storage. Cherry wood also showed a much higher concentration of monomeric procyanidins, namely (+)-catechins, with a possible effect of contact time. From sensory analysis, wines aged and/or fermented with wood chips always scored highest in overall rating (CHFA at 40 storage days, CHF at 60 and OKFA at 80), significantly improving colour intensity and overall quality, as well as woody aromas, which developed more intensely in the wine fermented and aged with oak chips. There were no definite differences between contact time when using wood, and results were sometimes irregular and with considerable associated error
N/A

Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia / Faculdade de Ciências e Tecnologia. Universidade do Porto
The aim of this study is to evaluate the effects of oak alternatives in red wine. The alternatives have been used: tannins of control enological tannin, tannin and extract of oak wood "Dialog", used doses were minimum, average and maximum. After one month aging in 10L bottles chemical composition and sensory analysis were evaluated. At the beginning of evaluation general analysis of wine were determined (% vol, pH, SO2, sugar, etc.) and analyzes which linked to phenolic compounds, (intensity and color tone, total anthocyanins, coloured anthocyanins, ionization index, polymeric pigments, total pigments, polymerization index, index of total polyphenols, total phenols, and CIELab analyze of color. Analyses showed that there are no major differences between samples, only the wine with concentration of oak extract 0.225 g/l have slightly higher values of total phenols, total polyphenols index and total anthocyanins. In terms of sensory analysis, in the tasting panel found no major differences in the overall assessment parameter, aroma and taste balance, some differences were found in wine with oak extract dose 0.225 g/l.

Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL
Adega do Casal Manteiga is a publicly owned winery by the Municipality of Oeiras that produces Carcavelos fortified wine. The effects of botanical species (Quercus pyrenaica, and Quercus robur) and toasting method (medium and high) on a single vintage wine that has been aged for 8 years is examined. A total of twenty barrels were used with 5 replicates for each factor. The barrels were fabricated and toasted using the same cooperage, J.M. Gonçalves in Portugal. Significant differences were seen between the species Q. robur and Q. pyrenaica were shown impact on total phenolic content including both flavonoids and non-flavonoids. The total phenols of the wine aged in Q. pyrenaica barrels were significantly higher than in the Q. robur counterparts with differences of 61.3 mg/L eq. gallic acid and 75.1 mg/L eq. gallic acid for medium and high toast, respectively. Q. pyrenaica contained more flavonoids than Q. robur with a difference of 35.9 mg/L eq. gallic acid at high toast and 34.2 mg/L eq. gallic acid at medium toast. Regarding non-flavonoid compounds Q. pyrenaica showed 39.2 mg/L gallic acid equivalents more than Q. robur at high toast and 27.1 mg/L gallic acid equivalents more at medium toast. This difference in non-flavonoids was only statistically significant with the high toast barrels. The degree of toasting had significant effects on the Flavonoid content of the wine, as well as the tanning power. Flavonoid content increased for both Q. pyrenaica (Δ37.2 mg/L eq. gallic acid) and Q. robur (Δ35.5 mg/L eq. gallic acid) in the wines that were aged in barrels that underwent higher toasting compared to medium toasting. The tannin power decreased for both Q. pyrenaica (Δ13.66 NTU/mL) and Q. robur (Δ22.78 NTU/mL) when the toasting increased
N/A

We describe methods and progress in developing the American Long Oak Chronology (ALOC), an effort to construct an oak tree-ring chronology from the Central US that spans the Holocene. Since 2000, we have collected and measured ring widths on over 550 pieces of subfossil oak (Quercus) wood. Over 330 oak samples have been radiocarbon dated, with ages ranging up to 14,000 cal yr B.P. A 1,093- year-long tree-ring record has been constructed from live and subfossil bur oaks (Q. macrocarpa Michx.) and swamp white oaks (Q. bicolor Willd.) growing along and buried in sediments of streams that flow through northern Missouri and southern Iowa, USA. Here we describe the ALOC for the period A.D. 912–2004 to demonstrate its dendrochronological value, display the material quality, and emphasize the importance of chronology construction. We also report on progress in developing older floating chronologies. The development of more long, multi-millennium chronologies will be an important contribution to dendroclimatology. These chronologies will be particularly useful to the Central US, a region with a continental climate and limited temporal depth of annually resolved paleorecords. Perhaps more critical is its location in the middle of one of the most important agricultural regions in the world.

The nuclear behavior, vegetative incompatibility, and induction of basidiocarp formation and basidiospore germination of Inonotus andersonii was investigated. Safranin O-KOH and Hematoxylin stains were used to determine the number of nuclei in basidiospores, vegetative hyphae, and basidiocarp tissue. Both uni- and binucleate basidiospores were found in the tubes of basidiocarp tissue. The nuclei in the hyphal cells of presumptive heterokaryons typically numbered some multiple of two per cell which suggests that division is conjugate. Subhymenial hyphae and immature basidia were often uninucleate but tramal hyphae were multinucleate. Antagonistic hyphal interactions developed between different vegetative isolates on both 2% MEA and oakwood test blocks. Self-crosses were compatible. Basidiocarps formed in 12 wk on 2% MEA medium containing ground oakwood and wheat. Most attempts to induce spore germination failed. However, basidiospores obtained at the end of this study from actively sporulating basidiocarps germinated on 2% MEA.

Mestrado em Viticultura e Enologia / Instituto Superior de Agronomia / Faculdade de Ciências. Universidade do Porto
The aim of this study was to evaluate the effects that acacia (Robinia pseudoacacia), cherry (Prunus avium), American and French oak (Quercus alba and Quercus petraea) wood chips and the evolution of the phenolic composition and sensorial properties of a rose wine made from Touriga Nacional grape variety during a storage period of 20 days. Chemical analysis were carried out: total phenols, flavonoid and non-flavonoid phenols, chromatic characteristics and tanning power. At the end of the assay a sensory analysis was performed. Three sensorial parameters group were considered: aspect, aroma and taste. The results showed some statistical significant differences in most of the phenolic parameters, mainly in the wines without fining. Thus, it was possible to conclude that there are differences between the impact of different botanic species used. In particular, acacia wood chips thus, the results suggest a significant impact on phenolic content of rose wine during the short period of stage, by the use of acacia wood chips. Concerning to sensorial analysis, two situations could be observed: a slight preference for the wine treated with cherry wood chips – without fining. On the other hand, there was a slight preference for the control wine (without added wood) – after fining
N/A

gamma-Lactones are found in a wide variety of food and beverage products, in particular grapes and wine. This thesis details the work completed on some gamma-lactones in wine: their synthetic preparation, development of quantification methodologies and sensory studies. Chapter 1 outlines the history of the Australian wine industry from the arrival of the first vines on the First Fleet in 1788 with Captain Arthur Philip. This chapter provides: an overview of Australia’s position in the world of grape and wine production; an analysis of the export arm of the industry; and a look at the different wine producing regions around the country. The latter part of the chapter focuses on the different volatile compounds found in wine. Part A: Chapter 2 provides an overview on the history of barrel manufacture and the use of oak wood in cooperage, with an emphasis on oak’s well known ability to impart desirable characteristics to wine through the extraction of volatile aroma compounds. This chapter provides a summary of these odorants with a particular emphasis on the oak lactones. Previous sensory studies and synthetic work are discussed. Of great importance to this work are the recent advancements in 1,2-dioxine chemistry, highlighted in this chapter. Chapter 3 details the synthetic work completed for the preparation of all four possible oak lactone stereoisomers. A suitably substituted racemic 1,2-dioxine featured as the common intermediate and enabled preparation of the gamma-lactone moiety upon reaction with a chiral malonate diester and separation of the diastereomers by column chromatography. A key step involved the decarboxylation of the ester cleaved gamma-lactone diastereomers, which could be directed to give either the cis- or trans-products. Standard chemical transformations were then utilised to produce the desired stereoisomers of oak lactone. Chapter 4 describes the results from the sensory studies that were completed on the synthetic oak lactone samples. Odour detection thresholds were measured in both a white and a red wine. The thresholds in the former medium were calculated to be 24 ug/L, 172 ug/L, 132 ug/L and 305 ug/L, while in the latter medium the thresholds were calculated to be 57 ug/L, 380 ug/L, 175 ug/L and 285 ug/L, for (4S,5S)-cis-, (4S,5R)-trans-, (4R,5R)-cis- and (4R,5S)-trans-oak lactone, respectively. Difference testings were completed on the pairs of enantiomers and also on mixtures of the nature-identical isomers: between the cis-enantiomers a significant difference was found at the 99% confidence level, while between the trans-enantiomers and also the mixtures of cis- and trans-isomers little difference was observed. Chapter 5 contains the experimental procedures for Part A. Part B: Chapter 6 discusses the sensory properties of some gamma- and delta-lactones, with the focus on a series of five-alkyl substituted gamma-lactones: gamma-octalactone, gamma-nonalactone, gamma-decalactone and gamma-dodecalactone. Topics covered in this chapter include chirality, biosynthetic pathways and quantification results in wine from previous studies for these gamma-lactones. Chapter 7 concerns the method development for the quantification of gamma-lactones in wine using a stable isotope dilution assay (SIDA). Deuterated analogues were prepared from commercially available racemic gamma-lactones for use as internal standards. Initially a head space solid-phase microextraction (HS SPME) method was developed using d5-standards; however, analysis of bottled wine samples revealed the presence of co-eluting compounds that contained several of the selected ions. Thus an alternative method was developed using d7-standards, with a specific focus on sample clean-up, via solid-phase extraction (SPE). Using this procedure, 44 white and 120 red wines were analysed for their gamma-lactone content. The lactones were found to be significantly more common in the red wines, with gamma-nonalactone the most abundant lactone in this series. Chapter 8 deals with the extension of the SIDA method, as developed in Chapter 7, for use with a chiral gas chromatography column. Optically pure standards were prepared, from either L- or D-glutamic acid, and used to determine the order of elution of the enantiomers. A method was developed for the quantification of the individual enantiomers of gamma-octalactone, gamma-nonalactone, gamma-decalactone and gamma-dodecalactone. The enantiomeric distribution of gamma-nonalactone was investigated in 34 red wines; the (R)-stereoisomer was found to be dominant with an average of 59%, although there were wines analysed that did contain the (S)-stereoisomer in greater amounts. Chapter 9 describes the results from the sensory studies that were completed on the individual enantiomers of the gamma-lactones. Odour detection thresholds were measured in a red wine. The thresholds were calculated to be 238 ug/L, 285 ug/L, 34 ug/L and 8 ug/L for the (R)-enantiomers, while the thresholds were calculated to be 135 ug/L, 91 ug/L, 47 ug/L and 39 ug/L for the (S)-enantiomers, of gamma-octalactone, gamma-nonalactone, gamma-decalactone and gamma-dodecalactone, respectively. Chapter 10 contains the experimental procedures for Part B. Chapter 11 contains the appendices, followed by the references in Chapter 12.

Saproxylic species living in old hollow trees have low dispersal rate. Many of the species are threatened since their micro habitats are rare. To prevent some of these species from going extinct their habitats have to have the right management. In some areas artificial environment could be a solution. The aim of this study was to investigate if the insects that are dependent on tree cavities with wood mould would colonize an artificially created habitat: large wooden boxes filled with artificial wood mould placed on tree trunks. The boxes were filled with substrates like oak saw dust, oak leaves, dead hens, hen excrements, medicago (Medicago falcata flour) or potatoes. Over three years, 136 species and 10 380 specimens were caught in 47 boxes. The groups classified as specialists were in general statistically significant more often than groups classified as generalists. Dead hen was the substrate with the highest number of species, although differences were small. In conclusion, a large number of species, including red listed ones and saproxylic specialists used the boxes. A dead hen in the box gave some extra species and 1800 meters was too long for some of the species to disperse. Hence, the prospects for using artificial environments are good especially to reduce habitat availability gaps in time and space.

