Separation of vanillin, syringal?Dehyde, and other aromatic compounds in the extracts of French and American oak woods by brandy and aqueous alcohol solutions

Wine Flavor and Phenolic Substances

“…About 1 year in a new 60-gallon European oak barrel can contribute 250 mg OAE/1 of nonflavonoids to the wine (31). American ο a 1 ' would contribute about half as much phenol but more oak odor (31,51). Longer storage will con tribute more wood phenols; old brandy may have 2 g/1 of extracted solids and 600 mg OAE/1 or more phenol.…”

“…The threshold of vanillic acid in beer is about 10 mg/1 (50) . In brandy aged in American oak barrels the content of vanillin is about 11 mg/1, syringaldehyde about 16 mg/1, and all aromatic aldehydes about 55 mg/1 calculated as vanillin (51) . Up to 0.25 mg/1 of vanillin has been reported in wines aged in wood, but over 0.5 mg/1 was considered as presumptive evidence of vanillin addition (52).…”

Rapid Induction of Ageing Character in Brandy Products – Part II. Influence of Type of Oak

“…To this effect a number of workers have carried out studies on the different extractable compounds in different types of oak woods (Guymon & Crowell, 1968;Singleton, 1974;Hacker, 1991;Pérez-Coello et al, 1999;Masson et al, 1995Masson et al, , 2000.…”

The contribution of wood to the flavor of alcoholic beverages

“…As with whiskey, numerous wood-derived phenolics have been identified in brandy (187)(188)(189)(190)(191)(192)(193)(194)(195)(196)(197)(198)(199)(200)(201)(202)(203), including vanillin, syringaldehyde, coniferaldehyde, sinapaldehyde, and the following acids: gallic, protocatechuic, syringic, vanillic, ferulic, p-wumaric, p-hydroxybenzoic, cinnamic, and ellagic. Most of these products are the result of oxidation reactions that are made possible by wood (204)(205)(206)(207) so that oxygen concentration of 12-18 mg/L should be maintained (208) in order to optimize the reaction.…”