Rapid Induction of Ageing Character in Brandy Products. Ageing and General Overview

Abstract

Ageing is one of the most important and most costly factors determining the quality of distilled beverages. As part of a broader study that investigated techniques for the rapid induction of a desirable ageing character in brandy products, the effect of maturation for eight months at room temperature and below 0°C in glass bottles, and the relationship/correlation between treatment, chemical composition or wood-derived congener concentrations and pot-still brandy sensory quality, are reported on. Extracts representing different oak types (American or French), levels of toasting, suppliers (i.e. cooper or commercial), types of medium (ethanol or water), concentration types (open or reduced pressure) and concentration levels (by 45, 65 or 85%) were added to pot-still spirit and stored for eight months in glass containers. Matured and unmatured (control) pot-still brandy samples were analysed for wood-derived compounds by means of HPLC and GC. The different treatments brought about chemical changes with a noticeable impact on the acceptability of oak extracts and the overall quality of pot-still brandies. Through application and selection of the correct oak type and treatment combinations, it therefore was possible to rapidly produce good quality brandies without the use of expensive oak barrels. Maturation in glass bottles had a lesser impact on further improvement of the final product, not the same as the reported improvement from ageing in wooden barrels. The production of good quality brandies and the rapid induction of the ageing character through certain treatment combinations, with little need for further maturation, therefore was achieved in glass. The complexity of brandies aged in glass rather than wooden barrels might be different, since ageing in wooden barrels brings about all the characteristics, complexities and flavours that characteristically evolve over time under the more oxidative conditions in wooden barrels. Future research should focus on a combination of both technologies, using certain oak treatment combinations together with traditional barrel maturation for the improvement and rapid induction of the ageing character in brandy products. ** The Fruit, Vine and Wine Institute of the Agricultural Research Council INTRODUCTION A wide range of distilled beverages, including whisky and brandy, continue to be matured in oak barrels. During maturation, a range of physical and chemical interactions take place between the barrel, the surrounding atmosphere and the maturing spirit. These transform the colour, flavour and composition of the beverage. The effects of, and the time required for, maturation are highly variable, and are influenced by a wide range of factors, such as the distillate, the size, origin of the wood and treatment of the barrel, and the maturation environment. The change in flavour of the maturing spirits is due to changes in the composition and concentration of compounds influencing the taste and aroma, and may be caused by (1) direct extraction of wood compounds, (2) decomposit...

Advances in Distilled Beverages Authenticity and Quality Testing

“…Recently, more attention is given to the use of wooden fragments and powders for the rapid inducing ageing character of brandies [37,46,[83][84][85], with reducing the lasting period between days to some weeks. The cost and difficulty of wooden barrels handling, guided actors in beverage industry to these less expensive alternatives.…”

Effect of oak wood on the quality of beer

“…The aromatic compounds that are found in beverages matured in wood are gallic acid, vanillic acid, syringic acid, vanillin, syringaldehyde, sinapaldehyde, eugenol, coniferaldehyde, guaiacol, furfural, 5-HMF and lactones (6,9,(11)(12)(13)(14)(15)(16)(17). These compounds are important in alcoholic beverages, making a significant contribution to their aromas; the most important of these compounds is vanillin (6,9,11,18).…”

“…The phenolic compounds that are extracted from wood are responsible for the aromatic notes, flavour, colour and improvement of the qualities of beverages. The degradation of hemicellulose and cellulose produces furfural and 5‐hydroxymethylfurfural (5‐HMF) and that of lignin provides vanillin, syringaldehyde, guaiacol, eugenol, coniferaldehyde and sinapaldehyde . The extraction of these compounds by beverages depends on several factors, such as the oak species, its geographical origin, the type of seasoning, the level of toasting, the number of times that the barrel has been used and the maturation period, as well the alcohol content of the beverage.…”

Effects of low frequency ultrasonic treatment on the maturation of steeped greengage wine

“…Generally, fresh wine is aged by natural maturation which requires a long time (more than half a year) and huge space, and consequently, is a low efficiency method in wine industry (Tao et al, 2012). To solve 4 this problem, scientists have worked out a number of chemical and physical accelerating aging methods, such as oak wood bucket storage, micro-oxygenation, ultrasonic wave, and ultra-high pressure treatments (Chang & Chen, 2002;Nevares & Alamo, 2008;Alamo, Nevares, Gallego, Simon, & Cadahia, 2010;Van Jaarsveld & Hattingh, 2012;Madrera, Hevia, & Valles, 2013). However, there is little information on accelerating of steeped fruit wines including steeped greengage wine.…”