Study of vanillin, syringaldehyde and gallic acid content in oak wood and wine spirit mixturesinfluence of heat treatment and chip size
- Rafael Giménez Martínez
- Herminia López García de la Serrana
- Marina Villalón Mir
- Miguel Navarro Alarcón
- Manuel Olalla Herrera
ISSN: 0957-1264
Ano de publicación: 2001
Volume: 12
Número: 3
Páxinas: 175-182
Tipo: Artigo
Outras publicacións en: Journal of wine research
Resumo
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.