Table 1.

Oenological parameters of whiskeys aged with toasted chestnut shell chips and toasted oak chips

Parameters	Control	LS	MS	HS	LO	MO	HO
Pictures
Alcohol content (% vol)	62.35 ± 0.08	62.24 ± 0.12	62.32 ± 0.10	62.35 ± 0.06	62.26 ± 0.13	62.25 ± 0.07	62.29 ± 0.10
Titratable acidity (g acetic acid /L)	0.11 ± 0.02 d	0.18 ± 0.01b	0.18 ± 0.01b	0.14 ± 0.01c	0.20 ± 0.01b	0.28 ± 0.02a	0.18 ± 0.01b
Volatile acidity (g acetic acid /L)	0.11 ± 0.01	0.11 ± 0.01	0.12 ± 0.01	0.11 ± 0.01	0.11 ± 0.01	0.12 ± 0.01	0.11 ± 0.01
pH	5.29 ± 0.03a	4.97 ± 0.02 d	4.91 ± 0.02c	5.20 ± 0.03b	4.13 ± 0.03 f	3.92 ± 0.02 g	4.31 ± 0.02e
Total phenolic content (mg gallic acid /L)	5.03 ± 0.17a	106.26 ± 0.54 d	109.58 ± 0.41c	48.28 ± 0.17e	120.68 ± 0.71c	427.61 ± 3.80a	294.26 ± 3.24b
L*	97.05 ± 0.34a	90.58 ± 0.32c	90.12 ± 0.28c	94.48 ± 0.35b	94.13 ± 0.34b	84.37 ± 0.22e	87.05 ± 0.33 d
a*	−0.21 ± 0.06 d	1.50 ± 0.10b	-0.15 ± 0.06 d	−1.41 ± 0.11e	−1.65 ± 0.03 f	2.99 ± 0.12a	0.53 ± 0.07c
b*	0.37 ± 0.10e	21.34 ± 0.27 d	27.07 ± 0.26c	12.01 ± 0.25 f	14.80 ± 0.29e	55.15 ± 0.24a	45.52 ± 0.24b
ΔE	0.00	22.01 ± 0.19 d	27.58 ± 0.17c	11.99 ± 0.18 f	14.80 ± 0.27e	56.32 ± 0.33a	46.25 ± 0.30b

The values are expressed as mean ± standard deviation. The values followed by different letters in a row are significantly different (P < 0.05) by Duncan test.