Oak Cask Research Articles

Wood and Mint Aroma Interactions During Spirit Oak Cask Maturation: A Sensory Case Study

ABSTRACTThe aroma of fine matured spirits is typically complex, resulting from numerous reactions occurring during the production process and some developing during maturation in oak casks. The refreshing sensation brought by mint notes was often expected, even after years of maturation. The main challenge lies in achieving an aromatic balance characterised by the seamless integration of woody aromas while maintaining the initial distillate's freshness. The present study examines the sensory effects associated with the interactions between wood, mint and cold sensations in spirits. Nine spirit model solutions were prepared, representing different combinations of terpene ketones (imparting mint aroma) and wood compounds, each at three concentration levels. The quantitative composition of mint compounds simulated varying degrees of mintiness in the distillate (low, medium and high), while the concentrations of wood compounds mimicked three maturation periods (short, intermediate and long term) in wooden casks. Samples were sensorily analysed by discriminative (triangle test) and rate‐all‐that‐apply (RATA) methodologies. An increase in woody intensity was notably perceived in samples with a low‐mint profile and containing wood compounds associated with medium and long‐term maturation. However, no significant sensory differences were observed in mint and cold perception between model solutions regardless of the simulated maturation conditions, indicating a limited influence of the studied wood compounds on the sensation of freshness in spirits due to competitive perceptual interactions with terpene ketones.

ევროპულ და კავკასიურ მუხის კასრში დავარგება-დაძველების გავლენა ღვინის ქიმიურ პარამეტრებსა და სენსორულ მახასიათებლებზე

The aim of the experiment was to determine the expediency of 18 months of aging in French and Caucasian oak barrels in the production of wine Khikhvi and Danakharuli by studying the composition and sensory characteristics of the wines. The wines were made in Guramishvili Cellar. Laboratory tests were performed at Wine Laboratory Ltd and Multitest Ltd. The tasting was conducted at the wine shop 8000 Harvests. Based on the results obtained, aging the wine in an oak cask of French light roasting for 18 months causes the development of vanilla, caramel, coffee, and spice aromas. As a result of 18 months of aging of medium-quality Caucasian oak barrels, the wine is enriched with aromas of hazelnut, cake, vanilla, almond, caramel, and fruit tones are preserved. Compared to the corresponding control sample, aged wine in casks contains 15% more total phenols and 17% more than nine basic anthocyanins, while Khikhvi contains 32% more common phenols. Aging in both oak barrels of genetic origin helped to maintain the amount of Cis-resveratrol in the wine. Given the risk of alcohol loss and increased volatile acid content, it is advisable to keep the aging time in the Khikhvi and Danakharuli to a maximum of 18 months.

Primi risultati della utilizzazione del legname di Quercus pubescens Willd. (roverella) per la produzione di botti da invecchiamento

