First Approach to the Analytical Characterization of Barrel-Aged Grape Marc Distillates Using Phenolic Compounds and Colour Parameters

Abstract

SummaryPhenolic compounds (benzoic and cinnamic acid derivatives) were determined by high-performance liquid chromatography with multiple wavelength detector (HPLC--MWD) in grape marc distillates aged in Quercus petraea, Quercus robur and Quercus alba wooden barrels. In addition to colour indices and evaluable polyphenols, all samples were described by sensorial analysis. There were signifi cant diff erences in the mean concentrations of the majority of phenolic compounds among the samples. Gallic and benzoic acids were the most abundant and samples aged in Q. robur from Galicia (NW of Spain) had the highest concentration of most of the determined phenols. Grape marc distillates aged in Q. robur obtained the highest values of all sensorial a ributes, whereas samples aged in Q. petraea and Q. alba obtained similar scores. Principal component analysis accounted for 88.32 % of total variance, showing a good separation of aged distillates in terms of phenolic compounds and colour characteristics, according to the species and origin of the oak wood used in the ageing process.

Phenolic Composition and Related Properties of Aged Wine Spirits: Influence of Barrel Characteristics. A Review

“…For these attributes, the wine spirits aged in Allier oak and American oak presented the opposite features, while those aged in Limousin oak showed an intermediate profile. Similar results were obtained for grape marc spirits aged in Q. robur, Q. alba and Q. petraea barrels [149]. The observed behavior for the vanilla aroma is ascribed to the vanillin content (Table 2), while the astringency seems not be related to the content of hydrolysable tannins (Table 3).…”

“…A different pattern is identified for gallic acid; its concentration in the aged wine spirits increases under the influence of medium toasting and slightly decreases under heavy toasting. Recent results obtained for grape marc spirit corroborate it [149]. This pattern expresses the behavior of gallic acid in the toasted wood, in which it undergoes degradation from the medium toasting as a consequence of higher thermal sensitivity [97,166].…”

“…Once the wine distillate itself is colorless due to the absence of phenolic compounds other than volatile phenols [11], the observed changes are assigned to the wood stage. Recently, Rodríguez-Solana et al [149] reported concordant results for a grape marc spirit aged in Q. robur, Q. alba and Q. petraea wooden barrels. For each chromatic characteristic, the differences between the aged wine spirits are very significant (p < 0.01).…”

Optimisation of accelerated ageing of grape marc distillate on a micro-scale process using a Box-Benhken design: influence of oak origin, fragment size and toast level on the composition of the final product

“…These hue values reveal that there is no difference between oak fragments and barrels in aged spirits. The values of colour intensity, however, are much lower in spirits aged in contact with oak fragments (Table ) than those obtained in barrels: 0.7 is the minimum value, and it was obtained in spirits aged in Q. alba barrels, while the maximum value was the 2.3 obtained in spirits aged in Q. robur (from Galicia) (Rodríguez‐Solana et al ).…”

Identification of phenolic and alcoholic compounds in wine spirits and their classification by use of multivariate analysis

“…The relationship between phenolic compounds and the ageing period is well--known. 29,30 During the ageing process distillate is enriching with extractable phenolic compounds that are released from the wooden cask. Duration of ageing period, as well as type of wood, are among the most important factors that determine phenolic composition and sensory characteristics of the resulting aged distillate.…”