Departamento de Química Analítica, Facultad de Ciencias, Instituto de Investigación Vitivinícola y Agroalimentario (IVAGRO), Universidad de Cádiz, Campus Universitario de Puerto Real, 11510 Puerto Real, Cádiz, Spain.
Departamento de Química Analítica, Facultad de Ciencias, Instituto de Investigación Vitivinícola y Agroalimentario (IVAGRO), Universidad de Cádiz, Campus Universitario de Puerto Real, 11510 Puerto Real, Cádiz, Spain.
Ultrason Sonochem. 2017 May;36:226-235. doi: 10.1016/j.ultsonch.2016.11.031. Epub 2016 Nov 29.
During the ageing of brandies, many physicochemical processes take place involving the distilled spirit and the wood of the casks. Because of these reactions, the polyphenolic content of brandies and their content of organic acids increase with the ageing. These reactions are slow, and the ageing of high-quality brandies takes several years. In this paper, the development of a system that uses the circulation of the wine distillate through encapsulated American oak chips and the application of ultrasound energy with the aim of producing aged wine spirits has been carried out, and the influences of the operation variables over the characteristics of the produced drink have been measured. With that proposal, the influence of different powers of ultrasound, and also the influence of the movement of the liquor through oak chips, was determined first. This way, the results show that higher powers of ultrasound, of nearly 40W/L, in addition with the movement of the spirit, improve the extraction of phenolic compounds in a 33.94%, after seven days of ageing. Then, applying Youden and Steiner's experimental design, eight experiments of ageing were performed, and the samples obtained by this new method were analysed to obtain information related to their physicochemical and oenological characterisation in order to determine the experimental conditions that produce the best ageing results. This way, the best spirit produced by this new method of ageing is obtained with a high alcoholic strength of the distilled wine and a high quantity of oak chips, and with room temperature and high flow rate. In addition, the presence of oxygen in the sample and the absence of light increase the quality of the produced spirit. Finally, the application of ultrasound energy in large pulses is related with the improvement of two important ageing markers: the intensity of the colour and the TPI. As a last experiment, we applied this ageing method to five varietal spirits. The sensorial analysis of aged samples showed the aged spirits had better ratings than the initial distilled wine.
在白兰地的陈酿过程中，许多物理化学过程会发生，涉及到蒸馏酒和木桶的木材。由于这些反应，白兰地的多酚含量和有机酸含量随着陈酿时间的增加而增加。这些反应是缓慢的，高质量白兰地的陈酿需要数年时间。在本文中，我们开发了一种系统，该系统使用蒸馏酒在封装的美国橡木片中循环，并应用超声波能量，旨在生产陈年老酒，测量了操作变量对所生产饮料特性的影响。通过该方案，首先确定了不同超声功率的影响，以及酒通过橡木片运动的影响。结果表明，更高功率的超声（接近 40W/L），再加上酒的运动，可在 7 天的陈酿后将酚类化合物的提取率提高 33.94%。然后，应用 Youden 和 Steiner 的实验设计，进行了 8 次陈酿实验，并对通过这种新方法获得的样品进行了分析，以获得与其理化和酿造特性相关的信息，以确定产生最佳陈酿效果的实验条件。通过这种新的陈酿方法，可获得最佳的烈酒，其蒸馏酒的酒精度高，橡木片的用量大，在室温下流速高。此外，样品中氧气的存在和避光可提高所生产烈酒的质量。最后，超声波能量的大脉冲应用与改善两个重要的陈酿指标有关：颜色强度和 TPI。作为最后一个实验，我们将这种陈酿方法应用于五种品种的烈酒。感官分析表明，陈酿后的烈酒比初始蒸馏酒的评分更高。
