期刊
FOOD CHEMISTRY
卷 344, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.128658
关键词
Grappa; Distillate; Volatile compounds; Wood barrel; Ageing; Mass spectrometry
资金
- Acquavite SpA -Castagner Distillery
- Garbellotto SpA
- Project DIVEL (DIstillati Veneti in Legno), Regione Veneto, POR 2014-2020
The type of grappa, ethanol content, and barrel type strongly influence the volatile profile of the distillates. Oak-aged grappa had higher wood volatiles compared to cherry-aged, while the latter contained higher levels of specific compounds. Different ethanol contents also affected the extraction of compounds in the distillates.
The Italian grape pomace distillate grappa is often refined by ageing in wooden barrels. Chemical changes of the volatile profile of two samples produced from a Cabernet Sauvignon/Merlot blend and Prosecco pomace both at two ethanol contents (55% and 68%) were studied during one-year ageing in cherry and oak barriques. Grappa variety, ethanol content and barrel type strongly affected the volatiles profile of the distillates. Oak-aged grappa contained 10-fold the wood volatiles of the cherry-aged one, but the latter had higher levels of syringaldehyde, coniferaldehyde, and 3,4,5-trimethoxyphenol; 55% ethanol extracted higher levels of wood compounds and ethoxy-compounds were higher in the 68%-ethanol distillates. Prosecco grappa extracted higher wood compounds and showed no significant changes in the levels of fruity/floral esters and terpenols. Findings of this study can be also useful in the development of new ageing processes of distillates for which cherry barrels are still not used (e.g., brandy and whisky).
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