Quercus pubescens Willd. (Pubescent oak or downy oak), a semi-deciduous oak, widespread in western, central and south-eastern Europe (Jalas & Suominen, 1999) is characterized by a high morphological variability (Schwarz, 1993). It grows in thermophilous broad-leaved forests, with optimum in the sub-Mediterranean belt, and is well adapted in growing in different types of soils. Thanks to its drought resistance, probably linked to the fact that it easily hybridizes with other species of Quercus genus (Ferrari & Medici, 2003), it is commonly used in reforestation. In the past, the downy oak wood was mainly used for railway thanks to its good durability properties, while nowadays it is used as firewood, occasionally for carpentry or boat construction. Recently its use has been revalued and addressed to the production of aging barrels for the production of high quality wines. Usually for aging oak barrels are used; they are made with French oak ( Quercus petraea [Matt.] Liebl.) a wood species widespread in France but also in Eastern Europe and in some areas of Asia Minor and Morocco. Its wood gives color stability, spontaneous clarification and a complex and structured aroma to wine. In an experimentation undertaken by our research team two samples of the same red wine (Aglianico made by Cantine del Notaio, in Rionero in Vulture), aged for twelve months respectively in barrels of downy oak and of French oak, were compared to evaluate chemical and sensorial differences. The comparison also involved the study of the anatomical structure of wood, and the type of drying of the staves, since the speed and type of aging can be influenced by these. It is actually important to activate reactions between wine and the surrounding environment that are responsible of the wine color, aroma and taste. Oxidation, in particular, stabilizes wine allowing it to resist longer over time, while the release of tannins permits taste harmonization. By precision analytical instrumentation it was possible to quantify the content of resveratrol and tannins, also evaluating the antioxidant power of the two tested wines. In order to evaluate consumer’s acceptance and expectations in relation to the specific perceptible profile of the product, a sensory testing of aged wines was carried out, in addition to the chemical-physical analyses. Instrumental analysis of a food can actually assure the compliance with the hygienic-sanitary and physic-chemical parameters required by the legislation, but it does not provide data on its pleasantness to the palate or on the emotion induced by scent and aromas. The sensory experience was carried out not only on two wines but also on a blended wine obtained by mixing in a 1:1 ratio the two samples. The chemical analysis showed a higher content of resveratrol and lower of tannins in the wine aged in the downy oak cask, whereas the sensory analysis showed a greater liking of the blend. It is evident that new perspectives of exploitation of downy oak wood can be opened, which could allow the production of high quality wine, also from a nutraceutical point of view, with the consequent valorization of the currently underestimated stands of this specie

Liberation of recalcitrant cell wall sugars from oak barrels into bourbon whiskey during aging

Oak barrels have been used by humans for thousands of years to store and transport valuable materials. Early settlers of the United States in Kentucky began charring the interior of new white oak barrels prior to aging distillate to create the distinctively flavored spirit we know as bourbon whiskey. Despite the unique flavor and cultural significance of “America’s Spirit”, little is known about the wood-distillate interaction that shapes bourbon whiskey. Here, we employed an inverse method to measure the loss of specific wood polysaccharides in the oak cask during aging for up to ten years. We found that the structural cell wall wood biopolymer, cellulose, was partially decrystallized by the charring process. This pyrolytic fracturing and subsequent exposure to the distillate was accompanied by a steady loss of sugars from the cellulose and hemicellulose fractions of the oak cask. Distinct layers of structural degradation and product release from within the barrel stave are formed over time as the distillate expands into and contracts from the barrel staves. This complex, wood-sugar release process is likely associated with the time-dependent generation of the unique palate of bourbon whiskey.

Avaliação sensorial de “cachaça” envelhecida em tonel de carvalho (Quercus sp.) irradiado

O destilado da cana-de-açúcar ou “cachaça” é produzido por destilação do caldo de cana-de-açúcar fermentado. O processo de envelhecimento dessa bebida pode melhorar sua qualidade sensorial, mas não representa uma prática regular entre os produtores brasileiros em decorrência das razões culturais e financeiras. O objetivo com este trabalho foi verificar se a irradiação dos barris poderia ser uma alternativa para reduzir o tempo de envelhecimento desse destilado. Quatro amostras do mesmo destilado de cana-de-açúcar, bidestiladas (68% de álcool v/v), foram submetidas aos seguintes processos: cinco litros foram colocados em uma garrafa de vidro (controle); cinco litros foram envelhecidos em um tonel de carvalho; cinco litros de uma amostra previamente irradiada foram colocados em outra garrafa de vidro; e cinco litros foram envelhecidos em outro tonel de carvalho previamente irradiado. Durante o período de envelhecimento, foram coletadas amostras correspondentes a: 1, 15, 30, 60, 90, 120, 150 e 180 dias e submetidas à análise sensorial. A irradiação foi realizada por uma fonte de cobalto, e todas as amostras foram diluídas para 40% de álcool v/v. Os testes sensoriais foram realizados por 25 provadores para verificar a diferença global e a aceitação entre as amostras. Os resultados sensoriais revelaram que a amostra envelhecida no tonel de carvalho irradiado apresentou características de destilados envelhecidos em um tempo reduzido, indicando o potencial uso da irradiação na aceleração do processo de envelhecimento.Palavras-chave: Cana-de-açúcar. Envelhecimento. Irradiação. Análise sensorial.

