RT Journal Article
SR Electronic
T1 Influence of Wood Heat Treatment, Temperature and Maceration Time on Vanillin, Syringaldehyde, and Gallic Acid Contents in Oak Wood and Wine Spirit Mixtures
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 441
OP 446
DO 10.5344/ajev.1996.47.4.441
VO 47
IS 4
A1 R. Gimenez Martinez
A1 H. Lopez Garcia De La Serrana
A1 M. Villalon Mir
A1 J. Quesada Granados
A1 M. C. Lopez Martinez
YR 1996
UL http://www.ajevonline.org/content/47/4/441.abstract
AB 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.