Effect of Oak Chip Aging on the Flavor of Persimmon Brandy

Effect of Oak Chip Aging on the Flavor of Persimmon Brandy

Mopan persimmon brandy with an alcohol content of 42% (V/V), prepared by fermentation and distillation, was aged after being added with 5–20 g/L of Chinese-made moderately roasted oak chips. The volatile and non-volatile components of persimmon brandy were analyzed by gas chromatography-mass spectro...

Full description

Bibliographic Details
Main Author:	LI Jiamin, SUN Jinxun, WANG Zijuan, YUAN Ye, ZHU Huixia, NIE Xinyu, LIU Kexin, ZHANG Yifan, AO Changwei
Format:	Article
Language:	English
Published:	China Food Publishing Company 2023-07-01
Series:	Shipin Kexue
Subjects:	persimmon brandy; oak chips; volatile components; non-volatile components; total phenolics; antioxidant properties
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-14-035.pdf

Similar Items

The Impact of Type of Brandy on the Volatile Aroma Compounds and Sensory Properties of Grape Brandy in Montenegro
by: Danijela Raičević, et al.
Published: (2022-05-01)

Influence of the use of sulfur dioxide, the distillation method, the oak wood type and the aging time on the production of brandies
by: María Guerrero-Chanivet, et al.
Published: (2023-01-01)

Oenological Characteristics of Fermented Apple Musts and Volatile Profile of Brandies Obtained from Different Apple Cultivars
by: Magdalena Januszek, et al.
Published: (2020-06-01)

<i>Saccharomyces bayanus</i> Enhances Volatile Profile of Apple Brandies
by: Magdalena Januszek, et al.
Published: (2020-07-01)

Preliminary Study of the Effect of Short Maceration with Cherry and Oak Wood Chips on the Volatile Composition of Different Craft Beers
by: Ana C. Correia, et al.
Published: (2023-09-01)

Comparative Evaluation of Brandy de Jerez Aged in American Oak Barrels with Different Times of Use
by: Manuel J. Valcárcel-Muñoz, et al.
Published: (2021-01-01)

Optimization of Mopan Persimmon Wine Fermentation with Pectinase and Analysis of Its Mechanism of Action
by: Zijuan Wang, et al.
Published: (2023-03-01)

Changes in the Chemical Composition of Plum Distillate During Maturation with Oak Chips under Different Conditions
by: Maria Balcerek, et al.
Published: (2017-01-01)

Effect of Maturation with American Oak Chips on the Volatile and Sensory Profile of a Cabernet Sauvignon Rosé Wine and Its Comparison with Commercial Wines
by: Miguel Ángel Hernández-Carapia, et al.
Published: (2023-08-01)

Effect of Mulberry Brandy on Volatile Flavor Components and Quality of Air-dried Sausages
by: LIU Chunyun, ZHAO Xinqi, KONG Lingru, WANG Luliang, WEN Lei, PENG Xinyan
Published: (2023-03-01)

Cesare BRANDI, Théorie de la restauration
Published: (2011-06-01)

Processing Optimization of Low-temperature Vacuum Fried Persimmon Chips and Quality Analysis
by: Jinfeng SHENG, et al.
Published: (2024-01-01)

Analysis of Nutritional Components and Flavor Substances of Different Varieties of Mangoes
by: Guiyi WANG, et al.
Published: (2022-01-01)

Volatile Components from Old Plum Brandies
by: Ninoslav Nikićević, et al.
Published: (2005-01-01)

THE PLUM BRANDY FROM OAȘ LAND SYMBOL OF IDENTITY AND OF LOCAL SPECIFICITY
by: Grigore Vasile HERMAN, et al.
Published: (2023-12-01)

GC-FID-MS Based Metabolomics to Access Plum Brandy Quality
by: Stefan Ivanović, et al.
Published: (2021-03-01)

Aromatic compounds of brandies produced from three apricot varieties cultured in Serbia
by: Puškaš Vladimir S., et al.
Published: (2017-01-01)

Factors in Modulating the Potential Aromas of Oak Whisky Barrels: Origin, Toasting, and Charring
by: Min Luo, et al.
Published: (2023-11-01)

Effect of Apple Cultivar and Selected Technological Treatments on the Quality of Apple Distillate
by: Maria Balcerek, et al.
Published: (2023-12-01)