Pyrolytic oils produced from poultry litter differ in physico-chemical properties and the chemical composition. The litter is composed of manure and bedding material with traces of spilled feed and feathers. The type and amount of bedding material was varied to investigate its influence on the pyrolysis of layer manure. 400g of each feedstock: manure, wood (pine and oak), and mixtures of manure and wood in proportions (75:25 50:50, and 25:75 w/w %) respectively were subjected to fast pyrolysis at 450oC in a fluidized bed reactor. The total pyrolytic oil yield ranged from 43.3% to 64.5 wt%. The highest bio oil yield and the lowest char yield were obtained from oak wood. The manure oil had the highest HHV of 29.7 MJ/kg, the highest pH (5.89), the lowest density (1.14 g/cm3) and a relatively low viscosity of 130cSt. The oils had relatively high nitrogen content ranging from 5.88wt% to 1.36 wt%; low ash content (approximately <0.07wt %) and low sulfur content (<0.28wt %). FT-IR, 13CNMR, and 1HNMR analysis showed that manure oil was rich in aliphatic hydrocarbon and primary and secondary amides and the addition of wood introduced oxygenated compounds like aliphatic alcohols, phenols, aromatic ethers, and carbonyl/carboxylic groups into the oil. TG/DTG analysis also showed that the thermal decomposition of the oils were different depending on the amount and the type of wood in the manure/wood mixture. The parametric variables used for the mixture of 50% manure and 50% pine wood shavings study were; temperature (400-550°C), nitrogen gas flow rate (12-24 L/min), and feed rate (160-480 g/h). The results showed that the pyrolysis product yields, physical properties and the chemical composition of the oil were influenced by all parameters. Temperature was the most influential factor and its effect on the liquid, char and gas yields were significant. It was evident that depending on the gas flow rate and the feed rate, a maximum oil yield (51.1wt.%) can be achieved between 400-500 oC. Also an increase in temperature significantly increased the oil viscosity and decreased the carbonyl/carboxylic and the primary aliphatic alcohol functional groups in the oil. The study on the influence of wood on the stability of the oils when stored at ambient conditions for 8 months in a 30ml glass bottle showed that the viscosity of the oils increases when stored, however the manure oil was relatively more stable and the oil from the 50/50 mixture for both pine and oak was the least stable. It was found that the stability of the oils from the manure and wood mixtures were dependent on the amount and the type of wood (pine or oak) added to the manure. Also the addition of 10% solvent (methanol/ethanol) to the oil from 50% manure and 50% pine reduced the initial viscosity of the oil and was also beneficial in slowing down the increase in viscosity during storage.
Master of Science

The determination of oak wood contribution to the Canadian whisky ageing process was studied. A direct injection – gas chromatography mass spectrometry method was developed and optimized to accurately monitor thermally degraded wood extracts derived from hemicellulose, cellulose, and lignin. Thermally degraded wood extracts included furfural, 5-methylfurfural, furfuryl alcohol, cyclotene, guaiacol, cis-whisky lactone, creosol, trans-whisky lactone, maltol, 4-ethylguaiacol, eugenol, 4-ethylphenol, syringol, 5-hydroxymethylfurfural, vanillin, and syringaldehyde. A three year ageing process of base Canadian whisky in brand new casks with 2 mm and 4 mm depth char, once used American Bourbon casks, and refurbished rechar casks were monitored over time for the thermally degraded wood extracts and compared. New casks had 80000 ppb of extract/LAA (litres of absolute alcohol), once-used AB casks had 20000 ppb of extract/LAA, and refurbished – rechar casks had 18000 ppb of extract/LAA at the end of the three year period. Extractions of wood compounds were logarithmic profiles. The time taken to extract half the total wood components of the three year ageing process was 30 - 50 days. To predict the ageing process in Canadian whisky the chemical structure of oak wood staves were determined using various alkaline and acid gravimetric digestions, and the results were calibrated with a fibre optic accessory from an NIR. The calibration models developed were neutral detergent solubles (RMSECV = 2.65), hemicellulose (RMSECV = 2.13), lignin (RMSECV = 2.42), cellulose (RMSECV = 7.22), and char (RMSECV = 7.07). The models developed were adequate for screening purposes with RPD values of 1.53 – 3.74. A 60 day disc ageing study for bench top ageing experiments was developed to correlate the compound changes over time and the wood derived extracts in the surrounding spirit. It was determined that hemicellulose, cellulose, and lignin derived compounds extract at different rates, and the error of the developed calibration models was too great in order to correlate loss in hemicellulose, lignin, and cellulose to the amount of wood extract that entered the whisky. The 60 day disc protocol was used to directly calibrate total wood extract in the spirit to the NIR probe. It was determined that NIR could be successfully used to predict the thermally degraded wood extract available on the surface layer below the char on a bench top level. The calibration model had a RMSECV of 914 ppb, R2 of 0.94, RPD of 3.98, and a RER of 32.53.

Traditionally, whisky is matured in casks made of oak and the aroma is greatly influenced by wood species. Currently, the predominant cask types used are those of either American or European oak. In Japan, in addition to these types of cask, a small number of Japanese oak casks have also been used. Maturation in Japanese oak is known to give unique coconut aromas. The aim of this research was to identify the unique coconut aromas imparted by Japanese oak. The sensory properties of Japanese oak whiskies were investigated in comparison with whisky matured in American and European oak casks with particular attention to lactone isomers known to have a coconut aroma. Whiskies matured in Japanese oak casks were found to develop substantially higher levels of trans-lactone relative to whiskies matured in either American or Spanish oak. This research focused on the influence of lactone isomers and found the possibility of a synergistic effect between the isomers on coconut aroma. Further investigation on the impact of heat treatment on regeneration of casks determined that colour and aromatics were generated, while lactones were not regenerated once the levels had been depleted by a period of maturation.

Trä är ett biologiskt och organiskt material vars egenskaper möjliggör att det vid rätt förhållanden kan växa mögel på det. Mögeltillväxt på trä som människor hanterar och har i sin närhet kan skapa hälsoproblem då vissa mögelarter kan orsaka respiratoriska problem samt allergisk alveolit.En undersökning av vilken mögelsvamp som växer på brädor vid ett sågverk i södra Sverige har utförts. Utöver detta har möjliga tillväxtmiljöer för mögel undersökts under brädgårdstorkning samt en torkprocess. De undersökta parametrarna var temperatur och relativ luftfuktighet.Mögelsvampen Paecilomyces hittades samt Aspergillus niger och jäst. Klimatet under brädgårdstorkning samt torkprocessen visade att de under stor del av den tidiga hanteringen av virket fanns ett klimat gynnsamt för mögeltillväxt.
Wood is a biological and organic material whose properties makes it possible for mold to grow on it under the right conditions. Mold growth on wood that humans handle and get in contact with can create health problems as some mold species can cause respiratory problems and allergic alveolitis.An investigation of which mold that grows on boards at a sawmill in southern Sweden has ben carried out. In addition to this, possible growth environments for mold have been investigated during lumber yard drying and a kiln drying process. The parameters examined were temperature and relative humidity.Mold of Paecilomyces, Aspergillus niger and yeast was found on boards. The climate during lumber yard drying and the kiln drying process showed that a large part of the early handling of the wood had a favourable climate to mold growth.

Die Anatomie des Holzes stellt eine entscheidende Einflussgröße bei einer Vielzahl holztechnologischer Prozesse dar. Der Beitrag soll mit Hilfe rasterelektronenmikroskopischer Bildtafeln den anatomischen Bau des Holzes der Weiß-Eichen anschaulich vermitteln.

A timber frame is a structural building system composed of heavy timber members connected using carpentry-style joinery that may include metal fasteners. A common variant of mortise-and-tenon joints are keyed (or wedged) through-tenon joints. No research on the behavior of wedged joints in timber frames is available. This research provides design knowledge of keyed through-tenon joints from experimental observations and comparisons between mathematical models and experimental measurement. Evaluation of through-tenon keyed mortise and tenon joints was performed by measuring tensile load and stiffness of white oak (Quercus alba) and Douglas-fir (Pseudotsuga menziesii) joints with four- and 11-inch tenons with one and two keys and comparing these results to mathematical models developed from the National Design Specification of Wood Construction (NDS), General Dowel Equations for Calculating Lateral Connection Values (TR-12), and engineering mechanics. Variables included joint species (white oak or Douglas-fir), protruding tenon length (four or 11 inches), and number of keys (one or two). Joints were tested to ultimate load, then model input specimens were cut from tested joints and additional key stock to generate inputs for joint load predictions that were compared to experimental joint load results for validation. Forty joints were tested with white oak keys and six of these joints were retested with ipe (Tabebuia) keys. Joints with four-inch tenons behaved in a brittle manner with tenon failures. Most joints with 11-inch tenons behaved in a ductile manner with key bending and crushing failures. Joint load and stiffness was similar between white oak and Douglas-fir joints. Joints with 11-inch tenons had greater load and stiffness than with four-inch tenons. Joints with two keys had greater load and stiffness than joints with one key, after normalizing joint load and stiffness responses on key width. Joints retested with ipe keys had greater load than joints originally tested with white oak keys. Tenon relish (row tear-out) failure was predicted for all joints with four-inch tenons. Horizontal key shearing was predicted for all joints with 11-inch tenons. Ratios of predicted ultimate joint load divided by experimental ultimate joints load (calculated/tested) or C/T ratios were used to validate the models chosen for load prediction. C/T ratios showed that ultimate load model predictions over predicted joint load which was due to occurrence of unpredicted tenon failures and simultaneously occurring key failures where models predicted key failures independently. Design safety factors (DSFs) were developed by dividing experimental ultimate joint load by governing allowable (design) load predictions. C/T ratios and DSFs were most similar between white oak and Douglas-fir joints and most different between joints with one and two keys. Alternative design values (ADVs) were developed for comparison to design load predictions. Comparisons between ADVs and DSFs showed that model predictions were most conservative for joints fastened with denser keys than joint members.
Master of Science

