The wine in contact with wood is a procedure that significantly affects the sensory characteristics. This modification generate an increase in wine complexity due to the contribution of several low molecular weight phenolic compounds and ellagitannins from the barrel. Notwithstanding, barrels have a high economic value and a short useful life, therefore, some alternative supplies has been developed to emulate the “barrel effect”. Despite the above, the effect of those renovation systems has been scarcely reported in the recent literature. This study evaluated the effect of different used barrel renewal systems (UBRS) on the low molecular weight phenolic compounds and ellagitannins, which were quantified using High Performance Liquid Chromatography (HPLC-DAD). A Carménère wine (2016) was placed in new barrels, barrels used of three seasons and barrels used with renewal systems: a) shaved and toasted, b) with wood in stave format, c) with wood in zigzag format. During 12 months, wines in shaved and used barrels showed a lower concentration of hydroxybenzoic acids and aldehydes (e.g. vanillinic acid and vanillin), stilbens and ellagitannins. Furthermore, wines in contact with those barrels exhibited higher concentration of (+)-catechin, (-)-epigallocatechin and (-)-epicatechin. Likewise, wines in barrels with zigzag and staves showed a higher content of ellagic acid and ellagitannins during the first 180 days of aging. Subsequently, wines from new barrels showed highest concentrations of those compounds until the end of the study. Gallic acid content did not allow to distinguish differences between treatments. In summary, the renewal systems to used barrels modifies the wine phenolic matrix during aging, specifically non-flavonoids low molecular weight phenols. Likewise, the staves in contact with used barrels would be an important alternative to emulate the effect of new barrels under aging conditions, since both presented similar phenolic concentrations.