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Research Note

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, H. Lopez Garcia De La Serrana, M. Villalon Mir, J. Quesada Granados, M. C. Lopez Martinez
Am J Enol Vitic. January 1996 47: 441-446; published ahead of print January 01, 1996 ; DOI: 10.5344/ajev.1996.47.4.441
R. Gimenez Martinez
Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012-Granada, Spain
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H. Lopez Garcia De La Serrana
Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012-Granada, Spain
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M. Villalon Mir
Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012-Granada, Spain
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J. Quesada Granados
Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012-Granada, Spain
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M. C. Lopez Martinez
Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012-Granada, Spain
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Abstract

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.

  • aging
  • oak wood
  • Heat treatment
  • maceration time
  • Received September 1995.
  • Copyright 1996 by the American Society for Enology and Viticulture

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Vol 47 Issue 4

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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, H. Lopez Garcia De La Serrana, M. Villalon Mir, J. Quesada Granados, M. C. Lopez Martinez
Am J Enol Vitic.  January 1996  47: 441-446;  published ahead of print January 01, 1996 ; DOI: 10.5344/ajev.1996.47.4.441

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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, H. Lopez Garcia De La Serrana, M. Villalon Mir, J. Quesada Granados, M. C. Lopez Martinez
Am J Enol Vitic.  January 1996  47: 441-446;  published ahead of print January 01, 1996 ; DOI: 10.5344/ajev.1996.47.4.441
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