A cachaça é uma bebida típica brasileira, majoritariamente consumida ao natural. Sua qualidade pode ser melhorada pelo envelhecimento. No Brasil, o envelhecimento é tradicionalmente feito pelo armazenamento do destilado em toneis de madeira de lei nacional. O uso de toneis demanda alto custo inicial e longo prazo de imobilização do produto e capital. Alternativas de armazenamento têm sido procuradas, porém sem solução para o envelhecimento. A possibilidade do uso de fragmentos de carvalho para a maturação da cachaça pode proporcionar um maior campo de tipicidades para a bebida. O objetivo deste trabalho foi estudar congêneres voláteis e de maturação em cachaça macerada com fragmentos de madeiras de carvalho proveniente de diferentes florestas francesas (Allier, Vosges e Nièvre) e com diferentes intensidades de tosta (fraca, média e forte). Os congêneres voláteis (acetaldeído, acetato de etila, metanol, 2-butanol, 1-propanol, isobutanol, 1- butanol, álcool isoamílico e ácido acético) foram detectados e quantificados por cromatografia gasosa com detector de ionização de chama (GC-FID) e os congêneres de maturação (ácido gálico, 5-hidroximetilfurfural, furfural, ácido vanílico, ácido siríngico, vanilina, siringaldeído, coniferaldeído e sinapaldeído) foram analisados por cromatografia líquida de alta eficiência (HPLC/CLAE). Testes sensoriais foram realizados para a verificação da aceitação das amostras pelos consumidores quanto aos parâmetros de cor, aroma, sabor e impressão global. A concentração de congêneres voláteis não foi influenciada pelos tratamentos. A presença de congêneres de maturação permitiu concluir que não há contestação na capacidade de ceder compostos entre as madeiras das diferentes florestas, porém a peculiaridade de cada uma delas é destacada quando se analisa a predominância dos compostos de interesse. Em virtude da ampla concentração de congêneres de maturação presente em madeiras de Vosges e de Allier com tosta forte, pudemos supor maior complexidade química na cachaça macerada nessas condições. Seria ainda possível a variação da cachaça macerada mediante uso de fragmentos de carvalho de origens distintas combinando com diferentes intensidades de tosta. Os testes sensoriais apontaram elevada aceitação quanto aos atributos analisados, porém não houve efeito perceptível entre as diferentes madeiras e tostas. O uso de lascas de madeira para a maceração de bebidas não é reconhecido como processo de envelhecimento, podendo ser confundido com ato fraudulento. O presente estudo representa um embasamento teórico-prático para a possível aplicação da metodologia, porém ressalta a importância do estudo comparativo entre o envelhecimento em toneis e por interação de lascas de madeira, visando identificar similaridades e diferenças entre as metodologias e verificar a viabilidade de sua aplicação.
Cachaça is a typical Brazilian spirit, consumed mostly natural. Its quality may be improved by aging. In Brazil the aging process is traditionally done by keeping the spirit in barrels made of national hardwood. The use of barrels demand high initial cost and long-term of immobilization of product and capital. Storage alternatives have been sought, but without solution for aging so far. The possibility of using oak fragments for cachaça maturation may provide a wider field of specificities to the spirit. The objective of this research was to study volatile and maturation congeners in cachaça macerated with fragments of oak wood from different French forests (Allier, Vosges and Nièvre) and with different intensities of toasting (low, medium and high). The volatile congeners (acetaldehyde, ethyl acetate, methanol, 2- butanol, 1-propanol, 1-butanol, isobutanol, isoamyl alcohol and acetic acid) were detected and quantified by gas chromatography with flame ionization detector (GCFID) and the maturation congeners (gallic acid, 5-hydroxymethylfurfural, furfural, vanillic acid, syringic acid, vanillin, syringaldehyde, coniferaldehyde and synapaldehyde) were measured by high performance liquid chromatography (HPLC). Sensory tests were performed to verify consumer´s acceptance concerning the parameters of color, aroma, flavor and global acceptation. The concentration of volatile congeners was not influenced by the treatments. The presence of maturation congeners indicated the ability of the different wood fragments in supplying compounds to the spirit. Nevertheless the peculiarity of each one is highlighted when the compounds predominance is investigated. Due to the high concentration of maturation congeners supplied by Allier and Vosges woods at high toast, we could assume more chemistry complexity for the cachaças macerated in these conditions. It could also be possible modeling cachaça based on maceration with oak fragments from different origins combined with different intensities of toasting. Sensory tests showed high acceptance on the attributes evaluated, but there was no considerable effect between the different woods and toastings. The use of wood fragments to cachaça maceration is not allowed by the Brazilian laws as an aging process, and might be considered a fraudulent act. This study represents a theoretical and practical basis for a possible application of the methodology. It stresses the importance of a further comparative study concerning aging in barrel and by interaction of wood fragments in order to identify similarities and differences between the methodologies and verify the feasibility of its implementation.

Wooden objects have been widely used in the history of humanity and play an important role in our cultural heritage. The preservation of such objects is of great importance and can be a challenging task. This thesis investigates the static and time-dependent mechanical behaviour of archaeological oak wood from the Vasa warship. Characterisation of mechanical properties is necessary for the formulation of a numerical model to design an improved support structure. The ship was impregnated with polyethylene glycol (PEG) for dimensional stabilisation. All elastic engineering constants of the Vasa oak have been identified and compared with those of recent oak by means of the static and dynamic testing. The experiments were done on samples with cubic geometry, which allowed obtaining all elastic constants from a single sample. The usage of cubic samples with orthotropic mechanical properties during compressive experiments was validated with finite-element simulations. The Young's moduli of the Vasa oak in all orthotropic directions were smaller than those for the recent oak. The shear moduli of Vasa oak was determined and verified with the resonant ultrasound spectroscopy. The time-dependent mechanical behaviour of the Vasa oak has been studied. Creep studies were performed in uniaxial compression on the cubic samples in all orthotropic directions. The samples loaded in the longitudinal direction were subjected to different stress levels. A stress level below 15% of the yield stress in the longitudinal direction did not result in non-linear creep with increasing creep rates within the time frame of the tests. The results of the studies in radial and tangential directions showed that creep was dominated by the effect of annual fluctuations in relative humidity and temperature. The weight changes based on annual fluctuations of relative humidity were measured for Vasa oak and recent oak. The Vasa oak showed higher variations due to an increased hygroscopicity which is the result of the impregnation with PEG. In conceiving a full-scale finite-element model of Vasa ship, not only the stress-strain relations of the material but also those of the structural joints are needed. Since the in-situ measurement of joints is not an option, a replica of a section of the ship hull was built and tested mechanically. The load-induced displacements were measured using 3D laser scanning which proved to have advantages to conventional point displacement measurements. The mechanical characteristics of the Vasa oak and joint information presented in this work can be used as input for a finite-element model of the Vasa ship for simulation of static and time-dependent behaviour on a larger scale.
Stötta Vasa

Colour and appearance of hardwood are of great importance for the interiorand furniture industry. The widespread use of transparent surface treatmentand a fashion that prescribe light colour on many species, means that deviationfrom the ideal have considerable impact on the industrial operations. Kilndrying is generally regarded as the process that has the greatest impact on thecolour of Nordic hardwood species. The lack of satisfactory explanation modelsfor many types of discoloration, however, complicates the control of the dryingprocess.This thesis is an attempt to increase the knowledge of which factors thatcontrol the appearance of some commonly found discolorations associated withdrying of beech, birch and oak. The main focus is on convection drying but alsothe influence of timber storage, pre-steaming and press drying has beeninvestigated for individual species. The studies have been conducted ascomparative studies based on design of experiments in which the colour wasdetermined using a colorimeter.Results show that reddish and dark discoloration of beech and birch duringconvective drying is mainly dependent on the temperature and time of exposurewhen the local moisture content exceeds the fibre saturation point. Theconversion of naturally occurring substances in birch into coloured compoundsis not due to active precursors created at high moisture content levels duringthe subsequent drying at low moisture content levels. Interior grey stain inbeech is caused by slow initial drying at low temperatures. Log storage in coldwinter and spring climate does not cause discoloration in beech. Birch becomeslighter when press-dried at high temperatures, resulting in a colour comparableto that of traditionally kiln dried wood. Steaming of oak before kiln dryingreduce the presence of brown discoloration, a general darkening of the woodoccurs at temperatures above 50°C.

O uso de aparas de madeira para fins enológicos é uma prática comum, apresentando-se como uma boa alternativa para o envelhecimento de vinhos, tanto pelo seu baixo custo, comparado com as barricas, como pela relativa rapidez de transferência de compostos para o vinho. A aplicação de aparas de madeira nos vinhos permite ultrapassar as propriedades tisicas de algumas madeiras que não possibilitavam a construção de vasilhas estanques, e neste sentido, toma-se pertinente estudar a aplicabilidade de outras madeiras, para além do carvalho, na produção de vinhos de qualidade. De entre os vários compostos extraíveis das madeiras, os compostos fenólicos de baixo peso molecular assumem particular importância por estarem associados a melhorias organolépticas nos vinhos, sabor e aroma, e por contribuírem também para a estabilização da cor dos vinhos tintos. Este trabalho visa o estudo da composição fenólica de madeiras de castanheiro e carvalho (Nacional, Francês e Americano) sob a forma de aparas para fins enológicos. Assim, os objectivos do presente trabalho podem ser sumariados em: 1 - avaliar o efeito da tosta no teor em compostos fenólicos de baixo peso molecular; 2 - avaliar o efeito da espécie botânica no teor em compostos fenólicos de baixo peso molecular. Os resultados obtidos permitem-nos afirmar que há diferenças na composição fenólica das diferentes espécies botânicas em estudo e que de um modo geral o teor em compostos fenólicos é afectado positivamente pela intensidade da tosta. O trabalho será apresentado no 8° Simpósio de Vitivinicultura do Alentejo, que decorrerá nos dias 5, 6 e 7 de Maio de 2010 – ABTRACT: The use of wood chips for oenological purposes is a common practice, presenting itself as a good alternative to wine aging, because it has a low cost, compared to the barrels, and allow a relatively quickly transfer of compounds into the wine. The application of wood chips in wine will overcome the physical properties of some woods that did not serve for the manufacture of barrels, so it becomes pertinent to study the applicability of other woods, beyond the oak, in the production of quality wines. Among phenolic compounds from wood, low molecular weight phenolic compounds are very important for being associated with organoleptic improvement in wine, aroma and taste, and for their contribution to color stabilization. The aim of this work was to study phenolic composition of chestnut and oak (Portuguese, American and French) wood chips. The objectives were: 1 - evaluate the effect of toasting level on low molecular weight phenolic compounds content; 2- evaluate the effect of botanical species on low molecular weight phenolic compounds content. Results show that there are differences in phenolic composition of wood from different botanical species, and in general, the phenolic compounds content is affected by toasting level.

En France, les feuillus constituent la part majoritaire du parc forestier, dont, notamment, le chêne de qualité secondaire. Ce dernier pourrait devenir une alternative à d’autres matériaux de construction. Cependant, en fonction des singularités relatives à chaque sciage, les performances mécaniques peuvent varier considérablement. Il est donc nécessaire de trier les sciages adaptés pour une application en structure. L’efficience des méthodes de classement du chêne apparaît comme une des problématiques majeures. Ce projet de recherche a pour but de développer des méthodes et moyens de mesure capables de classer convenablement le chêne de qualité secondaire et palier au classement visuel par un opérateur. Ce dernier sous-estime fortement les qualités du chêne mais reste fréquemment employé par les industriels faute d’alternative. Au cours de cette thèse, deux modèles de prédiction des propriétés mécaniques ont été développés pour classer par machine le chêne de qualité secondaire. Ces modèles se basent sur une large campagne expérimentale de contrôle non destructif, avec validation par essais destructifs. Le premier modèle est analytique, exploitant les cartographies d’orientation des fibres des sciages pour déterminer localement les résistances et modules élastiques, et en déduire les propriétés globales. Le second modèle est statistique, basé sur l’analyse des signaux vibratoires sous sollicitation longitudinale ou transversale. Les résultats obtenus montrent que la méthode vibratoire longitudinale, employée couramment en industrie dans le cas des résineux, n’est pas adaptée pour classer convenablement le chêne de qualité secondaire. A l’inverse, la méthode vibratoire transversale sur chant permet d’obtenir des rendements de classement pertinents mais nécessite des efforts de développement pour être industrialisée. Le modèle basé sur la mesure de l’orientation des fibres offre les meilleurs rendements et des résultats stables sur l’ensemble des classes étudiées
Hardwoods are the majority in France, with a substantial amount of small, low grade oaks. This resource could be an alternative of typical construction materials. However, mechanical properties can change a lot depending on timber defects. Thus, it is necessary to verify the good quality of each board in order it can be used in structural applications. The efficiency of grading methods is one of principal challenges to promote the use of oak in structures. The present work aims to provide new grading machine solutions relative to low grade oak which could replace the traditional and downgrading method based on visual sorting by an operator.Indeed, two models have been developed during this thesis, based on nondestructive measurements following by destructive tests to validate them. The first one is an analytical model based on grain angle scanning measurements. From grain angle data maps, local values of modulus of elasticity and resistance were computed, then the global mechanical properties were computed. The second one is a statistical model based on the analysis of longitudinal and transversal vibrational measurements. The results show that the longitudinal vibrational method based on the first longitudinal eigen frequency, which is mostly employed in softwood industry, is not suited for oak grading. However, the efficiency of the methods based on transversal vibrations is pretty good but it needs additional efforts for industrial application. In this work, the model based on grain angle scanning offer the best and the more robust grading efficiency for all grades

