Influence of Distillation System, Oak Wood Type, and Aging Time on Volatile Compounds of Cider Brandy

Abstract

A study of the influence of distillation system, oak wood type, and aging time on volatile compounds of cider brandy was carried out. Acetaldehyde and acetaldehyde diethyl acetal were influenced by distillation technology, oak wood type, and maturation time. The majority ester, ethyl ethanoate, increased during aging, the highest level of this ester being detected in spirits distilled by double distillation. The alcohols of higher molecular weight were better recovered in the rectification column than in the double distillation system. Ethanoate esters decreased throughout aging of the spirits, and their degradation velocity was lower in distillates obtained from double distillation. Fatty acids and their ethyl esters presented the opposite evolution during aging, detecting an increase in ethyl esters and a decrease in their corresponding fatty acids. An increase of 1,1,3-triethoxypropane was detected during aging. French oak contributes the trans isomer of beta-methyl-gamma-octalactone and American oak contributes the cis isomer.

Influence of Oak Chips Geographical Origin, Toast Level, Dosage and Aging Time on Volatile Compounds of Apple Cider

“…But the isomer cis-oak lactone was higher in cider aged with American oak chips compared to French oak chips. It has been reported that the cis-isomer has a more powerful aroma than the trans-isomer, and that American white oak is richer in the cis-isomer compared to other oak species 14,16,24 . The cis-oak lactone was detected at a higher concentration than the trans-oak lactone (Table III), and this has been previously reported by other authors for most oak species 11,19,23,30 .…”

Gas Chromatography in the Analysis of Compounds Released from Wood into Wine

“…Several studies have been conducted in order to evaluate the accumulation of oak volatile compounds in wines and spirits and how different factors affect the final concentration of these compounds both in barrels (Puech, 1987;Sefton et al, 1993;Yokotsuka et al, 1994;Waterhouse & Towey, 1994;Piggot et al, 1995;Escalona et al, 2002;Ferreras et al, 2002;Pérez-Prieto et al, 2002Netto et al, 2003;Madrera et al, 2003;Garde-Cerdán et al, 2002, 2004Gómez-Plaza et al, 2004;Jarauta et al, 2005;Garde Cerdán & Ancín-Azpilicueta, 2006 b;Caldeira et al, 2006 a,b;Frangipane et al, 2007) and with oak chips (Pérez-Coello et al, 2000;Arapitsas et al, 2004;Caldeira et al, 2004;Guchu et al, 2006;Frangipane et al, 2007;Bautista-Ortin et al, 2008;Rodríguez-Bencomo et al, 2008Rodríguez-Rodríguez & Gómez-Plaza, 2011).…”

Quantification of Volatile Compounds in Chinese Ciders by Stir Bar Sorptive Extraction (SBSE) and Gas Chromatography-Mass Spectrometry (GC-MS)

“…The applications developed with SBSE showed lower detection limits and better repeatability than SPME 5,6,14 . Recently, more analyses have been performed with this technique for fruit and juice 4,21,23 , alcoholic beverages 9,18,21,30 and other samples 21 . The aim of the present work was to develop a SBSE method combined with thermal desorption and capillary GC-MS to characterize the volatile compounds of apple cider.…”