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Effect of Electric Field Treatments on Brandy Aging in Oak Barrels

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Abstract

The influence of applying an electric field (EF) treatment (1 kV/cm, 50 Hz) on a brandy stored in a 5-L oak barrel to simulate the industry application during 180 days was investigated in this paper. The compositions in the EF-treated and control brandy sample including tannins, total phenols, volatile phenols, esters as well as unpleasant compounds were analyzed by high-performance liquid chromatography and solid phase micro-extraction along with gas chromatography–mass spectrometry. Results showed that after being treated by EF the content of most beneficial materials on brandy quality such as tannins, total phenols, volatile phenols as well as esters was increased while the content of some harmful compounds (acetaldehyde, acetal, and higher alcohols) was decreased. The amounts of acetaldehyde and higher alcohols on treated sample were 7.1% and 10.5% lower than the control one, respectively. On the other hand, the content of tannins and total phenols in brandy treated for 180 days was significantly higher than the control sample. Therefore, it was demonstrated that the maturation process and esterification in oak barrel brandy was enhanced and the quality of the brandy was improved by EF treatment. The application of electric field treatment directly on oak barrel is a promising and feasible technology to accelerate brandy maturation.

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Acknowledgements

The authors are grateful to the funding received from Guangdong Province Government (China) for the project of “Leading Talent of Guangdong Province (Da-Wen Sun)”. The research was also supported by the Chinese National “863” project (2011AA100801), the Chinese National Natural Science Fund (2107608) as well as the S&T Project of Guangdong Province (2010A090200036).

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Authors and Affiliations

  1. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, 510640, China

    Bin Zhang, Xin An Zeng, Da-Wen Sun, Shu Juan Yu, Mei Fang Yang & Sen Ma

  2. Food Refrigeration and Computerised Food Technology, Agriculture and Food Science Centre, University College Dublin, Belfield, Dublin 4, Ireland

    Da-Wen Sun

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  1. Bin Zhang
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  2. Xin An Zeng
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  3. Da-Wen Sun
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Correspondence to Xin An Zeng or Da-Wen Sun.

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Zhang, B., Zeng, X.A., Sun, DW. et al. Effect of Electric Field Treatments on Brandy Aging in Oak Barrels. Food Bioprocess Technol 6, 1635–1643 (2013). https://doi.org/10.1007/s11947-012-0788-7

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