Lors de l’élevage des vins avec le bois de chêne, plusieurs molécules d’intérêts organoleptiques comme les ellagitanins (vescalagine, castalagine, roburines A, B, C, D, E et grandinine), sont extraites. Leurs concentrations dans le bois et le vin sont très variables et leurs cinétiques d’extraction au cours de l’élevage ainsi que leurs propriétés organoleptiques dans les vins sont mal connues. Dans le but de classifier chaque douelle pour fabriquer des barriques avec des indices en polyphénols (IP) totaux significativement différents, un système proche infrarouge (NIRS), Oakscan®, a été mis en place par la tonnellerie Radoux. Notre objectif était d’étudier l’influence de ce mode de classifications des bois au niveau de la composition moléculaire et organoleptique des vins. Dans un premier temps, la classification NIRS des bois de chêne a été confirmée par quantification des concentrations en ellagitanins totaux et moléculaire par HPLC-UV-MS. Une forte variabilité des concentrations en ellagitanins des bois est observée entre 5,95 et 32,91 mg d’équivalent acide ellagique/g de bois. De plus, la classification NIRS des bois se corrèle avec les analyses chimiques (p < 0,02%). Cette nouvelle méthode permet donc de fabriquer des barriques avec un IP moyen différent (IP : 11 à 70). Dans un second temps, des vins de différentes origines et cépages sont élevés dans les barriques classifiées. La cinétique des teneurs en ellagitanins montre l’influence de la classification des bois de chêne (p < 5%). En effet, dès les premiers mois d’élevage, une augmentation en ellagitanins jusqu’à un maximum est obtenue. Plus les bois sont riches, plus le maximum de concentration en ellagitanins des vins est élevé et décalé dans le temps. Puis, une lente diminution des concentrations en ellagitanins est observée. Les influences du grain et de la chauffe des bois ont également été analysées. La solubilisation dans les vins des composés aromatiques des bois de chêne classifiés par Oakscan® montre dans plusieurs cas que les teneurs en aldéhydes furaniques et en syringol impliqués dans les perceptions du fumé/grillé sont corrélées avec la classification NIRS et également avec l’IP des bois. Ainsi, un vin élevé au contact de bois riches en polyphénols possède des concentrations en arômes fumé/grillé plus importantes. Néanmoins, l’intensité de la chauffe a un rôle prépondérant sur les concentrations de ces arômes boisés. Parallèlement, les propriétés organoleptiques des vins élevés avec du bois de chêne à 6, 12, 18 ou 24 mois et testées par un jury entrainé, montrent des différences significatives corrélées à l’IP des barriques. Les vins élevés au contact des IP les plus importants sont significativement décrits comme plus boisés, fumés/grillés et épicé au nez. En bouche, l’amertume et l’astringence sont significativement plus importantes pour les vins élevés dans les barriques possédant les plus fortes concentrations en ellagitanins. A contrario, le fruité des vins, au nez et en bouche, est généralement noté comme moins important pour les vins élevés avec des barriques à IP le plus haut.L’influence de la classification des bois, en fonction de leurs grains et de leurs IP, sur la consommation en oxygène des vins rouges a été suivie grâce à une méthode innovante et non invasive. Les résultats montrent que 96% de l’oxygène dans le vin à T0 est consommé huit jours après entonnage. Des différences significatives (p < 0,01%), entre les vitesses de consommation de l’oxygène et l’IP ou le grain des barriques, sont observées. La vitesse de consommation d’oxygène augmente en corrélation de l’IP des barriques ou de la taille du grain. Ces résultats permettent d’envisager l’utilisation de méthodes de sélection non empiriques et fiables des bois de chêne en fonction de leurs grains ou de leurs concentrations en ellagitanins ce qui permet de fabriquer des barriques classifiées à l’aide de nos résultats conférant, au vin, des propriétés organoleptiques maîtrisées
During the wine aging with oak wood, some compounds with interesting organoleptic properties such as ellagitannins (i.e., vescalagin, castalagin, roburins A, B, C, D, E and grandinin) are extracted. The ellagitannins concentrations in oak wood and wine are highly variable and their extractions kinetic during the aging as well as their organoleptic impacts on wines are poorly known and still unclear. In order to classify each stave according to their polyphenolics index (IP) before making the barrels, an infrared system (NIRS), Oakscan®, was develop by the tonnellerie Radoux. Our aim was to study the influence of this wood classification on the wines molecular composition and organoleptic properties.In the first place, the NIRS oak staves classification has been confirmed by the determination of the total ellagitannins concentration as well as the specific levels of each ellagitannins molecule by HPLC-UV-MS. A high variability of the ellagitannins level in wood between 5.95 ± 0.30 and 32.91 ± 0.98 mg ellagic acid equivalent/g of dry wood was observed. Furthermore, the wood infrared classification is correlated with chemical analyzes (p < 0.02%) and allow the production of barrels with different IP (IP: 11, 12, 16, 21, 26, 30, 35, 36, 39, 40, 41, 50, 51, 53, 62, 67 et 70).In a second place, some wines were aged in the classified barrels. The ellagitannins levels show the oak wood classification influences (p < 5%). Indeed, the first months of aging, the ellagitannins concentration increased until a maximum was obtain . Indeed, this maximum concentration in wine aged in barrel manufactured with the wood richer in ellagitannins was higher and latter (2.30 ± 0.05 after 4 months and 11.56 ± 0.31 mg ellagic acid equivalent/L of wine after 12 months respectively for the IP 21 and IP 70 barrels). After this maximum, a slow decrease of the ellagitannins level was observed. The influences of grain and toasting were also analyzed. The aromatics compounds solubilization of classified oak wood by Oakscan® show that the furanic aldehydes levels (furfural, alcool furfurylique et 5-méthylfurfural) and the syringol involved in the smocked/toasted aromas were correlated with the NIRS classification and the wood IP. So, a wine aged in contact with wood richer in polyphenols compounds was describe as more smocked/toasted. Nevertheless, the toasting intensity (which formed these compounds by thermo-degradation of hemicelluloses and lignins) plays a major role on their concentrations. Moreover, organoleptic properties of the wines aged with oak wood (barrels, staves) at 6, 12, 18 or 24 month and tested by trained judges were significantly impacted by the IP barrels. In fact, wine with the highest ellagitannins level was significantly described with a higher woody, smoked/burned and spicy in nose. In mouth, the bitterness and the astringency were significantly higher in wine containing the highest ellagitannins level. Whereas, the wine fruity aroma, in nose and mouth, was generally descript as lower in wine aged with the barrel with the IP higher.The influences of wood classification, in relation with the grain and the IP, on the red wine oxygen consumption after being put into barrels were analyzed with a new no invasive method. The results show that 96% of the oxygen in wine at T0 was consumed after 8 days. Significant differences (p < 0.01%) between the oxygen consumption speed and the barrel IP or the grain were observed. The oxygen consumption speed increase with correlation of barrel IP or the size of grain. These results allows the utilization of method not empirical and reliable method to select oak wood regarding their grain or their ellagitannins concentration in order to be able to produce oak barrels classified by means of our results to give organoleptic properties controlled to the wine

Afin de valoriser au mieux le bois de feuillu de qualité secondaire, il est important de comprendre ses propriétés et d'optimiser ses propriétés mécaniques. La variabilité de certaines propriétés structurelles, physiques et mécaniques du bois de hêtres et de chênes issus d’éclaircis a été étudiée. Des billons tirés de ces arbres ont été déroulés en trois épaisseurs (2.1, 3, and 4.2 mm). La qualité du placage a été évaluée en mesurant la proportion du nœud et les fissurations. Les propriétés mécaniques du LVL (lamibois) réalisé à partir de ces placages ont été mesurées par méthode destructive et non destructive. Chez les deux espèces, le bois juvénile est concentré dans une petite zone près de la moelle, de sorte qu'il y aura peu ou pas de bois juvénile déroulé. Les propriétés mécaniques et physiques du bois des deux espèces sont fortement influencées par sa densité. Le placage de 3 mm d'épaisseur a fourni les propriétés mécaniques optimales pour le LVL pour les deux espèces. Ces propriétés mécaniques sont comparables à celles de LVL réalisés à partir d'autres essences de feuillus. Le placage interne a fourni du LVL avec une densité plus élevée, mais des propriétés mécaniques plus faibles en raison de sa proportion de nœuds plus élevée
To improve the value of secondary quality hardwood, it is important to understand its wood properties and optimize its mechanical properties. The variability of some structural, physical and mechanical properties of wood from beech and oak trees issued from thinning was studied. Logs from these trees were rotary peeled in three different veneer thicknesses (2.1, 3, and 4.2 mm). Veneer quality was assessed by measuring the veneer knot proportion and checking properties. The mechanical properties of LVL (laminated veneer lumber) made from these veneers were measured using the static and dynamic method. Juvenile wood in both species is concentrated in a very small area near the pith thus there will be no or low part juvenile wood peeled. The wood mechanical and physical properties of both species were strongly influenced by the wood density. The 3 mm thick veneer provided the optimal mechanical properties for LVL for both species. Such mechanical properties are comparable to LVL made with other hardwood species. The internal veneer provided LVL with higher density, but lower mechanical properties as a result of its higher proportion of knots

