Assessment of Spirit Aging on Different Kinds of Wooden Fragments

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F21%3A43918682" target="_blank" >RIV/62156489:43510/21:43918682 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.1007/s00226-020-01225-x" target="_blank" >https://doi.org/10.1007/s00226-020-01225-x</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s00226-020-01225-x" target="_blank" >10.1007/s00226-020-01225-x</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Assessment of Spirit Aging on Different Kinds of Wooden Fragments

Popis výsledku v původním jazyce

The present study investigated the effect of maceration of different species of wood (oak, acacia, chestnut, apricot, mulberry, plum, cherry and grape vine) in three stages of toasting (110, 175, and 200 oC) on the antioxidant capacity, total polyphenol content, changes in color and sensory acceptability of the wine spirit. The addition of different kinds of wooden fragments to the wine spirit led to increased content of compounds with antioxidant capacity in the spirit. The highest level of antioxidant capacity was found in the spirit aging with an addition of wooden fragments of chestnut tree. Samples of spirits containing wood fragments treated at a lower temperature reached higher concentration of compounds with antioxidant capacity. The determined total content of polyphenols in spirit is correlated with antioxidant capacity values. Sensory analysis revealed statistically significant difference only in color, smoke aroma, smoke taste, overall quality and flavor persistence. The other sensory parameters of spirits observed did not show any statistically significant difference.

Název v anglickém jazyce

Assessment of Spirit Aging on Different Kinds of Wooden Fragments

Popis výsledku anglicky

The present study investigated the effect of maceration of different species of wood (oak, acacia, chestnut, apricot, mulberry, plum, cherry and grape vine) in three stages of toasting (110, 175, and 200 oC) on the antioxidant capacity, total polyphenol content, changes in color and sensory acceptability of the wine spirit. The addition of different kinds of wooden fragments to the wine spirit led to increased content of compounds with antioxidant capacity in the spirit. The highest level of antioxidant capacity was found in the spirit aging with an addition of wooden fragments of chestnut tree. Samples of spirits containing wood fragments treated at a lower temperature reached higher concentration of compounds with antioxidant capacity. The determined total content of polyphenols in spirit is correlated with antioxidant capacity values. Sensory analysis revealed statistically significant difference only in color, smoke aroma, smoke taste, overall quality and flavor persistence. The other sensory parameters of spirits observed did not show any statistically significant difference.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2021

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Wood Science and Technology

ISSN

0043-7719

e-ISSN

—

Svazek periodika

55

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

14

Strana od-do

257-270

Kód UT WoS článku

000593411500002

EID výsledku v databázi Scopus

2-s2.0-85096883033