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Food Chem

Title:		Extraction/oxidation kinetics of low molecular weight compounds in wine brandy resulting from different ageing technologies
Author(s):		Canas S; Caldeira I; Belchior AP;
Address:		"Instituto Nacional de Investigacao Agraria e Veterinaria, INIA-Dois Portos, Quinta da Almoinha, 2565-191 Dois Portos, Portugal. sara.canas@inrb.pt"
Journal Title:		Food Chem
Year:		2013
Volume:		20121227
Issue:		4
Page Number:		2460 - 2467
DOI:		10.1016/j.foodchem.2012.12.018
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"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"
Keywords:		Food Handling/instrumentation/*methods Kinetics Molecular Weight Oxidation-Reduction Volatile Organic Compounds/*chemistry/*isolation & purification Wine/*analysis Wood/chemistry;
Notes:		"MedlineCanas, Sara Caldeira, Ilda Belchior, A Pedro eng Evaluation Study Research Support, Non-U.S. Gov't England 2013/03/19 Food Chem. 2013 Jun 15; 138(4):2460-7. doi: 10.1016/j.foodchem.2012.12.018. Epub 2012 Dec 27"