Il est généralement admis que la qualité des vins et des eaux de vie dépend de leur vieillissement au contact du bois de chêne. La sélection du bois de chêne et sa maturation constituent des étapes essentielles dans la fabrication de barriques. Compte tenu des nombreux facteurs impliqués dans le choix de la matière première et dans la phase de séchage naturel du bois de chêne, il est très complexe de déterminer l’impact de la durée de séchage et l’incidence des facteurs de sélection combinés. Nous avons pu mettre en œuvre un plan d’essai qui nous a permis d’étudier l’évolution de la composition chimique du bois de chêne pour quatre stades de séchage : bois frais, 12 mois, 18 mois et 24 mois. Pour ce plan d’essai, l’échantillonnage a été réalisé en prenant en compte trois facteurs de sélection d’intérêt en tonnellerie : l’âge du bois, le type de grain et la classe d’Indice Polyphénolique mesurée par Oakscan®. En plus de la partie extractible (~10%), trois polymères constituent la majeure partie (~90%) du bois de chêne : la cellulose, les hémicelluloses et les lignines. Ces composés sont susceptibles de subir des hydrolyses ou des réactions chimiques au cours des différents processus de tonnellerie et notamment lors de la chauffe, libérant ainsi des composés aromatiques ou certains précurseurs aromatiques ayant un véritable intérêt sensoriel pour le vin vieilli en fût ou en contact avec du bois de chêne. Aucune étude n’a, à ce jour, montré un lien entre les proportions de ces composés dans le bois de chêne et l’impact au niveau chimique et organoleptique dans des vins élevés au contact de bois de chêne. Nous avons pu montrer que leurs proportions évoluent de façon significative au cours du séchage du bois de chêne et nos résultats soulignent l’incidence des différents facteurs de sélection. Respectivement, les proportions en composés extractibles, lignines, hémicelluloses et cellulose apparaissent majoritaires aux stades bois frais, 12 mois, 18 mois et 24 mois de séchage. La mise en place d’un plan d’essai sur un vin de Merlot à partir d’un deuxième échantillonnage de bois de chêne, selon les mêmes modalités que le plan d’essai sur bois, nous a permis d’évaluer l’impact du temps de séchage du bois sur la composition chimique d’un vin élevé au contact de morceaux de bois de chêne. Les résultats ont montré entre autres une baisse de près de 8% de teneur en ellagitanins moléculaires du vin entre les modalités 12 et 24 mois de séchage mais aussi des impacts sur les concentrations en composés volatiles du vin : les aldéhydes furaniques sont corrélés positivement à des temps de séchage longs (18 et 24 mois), tandis que les aldéhydes phénoliques le sont avec un temps de maturation plus court (12 mois). Nos résultats soulignent aussi l’influence des facteurs de sélection sur la composition chimique du vin. Sur le même vin de Merlot, la réalisation d’analyses sensorielles a mis en évidence des différences significatives perçues par notre panel entre les modalités de séchage 12 et 24 mois, tandis que les modalités 18 et 24 mois n’ont pas été distinguées lors de tests triangulaires. Des profils sensoriels ont également été établis pour tenter d’associer les différences perçues à un ou plusieurs descripteurs. Pour cette épreuve, les résultats soulignent la difficulté pour notre panel de dégustateurs de s’accorder sur l’existence d’une différence globale et significative entre les modalités 12 et 24 mois. Cependant, ils contribuent à expliquer les différences mises en évidence lors des tests triangulaires pour certaines modalités de séchage pour les descripteurs grillé/fumé, amertume, astringence, rondeur en bouche et perception sucrée
It is widely accepted that alcoholic beverages quality depends on their ageing in premium quality oak wood. Oak wood selection and maturation are essential steps in the course of barrel fabrication. Given the existence of many factors involved in the choice of raw material and in natural seasoning of oak wood, it is very difficult to determine the real impact of seasoning and selection factors on oak wood composition. A sampling was done to study the evolution of oak wood chemical composition during four seasoning steps: non matured, 12 months, 18 months and 24 months. For this sampling, three selection factors were taken into account: age, grain type and the Polyphenolic Index measured by Oakscan®. Besides extractables (~10%), three polymers constitute the main part of oak wood: cellulose, hemicelluloses and lignins. These compounds may undergo hydrolysis or chemical reactions during cooperage processes, especially during heat treatment, which release some aromatic compounds or aromatic precursors having a genuine sensorial interest on wine aged in barrel or in contact with oak products. To date, no studies revealed a link between the proportions of these compounds in oak wood and the chemical and sensorial impact in wines ageing with oak wood. Our study showed that the proportions of these compounds evolved significantly during oak wood seasoning and the results highlighted the impact of selection factors. Respectively, extractables, lignins, hemicelluloses and cellulose proportions were mostly for non-matured, 12 months, 18 months and 24 seasoning months. The development of a test plan with a Merlot wine from a second oak wood sampling, using similar modalities as the previous test plan allowed the evaluation of oak wood seasoning impact on the chemical composition of a wine ageing with oak wood pieces. Results showed a lowering of 8% in ellagitannins content of wine between 12 and 24 months modalities. An impact on volatile composition in wine has also been established: furanic aldehydes were positively correlated with a long maturation time (18 and 24 months), whereas phenolic aldehydes were positively correlated with a shorter seasoning time (12 months). Our results highlighted also the impact of selection factors on wine chemical composition. Sensorial analysis on this Merlot wine led to significant differences detected by the panel between 12 and 24 seasoning modalities, but not between 18 and 24 months modalities with triangular tests. Sensorial profiles were also established to attempt to associate the differences detected to one or more descriptors. For this test, results highlighted the difficulty for the panel to make a significant difference between 12 and 24 months modalities. However they contribute to explain the differences demonstrated with triangular tests for some seasoning modalities: toasted, bitterness, astringency, roundness and sweet perception

Au cours des dernières décennies, on observe dans les stocks d’eaux-de-vie une minimisation des défauts mais également une raréfaction des eaux-de-vie d’exception. Le vieillissement sous bois est une étape discriminante quant à la qualité finale du produit. L’étude a pour but de mettre en relation les différentes échelles de description disponibles tant d’un point de vue expérimental que numérique pour ensuite disposer d’une boîte à outils, qualifiant un chai, qui s’enrichira au cours du temps. La clé d’entrée est le climat dans le chai. Une analyse des caractéristiques physiques du bois utilisé et de sa modification lors de la fabrication des barriques permet de mieux appréhender les échanges d’oxygène à travers les différentes zones de la barrique pendant la phase de vieillissement. Un laboratoire est mis en place afin de suivre les conditions climatiques et les propriétés thermo physiques et chimiques des barriques. Les acquis expérimentaux permettront alors de valider les outils de simulations qui seront développés en parallèle. Les outils de simulations, en particulier à l’échelle du chai, seront ensuite confrontés aux données expérimentales issues de l’instrumentation d’un chai réel. La pertinence des effets liés au comportement climatique à l’intérieur des chais sur la qualité de l’eau de vie sera évaluée grâce à l’expertise du comité de dégustation
Because of the various steps of the process, cognacs reveal highly distinctive organoleptic properties. Nevertheless, over the past decades, the tasting committee has noticed a slight trend towards standardisation of eaux-de-vie. The reasons for this evolution are most certainly multifactorial. The Maison Hennessy wants to understand the transformations occurring during the process of elaboration of Cognac, and particularly during the aging process which is a critical stage regarding the final quality of the product. In particular, the development of construction techniques and the size of the cellars is likely to influence the quality of the “eaux-de-vie”. In this study we built a toolbox modelling a Cognac cellar and its evolution over time. The model was developed to link multiple variables both computational and based on experimental data. On the experimental side, a laboratory was built in order to control the climatic conditions and the characteristics of the barrels. The experiments highlighted that the physico-chemical behaviour is linked to the temperature and the dimensions of casks. These lab-scale observations were further validated in an industrial scale pilot setting. The qualitative validation of the climatic conditions inside the cellar on the quality of the eaux-de-vie is performed by the testing committee. On the computational side, modelling was conducted first to estimate the mass transfers at the stave scale and then to simulate the heat transfers at the barrel or cellar scales. The convective effects appeared highly influential on the thermal dynamic of the liquid and the air in the building. The experimental data enabled the validation of the modelling tools at different scales

L'élevage en barriques est une étape clé de l'élaboration des vins et des eaux-de-vie, modifiant leur expression aromatique et influençant leur saveur. Si les principaux composés volatils libérés par le bois de chêne ont été identifiés, les déterminants moléculaires amers et sucrés demeurent, dans une large mesure, inconnus. Le premier axe de ce travail a consisté à apporter de nouvelles connaissances sur des familles de molécules déjà identifiées dans le bois de chêne : les lignanes et les coumarines. Une influence significative du (±)-lyonirésinol sur l’amertume des spiritueux a d’abord été démontrée. Puis, des analyses sensorielles ont mis en évidence la contribution de six coumarines à l'amertume des vins et des spiritueux via des effets de synergie. La fraxetine a été identifiée pour la première fois dans les trois matrices de l’étude. Dans un second axe, la sensation de sucrosité conférée au vin par la chauffe des douelles lors de la fabrication des barriques a été étudiée, ce qui a permis de confirmer et d’interpréter des observations empiriques. Ce travail a en effet visé à isoler de nouvelles molécules sapides, selon deux méthodologies différentes. La première a consisté à mettre en place un protocole de fractionnement d’extraits de bois de chêne, par des techniques séparatives couplées à la gustatométrie, et a permis la purification de 11 molécules sapides. Leur identification a été réalisée par HRMS et RMN. Dans un second temps, une approche ciblée a été adoptée à la suite d’un criblage métabolomique par HRMS sur plusieurs eaux-de-vie de Cognac. Deux nouveaux composés ont pu être purifiés. Ces marqueurs ont été quantifiés dans des extraits de bois de chêne, des vins et des spiritueux. L'incidence de plusieurs paramètres de tonnellerie sur leur teneur a ainsi été étudiée
During barrel aging, wines and spirits undergo organoleptic changes caused by the release of aroma and taste molecules. While the key aromatic compounds released from oak wood have been identified, the bitter and sweet molecular determinants remain largely unknown. The first objective of this work was to bring new insights on the families of molecules already identified in oak wood: lignans and coumarins. First, a significant impact of (±)-lyoniresinol on spirits bitterness has been demonstrated. Then, sensory analysis showed the contribution of six coumarins to bitter taste of wines and spirits by synergistic effect. Fraxetin was identified for the first time in all three matrices of the study. In the second part of this work, the contribution of oak wood toasting to wine sweet taste has been studied, which allowed to confirm and to interpret empirical observations. Indeed, the aim of this study was to isolate new taste-active compounds, according to two different methods. For the first one, a fractionation protocol of oak wood extracts has been established. Separation techniques coupled with gustatometry allowed the purification of eleven taste-active compounds. Their identification has been carried out by HRMS and NMR. For the second method, a targeted approach has been used following a metabolomic screening by HRMS on several eaux-de-vie of Cognac. Two new taste-active molecules have been purified. These new markers have been quantified in several oak wood extracts, wines and spirits. The influence of oenological parameters on its content has been studied

L’équilibre gustatif des vins secs repose notamment sur les saveurs amère et sucrée, dont les déterminants moléculaires n’ont été que partiellement élucidés. Un premier axe a consisté en l’étude de la contribution gustative des lignanes du chêne et neuf composés ont été observés pour la première fois dans le vin. Le (±)-lyonirésinol a été établi comme le plus amer et le plus abondant des lignanes isolés. Ses deux énantiomères ont été séparés, caractérisés par VCD et leur dégustation a révélé que seul le (+)-lyonirésinol possède une amertume modifiant le goût du vin. Dans un second axe, la saveur sucrée conférée par les raisins aux vins secs a été étudiée. Des expérimentations de vinification combinées à des outils sensoriels ont montré un gain de saveur sucrée au cours de la macération post-fermentaire à chaud et un effet des pépins de raisin sur le moelleux des vins secs. La mise en place d’un protocole de fractionnement d’extrait de pépins et de vin, par des techniques séparatives couplées à la gustatométrie, a permis la purification de six composés sapides. Plusieurs marqueurs de la sucrosité des vins secs ont ainsi été identifiés par FTMS et RMN : le mélange de deux nouvelles molécules, les acides 2-hydroxy-3-méthylpentanoïque-2-O-β-glucopyranoside et 2-hydroxy-4-méthylpentanoïque-2-O-β-glucopyranoside ; l’acide gallique-4-O-β-glucopyranoside et l’acide epi-DPA-3′-O-β-glucopyranoside, identifiés pour la première fois dans les vins, ainsi que l’ILA-Glc et l’astilbine. Ces nouveaux marqueurs ont été quantifiés dans les vins ainsi que dans les différentes parties de la baie pour préciser leur localisation et établir leur contribution gustative
Dry wines taste balance is mainly based on bitter and sweet tastes, whose molecular determinants have been only partially explained. The first key objective was the study of the gustatory contribution of oak lignans. Nine compounds were identified in wines for the first time. (±)-lyoniresinol has been established as the bitterest and the most abundant of the isolated lignans. Its two enantiomers have been resolved, characterized by VCD and their tasting revealed that only (+)-lyoniresinol is bitter and modifies wine taste. In the second part of this work, the contribution of grapes to wine sweet taste has been studied. The combination between vinification experimentations and sensorial tools showed a gain of sweetness during a warm post-fermentative maceration as well as an influence of grape seeds on dry wine sweetness. A fractionation protocol of grape seeds macerates and wines has been established. Separation techniques coupled with gustatometry allowed the isolation of six taste active compounds. Several markers of dry wines sweetness have been identified by FTMS and NMR: the mix of two new compounds, 2-hydroxy-3-methylpentanoic-2-O-β-glucopyranoside and 2-hydroxy-4-methylpentanoic-2-O-β-glucopyranoside acids; gallic-4-O-β-glucopyranoside acid and epi-DPA-3′-O-β-glucopyranoside acid, identified for the first time in wines, ILA-Glc and astilbin. These new markers have been quantified in wines and in different parts of grape berry in order to refine their localization and to establish their gustatory contribution

