Influence of extraction time, solvent and wood specie on experimentally aged spirits – A simple tool to differentiate wood species used in cooperage
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2021
Authors
Smailagić, Anita
Stanković, Dalibor

Vranješ-Đurić, Sanja

Veljović, Sonja

Dabić-Zagorac, Dragana

Manojlović, Dragan D.

Natić, Maja

Article (Published version)

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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 / OakSource:
Food Chemistry, 2021, 346Publisher:
- 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
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Inovacioni centar / Innovation CentreTY - 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 . .