Rapid Induction of Ageing Character in Brandy Products – Part III. Influence of Toasting

  • F.P. van Jaarsveld ARC Infruitec-Nietvoorbij**, Private Bag X5026, 7599 Stellenbosch, South Africa
  • S. Hattingh Department of Medical Physiology, University of Stellenbosch, P. O. Box 19063, Tygerberg, 7505, South Africa
  • P. Minnaar ARC Infruitec-Nietvoorbij**, Private Bag X5026, 7599 Stellenbosch, South Africa


As part of a broader study that investigated techniques for the rapid induction of the needed ageing character in
brandy products, the effect of oak wood toasting on quality and chemical composition of oak wood extracts and
matured and unmatured pot-still brandy, is reported on. Extracts, prepared from oak chips supplied by a South
African cooper, and from commercially obtained oak, and representing different oak types and levels of toasting
(i.e. untoasted, light, medium and heavy), were added to 70% (v/v) unmatured pot-still brandy and stored for eight
months in glass containers (Schott bottles) at room temperature, or in the case of controls, below 0°C. Matured and
unmatured (control) pot-still brandy samples were analysed for wood-derived congeners by means of HPLC and
GC. Toasted, as opposed to untoasted oak, gave acceptable extracts, the best overall quality pot-still brandies and
generally higher concentrations of volatile (GC-determined) and less volatile (HPLC-determined) wood-derived
congeners. Toasting provoked an important separation as indicated by discriminant analysis.


Download data is not yet available.