Volatile composition of oak and chestnut woods used in brandy ageing: Modification induced by heat treatment

Caldeira, Ilda; Clímaco, M. Cristina; Sousa, R. Bruno de; Belchior, A. Pedro

doi:10.1016/j.jfoodeng.2005.05.008

Cited by 52 publications

(50 citation statements)

References 23 publications

(28 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…faginea of different origins (Fernández de Simón et al, 1996;Cadahía et al, 2001b;Caldeira et al, 2006;Fernández de Simón et al, 2006;Garcia et al, 2012). Thus, the identified phenolic compounds in Q. humboldtii, as in other studied oaks, were phenolic acids, ellagic, gallic, syringic and vanillic, and phenolic aldehydes, coniferyl, sinapic, syringaldehyde and vanillin (Table I).…”

Section: Low Molecular Weight Phenolic Compounds (Lmwp)mentioning

confidence: 68%

Quercus humboldtii(Colombian oak): Characterisation of wood phenolic composition with respect to traditional oak wood used in oenology

Martínez-Gil

Cadahía²,

Simón³

et al. 2017

Ciência Téc. Vitiv.

View full text Add to dashboard Cite

SUMMARYThe use of new oak barrels and the demand for oak wood in oenology is increasing. Thus, it is necessary to search for new wood sources to supply the current demand in cooperage. The aim of this work was to study the composition of ellagitannins and low molecular weight phenolic compounds (LMWP) by HPLC-DAD of green wood Quercus humboldtii Bonpl. (Colombian), compared to the species typically used in cooperage: Quercus sessiliflora Salisb. (French and Romanian) and Quercus alba L. (USA). In Colombian oak wood, the same LMWP and ellagitannins as in the traditional species were identified. The most abundant LMWP was ellagic acid, and its concentration was lower in Q. humboldtii and Q. alba than in Q. sessiliflora, so these two presented a lower content of phenolic acids. As regards phenolic aldehydes, Colombian oak wood only showed significant differences in the content of coniferyl and sinapic aldehydes in relation to French oak. Finally, the total ellagitannin content of Q. humboldtii was lower than that of European oaks and similar to that of American oak (Q. alba). None of the ellagitannins studied presented significant differences compared to Q. alba. Therefore, Q. humboldtii wood was more similar in terms of phenolic composition to Q. alba than to Q. sessiliflora. RESUMOO uso de novos barris de carvalho e a procura de madeira de carvalho em enologia estão aumentando. Assim, torna-se necessária a investigação de novas fontes de madeira para satisfazer a atual procura pela tanoaria. O objetivo deste trabalho foi estudar a composição de taninos elágicos e compostos fenólicos de massa molecular baixa (LMWP) por HPLC-DAD de madeiras verdes de Quercus humboldtii Bonpl. (colombiano), em comparação com espécies tipicamente usadas em tanoaria: Quercus sessiliflora Salisb. (francês e romeno) e Quercus alba L. (EUA). Na madeira de carvalho da Colômbia, foram identificados os mesmos LMWP e taninos elágicos do que nas espécies tradicionais. O LMWP mais abundante foi o ácido elágico, e sua concentração foi menor em Q. humboldtii e Q. alba do que em Q. sessiliflora, portanto estas duas madeiras apresentaram menor teor de ácidos fenólicos. Em relação aos aldeídos fenólicos, a madeira de carvalho colombiano mostrou diferenças significativas no teor de aldeídos coniferílico e sinápico em relação ao carvalho francês. Finalmente, o conteúdo total de taninos elágicos de Q. humboldtii foi inferior ao dos carvalhos europeus e semelhante ao do carvalho americano (Q. alba). Nenhum dos taninos elágicos estudados apresentou diferenças significativas relativamente a Q. alba. Assim, a composição fenólica da madeira de Q. humboldtii assemelha-se mais à da madeira de Q. alba do que à de Q. sessiliflora.

show abstract

Section: Low Molecular Weight Phenolic Compounds (Lmwp)mentioning

confidence: 68%

Quercus humboldtii(Colombian oak): Characterisation of wood phenolic composition with respect to traditional oak wood used in oenology

Martínez-Gil

Cadahía²,

Simón³

et al. 2017

Ciência Téc. Vitiv.

