The Influence of Active Compounds of Wood Chips Made from Various Wood Species on the Antioxidant, Physicochemical and Sensory Properties of Apple Brandies

1 Alañón, M.E., Castro-Vázquez, L., Díaz-Maroto, M.C., Hermosín-Gutiérrez, I., Gordon, M.H. & Pérez-Coello, M.S. (2011). Antioxidant capacity and phenolic composition of different woods used in cooperage. Food Chem. 129, 1584–1590. DOI: 10.1016/j.foodchem.2011.06.013. Search in Google Scholar

2 Aumatell, M.,R. (2012). Gin: production and sensory properties. In Piggot, J., Ed., Alcoholic Beverages (pp. 267–280). Cornwall, Woodhead Publishing. Search in Google Scholar

3 Baiano, A., de Gianni, A., Mentana, A., Quinto, M., Centonze, D. & Nobile, M. (2016). Effects of the treatment with oak chips on color-related phenolics, volatile composition, and sensory profile of red wines: The case of Aglianico and Montepulciano. Eur. Food Res. Technol. 242, 745–767. DOI: 10.1007/s00217-015-2583-y. Search in Google Scholar

4 Bajerski, M., Klimczak, K. & Cioch-Skoneczny, M. (2021). Application of the oak wood chips in brewing^®. Post. Tech. Przetw. Spoż./Technol. Progress Food Process. 1, 124–129. Search in Google Scholar

5 Balcerek, M., Pielech-Przybylska, K., Dziekońska-Kubczak, U. & Bartosik, A. (2023). Effect of Apple Cultivar and Selected Technological Treatments on the Quality of Apple Distillate. Foods. 12, 4494. DOI: 10.3390/foods12244494. Search in Google Scholar

6 Barjaktarowic, B., Sovilj, M. & Knez, Z. Chemical Composition of Juniperus communis L. (2005). Fruits Supercritical CO2 Extracts: Dependence on Pressure and Extraction Time. J. Agric. Food Chem. 53, 2630–2636. DOI: 10.1021/jf048244g. Search in Google Scholar

7 Biernacka, P. (2012). Metody kompleksowej analizy składu produktów ubocznych procesu fermentacji alkoholowej w półproduktach i produktach spirytusowych, Ph.D. Thesis. Politechnika Gdańska. Gdańsk, Poland. Search in Google Scholar

8 Bortoletto, A.M. & Alcarde, A.R. (2013). Congeners in sugar cane spirits aged in casks of different woods. Food Chem. 139, 695–701. DOI: 10.1016/j.foodchem.2012.12.053. Search in Google Scholar

9 Caldeira, I., Anjos, O., Portal, V., Belchior, A.P. & Canas, S. (2009). Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels. Anal. Chim. Acta. 660, 43–52. DOI: 10.1016/j.aca.2009.10.059. Search in Google Scholar

10 Caldeira, I., Belchior, A.P., Climaco, M.C. & Bruno de Sousa, R. (2002). Aroma profile of Portuguese brandies aged in chestnut and oak woods. Anal. Chim. Acta. 458, 55–62. DOI: 10.1016/S0003-2670(01)01522-7. Search in Google Scholar

11 Canas, S. (2017). Phenolic Composition and Related Properties of Aged Wine Spirits: Influence of Barrel Characteristics. A Review. Beverages. 3(4), 55. DOI: 10.3390/beverages3040055. Search in Google Scholar

12 Canas, S., Caldeira, I., Anjos, O., Lino, J., Soares, A. & Belchior, A.P. (2016). Physicochemical and sensory evaluation of wine brandies aged using oak and chestnut wood simultaneously in wooden barrels and in stainless steel tanks with staves. Int. J. Food Sci. Technol. 51, 2537–2545. DOI: 10.1111/ijfs.13235. Search in Google Scholar

13 Carpena, M., Pereira, A.G., Prieto, M.A. & Simal-Gandara, J. (2020). Wine Aging Technology: Fundamental Role of Wood Barrels. Foods. 9(9), 9. DOI: 10.3390/foods9091160. Search in Google Scholar

