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Am. J. Enol. Vitic. 47:4:441-446 (1996)
Copyright © 1996 by the American Society for Enology and Viticulture.
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Influence of Wood Heat Treatment, Temperature and Maceration Time on Vanillin, Syringaldehyde, and Gallic Acid Contents in Oak Wood and Wine Spirit Mixtures

R. Gimenez Martinez 1, H. Lopez Garcia De La Serrana 1, M. Villalon Mir 1, J. Quesada Granados , and M. C. Lopez Martinez

1 Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012-Granada, Spain

Oak wood plays a very important role in spirit aging. A study using HPLC was, therefore, carried out on the influence of the temperature of wood treatment on phenolic compounds of spirits in contact with wood. It was found that high temperatures favor lignin decay, thus increasing benzoic aldehyde contents. Study of the influence of maceration time showed that periods of more than 24 hours do not cause significant changes in the phenolic derivative contents of spirits.

Key words: aging, oak wood, Heat treatment, maceration time

Submitted on September 8, 1995






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Copyright © 1996 by the American Society for Enology and Viticulture.