View full text Add to dashboard Cite

show abstract

“…In Europe, in recent years, woods other than oak, such as chestnut (Castanea sativa), cherry (Prunus avium), false acacia (Robinia pseudoacacia) and, less commonly, ash (Fraxinus excelsior and Fraxinus vulgaris) and mulberry (Morus alba and Morus nigra) have been considered as possible sources of wood, for production of both wines and their derived products, including vinegar, cider or spirits such as brandies. [1][2][3][4] Only oak and chestnut, however, have been approved by International Organisation of Vine and Wine.…”

Section: Introductionmentioning

confidence: 99%

LC‐DAD/ESI‐MS/MS study of phenolic compounds in ash (Fraxinus excelsior L. and F. americana L.) heartwood. Effect of toasting intensity at cooperage

Sanz¹,

Simón

Cadahía

et al. 2012

J. Mass. Spectrom.

View full text Add to dashboard Cite

The phenolic composition of heartwood extracts from Fraxinus excelsior L. and F. americana L., both before and after toasting in cooperage, was studied using LC-DAD/ESI-MS/MS. Low-molecular weight (LMW) phenolic compounds, secoiridoids, phenylethanoid glycosides, dilignols and oligolignols compounds were detected, and 48 were identified, or tentatively characterized, on the basis of their retention time, UV/Vis and MS spectra, and MS fragmentation patterns. Some LMW phenolic compounds like protocatechuic acid and aldehyde, hydroxytyrosol and tyrosol, were unlike to those for oak wood, while ellagic and gallic acid were not found. The toasting of wood resulted in a progressive increase in lignin degradation products with regard to toasting intensity. The levels of some of these compounds in medium-toasted ash woods were much higher than those normally detected in toasted oak, highlighting vanillin levels, thus a more pronounced vanilla character can be expected when using toasted ash wood in the aging wines. Moreover, in seasoned wood, we found a great variety of phenolic compounds which had not been found in oak wood, especially oleuropein, ligstroside and olivil, along with verbascoside and isoverbascoside in F. excelsior, and oleoside in F. americana. Toasting mainly provoked their degradation, thus in medium-toasted wood, only four of them were detected. This resulted in a minor differentiation between toasted ash and oak woods. The absence of tannins in ash wood, which are very important in oak wood, is another peculiar characteristic that should be taken into account when considering its use in cooperage.

show abstract

“…Thus, the results obtained for extractives and lignin in Experiment 1 suggest that the extraction that occurred in each aging system (staves or tablets) was quite different. Accordingly, the contents of volatile phenols, phenolic aldehydes, phenyl ketones, and some phenyl alcohols, which are mainly formed from lignin thermodegradation and identified in toasted wood (Canas et al 1999;Caldeira et al 2006a), presented significant differences in the corresponding brandies aged with staves or with tablets (Canas et al 2009;Caldeira et al 2010). These compounds resulting from the thermal degradation of lignin contribute to smoke or spiced (methoxylated volatile phenols) and vanilla (phenolic aldehydes) aromas (Caldeira et al 2008) and could explain some sensory differences verified in the brandies aged in the different systems (Caldeira et al 2010).…”

Section: Lignin Contentmentioning

confidence: 99%

“…These have a significant impact on the quality and composition of aged brandies (Belchior et al 1998;Canas et al 1999Canas et al , 2000bCaldeira et al 2002;Canas et al 2004;Caldeira et al, 2006a;Canas et al 2006). The specific characteristics of macromolecules such as lignin, cellulose, and hemicelluloses in the wood have a great influence on the volatile and phenolic composition of the toasted wood.…”

Section: Introductionmentioning

confidence: 99%

“…The specific characteristics of macromolecules such as lignin, cellulose, and hemicelluloses in the wood have a great influence on the volatile and phenolic composition of the toasted wood. Indeed, the toasting process applied to the wood causes the disruption of chemical In spite of the fact that fewer studies have been performed on chestnut wood, several extractable compounds from different chemical families have also been identified (Mayer et al 1967;Canas et al 2000;Caldeira et al 2006a).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Variation of Extractable Compounds and Lignin Contents in Wood Fragments Used in the Aging of Wine Brandies

et al. 2013

Self Cite

View full text Add to dashboard Cite

Volatile composition of oak and chestnut woods used in brandy ageing: Modification induced by heat treatment

Cited by 52 publications

References 23 publications

Quercus humboldtii(Colombian oak): Characterisation of wood phenolic composition with respect to traditional oak wood used in oenology

Quercus humboldtii(Colombian oak): Characterisation of wood phenolic composition with respect to traditional oak wood used in oenology

LC‐DAD/ESI‐MS/MS study of phenolic compounds in ash (Fraxinus excelsior L. and F. americana L.) heartwood. Effect of toasting intensity at cooperage

Variation of Extractable Compounds and Lignin Contents in Wood Fragments Used in the Aging of Wine Brandies

Contact Info

Product

Resources

About