Analysis of Volatile Components of Varietal English Wines Using Stir Bar Sorptive Extraction/Gas Chromatography-Mass Spectrometry

Aroma is an important property of wine and it can be influenced significantly by enological practices. The aim of this work was, by use of stir bar sorptive extraction/gas chromatography-mass spectrometry (SBSE/GC-MS), to compare semi-quantitative concentrations of the volatile constituents of stainless steel tank-fermented/matured Huxelrebe, Ortega, Schönburger and Siegerrebe varietal wines from a commercial English vineyard, with corresponding wines produced by oak cask (‘barrel’) fermentation/maturation. Aroma profiles of tank and barrel wines were different, with more volatiles detected and net concentrations being higher in barrel wines. Long chain ethyl carboxylate esters were generally more abundant in barrel wines, whereas acetate esters were generally more prominent in tank wines. By conducting a short (~7 month) maturation period in secondhand (third or fourth fill) casks, it was possible to make wines with more complex aromas, but without obvious oak aroma.

Volatile and phenolic composition of red wines subjected to aging in oak cask of different toast degree during two periods of time

Volatile aroma compounds of Fetească neagră wines, aged for 1.5 and 3 months in oak barrels with different toast degree, have been analyzed using stir bars sorptive extraction and gas chromatography coupled to mass spectrometry. Principal components analysis of the volatile aroma permits wine differentiation according to the toast degree of the barrels used and also according to aging time. Wine fingerprints were obtained using the aromatic series. Cluster analysis showed that the differences among wines due to the toast degree of the barrels become progressively larger with aging time. Regarding phenolic families, flavonols and flavanols increased with aging time, whereas polymeric compounds decreased due to the precipitation phenomenon. The wines aged in light toast barrels were those with the higher phenolic concentration. The toast degree and the aging time influence significantly the aroma and phenolic composition of the aged wines. Sensory analysis indicated that wines aged for 3 months show the best valuation, highlighting those aged in barrels with medium toast degree. All these changes must be taken into account by the winemaker in order to produce wine with the best quality.

Effect of ageing of sweet Sherry wines obtained from cvs Muscat and Pedro Ximénez on ethyl carbamate concentration

Background and Aims Ethyl carbamate (EC) is a known carcinogen that has been found in wines. The aims of this study were: (i) to study the effect of fermentation under different enological conditions on the EC concentration in sweet Sherry wines made from the two grape cultivars, Muscat and Pedro Ximénez, during three consecutive vintages (2008–2010); and (ii) to investigate the evolution of EC concentration during ageing in oak and in stainless steel. Methods and Results Before and during ageing, the wines obtained were periodically sampled, and EC content was determined by HPLC with fluorescence detection. Mean values of EC ranged from 6.16 μg/L for samples after alcoholic fermentation to 120 μg/L for samples after 28 months of ageing in oak. Data were submitted for ANOVA and cluster analysis. It has been observed that the various factors considered (vinification conditions, ageing type, ageing time, grape cultivar and vintage) have significant influence on the EC concentration of the wines. The use of Saccharomyces bayanus instead of Saccharomyces cerevisiae reduced the EC concentration significantly. Both the use of nutrients and skin contact with pectolytic enzymes increased EC concentration. Ageing increased the EC content for all vinification conditions. Conclusions Ageing was the most significant factor affecting EC concentration of the wines. Wines made from Muscat, fermented with S. cerevisiae and aged in oak cask for up to 28 months presented the highest EC concentration. Significance of the Study The ageing of sweet Sherry wines in oak results in a concentration of EC higher than that from ageing of similar wines in stainless steel.

