Characterization of Cider Brandy on the Basis of Aging Time

Abstract

To characterize cider brandies on the basis of age, chemometric techniques (principal component analysis, linear discriminant analysis, and Bayesean analysis) together with contents of volatile, furanic, and phenolic compounds were used. Significant principal components computed by a double cross-validation procedure allowed us to visualize the structure of the database as a function of the aging time to which the cider brandies had been subjected. Feasible and robust discriminant rules were computed and validated by a cross-validation procedure that allowed suitable classification of fresh and aged brandies, obtaining classification hits > 90%. The most discriminant variables for characterizing cider brandies according to their aging level were as follows: ethyl caprylate > ethyl isovalerate > 1-propanol > hexyl acetate.

“Cachaças” (Sugarcane Spirit) Aged Quantitation of Phenolic Compounds, Antibacterial and Antioxidant Activity

“…The difference in the amount of these compounds may be directly related to the storage time. These results are in agreement with those found by Madrera et al (2003) [10] who observed differences in the contents and in the presence of gallic acid and syringaldehyde during aging in addition to the presence of derivatives of cinnamic aldehyde present in the distillated beverage as brandy with different storage times.…”

“…Therefore, in addition to the factors mentioned above, the phenolic compounds presence in the beverage may be related to the wood position (near the shell, bone, top or bottom) used in the barrels production, as well as the tree age to obtain the wood. The species of wood can vary, as its morphology, fiber size, thickness of cell wall that may be obstructed preventing beverage penetration and that this contact with extractive substances and cell wall consequently reduces the compounds incorporation to the beverage [11].…”

Determination of Phenolic Compounds and Coumarins in Sugar Cane Spirit Aged in Different Species of Wood

“…These variables may explain the differences in the quantities of phenolic compounds. Differences in the concentrations of acids (gallic and benzoic acid) and cinnamaldehyde derivatives were also observed by Madrera, Gomis, and Alonso (2003) in Cognac aged for different periods. Subsequently, Aguiar (2004) analyzed cane spirits aged in oak barrels for eight years and showed that, in addition to the characteristic smell of the wood, the color became more intense as the number of years of aging increased.…”

Phenolic extracts of cachaça aged in different woods and quantifying antioxidant activity and antifungal properties

“…In determining the total phenolic compounds present in the cachaça samples, the modified Folin-Ciocalteu method (3,8,9) was used. To 1.0 mL of liquor sample, 1 mL of 40% ethanol and 5 mL of distilled water were added.…”