Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels

Phenolic and furanic compounds of Portuguese chestnut and French, American and Portuguese oak wood chips

“…In this class of compounds, sinapaldehyde shows high concentrations in all wood species studied while vanillin is present in low amount. It is also interesting to note that the highest level of sinapaldehyde was found in chestnut wood, which is in agreement with other work [29]. Some authors have stated that the syringaldehyde/vanillin ratio must be in the range 1.4-2.5, which means that the products of lignin decomposition are balanced [44].…”

“…As far as we known, chips or tablets of chestnut have never been used or studied in wine aging. However, there are some studies on Portuguese oak chips [4], chestnut phenolic and volatile composition [28] and on brandy aged with chestnut and oak fragments [29].…”

Changes in Chemical Composition of Plum Distillate during Maturation in the Presence of Oak Chips under Different Conditions

“…The scope of the experiments included assessment of the following factors: the type (see above) and dose of oak chips (3, 5 or 7 g/L), the temperature of fermentation (18)(19)(20)35 or 45 °C) and the system of ageing (static, circulatory or ultrasound treatment). The eff ect of treatment with ultrasound was assessed using a SONOPULS HD 2200 homogenizer (BANDELIN electronic GmbH & Co. KG, Berlin, Germany) in continuous mode, set to 50 % amplitude (ultrasound power 400 W, 24 kHz).…”

“…There are some works on brandy aged in contact with wood fragments, on cider brandy, on aged rum and on Brandy de Jerez (14)(15)(16). The composition of the fi nal product is mainly infl uenced by the botanical and geographical origin of the used oak, but also important during accelerated ageing are: the oak fragment size, the amount of applied wood and the toasting level (light, medium or high) (17,18).…”

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

“…More recently some studies have been made with other woods than oak (Flamini, et al, 2007;de Rosso et al, 2009;Fernández de Simón et al, 2009;Caldeira et al, 2010) as they becoming increaseling interesting.…”