Extraction/oxidation kinetics of low molecular weight compounds in wine brandy resulting from different ageing technologies

• Published in: Food chemistry 2013-06, Vol.138 (4), p.2460-2467
• Main Authors: Canas, Sara, Caldeira, Ilda, Belchior, A. Pedro
• Format: Article
• Language: English
• Subjects: Ageing technologies; Biological and medical sciences; Extraction/oxidation kinetics; Fermented food industries; Food engineering; Food Handling - instrumentation; Food Handling - methods; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; HPLC; Kinetics; Low molecular weight compounds; Molecular Weight; Oxidation-Reduction; Volatile Organic Compounds - chemistry; Volatile Organic Compounds - isolation & purification; Wine - analysis; Wine brandy; Wines and vinegars; Wood - chemistry
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2012.12.018

► Different technologies for the ageing of wine brandy were studied. ► Extraction/oxidation kinetics depends on the ageing technology. ► Wooden barrels promote greater enrichment of brandy in most of the compounds. ► Alternative technologies favour accumulation of some key-compounds in the brandy. ► Chestnut wood induces faster evolution and high quality of brandies with lower costs. This study provides innovative information on the influence of new technologies of ageing (stainless steel tanks with wood staves or wood tablets of chestnut or Limousin oak), in comparison with traditional technology (oak wooden barrels), on the extraction/oxidation kinetics of low molecular weight compounds of wine brandy. The brandy was sampled and analysed by HPLC during the first year of ageing. The results show that most of the compounds tend to increase over the time, but their extraction/oxidation kinetics depend on the ageing technology. The wooden barrels promote greater enrichment in the majority of the compounds. However, gallic acid, ellagic acid and syringaldehyde, and vanillin and 5-methylfurfural, which are strong antioxidants and key-odourant compounds, respectively, present higher contents in the brandy aged with the alternative technologies. Chestnut proves to be a suitable alternative to Limousin oak for the ageing of brandy in all the studied technologies, inducing faster evolution and high quality.