14 Chinnici, F., Natali, N., Bellachioma, A., Versari, A. & Riponi, C. (2015). Changes in phenolic composition of red wines aged in cherry wood. LWT. 60, 977–984. DOI: 10.1016/j.lwt.2014.10.029. Search in Google Scholar

15 Coldea, T.E., Socaciu, C., Mudura, E., Socaci, S.A., Ranga, F., Pop, C.R., Vriesekoop, F. & Pasqualone, A. (2020). Volatile and phenolic profiles of traditional Romanian apple brandy after rapid ageing with different wood chips. Food Chem. 320, 126643. DOI: 10.1016/j.foodchem.2020.126643. Search in Google Scholar

16 Delgado-Gonzalez, M.J., García-Moreno, M.V., Sanchez-Guillen, M.,M., García-Barroso, C. & Guillen-Sanchez, D.A. (2020). Colour evolution kinetics study of spirits in their ageing process in wood casks. Food Control. 119, 107468. DOI: 10.1016/j.foodcont.2020.107468 Search in Google Scholar

17 Dumitriu, G.D., Teodosiu, C., Gabur, I., Cotea, V.V., Peinado, R.A. & Lerma, N.L. (2019). Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips. Foods. 8(12), 662. DOI: 10.3390/foods8120662. Search in Google Scholar

18 Elmastaş, M., Gülçin, I., Beydemir, S., Küfrevioğlu, O.I. & Aboul-Enein, H.Y. (2006). A Study on the In Vitro Antioxidant Activity of Juniper (Juniperus communis L.) Fruit Extracts. Anal. Lett. 39(1), 47–65. DOI: 10.1080/00032710500423385. Search in Google Scholar

19 García-Moreno, V., Sánchez-Guillén, M.M., Mier, M.R., Delgado-González, M.J., Rodríguez-Dodero, M.C., García-Barroso, C. & Guillén-Sánchez, D.A. (2020). Use of Alternative Wood for the Ageing of Brandy de Jerez. Foods. 9(3), 250. DOI: 10.3390/foods9030250. Search in Google Scholar

20 Guerrero-Chanivet, M., Valcárcel-Muñoz, M.J., García-Moreno, M.V. & Guillén-Sánchez, D.A. (2020). Characterization of the aromatic and phenolic profile of five different wood chips used for ageing spirits and wines. Foods. 9(11), 1613. DOI: 10.3390/foods9111613. Search in Google Scholar

21 Híc, P., Horák, M., Balík, J. & Martinák, K. (2020). Assessment of spirit aging on different kinds of wooden fragments. Wood Sci. Technol. 55, 257–270. DOI: 10.1007/s00226-020-01225-x. Search in Google Scholar

22 Januszek, M., Satora, P., Wajda, Ł. & Tarko, T. (2020). Saccharomyces bayanus enhances volatile profile of apple brandies. Molecules. 25(14), 3127. DOI: 10.3390/molecules25143127. Search in Google Scholar

23 Kennison, K.R., Gibberd, M.R., Pollnitz, A.P. & Wilkinson, K.L. (2008). Smoke-derived taint in wine: the release of smoke-derived volatile phenols during fermentation of Merlot juice following grapevine exposure to smoke. J. Agric. Food Chem. 56(16), 7379–7383. DOI: 10.1021/jf800927e. Search in Google Scholar

24 Krstić, J.D., Kostić-Stanković, M.M. & Veljović, S.P. (2021). Traditional and innovative aging technologies of distilled beverages: the influence on the quality and consumer preferences of aged spirit drinks. J. Agric. Sci. 66(3), 209–230. DOI: 10.2298/JAS2103209K. Search in Google Scholar

25 Krüger, R.T., Alberti, A. & Nogueira, A. (2022). Current Technologies to Accelerate the Aging Process of Alcoholic Beverages: A Review. Beverages. 8(4), 65. DOI: 10.3390/beverages8040065. Search in Google Scholar

26 Le Floch, A., Jourdes, M. & Teissedre, P. (2015). Polysaccharides and lignin from oak wood used in cooperage: composition, interest, assays: a review. Carbohydr. Res. 417, 94–102. DOI: 10.1016/j.carres.2015.07.003. Search in Google Scholar

