Assessment of spirit aging on different kinds of wooden fragments
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Assessment of spirit aging on different kinds of wooden fragments Pavel Híc1 · Miroslav Horák1 · Josef Balík1 · Krištof Martinák2 Received: 29 January 2020 / Accepted: 16 September 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract The present study investigated the effect of maceration of different species of wood (oak, acacia, chestnut, apricot, mulberry, plum, cherry and grape vine) in three stages of toasting (110, 175, and 200 °C) on the antioxidant capacity, total poly‑ phenol content, changes in color and sensory acceptability of the wine spirit. The addition of different kinds of wooden fragments to the wine spirit led to increased content of compounds with antioxidant capacity in the spirit. The highest level of antioxidant capacity was found in the spirit aging with an addition of wooden frag‑ ments of chestnut tree. Samples of spirits containing wood fragments treated at a lower temperature reached higher concentration of compounds with antioxidant capacity. The determined total content of polyphenols in spirit is correlated with antioxidant capacity values. Sensory analysis revealed statistically significant differ‑ ence only in color, smoke aroma, smoke taste, overall quality and flavor persistence. The other sensory parameters of spirits observed did not show any statistically sig‑ nificant difference.
* Pavel Híc [email protected] Miroslav Horák [email protected] Josef Balík [email protected] Krištof Martinák [email protected] 1
Department of Post‑Harvest Technology of Horticultural Products, Faculty of Horticulture, Mendel University in Brno, Valtická 337, 691 44 Lednice, Czech Republic
2
Department of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, Valticka 337, 691 44 Lednice, Czech Republic
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Wood Science and Technology
Introduction Storing and aging wine in wooden barrels is a method used in certain traditional products, such as brandy. Often, the inner side of the barrel is treated using a pro‑ cess referred to as toasting, which delivers a heat treatment to the inner surface. Subsequently, during storage, substances that significantly influence the color and taste of what was the initial spirit are extracted from the wood (Cabanis et al. 1998). However, during aging in wooden barrels, there are more reactions that significantly affect the resulting quality of the product (Piggott et al. 1989). The most important extracted substances affecting the taste include polyphe‑ nols, coumarins, lactones, polysaccharides, fatty acids, terpenes, norisoprenoids, carotenoids and furan compounds (Sanz et al. 2012). Often, these extracted substances are associated with sensory perceptions like smoke, dried fruit, and vanilla (Caldeira et al. 2010). Some of them also have significant antioxidant properties (Híc et al. 2017; Goldberg et al. 1999). Alañón et al. (2011) investi‑ gated the antioxidant capacity of different woods used in cooperage and the effect of the botanical species of wood on t
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