getpdf  NLM-PubMed-Logo  doi: 10.17113/ftb. 

Changes in the Chemical Composition of Plum Distillate During Maturation with Oak Chips under 

Different Conditions

Maria Balcerek*small orcid_display_4pp, Katarzyna Pielech-Przybylskasmall orcid_display_4pp, Urszula Dziekońska-Kubczaksmall orcid_display_4pp, Piotr Patelskismall orcid_display_4pp and Ewelina Strąksmall orcid_display_4pp

Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, 
Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173, PL-90-924 Lodz, Poland

Article history:
Received: January 9, 2017
Accepted: April 20, 2017

Key words:
plum distillate, maturation, plum brandy colour, volatile compounds, phenolic compounds, lactones

This study investigates the effect of ageing on the qualitative and quantitative composition of plum distillate in contact with oak wood chips. Maturation was performed with lightly toasted French oak (Quercus sessiflora and Quercus robur) chips or oak chips made from fragments of empty barrels that had been used for ageing cognac. The effects of oak chip dose, process temperature, ageing system (static or circulatory) and ultrasound treatment were assessed. Maturation of plum distillate samples with oak chips resulted in higher levels of extractable organics (including tannins) and colour changes, which were correlated with the type and dose of oak chips, and the conditions of maturation. The content of sugars such as glucose, xylose and arabinose also increased, depending on the conditions and type of oak chips. Degradation of lignin resulted in liberation of sinapaldehyde, syringaldehyde, coniferaldehyde and vanillin, with intensities depending on the applied parameters. In terms of volatiles, decreases in the concentration of higher alcohols and aliphatic aldehydes were observed in the majority of maturation experiments, while concentrations of furanic aldehydes increased depending on the type and dose of oak chips, as well as on the conditions of maturation. The quantities of esters such as ethyl acetate decreased in the majority of experimental variants, whereas concentrations of ethyl caproate, ethyl caprylate and ethyl caprate increased gradually. Some phenols and lactones were detected in all matured samples, with the lowest levels found in the samples aged with oak chips made from cognac barrels.

*Corresponding author:  tel3  +48 42 6313 472
                                           fax2  +48 42 6366 556

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