2021
DOI: 10.1016/j.foodchem.2020.128896
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Influence of extraction time, solvent and wood specie on experimentally aged spirits – A simple tool to differentiate wood species used in cooperage

Abstract: Type of the wood used for the aging highly influences the quality of alcoholic beverages. In this research we explored the potential of cyclic voltammetry (CV) and differential pulse voltammetry (DPV) to establish fingerprints characteristic for each wood and to enable determining the type of the wood used in the aging process. Eleven different wood samples were used to prepare three different types of spirits during 15 months. The highest extraction rate was obtained during the first month, while further agin… Show more

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Cited by 1 publication
(2 citation statements)
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“…oaks are older than hundred years) have a negative effect on the environment and also threaten the future of the cooperage industry due to the nonavailability and high cost of oak timbers (Smailagić et al, 2019). Thus, the International Organization of Vine and Wine (OIV) approved the use of wood fragments, including wood staves, chips or sticks, to hasten the spirits aging process (Coldea et al, 2020;Smailagić et al, 2021). Evermore, another novel trend is the utilization of alternative wood species from the local region, such as Eastern Europe.…”
Section: Aging Processmentioning
confidence: 99%
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“…oaks are older than hundred years) have a negative effect on the environment and also threaten the future of the cooperage industry due to the nonavailability and high cost of oak timbers (Smailagić et al, 2019). Thus, the International Organization of Vine and Wine (OIV) approved the use of wood fragments, including wood staves, chips or sticks, to hasten the spirits aging process (Coldea et al, 2020;Smailagić et al, 2021). Evermore, another novel trend is the utilization of alternative wood species from the local region, such as Eastern Europe.…”
Section: Aging Processmentioning
confidence: 99%
“…This manuscript deals with the world's most important aged distilled spiritswhisky, cognac, and brandy. The production steps of these spirits are very similar, and most producers maintain that cask maturation and blending make a crucial contribution to the final character as well as sensory profiles of these aged spirits (Wiśniewska et al, 2016;Winstel and Marchal, 2019;Smailagić al., 2021). Consequently, the main focus is put on traditional and modern aging technology and its influence on sensory quality as well as consumers' preferences.…”
Section: Introductionmentioning
confidence: 99%