Low molecular weight organic compounds of chestnut wood (Castanea sativa L.) and corresponding aged brandies

Oak and chestnut species have been largely used for the aging of brandies, but nowadays chestnut is rarely used. There have been no previous studies r egarding the cooperage utilization of chestnut wood. This study provides, f or the first time, specific information about the characterization of the n orthern Portuguese Castanea sativa wood and examines the influence of this wood and its heat treatment on the chemical composition of two-year-aged br andies, by the quantitative determination (HPLC) of low molecular weight ph enolic compounds. The predominance of gallic acid among the analyzed extrac table compounds both in chestnut wood and in the corresponding aged brandie s was remarkable. The heat treatment has a very significant influence on th e majority of extractable compounds analyzed. Thus, it could be responsible for the related sensorial properties of aged brandies and greatly affect t heir general balance.