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Food Chem

Title:		Changes in volatile compounds of grape pomace distillate (Italian grappa) during one-year ageing in oak and cherry barrels
Author(s):		Mayr Marangon C; De Rosso M; Carraro R; Flamini R;
Address:		"Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Universita 16, 35020 Legnaro, PD, Italy. Council for Agricultural Research and Economics - Viticulture & Oenology (CREA-VE), Viale XXVIII Aprile 26, 31015 Conegliano, TV, Italy. Council for Agricultural Research and Economics - Viticulture & Oenology (CREA-VE), Viale XXVIII Aprile 26, 31015 Conegliano, TV, Italy. Electronic address: riccardo.flamini@crea.gov.it"
Journal Title:		Food Chem
Year:		2021
Volume:		20201127
Issue:
Page Number:		128658 -
DOI:		10.1016/j.foodchem.2020.128658
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The Italian grape pomace distillate grappa is often refined by ageing in wooden barrels. Chemical changes of the volatile profile of two samples produced from a Cabernet Sauvignon/Merlot blend and Prosecco pomace both at two ethanol contents (55% and 68%) were studied during one-year ageing in cherry and oak barriques. Grappa variety, ethanol content and barrel type strongly affected the volatiles profile of the distillates. Oak-aged grappa contained 10-fold the wood volatiles of the cherry-aged one, but the latter had higher levels of syringaldehyde, coniferaldehyde, and 3,4,5-trimethoxyphenol; 55% ethanol extracted higher levels of wood compounds and ethoxy-compounds were higher in the 68%-ethanol distillates. Prosecco grappa extracted higher wood compounds and showed no significant changes in the levels of fruity/floral esters and terpenols. Findings of this study can be also useful in the development of new ageing processes of distillates for which cherry barrels are still not used (e.g., brandy and whisky)"
Keywords:		"Alcoholic Beverages/*analysis Odorants/analysis Vitis/*chemistry Volatile Organic Compounds/*analysis *Wood 3, 4, 5-Trimethoxyphenol (PubChem CID: 69505) Ageing Coniferaldehyde (PubChem CID: 5280536) Distillate Ethyl decanoate (PubChem CID: 8048) Ethyl hexa;"
Notes:		"MedlineMayr Marangon, Christine De Rosso, Mirko Carraro, Roberto Flamini, Riccardo eng England 2020/12/07 Food Chem. 2021 May 15; 344:128658. doi: 10.1016/j.foodchem.2020.128658. Epub 2020 Nov 27"