A control of phenolic and furanic compounds in cider brandy was carried out during maturation in
oak casks, studying three technological factors: distillation (rectification column vs double distillation),
oak wood type (French vs American), and aging time (32 months). Gallic acid and benzoic and
cinnamic aldehydes significantly increased during maturation of cider brandies, the highest level of
these phenolics being obtained when aging was conducted in French oak casks. Benzoic acids
increased during aging, though furanic compounds were not influenced by the time factor. Distillation
and wood factors significantly influenced furanic concentration; 5-hydroxymethylfurfural not was
detected in fresh spirits and was extracted in the highest proportion in French oak. Volatile furanics,
such as 5-methylfurfural, furfural, and 2-furylmethyl ketone, were influenced by the distillation factor,
with the use of the double distillation system producing a higher level of these compounds. Scopoletin
was the majority coumarin detected in cider brandies, the highest yield of which was obtained with
the use of American oak
