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Effect of brandies agitation on the kinetics of extraction/oxidation and diffusion of wood extractable compounds in experimental model

2005; EDP Sciences; Volume: 20; Issue: 1 Linguagem: Inglês

2416-3953

Iván Patricio, Sara Canas, A. Pedro Belchior,

Agricultural and Food Sciences

francaisDans ce travail leffet de lagitation de leau-de-vie dans la cinetique dextraction/oxydation et de diffusion des composes de faible poids moleculaire du bois a ete etudie pour la premiere fois, pendant les deux premiers mois de vieillissement, dans des futs de bois de Chene du Limousin et de Châtaignier ceux ont ete soumis a le brulage leger (QL) et brulage fort (QF). On a observe un gradient de concentration des composes dans leau-de-vie dependent sur la nature chimique, de lespece botanique (superieure dans les eaux-de-vie qui entrent en contact avec du bois de châtaignier) et du niveau en bois de brulage (plus eleve dans le brulage fort). Ces aspects justifient donc lagitation de leau-de-vie pendant les premiers mois du vieillissement, principalement dans les futs de bois de châtaignier et le brulage fort. Independamment du bois et du niveau de brulage, de lagitation mensuelle cest montre le plus efficace, relativement au systeme statique et a lagitation apres chaque prelevement, menant aux eaux-de-vie avec le poids dextrait sec plus haut, lindex de polyphenols totaux plus eleves et les plus hautes concentrations des composes a faible poids moleculaire, favorisant lequilibre entre les phenomenes dextraction et de diffusion. portuguesNo presente trabalho e estudado, pela primeira vez, o efeito da agitacao da aguardente nas cineticas de extraccao/oxidacao e de difusao de compostos de massa molecular baixa da madeira, ao longo dos primeiros dois meses de envelhecimento, em vasilhas de carvalho Limousin e de castanheiro, sujeitas a queima ligeira ou forte. E observado que o gradiente de concentracao dos compostos de massa molecular baixa na aguardente depende da natureza quimica dos mesmos, da especie botânica (superior nas aguardentes que contactaram com a madeira de castanheiro) e do nivel de queima da madeira (tendencialmente mais elevado na queima forte). Estes aspectos justificam pois a agitacao da aguardente logo nos primeiros meses de envelhecimento, sobretudo em vasilhas de madeira de castanheiro e de queima forte. Independentemente da madeira e da queima, a agitacao mensal revelou-se a mais eficaz, relativamente ao sistema estatico e a agitacao apos cada amostragem, conduzindo a obtencao de aguardentes com maior extracto seco, maior indice de polifenois totais e maiores teores de compostos de massa molecular baixa, por favorecer o equilibrio entre os fenomenos de extraccao e de difusao. EnglishThis study provides, for the first time, specific information about the effect of brandys agitation on the kinetic of extraction/oxidation and diffusion of wood low molecular weight compounds during the first two months of ageing, in barrels of Limousin oak wood and chestnut wood submitted to light toasting (QL) and strong toasting (QF). A concentration gradient of compounds was observed in brandy dependent of their chemical nature, the botanical species (higher in the brandies that contact with the chestnut wood) and the wood toasting level (higher in the strong toasting). These aspects justify therefore the brandys agitation in the first months of ageing, mainly in barrels of chestnut wood and strong toasting. Independently of the wood and the toasting level, the monthly agitation showed to be the more efficient than the static system and the agitation after each sampling, leading to brandies with higher dry extract weight, higher total polyphenol index and higher content of low molecular weight compounds, favouring the balance between extraction and diffusion phenomena.