Canas S, Leandro M C, Spranger M I, Belchior A P
Estação Vitivinícola Nacional, INIA, Quinta d'Almoinha, 2560 Dois Portos, Portugal.
J Agric Food Chem. 1999 Dec;47(12):5023-30. doi: 10.1021/jf9900480.
Oak and chestnut species have been largely used for the aging of brandies, but nowadays chestnut is rarely used. There have been no previous studies regarding the cooperage utilization of chestnut wood. This study provides, for the first time, specific information about the characterization of the northern Portuguese Castanea sativa wood and examines the influence of this wood and its heat treatment on the chemical composition of two-year-aged brandies, by the quantitative determination (HPLC) of low molecular weight phenolic compounds. The predominance of gallic acid among the analyzed extractable compounds both in chestnut wood and in the corresponding aged brandies was remarkable. The heat treatment has a very significant influence on the majority of extractable compounds analyzed. Thus, it could be responsible for the related sensorial properties of aged brandies and greatly affect their general balance.
橡木和栗木在白兰地陈酿中被大量使用，但如今栗木很少被使用。此前尚无关于栗木在制桶工艺中应用的研究。本研究首次提供了关于葡萄牙北部欧洲栗木材特性的具体信息，并通过对低分子量酚类化合物的定量测定（高效液相色谱法），考察了这种木材及其热处理对两年陈酿白兰地化学成分的影响。在分析的可提取化合物中，没食子酸在栗木和相应的陈酿白兰地中均占主导地位。热处理对所分析的大多数可提取化合物有非常显著的影响。因此，它可能是陈酿白兰地相关感官特性的原因，并极大地影响其整体平衡。
