Characterisation of Refined Marc Distillates with Alternative Oak Products Using Different Analytical Approaches

The use of oak barrel alternatives, including oak chips, oak staves and oak powder, is quite common in the production of spirits obtained from the distillation of vegetal fermented products such as grape pomace. This work explored the use of unconventional wood formats such as peeled and sliced wood. The use of poplar wood was also evaluated to verify its technological uses to produce aged spirits. To this aim, GC-MS analyses were carried out to obtain an aromatic characterisation of experimental distillates treated with these products. Moreover, the same spirits were studied for classification purposes using NMR, NIR and e-nose. A significant change in the original composition of grape pomace distillate due to sorption phenomena was observed; the intensity of this effect was greater for poplar wood. The release of aroma compounds from wood depended both on the toasting level and wood assortment. Higher levels of xylovolatiles, namely, whisky lactone, were measured in samples aged using sliced woods. Both the NIR and NMR analyses highlighted similarities among samples refined with oak tablets, differentiating them from the other wood types. Finally, E-nose seemed to be a promising alternative to spectroscopic methods both for the simplicity of sample preparation and method portability.

Automated summary

This study investigated the use of unconventional wood formats in the production of distilled spirits and evaluated their effects on grape pomace distillate. The results showed that the toasting level and wood assortment influenced the release of aroma compounds, with sliced wood producing higher levels of volatile secondary metabolites. Analysis using NIR, NMR, and e-nose also demonstrated differences among different wood types, with e-nose showing promise as a simple and portable alternative to spectroscopic methods.