Journal of South China University of Technology(Natural Science Edition) ›› 2012, Vol. 40 ›› Issue (5): 145-148,154.

• Food Science & Technology • Previous Articles     Next Articles

Effect of Electric Field on Phenol Compounds of Brandy Aging in Oak Barrels

Zhang Bin1  Zeng Xin-an1,2  Yang Hua-feng1  Xue Zi-guang3  Yang Mei-fang1   

  1. 1. School of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,Guangdong,China; 2. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety,Guangzhou 510640,Guangdong,China; 3. Guangdong Zhenzhou Group Co.,Ltd.,Huizhou 516001,Guangdong,China
  • Received:2011-12-09 Revised:2012-01-13 Online:2012-05-25 Published:2012-03-31
  • Contact: 曾新安(1972-) ，男，教授，主要从事果酒酿造及食品绿色加工研究． E-mail: xazeng@scut．edu．cn E-mail:zhangbinshan@ yahoo.cn
  • About author:张斌(1979-) ，男，博士，主要从事果葡酒酿造研究．
  • Supported by:

    广东省教育部产学研重点项目( 2010A090200036) ; 广东省国际合作项目( 2009B050400003)

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Abstract:

In order to accelerate the physical and chemical reactions and shorten the aging process of brandy,oak barrels with different volumes were treated with electric field for 12 months,and the content changes of phenol compounds in the brandy stored in the oak barrels were investigated. The results show that,after the electric field treatment,the contents of tannins and total phenols are both significantly higher than those in the untreated samples, and that the contents of tannins,total phenols,vanillin,syringaldehyde,gallic acid and protocatechuic acid in the treated brandy are respectively 54.6%, 9.6%,47.1%,7.1%,19.4% and 23.1% higher than those in the control in 5 L oak barrels,and are respectively 46.9%,9.1%,46.3%,14.3%,19.4% and 34.5% higher than those in the control in 2 L oak barrels. It is thus concluded that electric field treatment helps to enhance the extraction of phenol compounds from oak barrels and to improve the quality of final brandy.

Key words: brandy, oak barrel, electric field, phenol compound