Thesis (PhD (Chemical Engineering))--Cape Peninsula University of Technology, 2019
The South African wine industry is constantly facing several challenges which affect the quality of wine, the local/global demand and consequently the revenue generated. These challenges include the ongoing drought, bush fires, climate change and several liquor amendment bills aimed at reducing alcohol consumption and alcohol outlets in South Africa. It is therefore critical for the wine industry to expand and find alternative ways in which sub-standard or surplus wine grapes can be used to prevent income losses and increase employment opportunities. Traditional Balsamic Vinegar (TBV) is a geographically and legislative protected product produced only in a small region in Italy. However, the methodology can be used to produce similar vinegars in other regions. Balsamic-styled vinegar (BSV), as defined in this thesis, is a vinegar produced by partially following the methods of TBV while applying process augmentation techniques. Balsamic-styled vinegar is proposed to be a suitable product of sub-standard quality or surplus wine grapes in South Africa. However, the production of BSV necessitates the use of cooked (high sugar) grape must which is a less favourable environment to the microorganisms used during fermentation. Factors that negatively affect the survival of the microorganisms include low water activity due to the cooking, high osmotic pressure and high acidity. To counteract these effects, methods to improve the survival of the non-Saccharomyces yeasts and acetic acid bacteria used are essential. The primary aim of this study was to investigate several BSV process augmentation techniques such as, aeration, agitation, cell immobilization, immobilized cell reusability and oxygen mass transfer kinetics in order to improve the performance of the microbial consortium used during BSV production. The work for this study was divided into four (4) phases. For all the phases a microbial consortium consisting of non-Saccharomyces yeasts (n=5) and acetic acid bacteria (n=5) was used. Inoculation of the yeast and bacteria occurred simultaneously. The 1st phase of the study entailed evaluating the effect of cells immobilized by gel entrapment in Ca-alginate beads alongside with free-floating cells (FFC) during the production of BSV. Two Ca-alginate bead sizes were tested i.e. small (4.5 mm) and large (8.5 mm) beads to evaluate the effects of surface area or bead size on the overall acetification rates. Ca-alginate beads and FFC fermentations were also evaluated under static and agitated (135 rpm) conditions. The 2nd phase of the study involved studying the cell adsorption technique for cell immobilization which was carried-out using corncobs (CC) and oak wood chips (OWC), while comparing to FFC fermentations. At this phase of the study, other vinegar bioreactor parameters such as agitation and aeration were studied in contrast to static fermentations. One agitation setting (135 rpm) and two aeration settings were tested i.e. high (0.3 vvm min−1) and low (0.15 vvm min−1) aeration conditions. Furthermore, to assess the variations in cell adsorption capabilities among individual yeast and AAB cells, the quantification of cells adsorbed on CC and OWC prior- and post-fermentation was conducted using the dry cell weight method. The 3rd phase of the study entailed evaluating the reusability abilities of all the matrices (small Ca-alginate beads, CC and OWC) for successive fermentations. The immobilized cells were evaluated for reusability on two cycles of fermentation under static conditions. Furthermore, the matrices used for cell immobilization were further analysed for structure integrity by scanning electron microscopy (SEM) before and after the 1st cycle of fermentations. The 3rd phase of the study also involved the sensorial (aroma and taste) evaluations of the BSV’s obtained from the 1st cycle of fermentation in order to understand the sensorial effects of the Ca-alginate beads, CC and OWC on the final BSV. The 4th phase of the study investigated oxygen mass transfer kinetics during non-aerated and aerated BSV fermentation. The dynamic method was used to generate several dissolved oxygen profiles at different stages of the fermentation. Consequently, the data obtained from the dynamic method was used to compute several oxygen mass transfer parameters, these include oxygen uptake rate ( 𝑟𝑟𝑂𝑂2 ), the stoichiometric coefficient of oxygen consumption vs acid yield (𝑌𝑌𝑂𝑂/𝐴𝐴), the oxygen transfer rate (𝑁𝑁𝑂𝑂2 ), and the volumetric mass transfer coefficients (𝐾𝐾𝐿𝐿𝑎𝑎). During all the phases of the study samples were extracted on weekly intervals to evaluate pH, sugar, salinity, alcohol and total acidity using several analytical instruments. The 4th phase of the study involved additional analytical tools, i.e. an oxygen µsensor to evaluate dissolved oxygen and the ‘Speedy breedy’ to measure the respiratory activity of the microbial consortium used during fermentation. The data obtained from the 1st phase of the study demonstrated that smaller Ca-alginate beads resulted in higher (4.0 g L-1 day−1) acetification rates compared to larger (3.0 g L-1 day−1) beads, while freely suspended cells resulted in the lowest (0.6 g L-1 day−1) acetification rates. The results showed that the surface area of the beads had a substantial impact on the acetification rates when gel entrapped cells were used for BSV fermentation. The 2nd phase results showed high acetification rates (2.7 g L-1 day−1) for cells immobilized on CC in contrast to cells immobilized on OWC and FFC, which resulted in similar and lower acetification rates. Agitated fermentations were unsuccessful for all the treatments (CC, OWC and FFC) studied. Agitation was therefore assumed to have promoted cell shear stress causing insufficient acetification during fermentations. Low aerated fermentations resulted in better acetification rates between 1.45–1.56 g L-1 day−1 for CC, OWC and FFC. At a higher aeration setting, only free-floating cells were able to complete fermentations with an acetification rate of 1.2 g L-1 day−1. Furthermore, the adsorption competence data showed successful adsorption on CC and OWC for both yeasts and AAB with variations in adsorption efficiencies, whereby OWC displayed a lower cell adsorption capability compared to CC. On the other hand, OWC were less efficient adsorbents due to their smooth surface, while the rough surface and porosity of CC led to improved adsorption and, therefore, enhanced acetification rates. The 3rd phase results showed a substantial decline in acetification rates on the 2nd cycle of fermentations when cells immobilized on CC and OWC were reused. While cells entrapped in Ca-alginate beads were able to complete the 2nd cycle of fermentations at reduced acetification rates compared to the 1st cycle of fermentations. The sensory results showed positive ratings for BSV’s produced using cells immobilized in Ca-alginate beads and CC. However, BSV’s produced using OWC treatments were neither ‘liked nor disliked’ by the judges. The SEM imaging results further showed a substantial loss of structural integrity for Ca-alginate beads after the 1st cycle fermentations, with minor changes in structural integrity of CC being observed after the 1st cycle fermentations. OWC displayed the same morphological structure before and after the 1st cycle fermentations which was attributed to their robustness. Although Ca-alginate beads showed a loss in structural integrity, it was still assumed that Ca-alginate beads provided better protection against the harsh environmental conditions in contrast to CC and OWC adsorbents due to the acetification rates obtained on both cycles. The 4th phase data obtained from the computations showed that non-aerated fermentations had a higher 𝑌𝑌𝑂𝑂/𝐴𝐴, 𝑟𝑟𝑂𝑂2 , 𝑁𝑁𝑂𝑂2 and a higher 𝐾𝐾𝐿𝐿𝑎𝑎 . It was clear that aerated fermentations had a lower aeration capacity due to an inappropriate aeration system design and an inappropriate fermentor. Consequently, aeration led to several detrimental biochemical changes in the fermentation medium thus affecting 𝐾𝐾𝐿𝐿𝑎𝑎 and several oxygen mass transfer parameters which serve as a driving force. Overall, it was concluded that the best method for BSV production is the use of cells entrapped in small alginate beads or cells adsorbed on CC under static and non-aerated fermentations. This conclusion was based on several factors such as cell affinity/cell protection, acetification rates, fermentation period and sensorial contributions. However, cells entrapped in Ca-alginate beads had the highest acetification rates. The oxygen mass transfer computations demonstrated a high 𝐾𝐾𝐿𝐿𝑎𝑎 when Ca-alginate beads were used under static-non-aerated conditions compared to fermentations treated with CC. Therefore, a fermentor with a high aeration capacity needs to be designed to best suit the two BSV production systems (Ca-alginate beads and CC). It is also crucial to develop methods which can increase the robustness of Ca-alginate beads in order to improve cell retention and reduce the loss of structural integrity for subsequent cycles of fermentation. Studies to define parameters used for upscaling the BSV production process for large scale productions are also crucial.

Dans le contexte du développement durable qui a vu l’introduction de la directive produits biocides BPD 98/8/CE, l’étude des méthodes innovantes de préservation du bois comme le traitement thermique revêt une importance prépondérante. Le traitement thermique du bois permet d’améliorer ses propriétés de résistance biologique, de stabilité dimensionnelle ainsi que son aspect esthétique, sans ajout de produit chimique. Les études actuelles sur la problématique de la qualité du bois traité thermiquement se focalisent sur les caractéristiques finales du bois déjà traité, l’influence des conditions de traitement ou encore l’effet essence. Les propriétés intrinsèques du bois avant le traitement ne sont pas encore prises en compte. Les propriétés du bois telles que la densité ou la composition chimique étant variables principalement sous l’effet de l’activité humaine comme la sylviculture, l’objectif de cette thèse était d’évaluer l’impact de cette variabilité chez le chêne sessile (Quercus petraea Liebll.) et le sapin (Abies alba Mill) sur leur modification par voie thermique. Un scanner et un micro-densitomètre à rayons X ont été utilisés pour caractériser la variation de la densité des échantillons de planches et des cernes de croissance provenant des arbres étudiés. Des traitements thermiques ont été réalisés dans un four pilote à conduction sous vide de type macro-thermobalance et un analyseur thermogravimétrique (ATG). Des analyses chimiques ont été également réalisées. Les résultats montrent qu’en prenant la perte de masse due à la dégradation thermique du bois comme réponse, les types de tissus du bois et la composition chimique influencent sa thermo-dégradation. Que ce soit chez Quercus petraea ou chez Abies alba, le bois de printemps était plus sensible au traitement thermique que son voisin de bois d’été. De plus, les portions radiales du tronc, du bois juvénile à l’aubier en passant par le bois mature, se dégradaient suivant des cinétiques différentes. En conclusion, la variation de la microstructure et la composition chimique de ces bois influencent leur cinétique globale de thermo-dégradation. La sylviculture impacte cette différence intraspécifique de cinétique de dégradation à l’échelle intra- et interarbre. En effet, dans le cas du sapin pectiné, une gestion très dynamique des forêts dans le but de stimuler la croissance rapide des arbres qui produisent de gros bois contenant des cernes très larges, est source de variation dans la structure anatomique et la composition chimique à l’intérieur des arbres en comparaison aux petits bois à croissance lente plus homogènes. Toutes ces analyses ont pour objectif final de comprendre le lien entre les propriétés initiales du bois et les modifications thermiques intervenant au cours du traitement afin d’apporter une information utile aux industriels lors du choix des pièces de bois destinées au traitement thermique en vue d’une amélioration de la qualité du bois traité thermiquement
In the context of sustainable development which has seen the introduction of the biocides directive BPD 98/8/CE in the EU, innovative wood preservation practices such as Heat Treatment (HT) become relevant. Wood HT, also termed wood thermal modification, is a physical modification technology by which wood is heated at around 200 °C in an inert atmosphere. The main purpose of the treatment is to improve the biological durability and dimensional stability of wood. Current studies on thermally modified wood (TMW) quality are focusing on treated material, on treatment conditions or on species effect on the end-product characteristics. Relatively little is known about the effect of intrinsic wood properties on its thermal modification. As wood properties vary especially under the influence of human activities through sylviculture, this thesis studied the effect of European oak and silver fir wood density and chemical composition on their thermal modification kinetic. An X rays computed tomography (CT) and densitometer were used to characterize wood samples. Boards were heat-treated by conduction under vacuum using a pilot furnace, whereas sawdust samples underwent thermo-gravimetric analysis under nitrogen. The analysis allowed finding intra- and interspecific variations, especially within growth rings and along radial direction (from pith to bark). Forest management impacted heat modification kinetic of the studied samples, especially in silver fir where fast grown wood was more sensitive to treatment. The finding will be used as additional information to the wood industry which will account for homogeneity of loadings destined to heat treatment