Study of the content in volatile compounds during the aging of sweet Sherry wines obtained from grapes cv. Muscat and fermented under different conditions

Several experiments of aging in oak wood and stainless steel of sweet Sherry wines obtained from grapes cv. Muscat fermented under different enological conditions have been carried out. These wines were periodically sampled and their volatile content was analyzed using SBSE–GC–MS. A sensory study was also carried out. Data were submitted to different statistical techniques. An important influence of the three factors considered, fermentation type, aging type, and aging time, have been observed. In cluster analysis, the grouping obtained demonstrated that the volatile compounds considered possess sufficient explanatory power to detect the type of aging process and differentiate the two yeast strains studied. In the case of the linear discriminant analysis, high percentages of correct classification were obtained for the three factors considered. Taking into account the global volatile profile, the factor “aging type” (oak cask or stainless steel) has demonstrated the highest influence on the volatile content of the wines, with those wines from Experiments D4 and D5 (fermented with S. bayanus) and aged in oak wood clearly differentiated from those ones fermented with S. cerevisiae and aged in wood or stainless steel. From a sensorial point of view, the wines fermented with S. Cerevisiae and aged in wood (D1C and D2C) were the most valued ones.

Congeners in sugar cane spirits aged in casks of different woods

The profile of volatile compounds and aging markers in sugar cane spirits aged for 36months in casks made of 10 types of wood were studied. The ethanol content, volatile acidity, aldehydes, esters, higher alcohols, and methanol were determined. In addition, gallic, vanilic and syringic acids, siringaldehyde, coniferaldehyde, sinapaldehyde, vanillin, 5-hydroxymethylfurfural and furfural were identified and quantified. The profile of volatile compounds characterised aging in each type of wood. The beverage aged in oak cask achieved the highest contents of maturation-related congeners. The Brazilian woods, similar to oak, were jequitibá rosa and cerejeira, which presented the highest contents of some maturation-related compounds, such as vanillin, vanilic acid, syringaldehyde and sinapaldehyde. Although oak wood conferred more chemical complexity to the beverage, Brazilian woods, singly or complementarily, present potential for spirit characterisation and for improving the quality of sugar cane spirits.

Whiskey Congeners Suppress LPS/IFNγ-Induced NO Production in Murine Macrophage RAW 264 Cells by Inducing Heme Oxygenase-1 Expression

Whiskey includes many nonvolatile substances (whiskey congeners; Whc) that seep from the oak cask during the maturation process. To date, many functions of Whc have reported, such as antiallergy and antimelanogenesis. This study examined the effect of Whc on LPS/IFNγ-induced nitric oxide (NO) production in murine macrophage RAW 264 cells. Whc suppressed LPS/IFNγ-induced NO production in a concentration-dependent manner. To determine the active compounds in Whc, the effect of 10 major compounds isolated from Whc on LPS/IFNγ-induced NO production was examined. Coniferylaldehyde (CA) and sinapylaldehyde (SiA) strongly suppressed LPS/IFNγ-induced NO production. Pretreatment with Whc, CA, and SiA induced heme oxygenase-1 (HO-1) expression. The expression of HO-1 by Whc, CA, and SiA pretreatment was due to activation of Nrf2/ARE signaling via the elevation of intracellular reactive oxygen species. To investigate the in vivo effects of Whc, Whc was administered to mice with antitype II collagen antibody-induced arthritis, and we the arthritis score and hind paw volume were measured. Administration of Whc remarkably suppressed the arthritis score and hind paw volume. Taken together, these findings suggest that Whc is beneficial for the treatment of inflammatory disease.

Effect of the dry ice maceration and oak cask fermentation on colour parameters and sensorial evaluation of Tempranillo wines

SummaryThe impact of dry ice maceration (DIM) and oak cask fermentation (OCF) on characteristics of Tempranillo wines elaborated in a warm climate has been studied as an alternative procedure to traditional red winemaking (CT) to obtain highly coloured wines. Oenological and colour parameters were measured to determine the influence of these techniques on wines along the winemaking process. DIM and OCF techniques were found significantly different to CT for colour intensity and percentage of blue. Moreover, both induced easily perceptible changes in CIELAB coordinates (lower L*, higher a* and values) than CT and also affect main wine's sensory attributes (e.g. increased polyphenols extraction in DIM and to a lesser extent OCF, and therefore produced wines with higher colour than CT). Although differences tend to decrease with ageing, these practices seem feasible alternatives to improve quality characteristics of young red wines from grapes grown in warm climates.

