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KMID : 1007520100190041129
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Food Science and Biotechnology
2010 Volume.19 No. 4 p.1129 ~ p.1134
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Alternative Woods for Aging Distillates -An Insight into Their Phenolic Profiles and Antioxidant Activities
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Roberto Rodriguez Madrera
Belen Suarez Valles
Yolanda Dineiro Garcia
Paula del Valle Arguelles
Anna Picinelli Lobo
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Abstract
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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 woo
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KEYWORD
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wood, enology, furanics, phenolics, total phenolic content, antioxidant activity
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