First approach to the analytical characterization of barrel-aged grape marc distillates using phenolic compounds and colour parameters

Phenolic compounds (benzoic and cinnamic acid derivatives) were determined by high-performance liquid chromatography with multiple wavelength detector (HPLC--MWD) in grape marc distillates aged in Quercus petraea, Quercus robur and Quercus alba wooden barrels. In addition to colour indices and evaluable polyphenols, all samples were described by sensorial analysis. There were significant differences in the mean concentrations of the majority of phenolic compounds among the samples. Gallic and benzoic acids were the most abundant and samples aged in Q. robur from Galicia (NW of Spain) had the highest concentration of most of the determined phenols. Grape marc distillates aged in Q. robur obtained the highest values of all sensorial attributes, whereas samples aged in Q. petraea and Q. alba obtained similar scores. Principal component analysis accounted for 88.32 % of total variance, showing a good separation of aged distillates in terms of phenolic compounds and colour characteristics, according to the species and origin of the oak wood used in the ageing process.We are grateful for the financial support of this work to the Spanish Ministry of Science and Innovation (project CTQ2011-28967), and partial financial support from the FEDER funds of the European Union and to the Regulatory Board of Geographical Names of the Traditional Galician Spirits and Liqueurs for providing the samples. Jose Manuel Salgado is grateful for postdoctoral fellowship (EX-2010-0402) of Education Ministry of Spanish Government