Effect of heat treatment on the thermal and chemical modifications of Oak and Chestnut wood used in brandy ageing

Detalhes bibliográficos
Autor(a) principal: Canas,S.
Data de Publicação: 2007
Outros Autores: Belchior,A.P., Falcão,A., Gonçalves,J.A., Spranger,M. I., Bruno-de-Sousa,R.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232007000100002
Resumo: The effects of temperature and frequency of moistening during the first phase of the heat treatment (bending phase) on the simultaneous response of different kinds of wood (Portuguese chestnut, Rumanian and American oak wood) used in brandy ageing were studied. The evolution of the wood temperature was measured by K thermocouple probes. The wood extractable compounds (phenolic acids, phenolic aldehydes, coumarins and furanic derivatives) were analysed by HPLC. The results showed that the thermal distribution along the thickness of the stave is influenced by the temperature and frequency of moistening, and also by the botanical species. It was verified that the bending phase is of great importance for the barrel quality not only for its impact on the physical and mechanical properties of the wood but also for its effect on the wood chemical composition.
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spelling Effect of heat treatment on the thermal and chemical modifications of Oak and Chestnut wood used in brandy ageingoakchestnutcooperageheat treatmentthermal and chemical modificationsThe effects of temperature and frequency of moistening during the first phase of the heat treatment (bending phase) on the simultaneous response of different kinds of wood (Portuguese chestnut, Rumanian and American oak wood) used in brandy ageing were studied. The evolution of the wood temperature was measured by K thermocouple probes. The wood extractable compounds (phenolic acids, phenolic aldehydes, coumarins and furanic derivatives) were analysed by HPLC. The results showed that the thermal distribution along the thickness of the stave is influenced by the temperature and frequency of moistening, and also by the botanical species. It was verified that the bending phase is of great importance for the barrel quality not only for its impact on the physical and mechanical properties of the wood but also for its effect on the wood chemical composition.INIAV - DOIS PORTOS (Ex-Estação Vitivinícola Nacional)2007-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articletext/htmlhttp://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232007000100002Ciência e Técnica Vitivinícola v.22 n.1 2007reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAPenghttp://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232007000100002Canas,S.Belchior,A.P.Falcão,A.Gonçalves,J.A.Spranger,M. I.Bruno-de-Sousa,R.info:eu-repo/semantics/openAccess2024-02-06T16:57:44Zoai:scielo:S0254-02232007000100002Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T02:14:47.670336Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Effect of heat treatment on the thermal and chemical modifications of Oak and Chestnut wood used in brandy ageing
title Effect of heat treatment on the thermal and chemical modifications of Oak and Chestnut wood used in brandy ageing
spellingShingle Effect of heat treatment on the thermal and chemical modifications of Oak and Chestnut wood used in brandy ageing
Canas,S.
oak
chestnut
cooperage
heat treatment
thermal and chemical modifications
title_short Effect of heat treatment on the thermal and chemical modifications of Oak and Chestnut wood used in brandy ageing
title_full Effect of heat treatment on the thermal and chemical modifications of Oak and Chestnut wood used in brandy ageing
title_fullStr Effect of heat treatment on the thermal and chemical modifications of Oak and Chestnut wood used in brandy ageing
title_full_unstemmed Effect of heat treatment on the thermal and chemical modifications of Oak and Chestnut wood used in brandy ageing
title_sort Effect of heat treatment on the thermal and chemical modifications of Oak and Chestnut wood used in brandy ageing
author Canas,S.
author_facet Canas,S.
Belchior,A.P.
Falcão,A.
Gonçalves,J.A.
Spranger,M. I.
Bruno-de-Sousa,R.
author_role author
author2 Belchior,A.P.
Falcão,A.
Gonçalves,J.A.
Spranger,M. I.
Bruno-de-Sousa,R.
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Canas,S.
Belchior,A.P.
Falcão,A.
Gonçalves,J.A.
Spranger,M. I.
Bruno-de-Sousa,R.
dc.subject.por.fl_str_mv oak
chestnut
cooperage
heat treatment
thermal and chemical modifications
topic oak
chestnut
cooperage
heat treatment
thermal and chemical modifications
description The effects of temperature and frequency of moistening during the first phase of the heat treatment (bending phase) on the simultaneous response of different kinds of wood (Portuguese chestnut, Rumanian and American oak wood) used in brandy ageing were studied. The evolution of the wood temperature was measured by K thermocouple probes. The wood extractable compounds (phenolic acids, phenolic aldehydes, coumarins and furanic derivatives) were analysed by HPLC. The results showed that the thermal distribution along the thickness of the stave is influenced by the temperature and frequency of moistening, and also by the botanical species. It was verified that the bending phase is of great importance for the barrel quality not only for its impact on the physical and mechanical properties of the wood but also for its effect on the wood chemical composition.
publishDate 2007
dc.date.none.fl_str_mv 2007-01-01
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232007000100002
url http://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232007000100002
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv http://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232007000100002
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv INIAV - DOIS PORTOS (Ex-Estação Vitivinícola Nacional)
publisher.none.fl_str_mv INIAV - DOIS PORTOS (Ex-Estação Vitivinícola Nacional)
dc.source.none.fl_str_mv Ciência e Técnica Vitivinícola v.22 n.1 2007
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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