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The major physical properties and permeability of six wood species, namely,  Castanea sativa, Prunus avium, Robinia pseudoacacia, Fraxinus excelsior, Quercus alba , and  Quercus petraea , have been investigated from the enological point of view. With permeability studies in focus, impregnation and evaporation losses were assessed by means of a hydroalcoholic solution similar to wine. Both native and toasted woods were tested, as toasting is a common pretreatment for barrels destined to be used in wine aging. Evaporation losses of all species, with and without treatment, follow a positively sloped linear model with  R  2  adjusted ≥90%, whereas losses by impregnation followed an asymptotic model with  R  2  values ≥80%. The effects of toasting are species specific. It was observed that the impregnation and evaporation losses decrease significantly in the species  C. sativa ,  R. pseudoacacia ,   Q. alba,  and  P. avium . It is remarkable that toasted  F. excelsior  has total losses much higher than the other woods tested; thus, toasting of this type of wood is not recommendable for manufacturing wood staves for winemaking.

Influence of toasting treatment on permeability of six wood species for enological use