title: Extraction/oxidation kinetics of low molecular weight compounds in wine brandy resulting from different ageing technologies.
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.
authors.affiliation: Instituto Nacional de Investigação Agrária e Veterinária, INIA-Dois Portos, Quinta da Almoínha, 2565-191 Dois Portos, Portugal. sara.canas@inrb.pt
authors.forename: Sara
authors.initials: S
authors.lastname: Canas
authors.forename: Ilda
authors.initials: I
authors.lastname: Caldeira
authors.forename: A Pedro
authors.initials: AP
authors.lastname: Belchior
mesh_terms: D005511:Food Handling / Q000295:instrumentation / Q000379:methods*; D007700:Kinetics; D008970:Molecular Weight; D010084:Oxidation-Reduction; D055549:Volatile Organic Compounds / Q000737:chemistry* / Q000302:isolation & purification*; D014920:Wine / Q000032:analysis*; D014934:Wood / Q000737:chemistry
chemical_list: D055549:Volatile Organic Compounds