Inhibitory Effects of Whisky Congeners on IgE-Mediated Degranulation in Rat Basophilic Leukemia RBL-2H3 Cells and Passive Cutaneous Anaphylaxis Reaction in Mice

Whisky is matured in oak casks. Many nonvolatile substances (whisky congeners, WC) seep from the oak cask during the maturing process. In this study, three antiallergic agents (syringaldehyde, SA; lyoniresinol, Lyo; and ellagic acid, EA) were isolated from WC. Treatment with SA, Lyo, and EA reduced the elevation of intracellular free Ca(2+) concentration ([Ca(2+)]i) and intracellular ROS production caused by FcepsilonRI activation. The inhibitions of the elevation of [Ca(2+)]i and intracellular ROS production by SA and Lyo were mainly due to the suppression of the NADPH oxidase activity and scavenging of the produced radical, respectively. On the other hand, EA inactivated spleen tyrosine kinase and led to the inhibition of the elevation of [Ca(2+)]i and intracellular ROS production. Furthermore, it was found that WC strongly inhibited IgE binding to the FcepsilonRIalpha chain, whereas SA, Lyo, and EA did not indicate this inhibitory effect. These results suggest that WC inhibits allergic reactions through multiple mechanisms. To disclose the in vivo effects of WC, SA, Lyo, and EA, these compounds were administered to type I allergic model mice, and the passive cutaneous anaphylaxis (PCA) reaction was measured. These compounds remarkably suppressed the PCA reaction. Taken together, these findings suggest that WC seemed to be beneficial to ameliorate allergic reactions.

Effect of Armagnac fractions on human platelet aggregation in vitro and on rat arteriovenous shunt thrombosis in vivo probably not related only to polyphenols

Previous studies showed that alcohol-free extracts of Armagnac, an oak cask aged spirit rich in polyphenols, inhibit human platelet function in vitro and in vivo, in an experimental rat arteriovenous shunt thrombosis model and in human healthy volunteers. To identify active compounds, we fractionated a freeze-dried extract of a 10-year-old Armagnac using successively chloroform, diethyl ether and ethyl acetate. The 4 resulting fractions were tested on in vitro human platelet aggregation induced by ADP and in vivo on arteriovenous shunt thrombosis after 10 days oral treatment in rats. Active components were found mainly in fractions 1 and 3: at the highest concentration (2.4 10 − 2 g/l), in vitro ADP-induced aggregation was inhibited by 62.7 ± 2.1% and 51.2 ± 3.8% for F1 and F3, respectively, vs 18.9 ± 2.4% and 13.9 ± 0.4% for fractions 2 and 4 and 33.6 ± 1.5% for the crude extract. There was a significant decrease in thrombus weight with the crude extract and all fractions tested after 10 days treatment with 2.5 mg/kg/day orally, greatest with fraction 1. Characterisation of phenol content showed that fraction 1, the most biologically active, was essentially devoid of ellagic acid and ellagitannins, the polyphenols initially thought responsible for the effect, whereas fraction 2 which was mostly inactive, was the richest in polyphenols. Conclusion The antiplatelet and antithrombotic activity of Armagnac seems mostly unrelated to polyphenols.

Biological aging of sherry wines under periodic and controlled microaerations with Saccharomyces cerevisiae var. capensis: Effect on odorant series

Wine aged for 2 years in cellar conditions and a batch of non aged wine were subjected to biological aging with S. cerevisiae var. capensis under controlled microaeration. Another batch of the non aged wine and 4 year aged wine in cellar conditions were used as control and named initial and final control wines, respectively. Thirty-five aroma compounds were quantified by GC–MS, and grouped in nine odorants series to compare the microaerated wines with the control wines. Fruity, balsamic, floral, herbaceous, fatty and roasty series increases their values, while solvent and phenolic diminishes by the effect of yeast metabolism. Roasty and spicy series show the higher values in wines previously aged in cellar conditions for 2 and 4 years probably due to the contact of the wine with the wood. The roasty series is dependent of compounds such as 2,3-butanedione, 2,3-pentanodione, 4-ethylguaiacol and some lactones, whereas the spicy series is only dependent on 4-ethylguaiacol. The similarity obtained for some odorant series in wines aged under controlled conditions and wines aged for 4 years in cellar, suggest that the biological aging time can be shortened using a first step for wine aging in stainless-steel under controlled and periodic microaerations and a second step in an oak cask under cellar conditions.

