Grupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, C.P. 45129 Zapopan, Jalisco, Mexico.
Grupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, C.P. 45129 Zapopan, Jalisco, Mexico.
Food Res Int. 2023 Jul;169:112859. doi: 10.1016/j.foodres.2023.112859. Epub 2023 Apr 20.
The study of the evolution of color of alcoholic beverages subjected to accelerate maturation process using heat-treated French oak wood fragments is presented. The results show that it is possible to obtain tonalities like aged beverages in 4 weeks. In this sense, the fragments conditioned at 150 °C (light toasted) proportionated colors like white wine, pale straw, and pale gold. On the other hand, the fragments that received a heat treatment at 200 °C (medium toasted) present yellow tones such as old gold, amber, and deep gold. Finally, the fragments treated at 250 °C (heavily toasted) are those with the most intense yellow tones, classified as sweet chestnut, sherry, russet, muscat, and tawny. The studies of kinetic maturation concluded that the mathematical model of parabolic diffusion could correctly describe the process. Based on this, it is concluded that the heat treatment increases the cavities of the most exposed surface of the wood, increasing the maximum humidity of the materials by 20 %; in such a way that during the first two weeks, there is a diffusion of the solution to the active sites. Wood bioactive compounds on the outer surface achieve a rapid extraction, such as flavonoids, which oxidize rapidly within the solution, generating an increase in yellow color. The previous results were corroborated in a real case analysis using Tequila which can be concluded that the proposed process can give the beverage similar colors to an aged, extra-aged, and ultra-aged class in less than 4 weeks.
本文研究了使用热处理法国橡木碎片加速成熟过程中酒精饮料颜色的演变。结果表明，在 4 周内可以获得类似陈酿饮料的色调。在这种情况下，150°C 处理的碎片（轻度烘烤）提供了类似于白葡萄酒、淡麦秆色和淡金色的色调。另一方面，在 200°C 下进行热处理的碎片（中度烘烤）呈现出老黄金、琥珀色和深金色等黄色调。最后，在 250°C 下处理的碎片（重度烘烤）具有最强烈的黄色调，分类为甜栗色、雪利酒、赤褐色、麝香和茶色。动力学成熟研究表明，抛物扩散数学模型可以正确描述该过程。基于此，可以得出结论，热处理增加了木材最暴露表面的腔室，使材料的最大湿度增加 20%；在最初的两周内，溶液会扩散到活性部位。外表面的木材生物活性化合物实现了快速提取，例如类黄酮，它在溶液中迅速氧化，导致黄色调增加。实际案例分析证实了上述结果，其中包括龙舌兰酒，可以得出结论，所提出的工艺可以在不到 4 周的时间内使饮料呈现出类似于陈年、超陈酿和超陈酿级别的颜色。
