Abstract

CANAS, Sara et al. Kinetics of Impregnation/Evaporation and Release of Phenolic Compounds from Wood to Brandy in Experimental Model. Ciência Téc. Vitiv. [online]. 2002, vol.17, n.1, pp.1-14. ISSN 0254-0223.

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.

Keywords : brandy; woods; ageing; impregnation; physical and chemical characteristics.

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