Abstract
The influence of two systems of aging (traditional and alternative) on the chemical composition of cider brandy was compared. The traditional system consisted in classical aging in barrels while the alternative method consisted in aging in stainless steel vessels with staves and micro-oxygenation. Three types of oak wood were used: American, French and Spanish. Treatment with micro-oxygenation accelerated the changes taking place in cider distillates when compared to traditional aging in barrels. Worth noting on account of its possible impact on the final product is the higher degree of oxidation in micro-oxygenated brandies, favoring the contents of benzoic derivatives and total acetaldehyde. Furthermore, micro-oxygenated spirits also showed a higher degree of hydrolysis, resulting in a higher concentration of oak lactones and gallic acid and a more pronounced decrease in the levels of 3-methyl-1-butyl acetate and 2-phenylethyl acetate.
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