Alternative woods for aging distillates-an insight into their phenolic profiles and antioxidant activities

Madrera, Roberto Rodríguez; Valles, Belén Suárez; García, Yolanda Diñeiro; Argüelles, Paula del Valle; Lobo, Anna Picinelli

doi:10.1007/s10068-010-0161-4

Cited by 24 publications

(23 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Syringaldehyde may also have contributed to this feature [70,71], especially in the wine spirit aged in chestnut barrels. It is interesting to note that a similar relationship of the antioxidant capacity was reported by Rodríguez Madrera et al [143] for C. sativa and Q. robur wood extracts based on the levels of phenolic acids and phenolic aldehydes. Regarding the role of hydrolysable tannins in the observed behavior, no significant correlations were pointed out by Canas et al [122] for individual compounds and for the total content.…”

Section: Antioxidant Activitysupporting

confidence: 81%

“…The phenolic differentiation of wine spirits was ascribed to the pool of phenolic compounds in the different kinds of wood under study [108,126,140,143] and to lignin hydrolysis during ageing [14,29,102,116,144]. Furthermore, gallic acid and ellagic acid can be directly extracted from the wood, or derived from the hydrolysis of gallotannins [112] and ellagitannins [101], respectively, especially in the first years of ageing [22,101].…”

Section: Phenolic Compositionmentioning

confidence: 99%

“…Despite the diversity of toasting protocols, the toasting level is usually classified as light, medium or heavy. In practice, the result mostly depends on the binomial temperature/time applied to each wood botanical species [109,110,143,162,163].…”

Section: Influence Of the Heat Treatment Of The Barrelmentioning

confidence: 99%

See 2 more Smart Citations

Phenolic Composition and Related Properties of Aged Wine Spirits: Influence of Barrel Characteristics. A Review

Canas

2017

Beverages

View full text Add to dashboard Cite

Abstract:The freshly distilled wine spirit has a high concentration of ethanol and many volatile compounds, but is devoid of phenolic compounds other than volatile phenols. Therefore, an ageing period in the wooden barrel is required to attain sensory fullness and high quality. During this process, several phenomena take place, namely the release of low molecular weight phenolic compounds and tannins from the wood into the wine spirit. Research conducted over the last decades shows that they play a decisive role on the physicochemical characteristics and relevant sensory properties of the beverage. Their contribution to the antioxidant activity has also been emphasized. Besides, some studies show the modulating effect of the ageing technology, involving different factors such as the barrel features (including the wood botanical species, those imparted by the cooperage technology, and the barrel size), the cellar conditions, and the operations performed, on the phenolic composition and related properties of the aged wine spirit. This review aims to summarize the main findings on this topic, taking into account two featured barrel characteristics-the botanical species of the wood and the toasting level.

show abstract

Section: Antioxidant Activitysupporting

confidence: 81%

Section: Phenolic Compositionmentioning

confidence: 99%

See 1 more Smart Citation

Phenolic Composition and Related Properties of Aged Wine Spirits: Influence of Barrel Characteristics. A Review

Canas

2017

Beverages

View full text Add to dashboard Cite

show abstract

“…In addition to those mentioned above, experiments in wines have been made with other types of wood, such as Juglans regia, Juniperus communis, Pinus heldreichii var. Leucodermis, Prunus armeniaca, Fagus Syvatica, and Alnus glutinosa [48,90], but, to date, few trials have been carried out. Moreover, many producers prefer using local woods in order to reduce costs [43], and, recently, some wine cellars have ordered barrels with some non-oak staves included from cooperages.…”

Section: Woods Not Traditionally Used In Cooperage Different To Oakmentioning

confidence: 99%

“…The cherry species studied for this purpose are Prunus avium L. and Prunus cerasus L., related to each other and native to Europe and western Asia ( Figure 6). The cherry has been extensively studied in recent years in order to know its characteristics [31,43,44,[55][56][57]92,124] and the effect it provides during the ageing of different drinks, such as wine, distillates, and vinegars [40,48,71,105,[110][111][112][113]117,119,125,126]. This wood has a high porosity and oxygen permeation, and is usually used for short ageing times [40].…”

Section: Prunusmentioning

confidence: 99%

Different Woods in Cooperage for Oenology: A Review

et al. 2018

View full text Add to dashboard Cite

Contact of wine with wood during fermentation and ageing produces significant changes in its chemical composition and organoleptic properties, modifying its final quality. Wines acquire complex aromas from the wood, improve their colour stability, flavour, and clarification, and extend their storage period. New trends in the use of barrels, replaced after a few years of use, have led to an increased demand for oak wood in cooperage. In addition, the fact that the wine market is becoming increasingly saturated and more competitive means that oenologists are increasingly interested in tasting different types of wood to obtain wines that differ from those already on the market. This growing demand and the search for new opportunities to give wines a special personality has led to the use of woods within the Quercus genus that are different from those used traditionally (Quercus alba, Quercus petraea, and Quercus robur) and even woods of different genera. Thus, species of the genus Quercus, such as Quercus pyrenaica Willd., Quercus faginea Lam., Quercus humboldtti Bonpl., Quercus oocarpa Liebm., Quercus frainetto Ten, and other genera, such as Robinia pseudoacacia L. (false acacia), Castanea sativa Mill. (chestnut), Prunus avium L. and Prunus cereaus L. (cherry), Fraxinus excelsior L. (European ash), Fraxinus americana L. (American ash), Morus nigra L, and Morus alba L. have been the subject of several studies as possible sources of wood apt for cooperage. The chemical characterization of these woods is essential in order to be able to adapt the cooperage treatment and, thus, obtain wood with oenological qualities suitable for the treatment of wines. This review aims to summarize the different species that have been studied as possible new sources of wood for oenology, defining the extractable composition of each one and their use in wine.

show abstract

Temporal dominance of sensations and preferences of Brazilians and Slovakians: A cross‐cultural study of cachaças stored with woods from the Amazon rainforest

et al. 2018

View full text Add to dashboard Cite

show abstract

Alternative woods for aging distillates-an insight into their phenolic profiles and antioxidant activities

Cited by 24 publications

References 20 publications

Phenolic Composition and Related Properties of Aged Wine Spirits: Influence of Barrel Characteristics. A Review

Phenolic Composition and Related Properties of Aged Wine Spirits: Influence of Barrel Characteristics. A Review

Different Woods in Cooperage for Oenology: A Review

Temporal dominance of sensations and preferences of Brazilians and Slovakians: A cross‐cultural study of cachaças stored with woods from the Amazon rainforest

Contact Info

Product

Resources

About