Effect of oak wood heating on cognac spirit matured in new barrel: a pilot study

Abstract

<p style="text-align: justify;">This study investigates the influence of different levels of wood heat treatment on the quality of a Cognac spirit using a pilot barrel model. The pilot barrels were composed of a stainless steel cylinder closed at both ends by a piece of stave. The aim of the study was to analyze the impact of wood heat treatment on Cognac in both analytical and sensory terms and to confirm the validity of the pilot barrel model. The findings give a relatively wide view of the influence on the composition of Cognac of new wood heated at different temperatures. Heating gave notes of «vanilla» and «toasted» to the spirit while excessive heating led to lower quality with the appearance of «fungus» and «dusty». The good quality of the spirits obtained validates the pilot barrel as a model for the extraction of wood compounds by spirit.</p>

Characterization by chemical and sensory analysis of commercial grape marc distillate (Orujo) aged in oak wood

“…Snakkers et al . indicated an increase in the content of higher alcohols in the cognac after aging as a result of the phenomenon of concentration by ethanol evaporation. These authors reported concentrations of higher alcohols of 3736 and 3863 mg L −1 before and after the aging process, respectively.…”

“…These volatile compounds are positively involved in the sensory quality of the distillate, if they are not present in high concentrations. Snakkers et al (6) indicated an increase in the content of higher alcohols in the cognac after aging as a result of the phenomenon of concentration by ethanol evaporation. These authors reported concentrations of higher alcohols of 3736 and 3863 mg L À1 before and after the aging process, respectively.…”

“…Several distillates from different origins (whisky, rum, cognac, armagnac, cachaça and brandy) are submitted to a long aging process in wooden barrels with the aim of improving their sensory quality (1)(2)(3)(4)(5)(6). During this stage, several chemical reactions such as hydrolysis and oxidation can occur in the distillate and simultaneously a great variety of compounds are also extracted from the wooden barrels, modifying the chemical profile (5).…”

Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile

“…According to Snakkers et al, glyceride forms of wood in contact with ethanol are hydrolyzed and the fatty acids released are esterified. Also, according to those authors, for certain fatty acids and in relation to the heating temperature used during wood toasting, there is a thermal degradation of the most extractable forms at the lowest temperatures and a thermal degradation of the less accessible non‐extractable combined forms at higher temperatures.…”

Lignans in Spirits: Chemical Diversity, Quantification, and Sensory Impact of (±)-Lyoniresinol

“…In addition, during barrel making, the wood undergoes a series of stages that influence its oenological quality, most notably seasoning and toasting of the staves. These technological features affect the structure and the chemical composition of the wood, but also the future matrix with which it will be in contact [47,48,49,50,51]. Indeed, Cretin et al studied the influence of wood toasting temperature on lyoniresinol and showed that this compound was slightly degraded at around 250 °C [28], in line with another study [52].…”