Приказ основних података о документу
Influence of extraction time, solvent and wood specie on experimentally aged spirits – A simple tool to differentiate wood species used in cooperage
dc.creator | Smailagić, Anita | |
dc.creator | Stanković, Dalibor | |
dc.creator | Vranješ-Đurić, Sanja | |
dc.creator | Veljović, Sonja | |
dc.creator | Dabić Zagorac, Dragana | |
dc.creator | Manojlović, Dragan D. | |
dc.creator | Natić, Maja | |
dc.date.accessioned | 2021-07-15T13:00:24Z | |
dc.date.available | 2021-07-15T13:00:24Z | |
dc.date.issued | 2021 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.uri | https://cherry.chem.bg.ac.rs/handle/123456789/4455 | |
dc.description.abstract | Type of the wood used for the aging highly influences the quality of alcoholic beverages. In this research we explored the potential of cyclic voltammetry (CV) and differential pulse voltammetry (DPV) to establish fingerprints characteristic for each wood and to enable determining the type of the wood used in the aging process. Eleven different wood samples were used to prepare three different types of spirits during 15 months. The highest extraction rate was obtained during the first month, while further aging was followed with almost constant amount of extracted polyphenols. Black locust, myrobalan plum, and mulberry extracts were discriminated from the spirits aged in oak and wild cherry wood when statistical analysis was applied. Although clear classification of all samples was not achieved, this long term study demonstrated a potential of both CV and DPV for differentiating wood species used in the aging, hence in the quality control of spirits. © 2020 Elsevier Ltd | |
dc.publisher | Elsevier | |
dc.relation | info:eu-repo/grantAgreement/MESTD/inst-2020/200168/RS// | |
dc.relation | info:eu-repo/grantAgreement/MESTD/inst-2020/200051/RS// | |
dc.relation | EUREKA project E! 13303 MED-BIOTEST | |
dc.relation.isreferencedby | https://cherry.chem.bg.ac.rs/handle/123456789/4456 | |
dc.rights | restrictedAccess | |
dc.source | Food Chemistry | |
dc.source | Food Chemistry | |
dc.source | Food Chemistry | |
dc.subject | Black locust | |
dc.subject | Cherry | |
dc.subject | Cyclic voltammetry | |
dc.subject | Differential pulse voltammetry | |
dc.subject | Fruit brandy | |
dc.subject | Mulberry | |
dc.subject | Myrobalan plum | |
dc.subject | Oak | |
dc.title | Influence of extraction time, solvent and wood specie on experimentally aged spirits – A simple tool to differentiate wood species used in cooperage | |
dc.type | article | en |
dc.rights.license | ARR | |
dcterms.abstract | Вељовић, Соња; Дабић-Загорац, Драгана; Манојловић, Драган Д.; Врањеш-Ђурић, Сања; Смаилагић, Aнита; Станковић, Далибор; Натић, Маја; | |
dc.citation.volume | 346 | |
dc.identifier.wos | 000613922700013 | |
dc.identifier.doi | 10.1016/j.foodchem.2020.128896 | |
dc.citation.rank | aM21~ | |
dc.description.other | Supplementary material: [https://cherry.chem.bg.ac.rs/handle/123456789/4456] | |
dc.type.version | publishedVersion | |
dc.identifier.scopus | 2-s2.0-85099260811 |