Abstract
Vanillin, syringaldehyde and gallic acid are phenolic compounds which can be detected in spirits which have undergone a process of ageing in oak casks. A study has been carried out on the influence that the use of oak chips has on the aldehyde and aromatic acid content of spirits they are in contact with. These substances are to a great extent responsible for the organoleptic properties of drinks such as wine, rum, whisky and brandy, etc. This study tries to determine the influence of chip size and the time that wood must be subjected to heat treatment. It has been proved that chips particles with a diameter of 3-5 mm favour extraction processes, and that 5-6 h heat treatment allows an adequate decay of lignin, with the subsequent formation of aromatic aldehydes.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
