Phenolic profile and colour acquired by the wine spirit in the beginning of ageing: Alternative technology using micro-oxygenation vs traditional technology

Use of Alternative Wood for the Ageing of Brandy de Jerez

“…The samples aged in CH-MT are the ones which show, again, the highest values, and those aged in FO-MT, the lowest ones. This behavior is similar to the one found for phenolic acids (except for gallic acid) when observed by other authors regarding the concentration values found in the distillates aged in FO and CH [36]. In our study, it is not possible to use these components as markers for the type of wood used in the aging, as happens in the research made by Canas et al [6] with Portuguese brandies.…”

“…This same behavior as regards the gallic acid from the oak and chestnut wood has been observed by other authors during the aging process of distillates [6,40,41], and in hydroalcoholic extracts [17]. In fact, a characteristic feature of drinks aged in chestnut wood is their high concentration of gallic acid [5,9,36,42]. The toasting level of the wood of the barrel has a significant effect on the concentration of gallic acid for those distillates aged in CH, and thus, those distillates from CH-MT barrels show a higher concentration than those aged in CH-IT ones, as has been previously mentioned.…”

“…Levels around mg/L can be seen in the concentration of gallic acid, p-hydroxybenzoic acid, vanillic acid, syringic and caffeic acid, aldehydes, vanillin, syringaldehyde, sinapaldehyde and coniferaldehyde, and furanics, furfural, 5-methylfurfural (MF), and 5-hydroxymethylfurfural (HMF). All these compounds are easily found in samples of brandy aged in wood [5,6,9,17,20,25,28,36,37], except for caffeic acid [21]. In general, the values of the phenolic compounds of the distillates aged in this study present values which are over the shown ones for Brandy de Jerez samples with a longer aging time [21,25,28].…”

“…This behavior is the opposite to the one found by Sanz et al and other authors [5,26,43]. The increase of the levels of these compounds with the toasting of the oak barrels can be, due to the fact that the thermal treatment of the wood which takes place during the manufacturing of the barrel provokes a thermal degradation of the lignin and an increase of the permeability of the wood, increasing the content of these components in the distillates aged in them [11,16,24,36].…”

Effects of Oak Chip Treatments on Quality of Dry White Wines During Aging

“…The phenolic substances in wine differ with the variety of grapes, brewing process and method of aging. With oak-aged wine, the lignin in oak degrades to form volatile phenols and phenolic compounds (Canas et al, 2019;Gómez García-Carpintero et al, 2012). However, there is little known about wine produced from longyan white grape varieties and specifically about the aging of the wine.…”