Formation of volatile and maturation-related congeners during the aging of sugarcane spirit in oak barrels

Abstract

The aging process of distilled spirits is a complex system based on the extraction of molecules from the wood and interactions with the liquid, the phenomenon of migration of wood constituents, as well as the formation and degradation of several compounds. Volatile and maturation-related congeners were evaluated during the aging process of cachaça, a Brazilian sugarcane spirit aged in oak barrels. Aged cachaça presented alterations in the levels of ethanol, higher alcohols, acetaldehyde, volatile acidity, ethyl acetate, total volatile congeners, isoamyl alcohol, ethyl carbamate and copper. The aging markers (gallic acid, furfural, 5-hydroxymethylfurfural, vanillic acid, syringic acid, vanillin, syringaldehyde, sinapaldehyde and coniferaldehyde) were compared with the compounds found in whisky, cognac, armagnac, bourbon and brandy. Monitoring the generation and evolution of congeners during the aging process allowed the characterization of cachaça and the identification of product maturity.

Differentiation of wood‐derived vanillin from synthetic vanillin in distillates using gas chromatography/combustion/isotope ratio mass spectrometry for δ13C analysis

“…In the first few months of maturation these compounds are released into the distillate quite readily as they are extremely soluble in combined liquids of alcohol and water . Further into the maturation process of the distillates, lignin is slowly degraded by a process known as ethanolysis (reaction of lignin with the distillate ethanol to produce an ethanol–lignin soluble compound which is then oxidised) releasing more compounds into the distillate . Furan aldehydes, such as furfural, 5‐methylfurfural and 5‐(hydroxymethyl)furfural (5‐HMF), which derive from the degradation of hemicelluloses and celluloses, have been shown to increase as the length of maturation time increases, imparting caramel, toasty and honey flavours, and may also create the sensation of ‘hotness’ to the beverage…”

“…1 Further into the maturation process of the distillates, lignin is slowly degraded by a process known as ethanolysis (reaction of lignin with the distillate ethanol to produce an ethanol-lignin soluble compound which is then oxidised) releasing more compounds into the distillate. 1,[10][11][12] Furan aldehydes, such as furfural, 5-methylfurfural and 5-(hydroxymethyl)furfural , which derive from the degradation of hemicelluloses and celluloses, 5 have been shown to increase as the length of maturation time increases, 8 imparting caramel, toasty and honey flavours, 5,13 and may also create the sensation of 'hotness' to the beverage. 13,14 It is well known that vanillin (4-hydroxy-3-methoxybenzaldehyde) plays an important role in the flavour and aroma of distillates 1,[15][16][17] such as brandy, 18 rum 19 and whiskey, 1 and it defines the overall quality of the beverage.…”

Aroma compounds in barrel aged apple distillates from two different distillation techniques

“…Gallic acid is a non‐volatile substance and is responsible for the viscosity and texture of the aged beverages. Although it has no effect on the aroma profile of the spirits, gallic acid contributes to the quality of the beverage related to the visual and textural attributes . In this study, the concentration of gallic acid ranged from 2.1 to 8.0 mg/L.…”

“…Differences between distillates obtained by the two distillation techniques have been investigated by many authors . There are also many studies dealing with various influences on the chemical and sensory changes of the spirits during ageing . Indeed, Rodríguez Madrera et al .…”

“…Differences between distillates obtained by the two distillation techniques have been investigated by many authors (3,(11)(12)(13)(14)(15). There are also many studies dealing with various influences on the chemical and sensory changes of the spirits during ageing (16)(17)(18)(19)(20)(21)(22)(23)(24)(25). Indeed, Rodríguez Madrera et al (26) reported a particu-larly interesting study where different cider brandies were characterised according to ageing time.…”