Concurrent Phenomena Contributing to the Formation of the Aroma of Wine during Aging in Oak Wood: An Analytical Study

Red wine was stored in different oak barrels or in stainless steel, and samples were taken for two years to determine 79 aroma compounds. Aging in oak affects 41 compounds. The type of wood affects 11 compounds. At least seven different processes seem to take place concurrently in aroma evolution, and five such processes, affecting 37 compounds, are linked to the oak cask. These are extraction from the wood, oxidation of wine alcohols and amino acids, microbiological formation of ethyl phenols, sorption processes, and condensation of acetaldehyde with polyphenols. The wood can release linear gamma- and delta-lactones, beta-damascenone, and ionones. Some compounds are released very fast from wood, which suggests they lie in the external part of the wood. Some extraction profiles are too complex to be explained by physical processes. Finally, the levels of 2,5-dimethyl-4-hydroxy-3(2H)-furanone and 2-ethyl-5-methyl-4-hydroxy-3(2H)-furanone increase even in the reference wine, which suggests the presence of a precursor.

Effects of armagnac extracts on human platelet function in vitro and on rat arteriovenous shunt thrombosis in vivo

Introduction: The “French paradox”, a low cardiovascular mortality compared to the prevalent risk factors, has been attributed to the regular use of red wine, and to the polyphenols it contains. These have among other effects an antioxidant and antithrombotic effect. The French paradox is maximal in southwest France, a region which is the region of production of armagnac, an oak cask aged spirit also rich in polyphenols. Method: We tested the effects of a freeze-dried extract of 12-year-old armagnac (EA88) on in vitro human platelet adhesion, and on aggregation induced by collagen or ADP, in the presence or absence of hypoxanthine–xanthine oxidase (HX/XO), at concentrations ranging from 5×10 −9 to 5×10 −3 g/l, after 15–60 min incubation. We also tested the effects of 2-week oral treatment with 1, 5 and 25 mg/kg EA88 in a rat arteriovenous shunt thrombosis model. Results: EA88 inhibited ADP-induced but not collagen-induced human platelet aggregation in vitro in a concentration- and incubation time-dependent manner, which was greater in the presence of HX/XO. In vivo, giving rats a daily oral dose of EA88 for 2 weeks inhibited thrombus formation in a dose-dependent manner, for doses consistent with the habitual human use of armagnac. Conclusion: Armagnac extract EA88 had an antiplatelet and antithrombotic effect that if confirmed in man could contribute to explain the intensity of the French paradox in southwest France.

Effect of different oak woods on aged wine color and anthocyanin composition

The influence of different parameters related to oak wood casks such as origin (American and French oak) or age (new and old) on the phenolic composition and color of wood-aged wines were studied. Special attention was paid to the effects of the different types of oak cask on the levels of the anthocyanin derivatives formed during the aging of red wines. Anthoycanin monoglucosides and their derivatives, such as pyruvic derivatives, vitisin B and malvidin-catechin derivatives were evaluated. In addition, the relationship between these new anthocyanin compounds in the wines and the stability of wine color parameters was analyzed. The results obtained indicate that the origin or variety of the oak together with the specific practices of each coopery, in addition to the age of the cask, do play a key role in the formation of "new pigments" (anthocyanin derivatives). In addition, the wines with greatest quantities of new pigments are also those with the best chromatic qualities.

