Abstract
The aim of this work was to explore how some factors involved in the barrel-making process and during the spirit maturation in oak casks directly impact the release of key roasted aroma compounds from oak wood. More particular attention was paid to pyrazines and pyrroles derivatives since they contribute to the spirit aromatic complexity. Firstly, the effect of the cask heating step in cooperage manufacturing process was investigated, by comparing a traditional toasting associated with two charring procedures operated at different intensity levels. The implementation of a temperature gradient through the wood was monitored in real operating conditions, and significant differences were observed in the wood depth depending on the applied heating process. Secondly, by combining a central composite design matrix and response surface methodology, optimum extraction conditions of pyrazines and pyrroles from oak wood were determined in terms of ethanol content and pH of the spirit model solution. Overall, this study gave a better insight into the pyrazines and pyrroles release from the oak wood, since specific profiles closely related to the temperature gradient were highlighted. It was also suggested the capability to modulate the roasted aroma potential conferred by the oak casks to spirit during the maturation.
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Picard, M., Nonier, MF., Vivas, N. et al. The dynamic of roasted aroma compounds release from oak wood: investigation of the heating barrel process and some spirit maturation parameters. Wood Sci Technol 55, 1821–1839 (2021). https://doi.org/10.1007/s00226-021-01330-5
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DOI: https://doi.org/10.1007/s00226-021-01330-5