L’objectif visé par cette étude est la mesure des indicateurs de contrainte de croissance (GSI) des bois d’Eucalyptus grandis et de chêne vert et la détermination des propriétés technologiques en vue de la valorisation de ces deux espèces sous forme de bois collé. Trois arbres d’Eucalyptus grandis et de chêne vert ont été étudiés. Des éprouvettes de traction en bois massif, bois collé (bout à bout et en biseau) et des éprouvettes DCB en bois massif et en bois collé ont été confectionné. La qualité de l’assemblage est traitée par un modèle probabiliste basé sur l’approche statistique de Weibull permettant de prédire la fiabilité des systèmes collés. Les GSI, mesurés à la périphérie des arbres, caractérisent l’état du bois formé dans les toutes dernières années. La distribution des GSI a révélé d’une manière générale que ces deux essences se comportent de manières différentes. L’Eucalyptus grandis et le chêne vert présentent une nervosité élevée. Ces caractéristiques obtenues permettent de les classer en un bois dur à mi-dur, nerveux, de fort retrait et une rigidité moyenne. Le bois massif présente un comportement fragile avec une contrainte de rupture du chêne vert deux fois plus grande que celle d’Eucalyptus grandis, bien que le bois collé bout à bout ou en biseau présente un comportement ductile avec des contraintes de rupture presque similaire pour ces deux modes d’assemblage. Le module de Weibull m du bois massif de ces deux espèces est faible à celui du bois collé bout à bout ou en biseau. La mesure du taux de restitution de l’énergie (ténacité) du bois massif et du bois collé d’Eucalyptus grandis et de chêne vert s’est faite par la méthode expérimentale de la complaisance. Le bois massif de ces espèces est plus tenace que le bois collé, ce dernier a une ténacité plus élevée que celle de la colle polyuréthane. La valeur moyenne de la ténacité déterminée expérimentalement est très proche à celle calculée par le code CASTEM 2000, qui est supérieure à celle trouvée par la méthode de l’ASTM et la méthode de deux poutres encastrées. Dans le bois massif, la fissure s’amorce dans le plan présentant le moins de résistance et les types de rupture observés lors de sa propagation sont intercellulaires et transcellulaires. Dans le bois collé la fissure s’amorce dans le joint de colle pour le chêne vert, et à la fois dans la colle et dans le bois pour l’Eucalyptus grandis. Alors que sa propagation est toujours adhésive pour le chêne vert et mixte pour l’Eucalyptus grandis (alternativement dans le bois et dans la colle)
The aim of this study is to measure the growth stress indicators (GSI) of the wood of grown Eucalypti and holm oak and to determine the technological properties for the valorization of these two species in the form of glued wood. Three trees of grown Eucalypti and holm oak were studied. Tensile specimens with massive wood and glued wood (end to end and in bevel), and DCB specimens with massive wood and glued wood were prepared. The quality of the assembly is treated by a probabilistic model based on the Weibull's statistical approach permitting to predict the reliability of the glued systems. The GSI, measured in the periphery of the trees, characterize the state of the wood formed in the very last years. The GSI distribution revealed generally that these two species have different behaviours. The grown Eucalyptus and the holm oak present a high nervousness. These obtained characteristics allowed us to classify them in a hard to half-hard wood, nervous, of strong shrinkage and an average rigidity. The massive wood presents a brittle behaviour with a fracture stress of the holm-oak twice bigger than that of the grown eucalyptus , although the glued wood (end to end or beveled) presents a ductile behaviour with a fracture stress almost the same for these two types of assembly. The Weibull coefficient m of the massive wood of these two species is weaker than that of the glued wood. The measurement of the restitution rate of the energy (toughness) of the massive wood and glued wood of grown eucalyptus and holm-oak has been experimentally achieved using the compliance method. The massive wood of these species is stronger than the glued wood. This latter has a higher toughness than that of the glued polyurethane. The average value of the experimentally determined toughness is very close to that calculated by the finite element code CASTEM 2000, which is greater than those found by ASTM and two embedded beams methods. In the massive wood, the crack initiates in the plan of low strength and the types of fracture observed during its propagation are intercellular and transcellular. In the glued wood the crack starts in the glue joint for the holm-oak, and both in the glue and wood for the grown eucalyptus. Whereas, its propagation is always adhesive for the holm-oak and mixed for the grown eucalyptus (alternately in wood and glue)

Phipps showed that the cross-sectional area of successive tree rings in suppressed red maples and chestnut oaks, sampled at three-foot intervals above the base, is approximately constant. I show that this invariance in cross-sectional area is consistent with ring width varying as the inverse square root of ring number and with mean ring diameter and trunk diameter each scaling as the square root of ring number. These results may be useful in formulating growth rules for tree trunks of selected species, under constant environmental conditions, in terms of a single independent variable. For example, if elastic similarity holds, trunk height is proportional to the two-thirds power of trunk diameter. This relation implies that trunk height scales as the cube root of ring number. Thus, trunk height and trunk diameter may, in principle, both be expressed in terms of one independent variable, ring number.

La présence d’un métabolisme actif des bactéries lactiques dans le vin logé en fûts de chêne induit une augmentation de la concentration des composés volatils du bois. Ce phénomène a récemment été attribué à l'activité glycosidique des bactéries. Le glucoside précurseur d'un composé majeur de l’arôme boisé (whiskylactone) a déjà été identifié et quantifié dans le bois de chêne. Mais aucune donnée n'était disponible jusqu’à présent concernant l’identification formelle des précurseurs pour d’autres arômes du bois de chêne.Un premier travail a permis de montrer que les précurseurs monoglycosides n'existaient pas dans le bois de chêne, dans les spiritueux et dans le vin. L'étude a été réalisée à l’aide de la technique UPLC-FT/MS, en utilisant la vanilline-β-D-glucopyranoside, la vanilline-β-D-xylopyranoside, et la coniféraldéhyde-β-D-glucopyranoside, synthétisées par réaction par transfert de phase. Dans un deuxième temps, une purification des précurseurs glycosidiques complexes a été réalisée à l’aide de la Chromatographie de Partage Centrifuge (CPC) à partir d’un extrait de bois de chêne. Le choix du système de solvants a été basé sur une égale répartition dans les deux phases de la libération d’arômes par hydrolyse enzymatique. Cela a conduit à la détermination du nouveau concept de coefficient de partage d’activité Kca. Après purification et fractionnement, la vanilline galloylglucoside, le triméthoxyphénol-galloyl-glucoside et le macarangioside E ont été isolés du bois et identifiés par HPLC-ESI-MS et RMN. Ces précurseurs ont été quantifiés dans différentes espèces de chêne par HPLC-QqQ-MS. Ces trois composés sont les précurseurs respectivement de la vanilline, du 3,4,5-triméthoxyphénol et du 3-oxo-α-ionol. Par dégradation thermique, le macarangioside E peut conduire à la mégastigmatriénone et à la 4-oxo-isophorone, dont les notes aromatiques sont le tabac et l’encens. Ces composés complètent la connaissance que nous avons de l’arôme boisé du vin et contribuent ainsi à une meilleure compréhension de la genèse du bouquet tertiaire
The presence of lactic acid bacteria (LAB) in oak barrels induces an increase in wood volatile compounds concentration. This phenomenon could be due to the glycosidic activity of LAB. The glucosidic precursor of a major woody aroma compound (oak lactone) was identified and quantified in oak wood but no data was available concerning the presence of other flavor precursors in oak wood. This study showed that monoglycosidic precursors did not exist in oak, in spirits and in wines. The study was performed by UPLC-FT/MS, using vanillin-β-D-glucopyranoside, vanillin-β-D-xylopyranoside, and coniferaldehyde-β-D-glucopyranoside as standards. These molecules were synthesized by phase transfer reaction. Purification of a vanillin glycoside precursor was done by centrifugal partition chromatography (CPC). The choice of the solvent system was based on an equal distribution in both phases of the aromas released by enzymatic hydrolysis. This led to the determination of the new concept, the activity partition coefficient Kca. After purification and fractionation, vanillin galloylglucoside, trimethoxyphenol-galloylglucoside and macarangioside E were isolated from wood and identified by HPLC-ESI-MS and NMR analysis. These precursors were quantified in different oak species by HPLC-QqQ-MS. These three compounds are precursors of vanillin, 3,4,5-trimethoxyphenol and 3-oxo-α-ionol respectively. The macarangioside E can lead by thermal degradation, to megastigmatrienone and 4-oxo-isophorone which have aromatic notes of tobacco and incense. These compounds are involved in the woody aroma of the wine and the genesis of the bouquet

