Table 3.
pH, alcoholic strength (% Alcohol by Volume, ABV), volatile acids (mg acetic acid/100 mL of 100% vol. alcohol) and potassium (mg/L) of brandies aged for one or two years in New barrels, 4 + 3 Used barrels, and 8 + 24 Used barrels.
| Initial | New Barrels | 4 + 3 Used Barrels | 8 + 24 Used Barrels | ||||
|---|---|---|---|---|---|---|---|
| 1 Year Ageing | 2 Years Ageing | 1 Year Ageing | 2 Years Ageing | 1 Year Ageing | 2 Years Ageing | ||
| pH | 4.52 | 4.33 ± 0.01 a | 4.20 ± 0.03 a | 4.12 ± 0.03 b | 3.99 ± 0.01 b | 4.10 ± 0.02 b | 4.00 ± 0.03 b |
| Volatile acids | 10.3 | 58.6 ± 0.4 a | 76.9 ± 0.4 a | 15.9 ± 0.5 b | 22.3 ± 0.7 b | 14.0 ± 0.8 b | 20.0 ± 0.4 c |
| Alcoholic strength | 65.27 | 65.36 ± 0.04 a | 65.57 ± 0.02 a | 65.13 ± 0.03 b | 65.15 ± 0.04 b | 65.14 ± 0.03 b | 65.16 ± 0.00 b |
| Potassium | n.d. | 5.90 ± 0.30 a | 8.00 ± 0.15 a | 15.50 ± 0.71 b | 17.00 ± 1.41 b | 7.00 ± 0.00 a | 8.50 ± 0.71 a |
Mean values ± standard deviation (n = 2); significant differences (p < 0.05) of a particular parameter in the same ageing year are indicated by different letters; n.d.: Not detected.