Title of article :
Influence and effect of thermal treatment in elaboration of regional wood extracts for cachaça
Author/Authors :
Campos، نويسنده , , Joمo Osvaldo Silva and de Aquino، نويسنده , , Francisco Wendel Batista and do Nascimento، نويسنده , , Ronaldo Ferreira and da Costa، نويسنده , , José Galberto Martins and Keukeleire، نويسنده , , Denis De and de Casimiro، نويسنده , , Antônio Renato Soares، نويسنده ,
Abstract :
Since the composition of oak phenolics determines to a great extent the characteristics of aged spirits, thermal treatment of Imburana and Balm wood extracts was investigated in connection with oak. The concentrations of vanillic and syringic acids, vanillin, syringaldehyde, coniferaldehyde, and sinapaldehyde determined by high-performance liquid chromatography (HPLC) were used as quality parameters of toasting. The contents of relevant phenolic compounds were significantly different among the studied woods. It is suggested that each specific wood requires particular conditions during thermal treatment in order to be applied for attaining required sensorial qualities in aged cachaças.
Keywords :
Cachaça , spirit , Extracts , Wood , phenolics , HPLC
Journal title :
Astroparticle Physics
