Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels

Analytica Chimica Acta
Ilda CaldeiraS Canas

Abstract

Wooden barrels are used in the ageing or maturation of many alcoholic beverages, namely brandies and wines. However, the high costs related to ageing in wooden barrels have led to a search for alternative technologies. In this study we examined the application of wood fragments to the beverage in order to promote an accelerated ageing. We evaluated the sensory and chemical modifications in brandy aged in presence of two types of wood fragments, from two different woods (Limousin oak wood and Portuguese chestnut wood), and compared those with a brandy aged in wooden barrels. The results of the analysis of variance revealed more significant effects of wood botanical species than the ageing system on the sensory attributes. Concerning the ageing system, significant differences in brandy colour attributes were found, namely golden, topaz and greenish; olfactory attributes such as alcoholic, toasted and coffee; and the gustatory attribute, bitter. The brandies aged in the presence of wood tablets presented the highest intensities of topaz and greenish colour, toasted and coffee odours, while the brandies aged in wooden barrels presented the highest intensities of golden colour, alcohol odour and bitter taste. However, the overall qu...Continue Reading

References

Sep 19, 2002·Journal of Agricultural and Food Chemistry·Nour-Eddine Es-SafiMichel Moutounet
Jun 25, 2008·Analytica Chimica Acta·M del AlamoS Merino

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Citations

Mar 24, 2016·Food Chemistry·Ofélia AnjosIlda Caldeira
Sep 17, 2013·Journal of the Science of Food and Agriculture·Argyrios TsakirisYiannis Kourkoutas
May 9, 2014·Journal of Mass Spectrometry : JMS·Brígida Fernández de SimónAngel María Muñoz
Dec 19, 2013·Critical Reviews in Food Science and Nutrition·Yang TaoDa-Wen Sun
Jun 11, 2016·Food Chemistry·Smaro Kokkinidou, Devin G Peterson
Jun 11, 2016·Food Chemistry·Ilda CaldeiraSara Canas
Jul 28, 2017·Foods·Ofélia AnjosIlda Caldeira
Feb 2, 2018·Journal of the Science of Food and Agriculture·Síntia Carla Corrêa SimioniAna Carla Marques Pinheiro
May 31, 2017·Critical Reviews in Food Science and Nutrition·Maria Del Alamo-Sanza, Ignacio Nevares
Jan 22, 2020·Journal of the Science of Food and Agriculture·Pablo HerreraRemedios Castro
Aug 7, 2010·Journal of Agricultural and Food Chemistry·Brígida Fernández de SimónEstrella Cadahía
Aug 7, 2010·Journal of Agricultural and Food Chemistry·Miriam SanzIsabel Estrella
Feb 25, 2011·Journal of Agricultural and Food Chemistry·Enrique Durán GuerreroCarmelo García Barroso

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