Faculty of Chemistry Repository - Cherry
University of Belgrade - Faculty of Chemistry
    • English
    • Српски
    • Српски (Serbia)
  • English 
    • English
    • Serbian (Cyrillic)
    • Serbian (Latin)
  • Login
View Item 
  •   Cherry
  • Inovacioni centar / Innovation Centre
  • Publikacije / Publications
  • View Item
  •   Cherry
  • Inovacioni centar / Innovation Centre
  • Publikacije / Publications
  • View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.

Influence of extraction time, solvent and wood specie on experimentally aged spirits – A simple tool to differentiate wood species used in cooperage

Authorized Users Only
2021
Authors
Smailagić, Anita
Stanković, Dalibor
Vranješ-Đurić, Sanja
Veljović, Sonja
Dabić-Zagorac, Dragana
Manojlović, Dragan D.
Natić, Maja
Article (Published version)
Metadata
Show full item record
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
Keywords:
Black locust / Cherry / Cyclic voltammetry / Differential pulse voltammetry / Fruit brandy / Mulberry / Myrobalan plum / Oak
Source:
Food Chemistry, 2021, 346
Publisher:
  • Elsevier
Funding / projects:
  • Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 200168 (University of Belgrade, Faculty of Chemistry) (RS-200168)
  • Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 200051 (Institute of General and Physical Chemistry, Belgrade) (RS-200051)
  • EUREKA project E! 13303 MED-BIOTEST
Note:
  • Supplementary material: https://cherry.chem.bg.ac.rs/handle/123456789/4456
Related info:
  • Referenced by
    https://cherry.chem.bg.ac.rs/handle/123456789/4456

DOI: 10.1016/j.foodchem.2020.128896

ISSN: 0308-8146

WoS: 000613922700013

Scopus: 2-s2.0-85099260811
[ Google Scholar ]
2
URI
https://cherry.chem.bg.ac.rs/handle/123456789/4455
Collections
  • Publikacije / Publications
Institution/Community
Inovacioni centar / Innovation Centre
TY  - JOUR
AU  - Smailagić, Anita
AU  - Stanković, Dalibor
AU  - Vranješ-Đurić, Sanja
AU  - Veljović, Sonja
AU  - Dabić-Zagorac, Dragana
AU  - Manojlović, Dragan D.
AU  - Natić, Maja
PY  - 2021
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4455
AB  - 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
PB  - Elsevier
T2  - Food Chemistry
T2  - Food Chemistry
T2  - Food Chemistry
T1  - Influence of extraction time, solvent and wood specie on experimentally aged spirits – A simple tool to differentiate wood species used in cooperage
VL  - 346
DO  - 10.1016/j.foodchem.2020.128896
ER  - 
@article{
author = "Smailagić, Anita and Stanković, Dalibor and Vranješ-Đurić, Sanja and Veljović, Sonja and Dabić-Zagorac, Dragana and Manojlović, Dragan D. and Natić, Maja",
year = "2021",
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",
publisher = "Elsevier",
journal = "Food Chemistry, Food Chemistry, Food Chemistry",
title = "Influence of extraction time, solvent and wood specie on experimentally aged spirits – A simple tool to differentiate wood species used in cooperage",
volume = "346",
doi = "10.1016/j.foodchem.2020.128896"
}
Smailagić, A., Stanković, D., Vranješ-Đurić, S., Veljović, S., Dabić-Zagorac, D., Manojlović, D. D.,& Natić, M.. (2021). Influence of extraction time, solvent and wood specie on experimentally aged spirits – A simple tool to differentiate wood species used in cooperage. in Food Chemistry
Elsevier., 346.
https://doi.org/10.1016/j.foodchem.2020.128896
Smailagić A, Stanković D, Vranješ-Đurić S, Veljović S, Dabić-Zagorac D, Manojlović DD, Natić M. Influence of extraction time, solvent and wood specie on experimentally aged spirits – A simple tool to differentiate wood species used in cooperage. in Food Chemistry. 2021;346.
doi:10.1016/j.foodchem.2020.128896 .
Smailagić, Anita, Stanković, Dalibor, Vranješ-Đurić, Sanja, Veljović, Sonja, Dabić-Zagorac, Dragana, Manojlović, Dragan D., Natić, Maja, "Influence of extraction time, solvent and wood specie on experimentally aged spirits – A simple tool to differentiate wood species used in cooperage" in Food Chemistry, 346 (2021),
https://doi.org/10.1016/j.foodchem.2020.128896 . .

DSpace software copyright © 2002-2015  DuraSpace
About CHERRY - CHEmistry RepositoRY | Send Feedback

re3dataOpenAIRERCUB
 

 

All of DSpaceInstitutions/communitiesAuthorsTitlesSubjectsThis institutionAuthorsTitlesSubjects

Statistics

View Usage Statistics

DSpace software copyright © 2002-2015  DuraSpace
About CHERRY - CHEmistry RepositoRY | Send Feedback

re3dataOpenAIRERCUB