title: First Approach to the Analytical Characterization of Barrel-Aged Grape Marc Distillates Using Phenolic Compounds and Colour Parameters.
abstract: Phenolic compounds (benzoic and cinnamic acid derivatives) were determined by high-performance liquid chromatography with multiple wavelength detector (HPLC- -MWD) in grape marc distillates aged inQuercus petraea,Quercus roburandQuercus albawooden barrels. In addition to colour indices and evaluable polyphenols, all samples were described by sensorial analysis. There were significant differences in the mean concentrations of the majority of phenolic compounds among the samples. Gallic and benzoic acids were the most abundant and samples aged inQ. roburfrom Galicia (NW of Spain) had the highest concentration of most of the determined phenols. Grape marc distillates aged inQ. roburobtained the highest values of all sensorial attributes, whereas samples aged inQ. petraeaandQ. albaobtained similar scores. Principal component analysis accounted for 88.32% of total variance, showing a good separation of aged distillates in terms of phenolic compounds and colour characteristics, according to the species and origin of the oak wood used in the ageing process.
authors.affiliation: Department of Chemical Engineering, Sciences Faculty, University of Vigo, Campus Ourense, As Lagoas s/n, ES-32004 Ourense, Spain; Laboratory of Agro-food Biotechnology, CITI-Tecnópole, Parque Tecnológico de Galicia, San Cibrao das Vińas, ES-32900 Ourense, Spain.
authors.forename: Raquel
authors.initials: R
authors.lastname: Rodríguez-Solana
authors.affiliation: IBB - Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, University of Minho, Campus de Gualtar, PT-4710-057 Braga, Portugal.
authors.forename: José Manuel
authors.initials: JM
authors.lastname: Salgado
authors.affiliation: Department of Chemical Engineering, Sciences Faculty, University of Vigo, Campus Ourense, As Lagoas s/n, ES-32004 Ourense, Spain; Laboratory of Agro-food Biotechnology, CITI-Tecnópole, Parque Tecnológico de Galicia, San Cibrao das Vińas, ES-32900 Ourense, Spain.
authors.forename: José Manuel
authors.initials: JM
authors.lastname: Domínguez
authors.affiliation: Department of Chemical Engineering, Sciences Faculty, University of Vigo, Campus Ourense, As Lagoas s/n, ES-32004 Ourense, Spain; Laboratory of Agro-food Biotechnology, CITI-Tecnópole, Parque Tecnológico de Galicia, San Cibrao das Vińas, ES-32900 Ourense, Spain.
authors.forename: Sandra
authors.initials: S
authors.lastname: Cortés-Diéguez
keywords: HPLC-MWD; ageing; grape marc distillate; phenols; sensory analysis; wooden barrel