Original scientific paper
https://doi.org/10.17113/ftb.52.04.14.3627
First Approach to the Analytical Characterization of Barrel-Aged Grape Marc Distillates Using Phenolic Compounds and Colour Parameters
Raquel Rodríguez-Solana
; Department of Chemical Engineering, Sciences Faculty, University of Vigo, Campus Ourense, As Lagoas s/n, ES-32004 Ourense, Spain
José Manuel Salgado
; Laboratory of Agro-food Biotechnology, CITI-Tecnópole, Parque Tecnológico de Galicia, San Cibrao das Viñas, ES-32900 Ourense, Spain
José Manuel Domínguez
; Department of Chemical Engineering, Sciences Faculty, University of Vigo, Campus Ourense, As Lagoas s/n, ES-32004 Ourense, Spain
Sandra Cortés-Diéguez
; Department of Chemical Engineering, Sciences Faculty, University of Vigo, Campus Ourense, As Lagoas s/n, ES-32004 Ourense, Spain
Abstract
Phenolic compounds (benzoic and cinnamic acid derivatives) were determined by high-performance liquid chromatography with multiple wavelength detector (HPLC-MWD) in grape marc distillates aged in Quercus petraea, Quercus robur and Quercus alba wooden barrels. In addition to colour indices and evaluable polyphenols, all samples were described by sensorial analysis. There were signifi cant diff erences in the mean concentrations of the majority of phenolic compounds among the samples. Gallic and benzoic acids were the most abundant and samples aged in Q. robur from Galicia (NW of Spain) had the highest concentration of most of the determined phenols. Grape marc distillates aged in Q. robur obtained the highest values of all sensorial attributes, whereas samples aged in Q. petraea and Q. alba obtained similar scores. Principal component analysis accounted for 88.32 % of total variance, showing a good separation of aged distillates in terms of phenolic compounds and colour characteristics, according to the species and origin of the oak wood used in the ageing process.
Keywords
ageing; grape marc distillate; HPLC-MWD; phenols; sensory analysis; wooden barrel
Hrčak ID:
130909
URI
Publication date:
15.12.2014.
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