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 in Quercus petraea, Quercus robur and Quercus alba wooden 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 in Q. robur from Galicia (NW of Spain) had the highest concentration of most of the determined phenols. Grape marc distillates aged in Q. robur obtained the highest values of all sensorial attributes, whereas samples aged in Q. petraea and Q. alba obtained 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.
Highlights
Different high-alcohol drinks can be obtained a er distilling some previously fermented raw material
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
The results obtained in this study provide the first data on the phenolic composition of the aged grape marc distillate and contribute to the knowledge about this alcoholic beverage
Summary
Different high-alcohol drinks can be obtained a er distilling some previously fermented raw material. As a result of different reactions such as polymerization, esterification, acetalisation, hydrolysis and oxidation [3,4], the initial product modifies its chemical composition and the sensory characteristics, visual aspect (colour and limpidity), taste and flavour [5]. Low molecular mass phenolic compounds can be pointed out among the released components from wood during ageing, since they are not present in fresh distillates [6]. The identification and quantification of phenols are crucial due to their influence on the chemical composition, sensory characteristics of the resulting aged distillate and on their antioxidant activity [7,8]
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