INFLUENCE OF WOOD HEAT-TREATMENT, TEMPERATURE AND MACERATION TIME ON VANILLIN, SYRINGALDEHYDE, AND GALLIC ACID CONTENTS IN OAK WOOD AND WINE SPIRIT MIXTURES

Authors
MARTINEZ RG DELASERRANA HLG MIR MV GRANADOS JQ MARTINEZ MCL
Citation
Rg. Martinez et al., INFLUENCE OF WOOD HEAT-TREATMENT, TEMPERATURE AND MACERATION TIME ON VANILLIN, SYRINGALDEHYDE, AND GALLIC ACID CONTENTS IN OAK WOOD AND WINE SPIRIT MIXTURES, American journal of enology and viticulture, 47(4), 1996, pp. 441-446
Citations number
29
Categorie Soggetti
Food Science & Tenology",Agriculture,"Biothechnology & Applied Migrobiology
Journal title
American journal of enology and viticulture → ACNP
ISSN journal
00029254
Volume
47
Issue
4
Year of publication
1996
Pages
441 - 446
Database
ISI
SICI code
0002-9254(1996)47:4<441:IOWHTA>2.0.ZU;2-H
Abstract
Oak wood plays a very important role in spirit aging. A study using HP LC 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 increasin g benzoic aldehyde contents. Study of the influence of maceration time showed that periods of more than 24 hours do not cause significant ch anges in the phenolic derivative contents of spirits.