Rapid Induction of Ageing Character in Brandy Products – Part III. Influence of Toasting

Jaarsveld, F. P. van; Hattingh, S.; Minnaar, P.P.

doi:10.21548/30-1-1421

Cited by 5 publications

(10 citation statements)

References 21 publications

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“…The sensory threshold of eugenol, a volatile phenol, is estimated at 0.011 mg/L in 10% ethanol and 0.050 mg/L in 20% ethanol (Singleton, 1995). Even after eight months' maturation, the concentrations of transoak lactone in this study (Van Jaarsveld et al, 2009a, 2009b, 2009c were generally below the reported thresholds for the trans form, i.e. about 0.8 mg/L (Singleton, 1995) and 0.067 mg/L (Otsuka et al, 1974).…”

Section: Figurecontrasting

confidence: 70%

“…Only the 65% (v/v) concentration was considered in the statistical evaluation. 0.4045 sinapaldehyde) in unmatured and matured pot-still brandies were higher than those of the aromatic acids (vanillic and syringic acids) in this study (Van Jaarsveld et al, 2009a, 2009b, 2009c. The oak wood extracts prepared in this study therefore possess some of the chemical characteristics of spirits aged traditionally in barrels, conferring to pot-still brandies some distinctive properties of barrel-aged brandies.…”

Section: Figurementioning

confidence: 48%

“…As evident from Van Jaarsveld et al (2009a, 2009b, 2009c and from reports in the literature (Williams, 1983;Singleton, 1995), many components are common to all matured distilled beverages, varying only quantitatively from product to product, thus indicating a similar basic composition for different oak wood samples. Each of the 25 volatile and less-volatile components in this study varied considerably in concentration (Tables 2 to 10 et al, 2009c).…”

Section: Overall Trends and Observationsmentioning

confidence: 85%

“…Published data on aromatic aldehydes and acids in aged spirits are generally based on heterogeneous samples, and are incomplete and contradictory at times. Gallic and ellagic acids are some of the more common and predominant compounds in matured and unmatured pot-still brandy prepared with oak wood extracts, but are not the most predominant, as reported by Canas et al (1999) and Van Jaarsveld et al (2009a, 2009b, 2009c. The reason for the high concentrations of gallic acid can be explained by its higher diffusion rate as compared to other compounds in oak wood extracts (Canas et al, 1999).…”

Section: Overall Trends and Observationsmentioning

confidence: 89%

“…The second paper discussed the influence of oak type on the sensory and chemical profiles of fortified extracts and unmatured and matured pot-still brandy (Van Jaarsveld et al, 2009b), while the third focused on the impact of toasting on quality and chemical profiles (Van Jaarsveld et al, 2009c). The current overview article deals with the effects of maturation for eight months on, and the correlation between, sensory quality and chemical composition, while interactive aspects of the collected data are also discussed.…”

Section: Introductionmentioning

confidence: 99%

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Rapid Induction of Ageing Character in Brandy Products. Ageing and General Overview

Jaarsveld

Hattingh

2016

SAJEV

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Ageing is one of the most important and most costly factors determining the quality of distilled beverages. As part of a broader study that investigated techniques for the rapid induction of a desirable ageing character in brandy products, the effect of maturation for eight months at room temperature and below 0°C in glass bottles, and the relationship/correlation between treatment, chemical composition or wood-derived congener concentrations and pot-still brandy sensory quality, are reported on. Extracts representing different oak types (American or French), levels of toasting, suppliers (i.e. cooper or commercial), types of medium (ethanol or water), concentration types (open or reduced pressure) and concentration levels (by 45, 65 or 85%) were added to pot-still spirit and stored for eight months in glass containers. Matured and unmatured (control) pot-still brandy samples were analysed for wood-derived compounds by means of HPLC and GC. The different treatments brought about chemical changes with a noticeable impact on the acceptability of oak extracts and the overall quality of pot-still brandies. Through application and selection of the correct oak type and treatment combinations, it therefore was possible to rapidly produce good quality brandies without the use of expensive oak barrels. Maturation in glass bottles had a lesser impact on further improvement of the final product, not the same as the reported improvement from ageing in wooden barrels. The production of good quality brandies and the rapid induction of the ageing character through certain treatment combinations, with little need for further maturation, therefore was achieved in glass. The complexity of brandies aged in glass rather than wooden barrels might be different, since ageing in wooden barrels brings about all the characteristics, complexities and flavours that characteristically evolve over time under the more oxidative conditions in wooden barrels. Future research should focus on a combination of both technologies, using certain oak treatment combinations together with traditional barrel maturation for the improvement and rapid induction of the ageing character in brandy products. ** The Fruit, Vine and Wine Institute of the Agricultural Research Council INTRODUCTION A wide range of distilled beverages, including whisky and brandy, continue to be matured in oak barrels. During maturation, a range of physical and chemical interactions take place between the barrel, the surrounding atmosphere and the maturing spirit. These transform the colour, flavour and composition of the beverage. The effects of, and the time required for, maturation are highly variable, and are influenced by a wide range of factors, such as the distillate, the size, origin of the wood and treatment of the barrel, and the maturation environment. The change in flavour of the maturing spirits is due to changes in the composition and concentration of compounds influencing the taste and aroma, and may be caused by (1) direct extraction of wood compounds, (2) decomposit...

