Oak (Quercus spp.), traditionally used for aging alcoholic beverages, is not native in many countries, which increases production costs and environmental impact. During the aging process of alcoholic beverages, complex physical and chemical transformations occur that determine their chemical composition and sensory quality, many of which are unique depending on the type of wood used in the process. In this context, Maclura tinctoria (Tajuva), a native Brazilian species rich in phenolic compounds, was evaluated based on its phenolic composition and extraction behavior as a sustainable alternative for beverage aging. Wood chips were subjected to three toasting levels (untoasted, medium, and high) and aged for up to 360 days in two hydroethanolic model systems (10% and 14% v/v ethanol). The total and individual phenolic compounds were determined using the Folin–Ciocalteu method and HPLC–DAD/LC–MS/MS analysis. Results showed that toasting level, ethanol concentration, and aging time significantly influenced phenolic extraction. Untoasted Tajuva released the highest amounts of phenolic acids and flavonoids, particularly gallic and caffeic acids, and quercetin, respectively; while medium toasting favored the formation of thermally derived aromatic compounds, such as vanillic acid. The 14% ethanol system enhanced extraction efficiency for most analytes. Overall, Tajuva wood exhibited higher phenolic yields than French oak under comparable conditions, highlighting its chemical richness and extraction reactivity. These findings support the use of M. tinctoria as an eco-efficient and functional alternative to oak for the maturation of alcoholic beverages.

Thermaculture is applied in vineyards for fungus diseases prevention. However, it can also induce plant to thermal stress, modulating the secondary metabolism. Thus, it was determined the role of thermaculture on ‘Cabernet sauvignon’ wine sensory properties and anthocyanin profile by the application on the vineyard. A total of 19 applications from flowering to harvesting were made. After winemaking and aging (12 months), physicochemical analysis, anthocyanin characterization by high performance liquid chromatographic (HPLC-PDA-MS/MS), and sensory descriptive analysis were done. Treatment on grapes has increased 4.5% of total anthocyanins monomers, 29.4% of pyranoanthocyanins, and 29.5% of direct condensation products that were formed in wine. Thermaculture affected the sensory quality of wine since judges have perceived significant differences in visual (tear, red color) and gustatory (woody flavor) attributes. Finally, thermaculture is an innovative technology and a promising tool to increase anthocyanins in ‘Cabernet Sauvignon’ wines. Thermaculture é aplicada em vinhedos para prevenção das doenças fúngicas. Contudo, pode induzir a planta a um estresse térmico, modulando o metabolismo secundário. Assim, foi determinado o papel da thermaculture nas propriedades sensoriais e perfil das antocianinas do vinho ‘Cabernet Sauvignon’ pela aplicação na vinha. Foi realizado um total de 19 aplicações do florescimento à colheita. Após a vinificação e conservação (12 meses) foram realizadas análises físico químicas, caracterização das antocianinas por cromatografia líquida de alta eficiência (CLAE – DAD – EM/ EM), e análise descritiva quantitativa. O tratamento nas uvas aumentou 4,5% dos monômeros de antocianinas totais, 29,4% das piranoantocianinas e 29,5% nos produtos de condensação direta que se formaram no vinho. A thermaculture afetou a qualidade sensorial do vinho, uma vez que os julgadores perceberam diferenças significativas nos atributos visuais (lágrima, cor vermelha) e gustativos (sabor amadeirado). Finalmente, a thermaculture é uma tecnologia inovadora e uma ferramenta promissora para aumentar as antocianinas nos vinhos ‘Cabernet Sauvignon’.