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The maturation of wine brandies in wooden barrels cause many sensory and
physicochemical changes in these alcoholic beverages, namely its flavour modification.
Previous work (Caldeira et al. 2008) pointed out the most potent odourant compounds of
the wine aged brandies. Some of these compounds proceed from the distillate and others
are extracted from the wood.
In this study it was quantified, some odourless compounds, such as methanol and higher
alcohols and several odorant compounds in brandies aged in presence of two types of
wood fragments (staves and tablets), from two different kinds of woods (Limousin oak
wood and Portuguese chestnut wood), and compared with those found in the same with
brandy aged in wooden barrels. A taster panel have also profiled these brandies and
evaluated their overall quality.
The methanol and higher alcohols were quantified by GC-FID equipped with a fused silica
capillary column of polyethylene glycol according to the official method [NP 3263, 1990].
The odorant compounds were quantified by GC-FID and identified by GC-MS.
The results showed that the ageing system is the most discriminant factor, having a
significant effect on the level of several odourant compounds. The wood botanical species
affected few odourant compounds. The importance of odorant compounds was also
demonstrated by the high linear correlations between their contents and the intensity of
several sensory attributes.
The results show the possibility of using the chromatographic results as a tool to
discriminate brandies produced with different ageing technologies.
This work evaluated the sensorial and chemical modifications in
brandy aged in presence of two types of wood fragments in comparison with a brandy aged in
wooden barrels.
As modificações sensoriais verificadas durante o envelhecimento das aguardentes vínicas são influenciadas pelo tipo de madeira (espécie botânica e origem geográfica) e pelo tratamento térmico das vasilhas. Os trabalhos realizados ao longo de vários anos demonstraram as interessantes características sensoriais das aguardentes envelhecidas em vasilhas de madeira de castanheiro, sobretudo com queima média e queima forte.
Neste trabalho pretendeu-se comparar, partindo da mesma aguardente vínica inicial, o perfil sensorial de aguardentes envelhecidas em vasilhas de madeira de castanheiro (sistema tradicional) com aguardentes envelhecidas em depósitos de inox com aduelas de madeira da mesma espécie (sistema alternativo). Para o efeito avaliaram-se os resultados da análise sensorial descritiva quantificada, realizada por um painel treinado utilizando uma ficha de prova previamente desenvolvida para o efeito.
The odorants compounds of aged wine brandies comprise compounds deriving from the wood, from the distillate and from the reactions that occur inside the barrel. The aim of this work was to study the kinetics of the odorant compounds of a wine brandy during two years of ageing in two ageing systems. The odorant compounds in the analysed brandies changed significantly over the time, but with different evolution patterns. The wood related compounds increased over time, with the highest increase in the first months of ageing. The kinetics of cis, trans-β-methyl-γ-octalactone, acetovanillone and of seven volatile phenols are established for the first time in brandies. Moreover, a significant effect of the ageing system was found on the kinetics of the wood related compounds. These results pointed out the interest of these compounds as a tool to discriminate different ageing technologies.
The aged wine spirit is a beverage with great aromatic complexity. Their volatile compounds with odorant power coming from the distillate and from the wood used in its ageing, and the interactions that take place in the process, enhanced by oxygen, all contribute to this complexity. Due to time and cost inherent of ageing wine spirits in wooden barrels, research has sought to develop more sustainable alternatives to do it. In this context, the present study compares, the effect of traditional (wooden barrel) and alternative system (stainless steel tank with dipped staves and micro-oxygenation), on the odorant and sensory profile of a wine spirit, using Limousin oak and chestnut wood, after 12 months of ageing. The results suggest that the ageing process is accelerated by the alternative ageing technology and the chestnut wood, and the corresponding wine spirits presented characteristics of greater sensory evolution and strong wood compounds extraction.
