Characterisation of Refined Marc Distillates with Alternative Oak Products Using Different Analytical Approaches
The use of oak barrel alternatives, including oak chips, oak staves and oak powder, is quite common in the production of spirits obtained from the distillation of vegetal fermented products such as grape pomace. This work explored the use of unconventional wood formats such as peeled and sliced wood...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-08-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/12/17/8444 |
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| author | Maurizio Petrozziello Laura Rosso Chiara Portesi Andriani Asproudi Federica Bonello Tiziana Nardi Andrea Mario Rossi Consolato Schiavone Stefano Scuppa Simone Cantamessa Matteo Pollon Pier Mario Chiarabaglio |
| author_facet | Maurizio Petrozziello Laura Rosso Chiara Portesi Andriani Asproudi Federica Bonello Tiziana Nardi Andrea Mario Rossi Consolato Schiavone Stefano Scuppa Simone Cantamessa Matteo Pollon Pier Mario Chiarabaglio |
| author_sort | Maurizio Petrozziello |
| collection | DOAJ |
| description | The use of oak barrel alternatives, including oak chips, oak staves and oak powder, is quite common in the production of spirits obtained from the distillation of vegetal fermented products such as grape pomace. This work explored the use of unconventional wood formats such as peeled and sliced wood. The use of poplar wood was also evaluated to verify its technological uses to produce aged spirits. To this aim, GC-MS analyses were carried out to obtain an aromatic characterisation of experimental distillates treated with these products. Moreover, the same spirits were studied for classification purposes using NMR, NIR and e-nose. A significant change in the original composition of grape pomace distillate due to sorption phenomena was observed; the intensity of this effect was greater for poplar wood. The release of aroma compounds from wood depended both on the toasting level and wood assortment. Higher levels of xylovolatiles, namely, whisky lactone, were measured in samples aged using sliced woods. Both the NIR and NMR analyses highlighted similarities among samples refined with oak tablets, differentiating them from the other wood types. Finally, E-nose seemed to be a promising alternative to spectroscopic methods both for the simplicity of sample preparation and method portability. |
| first_indexed | 2024-03-10T03:05:37Z |
| format | Article |
| id | doaj.art-6134c156948d45459e05635fdf6ef00c |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T03:05:37Z |
| publishDate | 2022-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-6134c156948d45459e05635fdf6ef00c2023-11-23T12:39:38ZengMDPI AGApplied Sciences2076-34172022-08-011217844410.3390/app12178444Characterisation of Refined Marc Distillates with Alternative Oak Products Using Different Analytical ApproachesMaurizio Petrozziello0Laura Rosso1Chiara Portesi2Andriani Asproudi3Federica Bonello4Tiziana Nardi5Andrea Mario Rossi6Consolato Schiavone7Stefano Scuppa8Simone Cantamessa9Matteo Pollon10Pier Mario Chiarabaglio11CREA Centro di Ricerca Viticoltura ed Enologia, Via P. Micca 35, 14100 Asti, ItalyCREA Centro di Ricerca Foreste e Legno, Strada Frassineto 35, 15033 Casale Monferrato, ItalyINRIM—Istituto Nazionale di Ricerca Metrologica, Strada delle Cacce 91, 10135 Torino, ItalyCREA Centro di Ricerca Viticoltura ed Enologia, Via P. Micca 35, 14100 Asti, ItalyCREA Centro di Ricerca Viticoltura ed Enologia, Via P. Micca 35, 14100 Asti, ItalyCREA Centro di Ricerca Viticoltura ed Enologia, Via XXVIII Aprile 26, 31015 Conegliano, ItalyINRIM—Istituto Nazionale di Ricerca Metrologica, Strada delle Cacce 91, 10135 Torino, ItalyINRIM—Istituto Nazionale di Ricerca Metrologica, Strada delle Cacce 91, 10135 Torino, ItalyICQRF—Dipartimento Ispettorato Centrale della Tutela della Qualità e della Repressione Frodi dei Prodotti Agroalimentari, Via Casoni 13/B, 31058 Susegana, ItalyCREA Centro di Ricerca Foreste e Legno, Strada Frassineto 35, 15033 Casale Monferrato, ItalyDipartimento di Scienze Agrarie Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 13, 90128 Palermo, ItalyCREA Centro di Ricerca Foreste e Legno, Strada Frassineto 35, 15033 Casale Monferrato, ItalyThe use of oak barrel alternatives, including oak chips, oak staves and oak powder, is quite common in the production of spirits obtained from the distillation of vegetal fermented products such as grape pomace. This work explored the use of unconventional wood formats such as peeled and sliced wood. The use of poplar wood was also evaluated to verify its technological uses to produce aged spirits. To this aim, GC-MS analyses were carried out to obtain an aromatic characterisation of experimental distillates treated with these products. Moreover, the same spirits were studied for classification purposes using NMR, NIR and e-nose. A significant change in the original composition of grape pomace distillate due to sorption phenomena was observed; the intensity of this effect was greater for poplar wood. The release of aroma compounds from wood depended both on the toasting level and wood assortment. Higher levels of xylovolatiles, namely, whisky lactone, were measured in samples aged using sliced woods. Both the NIR and NMR analyses highlighted similarities among samples refined with oak tablets, differentiating them from the other wood types. Finally, E-nose seemed to be a promising alternative to spectroscopic methods both for the simplicity of sample preparation and method portability.https://www.mdpi.com/2076-3417/12/17/8444spiritsVOCsoak chipsNMRNIRGC-MS |
| spellingShingle | Maurizio Petrozziello Laura Rosso Chiara Portesi Andriani Asproudi Federica Bonello Tiziana Nardi Andrea Mario Rossi Consolato Schiavone Stefano Scuppa Simone Cantamessa Matteo Pollon Pier Mario Chiarabaglio Characterisation of Refined Marc Distillates with Alternative Oak Products Using Different Analytical Approaches Applied Sciences spirits VOCs oak chips NMR NIR GC-MS |
| title | Characterisation of Refined Marc Distillates with Alternative Oak Products Using Different Analytical Approaches |
| title_full | Characterisation of Refined Marc Distillates with Alternative Oak Products Using Different Analytical Approaches |
| title_fullStr | Characterisation of Refined Marc Distillates with Alternative Oak Products Using Different Analytical Approaches |
| title_full_unstemmed | Characterisation of Refined Marc Distillates with Alternative Oak Products Using Different Analytical Approaches |
| title_short | Characterisation of Refined Marc Distillates with Alternative Oak Products Using Different Analytical Approaches |
| title_sort | characterisation of refined marc distillates with alternative oak products using different analytical approaches |
| topic | spirits VOCs oak chips NMR NIR GC-MS |
| url | https://www.mdpi.com/2076-3417/12/17/8444 |
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