Abstract
In the Italian Alps, mountain pine (Pinus mugo) is traditionally used to flavour the Italian spirit grappa. While its shoots and needles are well-studied, little is known about the potential of its wood and bark. This study explores the sequential extraction of Pinus mugo wood chips for grappa aromatisation, combining steam distillation and hydroalcoholic maceration to isolate volatile and non-volatile compounds. The wood chips were subjected to steam distillation to extract essential oils, followed by maceration in a 40% ethanol solution for 33 days. Three extracts were produced: essential oil, and hydroalcoholic extracts from fresh and post-distillation wood chips. The daily monitoring of maceration included pH, ORP, and colour analysis using the CIELAB methodology. The essential oil yield was 0.36 ± 0.12 mL per kg of wood chips. Fresh wood chips exhibited faster extraction and colour development compared to spent material. A sensory analysis distinguished grappas flavoured with essential oils but found no perceptible differences between those flavoured with fresh versus spent wood chips. This approach promotes the sustainable valorisation of Pinus mugo through circular extraction methods, enabling the customisation of grappa’s sensory profile and supporting diversification in Non-Wood Forest Products.
Published Version
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