Abstract
In natural brandy aging, it normally takes many years, resulting in low production efficiency and high cost. For shortening the aging time, electric field (EF) treatment was used to test and verify the effectiveness of accelerating the brandy aging process. In this paper, the effects of using an EF treatment on brandy stored in 5-L and 2-L oak barrels to simulate the natural aging process were investigated. The compounds of aldehydes, acids and esters were analyzed by gas chromatography-mass spectrometry (GC-MS). Results showed that after being treated by EF the content of most beneficial materials on brandy quality such as esters and β-phenethyl alcohol were increased while the increment of acids was reduced. The application of an EF treatment of 1 kV/cm to the oak barrels could probably enhance the chemical reaction and accelerate the aging process. The current study indicated that application of EF treatment directly on oak barrel maybe a promising and feasible technology for accelerating brandy maturation in the brandy industry.
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