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 polyphenol 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 fragments 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 difference only in color, smoke aroma, smoke taste, overall quality and flavor persistence. The other sensory parameters of spirits observed did not show any statistically significant difference.
Similar content being viewed by others
References
Aini N, Purwono B, Tahir I (2007) Structure–antioxidant activities relationship analysis of isoeugenol, eugenol, vanilin and their derivatives. Indones J Chem 7(1):61–66
Alañón ME, Castro-Vázquez L, Díaz-Maroto MC, Gordon MH, Pérez-Coello MS (2011) A study of the antioxidant capacity of oak wood used in wine ageing and the correlation with polyphenol composition. Food Chem 128(4):997–1002
Arapitsas P, Antonopoulos A, Stefanou E, Dourtoglou VG (2004) Artificial aging of wines using oak chips. Food Chem 86(4):563–570
Balcerek M, Pielech-Przybylska K, Dziekonska-Kubczak U, Patelski P, Strak E (2017) Changes in the chemical composition of plum distillate during maturation with oak chips under different conditions. Food Technol Biotechnol 55(3):333
Belchior AP, Caldeira I, Costa S, Lopes C, Tralhão G, Ferrão AF, Carvalho E (2001) Evolução das características físico-químicas e organolépticas de aguardentes Lourinhã ao longo de cinco anos de envelhecimento em madeiras de carvalho e de castanheiro (Evolution of the physico-chemical and organoleptic characteristics of Lourinhã spirits over five years of aging in oak and chestnut woods). Ciência e Técnica Vitivinícola 16(2):81–94
Brand-Williams W, Cuvelier M, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. Lebens Wiss u Technol 28:25–30
Cabanis JC, Cabanis MT, Cheynier V, Teissedre PL (1998) Oenologie: fondements scientifiques et technologiques (Oenology: Scientific and Technological Foundations) Oenologie-Fondements Scientifiques et Technologiques. TEC and DOC Lavoisier, Paris
Caldeira I, Anjos O, Portal V, Belchior AP, Canas S (2010) Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels. Anal Chim Acta 660(1–2):43–52
Canas S, Casanova V, Belchior AP (2008) Antioxidant activity and phenolic content of Portuguese wine aged brandies. J Food Compos Anal 21(8):626–633
Canas S, Caldeira I, Mateus AM, Belchior P, Climaco MC, Bruno-de-Sousa R (2006) Effect of natural seasoning on the chemical composition of chestnut wood used for barrel making. Cienc Tecnol Vitic 21:1–16
Canas S, Leandro MC, Spranger MI, Belchior AP (1999) Low molecular weight organic compounds of chestnut wood (Castanea sativa L.) and corresponding aged brandies. J Agr Food Chem 47(12):5023–5030
Cano-López M, López-Roca JM, Pardo-Minguez F, Plaza EG (2010) Oak barrel maturation vs micro-oxygenation: effect on the formation of anthocyanin-derived pigments and wine colour. Food Chem 119(1):191–195
de Simón BF, Sanz M, Cadahía E, Martínez J, Esteruelas E, Muñoz AM (2014) Polyphenolic compounds as chemical markers of wine ageing in contact with cherry, chestnut, false acacia, ash and oak wood. Food Chem 143:66–76
de Rosso M, Cancian D, Panighel A, Dalla Vedova A, Flamini R (2009) Chemical compounds released from five different woods used to make barrels for aging wines and spirits: volatile compounds and polyphenols. Wood Sci Technol 43(5–6):375–385
EC No. 787/2019 of the European Parliament and of the Council of 17 April 2019 on the definition, description, presentation and labelling of spirit drinks, the use of the names of spirit drinks in the presentation and labelling of other foodstuffs, the protection of geographical indications for spirit drinks, the use of ethyl alcohol and distillates of agricultural origin in alcoholic beverages, and repealing Regulation (EC) No 110/2008
Garde-Cerdán T, Lorenzo C, Carot JM, Esteve MD, Climent MD, Salinas MR (2010) Effects of composition, storage time, geographic origin and oak type on the accumulation of some volatile oak compounds and ethylphenols in wines. Food Chem 122(4):1076–1082
Goldberg DM, Hoffman B, Yang J, Soleas GJ (1999) Phenolic constituents, furans, and total antioxidant status of distilled spirits. J Agr Food Chem 47(10):3978–3985
Gortzi O, Metaxa X, Mantanis G, Lalas S (2013) Effect of artificial ageing using different wood chips on the antioxidant activity, resveratrol and catechin concentration, sensory properties and colour of two Greek red wines. Food Chem 141(3):2887–2895
