Effect of Electric Field Treatments on Brandy Aging in Oak Barrels

Zhang, Bin; Zeng, Xin; Sun, Da‐Wen; Yu, Shu Juan; Yang, Mei; Ma, Sen

doi:10.1007/s11947-012-0788-7

Cited by 32 publications

(20 citation statements)

References 39 publications

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“…Tannins can be classifi ed according to their chemical structures into hydrolysable and condensed tannins. During ageing in oak barrels, the hydrolysable tannins extracted from oak wood due to the action of ethanol can be condensed with other compounds, such as polysaccharides and polypeptides (39).…”

Section: Changes In Concentrations Of Tanninsmentioning

confidence: 99%

Changes in Chemical Composition of Plum Distillate during Maturation in the Presence of Oak Chips under Different Conditions

Balcerek¹,

Pielech‐Przybylska²,

Dziekońska‐Kubczak³

et al. 2017

Food Technol. Biotechnol.

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Section: Changes In Concentrations Of Tanninsmentioning

confidence: 99%

Changes in Chemical Composition of Plum Distillate during Maturation in the Presence of Oak Chips under Different Conditions

Balcerek¹,

Pielech‐Przybylska²,

Dziekońska‐Kubczak³

et al. 2017

Food Technol. Biotechnol.

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“…Thus, the highvoltage electric field could be an alternative for wine aging acceleration for production of wine with high quality [15]. Even this result and similar ones [16,17] the need of more studies are required concerning the clarification of treatment parameters for wines produced from different grape varieties. th World Congress of Vine and Wine…”

Section: Electric Fieldmentioning

confidence: 99%

New techniques for wine aging

Dündar

2017

BIO Web Conf.

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Abstract. The aging of wine requires a long time therefore it can cause loss of time and money. Therefore using of new techniques for wine aging shortens the length of aging time and wines may be placed on the market more quickly. Nowadays, gamma irradiation, ultrasonic waves, AC electric field and microoxygenation are the new techniques for wine aging. Gamma irradiation (after fermentation) is accelerated physical maturation method. Gamma irradiation, in a suitable dosage (200 Gy), is a suitable method for improving some wine defects and producing a higher taste quality in wine. The 20 kHz ultrasonic waves aged wine much more quickly than standard aging, with similar quality. The wine treated by 20 kHz ultrasonic waves had a taste equivalent to 1 year aged wine. Wine maturing with AC electric field promises novel process accelerating aging process of fresh wine when suitable conditions are applied. As a result of research, an optimum treatment (electric field 600 V/cm and duration time 3 min) was identified to accelerate wine aging. Harsh and pungent raw wine become harmonious and dainty. This process is equivalent to 6 month aging in oak barrel. Microoxygenation is a very important technique used in aging wines in order to improve their characteristics. The techniques of wine tank aging imply the use of small doses of oxygen (2 ml L −1 month −1 ) and the addition of wood pieces of oak to the wine. Studies concerning these new techniques demonstrated that maturation of wines become more quickly than standard maturation procedures with keeping and improving the wine quality.

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“…As the demand of wine market is increasing, new and economically effective methods are conducted to accelerate the extraction of oak aroma compounds (Zhang et al, 2012). Some of the new methods that have been introduced to accelerate wine aging process are ultrasonic waves, gamma irradiation, and electric fields, including pulsed electiric field (PEF) (Zhang et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Some of the new methods that have been introduced to accelerate wine aging process are ultrasonic waves, gamma irradiation, and electric fields, including pulsed electiric field (PEF) (Zhang et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

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An assessment of potential applications with pulsed electric field in wines

et al. 2017

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Abstract. Pulsed electric fields (PEF) is a non-thermal processing technology that uses instantaneous, pulses of high voltage for a short period in the range of milliseconds to microseconds; the application of high intensity electric field on toasted wood chips leads to a quick diffusion of extractable molecules. Currently most PEF studies, in the field of oenology, have been focusing on the application of PEF as a pretreatment of grape musts by examining the microbial inactivation and the enhancement of polyphenol extraction. In this study a posttreatment of wine is introduced as method to enhance the wood flavor in the wine with a green noninvasive technology. Major phenolic aldehydes that have been identified as the characteristic compounds of oak volatile compounds were selected as markers and were analyzed instrumentally to compare the influence of PEF processing to non-treated samples. PEF treated samples brought about higher concentrations of the examined oak compounds in the samples treated with PEF, which may explain the advantages of its application. The modulation of the intensity of the electric field and the period of pulses influenced the concentrations of the volatile phenols that were leached out. Differences found between the assayed treatments indicate that PEF application could be a potential practice for a rapid extraction of volatile compounds from oak.

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Effect of Electric Field Treatments on Brandy Aging in Oak Barrels

Cited by 32 publications

References 39 publications

Changes in Chemical Composition of Plum Distillate during Maturation in the Presence of Oak Chips under Different Conditions

Changes in Chemical Composition of Plum Distillate during Maturation in the Presence of Oak Chips under Different Conditions

New techniques for wine aging

An assessment of potential applications with pulsed electric field in wines

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