Alternative woods for aging distillates-an insight into their phenolic profiles and antioxidant activities |
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Authors: | Madrera Roberto Rodríguez Valles Belén Suárez García Yolanda Diñeiro del Valle Argüelles Paula Lobo Anna Picinelli |
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Affiliation: | 1.Área de Tecnología de los Alimentos, Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), E-33300, Villaviciosa (Asturias), Spain ; |
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Abstract: | Work has commenced on the study and characterization of wood native species (oak, chestnut, cherry, alder, ash, and beech),
employed to a minor extent in enology, for their application in the elaboration of distillates. To this end, furanic and low
molecular weight phenol compounds, total phenolic content, and antioxidant activity in alcoholic extracts by maceration of
wood chips at 2 toasting levels were studied. Significant differences between samples, technologically relevant, were due
both to species and toasting time. Furthermore, extracts showed interesting antioxidant activities equivalent in some cases
to than those reported for alcoholic beverages aged in wood. |
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