Characterization of the Aromatic and Phenolic Profile of Five Different Wood Chips Used for Ageing Spirits and Wines

  1. García-Moreno, M. Valme
  2. Guerrero-Chanivet, María
  3. Valcárcel-Muñoz, Manuel J.
  4. Guillén-Sánchez, Dominico A.
  1. 1 Departamento de Química Analítica, Facultad de Ciencias, Instituto Investigación Vitivinícola y Agroalimentaria (IVAGRO), Campus Universitario de Puerto Real, Universidad de Cádiz, 11510 Cádiz, Spain
  2. 2 Bodegas Fundador S.L.U., Departamento de Investigación y Desarrollo, C/San Ildefonso, n° 3, 11403 Cádiz, Spain

ISSN: 2304-8158

Year of publication: 2020

Volume: 9

Issue: 11

Pages: 1613

Type: Article


More publications in: Foods


Wooden barrels and wood chips are usually used in the ageing of spirits and wines to improve their sensorial profile. Oak wood is the most popular material used in cooperage, but there are other interesting woods, such as cherry or chestnut, that could be considered for this purpose. In this study, a novel method for the determination of the aromatic profile of wood powder by Direct Thermal Desorption-Gas Chromatography-Mass Spectrometry (DTD-GC-MS) was optimized by experimental design. The volatile composition of five different types of wood chips was determined by direct analysis of wood powder by DTD-GC-MS method developed. Thirty-one compounds from wood were identified through this analysis, allowing the differentiation between woods. The aromatic and phenolic compound profile of the 50% hydroalcoholic extract of each type of wood studied was analyzed by Stir-bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry (SBSE-GC-MS) and Ultra-High-Performance Liquid Chromatography (UHPLC) to determine which wood compounds are transferred to spirits and wine after ageing. Different phenolic profiles were found by UHPLC in each wood extract, allowing their differentiation. However, results obtained by SBSE-GC-MS did not allow distinguishing between wood extracts. The analysis of wood in solid state, without any type of previous treatment except grinding, by DTD-GC-MS does not imply any loss of information of the aromatic compounds present in wood as other techniques. This is a potential method to identify aromas in wood that, in addition, allows different types of wood to be differentiated.

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