Kinetics of Impregnation/Evaporation and Release of Phenolic Compounds from Wood to Brandy in Experimental Model

 

Sara Canas¹, A. Pedro Belchior¹, Ana M. Mateus^1,2, M. Isabel Spranger¹, R. Bruno-de-Sousa³

 

¹ Estação Vitivinícola Nacional. INIA. 2565-191 DOIS PORTOS. Portugal. E-mail: inia.evn.quim@oninet.pt

² Aquisição de serviços

³ Instituto Superior de Agronomia - Departamento de Química Agrícola e Ambiental. Tapada da Ajuda. LISBOA.Portugal E-mail: bruno@reitoria.utl.pt

(Manuscrito recebido em 09.04.02. Aceite para publicação em 10.05.02.)

 

 

SUMMARY

An essay was carried out under model conditions, simulating the natural ageing of brandies in 250 dm³ wooden barrels, to study the kinetics of impregnation/evaporation of brandy and the release of phenolic compounds from wood into the brandy. The influence of wood botanical species (Limousin oak and Portuguese chestnut), toasting level (light and strong) and ageing time (0, 42 and 250 days) was investigated. In parallel, a reduced essay with red wine was made to compare the kinetics of impregnation/evaporation of wine and brandy.

The great loss of wine or brandy and the highest extraction of phenolic compounds occur in the first month of the ageing process. Brandy and wine show different kinetics of impregnation/ evaporation that seem to be governed by the impregnation rate, in the beginning mostly dependent on water content (15 days) and then mainly determined by their non-volatile composition. The total loss of brandy per year is more pronounced than wine (5–15% versus 5-9%) and the corresponding impregnated layer is about two-fold thicker.

In spite of the significant effect of wood botanical species, toasting level and ageing time on total phenolic compounds and color intensity of wood and brandy, as verified in previous works, it is also evident the strong influence of wood intraspecific variability (differences between trees and in heartwood age) and toasting procedure variability.

Key words: brandy, woods, ageing, impregnation, physical and chemical characteristics

 

 

RESUMO

Cinéticas de impregnação/evaporação e transferência de compostos fenólicos da madeira para a aguardente em modelo experimental

Com o objectivo de estudar as cinéticas de impregnação/evaporação da aguardente e a transferência de compostos fenólicos da madeira foi realizado um ensaio em condições modelo, simulando o envelhecimento natural de aguardente em vasilhas de madeira de 250 dm³ . Foi analisada a influência da espécie botânica da madeira (carvalho Limousin e castanho português), do nível de queima (ligeiro ou forte) e do tempo de envelhecimento (0, 42 e 250 dias). Através de um ensaio paralelo, em pequena escala, utilizando vinho tinto, procurou-se comparar as cinéticas do vinho e da aguardente.

A grande perda de aguardente e de vinho e a maior extracção de compostos fenólicos da madeira pela aguardente ocorrem logo no primeiro mês de envelhecimento. A aguardente e o vinho apresentam cinéticas de impregnação/evaporação diferentes, que parecem ser determinadas pela taxa de impregnação, inicialmente dependente sobretudo do seu teor de água (15 dias) e depois principalmente condicionada pela sua composição não-volátil. A perda total anual de aguardente é mais acentuada que a de vinho (5–15% versus 5-9%) e a correspondente camada de madeira impregnada é cerca de duas vezes mais espessa.

Apesar do efeito significativo da espécie botânica, do nível de queima e do tempo de envelhecimento no teor de compostos fenólicos e na intensidade da cor de madeiras e aguardentes, como verificado em trabalhos anteriores, torna-se bastante evidente a influência da variabilidade intraespecífica da madeira (associada às diferenças entre árvores e à idade da madeira) e da variabilidade da queima.

Palavras-chave: aguardente; madeiras; envelhecimento; impregnação; características fisico-químicas

 

 

RÉSUMÉ

Cinétiques d’imprégnation/évaporation et transfert des composés phénoliques du bois pour l’eau-de-vie en modèle expérimental

Ce travail consiste en l’étude des cinétiques d’imprégnation/évaporation de l’eau-de-vie et le transfert de composés phénoliques du bois, en conditions modèle, avec un dispositif expérimental, simulant le vieillissement naturel de l’eau-de-vie en fût de bois de 250 dm³. L’influence de trois facteurs est analysée: l’espèce botanique (chêne Limousin et châtaignier portugais), le niveau de brûlage (léger et fort) et le temps de vieillissement (0, 42 et 250 jours). Un essai parallèle, moins complet, a été conduit sur du vin rouge pour comparer les cinétiques de ce vin et celles de l’eau-de-vie.

La plus grande perte en eau-de-vie et en vin et la plus grande extraction des composés phénoliques du bois par l’eau-de-vie ont lieu très rapidement pendant le premier mois de vieillissement. L’eau-de-vie et le vin présentent des cinétiques d’imprégnation/évaporation différentes qui semblent être déterminées par le taux d’imprégnation. L’imprégnation initiale dépend surtout de la teneur en eau (15 jours) et après de la fraction non volatile. La perte totale annuelle de l’eau-de-vie est plus importante que celle du vin (5-15% contre 5-9%), ce qui correspond a une couche de bois imprégnée environ deux fois plus importante.

Bien que l’effet de l’espèce botanique, du niveau de brûlage et du temps de vieillissement sur les composés phénoliques totaux et sur l’intensité de la couleur soit significatif, comme déjà vérifié dans des travaux précédents, les résultats sont également fortement influencés par la variabilité intra spécifique du bois (inter arbres et âge du bois de cœur) et par la variabilité du brûlage.

 

 

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ACKNOWLEDGEMENTS

We thank to Mr. Manuel Lopes for the technical support provided during the essay and to Ms. Amélia Soares and M. Deolinda Mota for their help in some analytical determinations.