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Section: Figurecontrasting

confidence: 70%

Section: Figurementioning

confidence: 48%

Section: Overall Trends and Observationsmentioning

confidence: 85%

Section: Overall Trends and Observationsmentioning

confidence: 89%

Section: Introductionmentioning

confidence: 99%

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Rapid Induction of Ageing Character in Brandy Products. Ageing and General Overview

Jaarsveld

Hattingh

2016

SAJEV

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Effect of oak wood on the quality of beer

et al. 2015

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Maturation in wood is an important practice that is widely used in the production of high-quality beverages. The effect of French oak cubes on young lager beer was studied. Oak cubes (with light, medium or heavy toasting) were added to the beer, which was stored at 0°C for 3 months. Beer samples were analysed monthly, and an acceptance test was performed at the end of 3 months. The content of volatile compounds (aldehydes, esters and higher alcohols) was determined by gas chromatography using a flame ionization detector, and the content of low molecular weight phenolic compounds was determined by high-performance liquid chromatography. The contents of aldehydes, esters, higher alcohols and wood-derived compounds increased during the 3-month maturation period. Lager beer stored with heavily toasted oak cubes had the highest concentration of low-molecular-weight phenolic compounds, followed by the beer matured in an oak barrel. These results suggest that beer maturation in wood barrels or with oak cubes changed the composition of their oak-related aromatic compounds, indicating that interactions between the beer and the wood occurred.

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Comparison of Volatile Compounds in Two Brandies Using HS-SPME Coupled with GC-O, GC-MS and Sensory Evaluation

Zhao

Wang

Li³

et al. 2016

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The aim of this study was to compare the volatile compounds between Changyu XO and Hennessy XO. Sensory evaluation was performed by a panel of tasters. Qualitative and semi-quantitative analysis was achieved by headspace solid phase micro-extraction (HS-SPME), coupled with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). A total of 160 volatile compounds were identified in the two brands of brandy. Of these, 118 compounds were common to both Changyu XO and Hennessy XO; 18 compounds were specific to Changyu XO and 24 were specific to Hennessy XO. A total of 85 aroma compounds responsible for brandy flavour were identified by GC-O, of which 68 were common to both brands, while seven and ten were specific to Changyu XO and Hennessy XO, respectively. The study provided detailed information about the compounds responsible for the characteristic flavour of specific brandies. According to statistical analysis, significant differences were recorded between Changyu XO and Hennessy XO. Most volatile compounds in Changyu XO occurred at lower concentrations than those in Hennessy XO. Based on sensory evaluation analysis, the floral, alcohol and rancid aroma descriptors achieved higher scores in Changyu XO and Hennessy XO, while the lime aroma seemed specific to Hennessy XO. Herb and almond aromas were specific to Changyu XO. MATERIALS AND METHODS Brandy samplesThree Changyu XO samples were provided by the Changyu 9 S. Afr.

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Rapid Induction of Ageing Character in Brandy Products – Part III. Influence of Toasting

Cited by 5 publications

References 21 publications

Rapid Induction of Ageing Character in Brandy Products. Ageing and General Overview

Rapid Induction of Ageing Character in Brandy Products. Ageing and General Overview

Effect of oak wood on the quality of beer

Comparison of Volatile Compounds in Two Brandies Using HS-SPME Coupled with GC-O, GC-MS and Sensory Evaluation

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