Tesis por compendio
[ES] Phytophthora es uno de los géneros fitopatógenos más relevantes y agresivos en la agricultura y silvicultura. Muestreos realizados en la última década han revelado una gran cantidad de interacciones entre especies de Phytophthora y plantas, desconocidas con anterioridad. La introducción de nuevos patógenos de suelo, como Phytophthora en los bosques de Fagaceae, modifica la comunidad microbiana presente en la rizosfera, con importantes consecuencias ambientales y económicas. El género Quercus es uno de los géneros de Fagaceae más extendidos en Europa, y Quercus ilex es la especie dominante en España. El vínculo entre la dispersión de Phytophthora en los ecosistemas naturales y las actividades del ser humano, ha sido previamente estudiado. Numerosos muestreos en viveros y espacios públicos, mostraron la presencia de gran diversidad de especies de Phytophthora que podían suponer una amenaza para la producción y los ecosistemas naturales. En este contexto, se realizó un muestreo de viveros ornamentales y forestales en cuatro comunidades autónomas españolas, centrándose en los posibles síntomas asociados a Phytophthora en diferentes hospedantes e incluyendo muestras de agua de los viveros. Los resultados mostraron 17 filotipos de Phytophthora que afectan a 22 especies vegetales incluidas en 19 géneros. Algunas de estas interacciones se citaron por primera vez en España. Entre los patógenos de suelo aislados en los viveros, se identificó una gran cantidad de formas asexuales tipo Cylindrocarpon en las raíces de hospedantes leñosos. Se caracterizó una colección de aislados mediante estudios morfológicos y moleculares. Se identificaron 12 especies pertenecientes a los géneros Cylindrodendrum, Dactylonectria e Ilyonectria en hospedantes pertenecientes a 15 géneros y otras cuatro nuevas especies se describieron. El estudio demostró la prevalencia de este grupo fúngico asociado con plántulas de diversos hospedantes que muestran síntomas de decaimiento en viveros forestales. Se evaluó la susceptibilidad de Q. ilex a la inoculación con ocho especies de Phytophthora obtenidas de muestreos en viveros. Las especies más agresivas fueron Phytophthora cinnamomi, Phytophthora cryptogea, Phytophthora gonapodyides, Phytophthora plurivora y Phytophthora psychrophila, seguidas de Phytophthora megasperma, mientras que Phytophthora quercina y Phytophthora nicotianae fueron las especies menos agresivas. Los resultados obtenidos en el ensayo de patogenicidad confirmaron que todas las especies de Phytophthora evaluadas podrían representar una amenaza para los encinares. En este contexto, se realizó un estudio para verificar la presencia y / o detección de especies de Phytophthora en dos áreas de España (dehesas del sudoeste y bosque del noreste) utilizando diferentes métodos de aislamiento y detección. El aislamiento directo y el método de trampeo vegetal en muestras obtenidas a partir de encinas con y sin decaimiento, identificaron Phytophthora cambivora, P. cinnamomi, P. gonapodyides, P. megasperma y Phytophthora pseudocryptogea en las dehesas, mientras que, en el bosque del noreste, no se aisló Phytophthora spp. Los análisis estadísticos indicaron que no había una relación significativa entre la frecuencia de aislamiento de las especies de Phytophthora y la expresión de los síntomas de la enfermedad en las encinas de las dehesas. Además, P. quercina se detectó con mayor frecuencia que P. cinnamomi en las dos áreas estudiadas utilizando sondas TaqMan de PCR a tiempo real. Se evaluaron seis masas de Q. ilex ubicadas en tres comunidades autónomas de España mediante “Next Generation Sequencing” (NGS) para tener un mayor conocimiento sobre la diversidad de Phytophthora spp. en los bosques de encinas. Se detectaron 37 filotipos de Phytophthora pertenecientes a los clados 1 al 12, excepto los clados 4, 5 y 11, lo que demuestra una gran diversidad de Phytophthora en los encinares estudiados. Los filotipos más abundantes fueron P. quercina, P. psychrophila, P. cinnamomi y P. plurivora.
[EN] Phytophthora is one of the most relevant and aggressive plant pathogenic genus in agriculture and forestry. Due to the increasing environmental threat of invasive plant pathogens, monitoring new areas in the last decade has revealed a large number of new Phytophthora species-plant host interactions. The introduction of soilborne pathogens, such as Phytophthora in Fagaceae forests modifies the microbial community present in the rhizosphere with relevant environmental and economic consequences. The genus Quercus is one of the most extended Fagaceae genera in Europe, and Q. ilex is the dominant tree in Spain. The link between Phytophthora dispersion in natural ecosystems and human derived activities has been previously studied. Numerous sampling in nurseries and public spaces revealed a great diversity of Phytophthora species that compromised production and threated natural ecosystems. In this context, sampling ornamental and forest nurseries in four Spanish regions was carried out focusing on possible symptoms associated to Phytophthora on different hosts and including water samples from the nurseries. The results showed 17 Phytophthora phylotypes affecting 22 plant species included in 19 plant genera and some of them reported for the first time in Spain. Among the soilborne pathogens isolated in the nurseries, a large number of Cylindrocarpon-like asexual morphs were identified from the roots of woody hosts. A collection of Cylindrocarpon-like isolates recovered from Spanish nurseries was characterised by morphological and molecular studies. Twelve species belonging to the genera Cylindrodendrum, Dactylonectria and Ilyonectria were identified from damaged roots of 15 different host genera and other four species were newly described. The study demonstrated the prevalence of this fungal group associated with seedlings of diverse hosts showing decline symptoms in forest nurseries in Spain. The susceptibility of Quercus ilex to the inoculation with eight Phytophthora species obtained from nurseries was evaluated. The most aggressive species were Phytophthora cinnamomi, Phytophthora cryptogea, Phytophthora gonapodyides, Phytophthora plurivora and Phytophthora psychrophila followed by Phytophthora megasperma, while Phytophthora quercina and Phytophthora nicotianae were the least aggressive species. Results obtained in the pathogenicity test confirmed that all Phytophthora species tested could represent a threat to holm oak ecosystems. In this context, a study to verify the presence and/or detection of Phytophthora species was conducted in two holm oak areas of Spain (southwestern dehesas and northeastern woodland) using different isolation and detection methods. Direct isolation and baiting methods in declining and non-declining holm oak trees revealed Phytophthora cambivora, P. cinnamomi, P. gonapodyides, P. megasperma, and Phytophthora pseudocryptogea in the dehesas, while in the northeastern woodland, no Phytophthora spp. were recovered. Statistical analyses indicated that there was not a significant relationship between the Phytophthora spp. isolation frequency and the disease expression of the holm oak stands in the dehesas. Phytophthora quercina and P. cinnamomi TaqMan real-time PCR probes showed that P. quercina was detected in a higher frequency than P. cinnamomi in both studied areas. A better understanding of the Phytophthora spp. diversity in holm oak forests was assessed using Next Generation Sequencing (NGS) in six Q. ilex stands located in three regions in Spain. Thirty-seven Phytophthora phylotypes belonging to clades 1 to 12, except for clades 4, 5 and 11, were detected in this study, demonstrating a high diversity of Phytophthora species in holm oak Spanish forests. The most abundant phylotypes were P. quercina, P. psychrophila, P. cinnamomi and P. plurivora. In summary, this Thesis demonstrated a high diversity of Phytophthora and Cylindrocarpon-like species in Spanish nurseries, reporting new pathogen-plant host in
[CA] Phytophthora és un dels gèneres fitopatògens més rellevants i agressius en l'agricultura i la silvicultura. Mostrejos realitzats en l'última dècada han revelat una gran quantitat d'interaccions desconegudes fins ara entre espècies de Phytophthora i plantes. La introducció de nous patògens del sòl, com Phytophthora en els boscos de Fagaceae, modifica la comunitat microbiana present en la rizosfera, amb importants conseqüències ambientals i econòmiques. El gènere Quercus és un dels gèneres de Fagaceae més estesos a Europa, i Quercus ilex és l'espècie dominant a Espanya. El vincle entre la dispersió de Phytophthora en els ecosistemes naturals i les activitats de l'ésser humà, ja ha sigut estudiat prèviament. Nombrosos mostrejos en vivers i espais públics, van mostrar la presència d'una gran diversitat d'espècies de Phytophthora que podien suposar una amenaça per a la producció i els ecosistemes naturals. En aquest context, es va realitzar un mostreig de vivers ornamentals i forestals en quatre comunitats autònomes espanyoles, centrant-se en els possibles símptomes associats a Phytophthora en diferents hostes i incloent mostres d'aigua dels vivers. Els resultats van mostrar 17 filotipus de Phytophthora que afecten 22 espècies vegetals incloses en 19 gèneres. Algunes d'aquestes 'interaccions es van citar per primera vegada a Espanya. Entre els patògens del sòl aïllats en els vivers, es va identificar una gran quantitat de formes asexuals tipus Cylindrocarpon en les arrels de plantes llenyoses. Es va caracteritzar una col·lecció d'aïllats mitjançant estudis morfològics i moleculars. Es van identificar 12 espècies pertanyents als gèneres Cylindrodendrum, Dactylonectria i Ilyonectria en hostes pertanyents a 15 gèneres i altres quatre noves espècies es van descriure. L'estudi va demostrar la prevalença d'aquest grup fúngic associat amb plàntules de diversos hostes que mostren símptomes de decaïment en vivers forestals espanyols. Es va avaluar la susceptibilitat de Q. ilex a la inoculació amb huit espècies de Phytophthora obtingudes de mostrejos en vivers. Les espècies més agressives van ser Phytophthora cinnamomi, Phytophthora cryptogea, Phytophthora gonapodyides, Phytophthora plurivora i Phytophthora psychrophila, seguides de Phytophthora megasperma, mentre que Phytophthora quercina i Phytophthora nicotianae van ser les espècies menys agressives. Els resultats obtinguts en l'assaig de patogenicitat van confirmar que totes les espècies de Phytophthora avaluades podrien representar una amenaça per als ecosistemes d'alzines. En aquest context, es va realitzar un estudi per a verificar la presència i / o detecció d'espècies de Phytophthora en dues àrees d'Espanya (deveses del sud-oest i bosc del nord-est) utilitzant diferents mètodes d'aïllament i detecció. L'aïllament directe i el mètode de parany vegetal en mostres obtingudes a partir d'alzines, amb i sense decaïment, van identificar Phytophthora cambivora, P. cinnamomi, P. gonapodyides, P. megasperma i Phytophthora pseudocryptogea en les deveses, mentre que, en el bosc del nord-est, no es va aïllar Phytophthora spp. Les anàlisis estadístiques van indicar que no hi havia una relació significativa entre la freqüència d'aïllament de les espècies de Phytophthora i l'expressió dels símptomes de la malaltia en les alzines en les deveses. A més, P. quercina es va detectar amb major freqüència que P. cinnamomi en les dues àrees estudiades utilitzant sondes TaqMan de PCR a temps real. Es van avaluar sis masses de Q. ilex situades en tres comunitats autònomes d'Espanya mitjançant "Next Generation Sequencing" (NGS) per a tindre un major coneixement sobre la diversitat de Phytophthora spp. en els boscos d'alzines. Es van detectar 37 filotipus de Phytophthora pertanyents als clades 1 al 12, excepte els clades 4, 5 i 11, la qual cosa demostra una gran diversitat d'espècies de Phytophthora en els alzinars estudiats. Els filotipus més abundants van ser P. quercina, P. psychrophila, P. cinnamomi i P. plurivora.
Mora Sala, B. (2020). Detection and identification of Phytophthora spp. in woody plant nurseries and holm oak forests [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/153808
TESIS
Compendio

The overall aim was to gain information required for improvement of wood quality in British oaks (Quercus robur and petraea). Specific aims were 1) to investigate the nature and incidence of shake in British oaks; 2) to quantify variations in oak wood structure and properties, identifying which characteristics are under genetic control and which associated with growth rate; 3) to make prescriptions for selection and silviculture of oak, with a view to improving wood quality in future British crops. Site surveys (including soil analyses) of 42 woodlands were carried out. An index of severity was devised to standardise shake assessment within individual trees. Wood structure was analysed in oaks from shake-prone and sound woodlands. Associations of wood structure and property variations with genotype and growth rate were analysed in oaks from a seed origin trial. Environmental factors were strongly associated with shake. High shake incidence occurred on sites which gave poor rooting conditions for oak: shallow, nutrient poor soils with low clay content and low calcium availability, and with soil texture and/or site topography leading to seasonal droughtiness or waterlogging. Woodland type (shake-prone or sound) was a stronger influence than tree condition (shaken or sound) on wood structure: oaks from shake-prone woodlands had wider rings, smaller earlywood percentage, larger wide rays and larger earlywood vessel radial diameters. Density, sapwood width, earlywood vessel frequency and proportions of wide rays and of latewood vessels and fibres varied between seed origins; these variables therefore have selection potential for improvement of oak wood quality. Many parameters also varied with growth rate, and earlywood vessel radial diameter was strongly associated with current ring width. A model of shake development is proposed in which various predispositions (structural weaknesses) and triggers (mechanical stresses) influence a tree over time. It is proposed that predispositions are caused by environmental factors at the time of wood formation, resulting in physiological stress or cambial damage. Genotype may modify response or susceptibility to environment. Predispositions may be extended by secondary weakening. Triggers of shake are thought to be natural internal growth stresses supplemented by the action of external forces (such as wind). Recommendations are made for site choice and silviculture of future British oak crops.

Within Mediterranean ecosystems, conservation and restoration action is becoming increasingly necessary to preserve biological diversity within these working landscapes. Many of these systems have been managed to increase forage production through the removal of canopy trees and shrubs, resulting in understories dominated by herbaceous species. In California, woody plant regeneration can be constrained by exotic annual grasses, particularly in the presence of grazing. Quercus douglasii and other oak species are known to indirectly facilitate and provide spatial refuges to native plants through competitive suppression of herbaceous productivity. Mature trees can also compete with understory recruits and shrub species, limiting their occurrences to interstitial canopy gaps and resulting in reduced competition for resources. This study surveyed the overstory composition of 34 study plots at the Sierra Foothill Research and Extension Center to determine the effects of tree canopies on the occurrence and distribution of native woody species in the undergrowth. Because other studies have shown safesites, which include rock outcroppings, woodpiles, and nurse plants to facilitate woody plant establishment in this system, the microsites containing individual plants were recorded to determine the distribution of different woody species. Multivariate regressions showed that understory plant richness and abundance increased with higher levels of canopy cover, suggesting that mature trees play a role in maintaining understory diversity. The majority of stems were found growing directly underneath the canopy, with only one species established primarily in interstitial areas. Restoration strategies can utilize the natural distributions of woody species in the understory in order to increase the survival of plantings while continuing to manage these systems for multiple ecosystem services.