Supplementary material for: [https://doi.org/10.1016/j.foodchem.2020.128896]Related to published version: [https://cherry.chem.bg.ac.rs/handle/123456789/4455

Dabić-Zagorac, Dragana

Manojlović, Dragan D.

Natić, Maja

Smailagić, Anita

Stanković, Dalibor

Veljović, Sonja

Vranješ-Đurić, Sanja

Food Chemistry

English

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 Lt

Stanković, Dalibor M.

Dabić Zagorac, Dragana

Manojlović, Dragan

Repository of the Vinča Nuclear Institute (VinaR)

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

Faculty of Chemistry Repository - Cherry

       Supplementary data for the article:  Smailagić, A.; Stanković, D. M.; Vranješ Đurić, S.; Veljović, S.; Dabić Zagorac, D.; Manojlović, D.; Natić, M. Influence of Extraction Time, Solvent and Wood Specie on Experimentally Aged Spirits – A Simple Tool to Differentiate Wood Species Used in Cooperage. Food Chemistry 2021, 346, 128896. https://doi.org/10.1016/j.foodchem.2020.128896. .  

Supplementary data for the article: Smailagić, A.; Stanković, D. M.; Vranješ Đurić, S.; Veljović, S.; Dabić Zagorac, D.; Manojlović, D.; Natić, M. Influence of Extraction Time, Solvent and Wood Specie on Experimentally Aged Spirits – A Simple Tool to Differentiate Wood Species Used in Cooperage. Food Chemistry 2021, 346, 128896. https://doi.org/10.1016/j.foodchem.2020.128896.

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 LtdSupplementary material: [https://cherry.chem.bg.ac.rs/handle/123456789/4456

http://cherry.chem.bg.ac.rs/bitstream/123456789/4455/1/Influence_of_extraction_pub_2021.pdf

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Repository of the Vinča Nuclear Institute (VinaR)

Faculty of Chemistry Repository - Cherry

Faculty of Chemistry Repository - Cherry