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Alternative woods for aging distillates-an insight into their phenolic profiles and antioxidant activities

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Abstract

Work has commenced on the study and characterization of wood native species (oak, chestnut, cherry, alder, ash, and beech), employed to a minor extent in enology, for their application in the elaboration of distillates. To this end, furanic and low molecular weight phenol compounds, total phenolic content, and antioxidant activity in alcoholic extracts by maceration of wood chips at 2 toasting levels were studied. Significant differences between samples, technologically relevant, were due both to species and toasting time. Furthermore, extracts showed interesting antioxidant activities equivalent in some cases to than those reported for alcoholic beverages aged in wood.

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Authors and Affiliations

  1. Área de Tecnología de los Alimentos, Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), E-33300, Villaviciosa (Asturias), Spain

    Roberto Rodríguez Madrera, Belén Suárez Valles, Yolanda Diñeiro García, Paula del Valle Argüelles & Anna Picinelli Lobo

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  1. Roberto Rodríguez Madrera
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  2. Belén Suárez Valles
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  3. Yolanda Diñeiro García
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  4. Paula del Valle Argüelles
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  5. Anna Picinelli Lobo
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Correspondence to Roberto Rodríguez Madrera.

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Madrera, R.R., Valles, B.S., García, Y.D. et al. Alternative woods for aging distillates-an insight into their phenolic profiles and antioxidant activities. Food Sci Biotechnol 19, 1129–1134 (2010). https://doi.org/10.1007/s10068-010-0161-4

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  • DOI: https://doi.org/10.1007/s10068-010-0161-4

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