Análise da aceitação de aguardentes de cana por testes afetivos e mapa de preferência interno

A aceitação de 11 amostras de aguardentes de cana envelhecidas e não envelhecidas foi avaliada por testes sensoriais afetivos e análises estatísticas uni e multivariada. As aguardentes estudadas compreenderam seis amostras comerciais de diferentes marcas, (sendo três não envelhecidas e três envelhecidas) e ainda outras cinco amostras correspondentes a zero, 12, 24, 36 e 48 meses de envelhecimento em um tonel de carvalho de 200L. As amostras foram avaliadas por 100 provadores consumidores do produto, recrutados por questionário de avaliação quanto à afetividade. Para os testes afetivos foi utilizada escala hedônica não estruturada de 9cm, sendo os dados obtidos avaliados por dois métodos estatísticos distintos: o Mapa de Preferência Interno (MDPREF) e a análise de variância univariada (ANOVA) com comparação de médias pelo teste de Tukey e análise de correlação. As amostras de aguardente envelhecidas por 12, 36 e 48 meses obtiveram maior aceitação, com médias ao redor de 7,0 na escala hedônica. A amostra com menor aceitação foi a correspondente ao tempo zero de envelhecimento (controle). As demais amostras obtiveram aceitação intermediária. A análise por MDPREF gerou em espaço multidimensional (onde as variações com relação aos dados de preferência foram extraídas em eixos ortogonais e para cada dimensão de preferência), coordenadas relativas aos produtos, que foram geradas em função da resposta dos consumidores. Os dados de aceitação de cada provador foram utilizados para o desenvolvimento de vetores individuais de preferência, resultando na construção de um mapa mutidimensional das amostras, em função dos dados de aceitação. No presente estudo o MDPREF foi gerado pelas primeira e segunda dimensões de preferência, as quais explicaram em conjunto 89,83% das variações observadas entre as amostras com relação à aceitação. O MDPREF confirmou os resultados da ANOVA, indicando uma maior preferência dos provadores pelas amostras de aguardentes envelhecidas. Os resultados sugerem também que aguardentes envelhecidas por mais de 24 meses em tonel de carvalho de 200L são preferidas pelos consumidores, em detrimento das comerciais não envelhecidas e mesmo das comerciais envelhecidas, que podem ser adicionadas de aguardente não envelhecida (processo denominado corte) e também ter correção da cor, conforme permite a Legislação Brasileira. O conteúdo de polifenóis totais e a intensidade de cor também foram determinados, e ambos apresentaram correlação linear positiva significativa (p<=0,05) com o aumento do tempo de envelhecimento das amostras.

ANÁLISE DESCRITIVA QUANTITATIVA DA AGUARDENTE DE CANA DURANTE O ENVELHECIMENTO EM TONEL DE CARVALHO (Quercus alba L.)

Besides its economical and social importance, there are very few studies, about the Brazilian sugar cane spirit, or cachaca, quality. This Brazilian beverage is very quite appreciate by its typical aroma and flavor, that can be improved by aging in wood recipes. The complex process that occurs during the aging depends, among various things, on the wood utilized to made the cask, the aging time, and of course the initial distillate quality. In order to study the sensorial profile or the sugar cane spirit aged in oak casks, samples corresponding to zero, 12, 24, 36 and 48 months, aging in a 200 liters oak cask, and two commercial brands, were submitted to the descriptive quantitative analysis methodology. An initial group of 16 members, pre-selected by triangular tests and sequential analysis, had created according to the Kelly's Repertory Grid Method, the descriptive terms for the aged sugar cane spirit. After a training period, the group was reduced to 10 members, based on its discriminant power, reproducibility and agreement among judges. Then the samples were tested by this selected group in individual cabins, in monadic form with four repetition, and the results submitted to analysis of variance, Tukey's tests and principal component analysis. The descriptors selected for the aged sugar cane spirit were: woody aroma, vanilla aroma, alcohol aroma, yellow coloration, initial sweetness, sweetness aftertaste, initial woody flavor, wood flavor aftertaste, agressivity, astringency and sour. The results showed significant changes in the cachaca sensorial characteristics during the aging period (p£0,05). After 48 months the aged product showed pronounced woody aroma, initial sweetness, sweetness aftertaste, vanilla aroma, yellow coloration, initial woody flavor and woody flavor aftertaste. The aged sample showed alcohol aroma, agressivity, initial alcohol flavor and alcohol flavor aftertaste, significativelly lower than the others samples analyzed