Study of Vanillin, Syringaldehyde and Gallic Acid Content in Oak Wood and Wine Spirit Mixtures: Influence of Heat Treatment and Chip Size

Autor:	M. Villalon Mir, M. Navarro Alarcón, M. Olalla Herrera, M. C. López Martínez, R. Gimenez Martinez, C. Cabrera Vique, H. López García de la Serrana
Rok vydání:	2001
Předmět:	Wine Chromatography Aromatic acid Chemistry Vanillin education Extraction (chemistry) Organoleptic food and beverages Horticulture Pulp and paper industry Syringaldehyde chemistry.chemical_compound Lignin Gallic acid Food Science
Zdroj:	Journal of Wine Research. 12:175-182
ISSN:	1469-9672 0957-1264
Popis:	Vanillin, syringaldehyde and gallic acid are phenolic compounds which can be detected in spirits which have undergone a process of ageing in oak casks. A study has been carried out on the influence that the use of oak chips has on the aldehyde and aromatic acid content of spirits they are in contact with. These substances are to a great extent responsible for the organoleptic properties of drinks such as wine, rum, whisky and brandy, etc. This study tries to determine the influence of chip size and the time that wood must be subjected to heat treatment. It has been proved that chips particles with a diameter of 3-5 mm favour extraction processes, and that 5-6 h heat treatment allows an adequate decay of lignin, with the subsequent formation of aromatic aldehydes.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::cf84a692f856f9e7c7b55b227f7daa89 https://doi.org/10.1080/09571260120106811 Zobrazit plný text záznamu Plný text ve formátu PDF