Guichard E, Fournier N, Masson G, Puech JL (1995) Stereoisomers of ß-methyl-γ-octalactone. I. Quantification in brandies as a function of wood origin and treatment of the barrels. Am J Enol Viticult 46(4):419–423
Hale MD, Mccafferty K, Larmie E, Newto J, Swan JS (1999) The influence of oak seasoning and toasting parameters on the composition and quality of wine. Am J Enol Viticult 50(4):495–502
Híc P, Soural I, Balík J, Kulichová J, Vrchotová N, Tříska J (2017) Antioxidant capacities of extracts in relation to toasting oak and acacia wood. J Food Nutr Res 56(2):129–137
ISO 8586:2012: Sensory analysis—General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
Kennison KR, Gibberd MR, Pollnitz AP, Wilkinson KL (2008) Smoke-derived taint in wine: the release of smoke-derived volatile phenols during fermentation of Merlot juice following grapevine exposure to smoke. J Agr Food Chem 56(16):7379–7383
Lopes MMD, De Miranda MRA, Moura CFH, Eneas J (2012) Bioactive compounds and total antioxidant capacity of cashew-apples (Anacardium occidentale L.) during the ripening of early dwarf cashew clones. Cienc E Agrotecnol 36:325–32
Madrera RR, Valles BS, García YD, del Valle Argüelles P, Lobo AP (2010) Alternative woods for aging spirits-an insight into their phenolic profiles and antioxidant activities. Food Sci Biotechnol 19(4):1129–1134
Mayer W, Gabler W, Riester A, Korger H (1967) Die isolierung von castalagin, vescalagin, castalin und vescalin. Liebigs Annalen der Chemie 707:177–181
Pecić S, Veljović M, Despotović S, Leskošek-Čukalović I, Jadranin M, Tešević V, Nikšić M, Nikićević N (2012) Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies. Eur Food Res Technol 235:479–487
Piggott JR, Sharp R, Duncan REB (1989) The science and technology of whiskies. Longman, New York
Proteggente AR, Pannala AS, Paganga G, Van Buren L, Wagner E, Wiseman S, Van De Put F, Dacombe C, Rice-Evans CA (2002) The antioxidant activity of regularly consumed fruit and vegetables reflects their phenolic and vitamin C composition. Free Rad Res 36(2):217–233
Santos F, Correia AC, Ortega-Heras M, García-Lomillo J, González-SanJosé ML, Jordão AM, Ricardo-da-Silva JM (2019) Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile. J Sci Food Agr 99(7):3588–3603
Sanz M, Cadahía E, Esteruelas E, Muñoz ÁM, Fernández De Simón B, Hernández T, Estrella I (2010) Phenolic compounds in chestnut (Castanea Sativa Mill.) heartwood. Effect of toasting at cooperage. J Agric Food Chem 58:9631–9640
Sanz M, de Simón BF, Esteruelas E, Muñoz ÁM, Cadahía E, Hernández MT, Martinez J (2012) Polyphenols in red wine aged in acacia (Robinia pseudoacacia) and oak (Quercus petraea) wood barrels. Anal Chim Acta 732:83–90
Stratil P, Kuban V, Fojtova J (2008) Comparison of the phenolic content and total antioxidant activity in wines as determined by spectrophotometric methods. Czech J Food Sci 26(4):242–253
Snakkers G, Boulesteix JM, Estréguil S, Gaschet J, Lablanquie O, Faure A, Cantagrel R (2003) Effect of oak wood heating on cognac spirit matured in new barrel: a pilot study. OENO One 37(4):243–255
Turkmen N, Sari F, Velioglu Y (2006) Effects of extraction solvents on concentration and antioxidant activity of black and black mate tea polyphenols determined by ferrous tartrate and Folin-Ciocalteu methods. Food Chem 99:835–841
Vinho CFCAU, De Carvalho SPA, Cerejeira CER, De Queima IDN (2012) Phenolic compounds released from oak, cherry, chestnut and robinia chips into a synthetic wine: influence of toasting level. Ciência Téc Vitiv 27(1):17–26
Viriot C, Scalbert A, Herve du Penhoat CLM, Moutounet M (1994) Ellagitannins in woods of sessile oak and sweet chestnut. Dimerization and hydrolysis during wood aging. Phytochem 36:1253–1260
Wrolstad RE, Smith DE (2010) Colour analysis. In: Nielson SS (ed) Food analysis. Springer, New York
Acknowledgements
Financial support for this research was provided by Project IGA-ZF/2019-AP006 of Mendel University, Brno, Czech Republic.
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
The authors declare that they have no conflict of interest.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Híc, P., Horák, M., Balík, J. et al. Assessment of spirit aging on different kinds of wooden fragments. Wood Sci Technol 55, 257–270 (2021). https://doi.org/10.1007/s00226-020-01225-x
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00226-020-01225-x