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

Balcerek, Maria; Pielech‐Przybylska, Katarzyna; Dziekońska‐Kubczak, Urszula; Patelski, Piotr; Strąk, Ewelina

doi:10.17113/ftb.55.03.17.5145

Cited by 29 publications

(19 citation statements)

References 34 publications

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“…Recently, alternative ageing technologies have been studied for some spirits, namely the use of oak wood fragments, and the results suggest that they can be used for good cellar practice since they promote the acceleration of the ageing process [26,27].…”

Section: Introductionmentioning

confidence: 99%

Characterization of a Spirit Beverage Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Aged with Oak Wood at Laboratorial Scale

Anjos

Pedro

Caramelo³

et al. 2021

Applied Sciences

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Arbutus unedo spirit is a valuable product in Mediterranean countries. This spirit is usually marketed in Portugal without wood ageing. This work aims to characterize the ageing effect on the Arbutus unedo spirit, for three and six months with oak wood (Quercus robur L.) submitted to different toasting levels, based on its chemical composition and its sensory properties. For this purpose, several parameters were analysed: acidity, pH, dry extract, and volatile compounds (methanol, acetaldehyde, ethyl acetate and fusel alcohols). The volatile compounds were identified by GC-MS and quantified by GC-FID. Sensory analysis was performed by a trained panel, who have profiled this beverage, as well as the changes acquired during ageing. Spectroscopic techniques, namely FTIR–ATR, were applied to discriminate the different beverages produced. The results highlighted an increase in Arbutus unedo spirit’s quality with the wood contact, mainly based on the sensory attributes. Additionally, they showed that the best beverages were produced using oak wood with medium toasting levels during three months of ageing.

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Section: Introductionmentioning

confidence: 99%

Characterization of a Spirit Beverage Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Aged with Oak Wood at Laboratorial Scale

Anjos

Pedro

Caramelo³

et al. 2021

Applied Sciences

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“…High powered ultrasound has been used in combination with oak chips and oxygen to produce brandies with higher levels of polyphenols and colour when compared with the raw spirit after three days ( 32 ) . However, accelerated aging using ultrasound has been demonstrated to increase the concentration of aldehydes which has a negative impact on the beverage ( 33 ) . Spirits made using these active maturation methods are not able to be sold as Scotch Whiskies but can be sold as Whiskey in America (e.g., the compression aged Relativity Whiskey from Edrington Americas).…”

Section: Introductionmentioning

confidence: 99%

Characterisation of single malt Scotch Whisky using low powered ultrasound and UV‐Visible spectroscopy

Fraser

Francis

2020

J. Inst. Brew.

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“…Grain spirits, including whisky and fruit spirits are made from raw spirits/distillates, which are not purified by rectification but rather aged in wooden barrels, in which their organoleptic qualities are allowed to develop naturally through particular chemical reactions [2].…”

Section: Introductionmentioning

confidence: 99%

Influence of Alcohol Content and Storage Conditions on the Physicochemical Stability of Spirit Drinks

Różański

Pielech‐Przybylska

Balcerek

2020

Foods

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The purpose of this study was to investigate the effects of alcohol by volume (ABV) and storage temperature on changes in the clarity of rye and plum distillates, and their content of volatile compounds. Distillates with initial ABVs of 93.26% v/v (rye distillate) and 82.03% v/v (plum distillate) were diluted with deionized water to 40, 50, and 70% v/v. The samples were stored in darkness at different temperatures (−18 °C, 0 °C, 8 °C, 20 °C) for 8 weeks. The results showed that reducing the alcohol content and storage temperature caused turbidity to increase. The samples prepared from rye distillate were characterized by significantly lower turbidity than those produced from plum distillate. The highest increase in turbidity in comparison to the controls was observed in the samples with 40% v/v alcohol content stored at a temperature of −18 °C. Storage of the rye and plum distillates samples at different temperatures resulted in changes to the concentrations of volatile compounds, i.e., lower levels of acetaldehyde and higher alcohols, and increased content of esters. However, the alcohol content and storage temperature had no statistically significant effect on methanol concentration.

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

Cited by 29 publications

References 34 publications

Characterization of a Spirit Beverage Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Aged with Oak Wood at Laboratorial Scale

Characterization of a Spirit Beverage Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Aged with Oak Wood at Laboratorial Scale

Characterisation of single malt Scotch Whisky using low powered ultrasound and UV‐Visible spectroscopy

Influence of Alcohol Content and Storage Conditions on the Physicochemical Stability of Spirit Drinks

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