Effect of Electric Field on Amorphous Oak-aged Brandy
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Abstract:
The changes in the content of polyphenols during electric field (EF)-assisted aging of brandy with amorphous oak were investigated in this study. To accelerate the physical and chemical reactions of brandy in amorphous oak and to shorten the maturation process, the aging process of brandy in amorphous oak enhanced by EF was studied, and the variations of polyphenol content over aging time were analyzed. The content of total phenols and tannins was determined by the Folin-Ciocalteu method; the content of condensed tannins was determined by vanillin-hydrochloric acid method and those of volatile phenols were determined by high-performance liquid chromatography (HPLC). The results showed that the content of total phenols and tannins of EF-treated oak samples was significantly higher than in untreated samples with the same aging period and volume. The content of total phenols in the EF-treated brandy sample aged with oak powder for 10 days was 10.03%, 18.41%, 5.03%, and 5.71% higher than in the control sample aged with oak powder, oak chips, oak cubes, and oak blocks, respectively. The content of total tannins in the EF-treated brandy sample aged with oak powder for 10 days was 23.62%, 14.04%, 9.70%, and 20.03% higher than in the control sample aged with oak powder, oak chips, oak cubes, and oak blocks, respectively. This study indicates that the extraction efficiency of polyphenol compounds from amorphous oaks can be enhanced by EF, thus improving the brandy quality.
