First approach to the use of wood from Mediterranean species for the accelerated aging of alcoholic beverages

Bargalló-Guinjoan, C.; Matias-Guiu, Pau; Rodríguez‐Bencomo, Juan José; López, Francisco

doi:10.1007/s00226-022-01435-5

Cited by 3 publications

(1 citation statement)

References 41 publications

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“…Wood obtained from cherry (Prunus avium) and false acacia (Robinia pseudoacacia) is distinguished by a higher content of condensed tannins, flavonoids and an altered phenolic acid profile. Chestnut wood (Castanea sativa) is characterised by high hardness, similar to oak, but with a larger amount of active compounds that exert a clear influence on the aroma, taste and colour of drinks aged with it [18][19][20][21][22].…”

Section: Introductionmentioning

confidence: 99%

The Influence of Active Compounds of Chips Made from Different Wood Species on the Antioxidant, Oenological and Sensory Properties of Apple Wines

Tarko,

Pater,

Januszek

et al. 2024

Molecules

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Wood chips contain numerous active compounds that can affect the wine’s characteristics. They are commonly used in red grape wines, whisky, cherry and brandy, but in fruit wines, production is not typically utilised. The aim of this study was to compare the impact of an oak barrel ageing with the effect of the addition of chips made from various types of wood (oak, maple, cherry, apple) and with various degrees of toasting to the apple wines on their antioxidant, oenological and sensory properties. The oenological parameters, the polyphenols content, antioxidant activity and content of volatile odour-active compounds were assessed. It was shown that ageing in the presence of wood chips had a less noticeable effect on the oenological and sensory parameters of the wine than barrel ageing. Moreover, wood chips used did not significantly affect the acidity, alcohol and extract content of apple wines. Wines aged in the presence of oak chips (particularly lightly toasted) exhibited the greatest increase in polyphenols, while the polyphenol content of wines aged in the presence of other chips was not dependent on their toasting degree. The ageing of fruit wines with wood chips influences the volatile profile and the olfactory sensations, which can improve their quality.

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Section: Introductionmentioning

confidence: 99%

The Influence of Active Compounds of Chips Made from Different Wood Species on the Antioxidant, Oenological and Sensory Properties of Apple Wines

Tarko,

Pater,

Januszek

et al. 2024

Molecules

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Phenolic content, volatile composition and sensory profile of red wines macerated with toasted woods from different South American botanical species

Jordão,

Correia,

Botelho

et al. 2025

Journal of Food Composition and Analysis

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Chemical characterization of different wood fragments and their volatile composition in model spirit solutions

Smailagic,

Veljovic,

Levic

et al. 2024

CI&CEQ

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This study characterizes oak (sessile and pedunculate oak) and alternative wood (black locust, Myrobalan plum, wild cherry, and mulberry) species as important sources of volatile compounds of aged spirits. Nowadays, their fragments are used to hasten the brandies? aging process. The ATR-FTIR spectra of analyzed wood samples are similar, only the mulberry FTIR spectrum contains unique peaks primarily due to its highest lignin content (40.93%). Using the untargeted GC-MS approach, a total of forty-one volatile compounds were identified in the wood extracts in a model spirit solution. The volatile profiles of alternative wood extracts in a model spirit solution were significantly different, both quantitatively and qualitatively, compared to those of oak. Coniferyl (23.14 ?g/g - 26.6 ?g/g) and sinapyl (23.56 ?g/g - 25.82 ?g/g) alcohols were the most abundant volatile compounds in investigated oak extracts. Resorcinol and coniferyl alcohol were the most abundant volatile compounds in black locust, sakuranin in wild cherry, while resorcinol and ?-resorcinaldehyde in mulberry wood. To the best of our knowledge, sakuranin has not been detected in wild cherry wood until now. Besides wood chemical characteristics, the technology used during the aging process strongly influences on volatile profiles of aged brandies, thus, these compounds are potential chemical markers for discrimination between wood species as well as aging technologies.

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First approach to the use of wood from Mediterranean species for the accelerated aging of alcoholic beverages

Cited by 3 publications

References 41 publications

The Influence of Active Compounds of Chips Made from Different Wood Species on the Antioxidant, Oenological and Sensory Properties of Apple Wines

The Influence of Active Compounds of Chips Made from Different Wood Species on the Antioxidant, Oenological and Sensory Properties of Apple Wines

Phenolic content, volatile composition and sensory profile of red wines macerated with toasted woods from different South American botanical species

Chemical characterization of different wood fragments and their volatile composition in model spirit solutions

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