27 Madrera, R.R., Bedrinana, R.P. & Valles, B.S. (2015). Production and characterization of aroma compounds from apple pomace by solid-state fermentation with selected yeasts, LWT. 64, 1342–1353. DOI: 10.1016/j.lwt.2015.07.056. Search in Google Scholar

28 Madrera, R.R., Valles, B.S., García, Y.D., Argüelles, P.V. & Lobo, A.P. (2010). Alternative Woods for Aging Distillates - An Insight into Their Phenolic Profiles and Antioxidant Activities. Food Sci. Biotechnol. 19(4), 1129–1134. DOI: 10.1007/s10068-010-0161-4. Search in Google Scholar

29 Martínez Gil, A., Alamo-Sanza, M., Sánchez-Gómez, R. & Nevares, I. (2018). Different Woods in Cooperage for Oenology: A Review. Beverages. 4, 94. DOI: 10.3390/beverages4040094. Search in Google Scholar

30 OIV. Determination of Chromatic Characteristics according to CIELab, Compendium of International Analysis of Methods. (2006). Method OIV-MA-AS2-11, Dijon, France. Search in Google Scholar

31 PN-A-79529-10. Spirit drinks and bottled spirits - Test methods - Part 10: Determination of acidity. (2005). Polish Standard. Search in Google Scholar

32 PN-A-79529-11.Spirit drinks and bottled spirits - Test methods - Part 11: Determination of ester content. (2005). Polish Standard. Search in Google Scholar

33 PN-ISO 4121. Sensory analysis - Methodology - Evaluation of food products by methods using scales. (1998). Search in Google Scholar

34 Re, R., Pellegrini, N., Porteggenate, A., Pannala, A., Yang, M. & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Res. 26(9/10), 1231–1237. DOI: 10.1016/S0891-5849(98)00315-3. Search in Google Scholar

35 Smailagić, A., Veljović, S., Gašić, U., Dabić Zagorac, D., Stanković, M., Radotić, K. & Natić, M. (2019). Phenolic profile, chromatic parameters and fluorescence of different woods used in Balkan cooperage. Ind. Crops. Prod. 132, 156-167. DOI: 10.1016/j.indcrop.2019.02.017. Search in Google Scholar

36 Solar, S., Castro, R. & Guerrero, E.D. (2021). New Accelerating Techniques Applied to the Ageing of Oenological Products. Food Rev. Int. 39(3), 1526–1546. DOI: 10.1080/87559129.2021.1934009. Search in Google Scholar

37 Spaho, N., Gaši, F., Leitner, E., Blesic, M., Akagic, A., Žuljevic, S.O., Kurtovic, M., Ratkovic, D.Ð., Murtic, M.S., Akšic, M.F. & Meland, M. (2021). Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan Region. Foods. 10, 1258. DOI: 10.3390/foods10061258. Search in Google Scholar

38 Tarko, T., Kostrz, M., Duda-Chodak, A., Semik-Szczurak, D., Sroka, P. & Senczyszyn, T. (2018). The effect of apple cultivars and yeast strains on selected quality parameters and antioxidant activity of fermented apple beverages. CyTa – J. Food. 16(1), 892–900. DOI: 10.1080/19476337.2018.1503616. Search in Google Scholar

39 Tarko, T., Krankowski, F. & Duda-Chodak, A. (2023). The Impact of Compounds Extracted from Wood on the Quality of Alcoholic Beverages. Molecules. 28(2), 620. DOI: 10.3390/molecules28020620 Search in Google Scholar

40 Wiśniewska, P. (2016). Ocena autentyczności destylatów rolniczych i wybranych napojów spirytusowych produkowanych ze zbóż z wykorzystaniem ultraszybkiej oraz dwuwymiarowej chromatografii gazowej, Ph.D. Thesis. Gdańsk University of Technology, Gdańsk, Poland. Search in Google Scholar

41 Zawirska-Wojtasiak, R. (2006). Chirality and the nature of wood authenticity of aroma. Acta Sci. Pol., Technol. Aliment. 5(1), 21–36. Search in Google Scholar