Dependence of Oak-Related Volatile Compounds on the Physicochemical Characteristics of Barrel-Aged Wines
by: Pedro Rodríguez-Rodríguez, et al.
Published: (2012-01-01)

Total luminescence spectroscopy for differentiating between brandies and wine distillates
by: Jana Tóthová, et al.
Published: (2009-12-01)

The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy
by: NINOSLAV NIKIĆEVIĆ, et al.
Published: (2011-09-01)

Non-targeted metabolomics characterization of flavor formation of Lichuan black tea processed from different cultivars in Enshi
by: Xinxue Qin, et al.
Published: (2023-10-01)

Teoria da restauração, de Cesare Brandi: seis décadas de sua publicação
by: Beatriz Mugayar Kühl
Published: (2023-07-01)

Effect of Oak Chips Application on Phenolic Compounds of Wine Vinegars at Different Maturation Times
by: Mustafa Bayram, et al.
Published: (2021-07-01)

Quantitative analysis of sugars extracted from French oak (<i>Quercus petraea</i>) chips: Effect of toasting temperature
by: Genki Kainuma, et al.
Published: (2024-04-01)

Optimization of the pulp ratio of Ananas comosus, Citrullus lanatus and Psidium guajava and fermentation time in the production of a “fruit brandy”
by: Wilson Agwanande Ambindei, et al.
Published: (2023-04-01)

Metabolomics Analysis of Dynamic Changes in Metabolites in Tieguanyin Oolong Tea during Wrapping-Twisting
by: ZUO Mingxing, YAN Rui, FENG Zixuan, GAO Ting, ZHENG Yucheng, HOU Binghao, YE Naixing, CHEN Qianjie, MAO Yuyuan, GAO Shuilian
Published: (2023-11-01)

Effect of Different Baking Degrees of Oak on Lychee Brandy Volatility Flavor Based on Electronic Nose and GC-MS
by: Chen HUANG, et al.
Published: (2024-01-01)

Influence of the Aging of Apple Wines with Oak Chips on the Quality and Sensory Parameters of the Wines
by: Tarko Tomasz, et al.
Published: (2023-12-01)

Optimization of the Ginkgo Wine Fermentation Process and Influence of Fermentation Starter Types on the Brewing Flavor
by: Bolin Chen, et al.
Published: (2023-08-01)

A Study on the Influence of the Use of Sulphur Dioxide, the Distillation System and the Aging Conditions on the Final Sensory Characteristics of Brandy
by: María Guerrero-Chanivet, et al.
Published: (2022-11-01)

Influence of Oak Chips and Oak Barrel Ageing on Volatile Profile in Chardonnay Wine of Romania
by: Diana Ionela Stegăruș, et al.
Published: (2021-04-01)

Development and validation of LC-MS/MS method with multiple reactions monitoring mode for quantification of vanillin and syringaldehyde in plum brandies
by: Tešević Vele, et al.
Published: (2014-01-01)

Application of the Brandis Method for Yield Regulation of Pine Private Forest in Tana Toraja
by: Hardjanto Hardjanto, et al.
Published: (2019-08-01)

GC-MS and GC×GC-ToF-MS analysis of roasted / broth flavors produced by Maillard reaction system of cysteine-xylose-glutamate
by: An-Ran Zheng, et al.
Published: (2023-01-01)

Analysis of the Volatile Flavor Compounds of Pomegranate Seeds at Different Processing Temperatures by GC-IMS
by: Lili Gao, et al.
Published: (2023-03-01)

Assessment of Fruit Quality and Genes Related to Proanthocyanidins Biosynthesis and Stress Resistance in Persimmon (<i>Diospyros kaki</i> Thunb.)
by: Sichao Yang, et al.
Published: (2022-09-01)

Effect of Enhanced Fermentation with Aspergillus on the Flavor Quality of Liuyang Douchi, a Traditional Chinese Soybean Product
by: WU Ziqian, LIU Jingjing, DENG Gaowen, ZHOU Xiao, JIANG Liwen, HU Jialiang, QIN Yeyou, LIU Yang
Published: (2023-11-01)

Dynamic Changes in Microbial Communities, Physicochemical Properties, and Flavor of Kombucha Made from Fu-Brick Tea
by: Xiaoya Wu, et al.
Published: (2023-11-01)