Table 5.
Phenolic compounds content (mg/100 mL of 100% vol. alcohol) in brandies aged in New barrels, 4 + 3 Used barrels, and 8 + 24 Used barrels after the first and the second year of ageing.
| 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 | ||
| Gallic acid | n.d. | 0.83 ± 0.05 a | 1.02 ± 0.05 a | 0.29 ± 0.02 b | 0.47 ± 0.03 b | 0.22 ± 0.02 b | 0.36 ± 0.02 b |
| Vanillic acid | n.d. | 0.52 ± 0.02 a | 0.60 ± 0.06 a | 0.06 ± 0.00 b | 0.09 ± 0.01 b | 0.05 ± 0.01 b | 0.08 ± 0.01 b |
| Syringic acid | n.d. | 0.47 ± 0.02 a | 0.58 ± 0.02 a | 0.14 ± 0.01 b | 0.24 ± 0.02 b | 0.08 ± 0.01 c | 0.12 ± 0.01 c |
| Ellagic acid | n.d. | 2.48 ± 0.05 a | 2.90 ± 0.05 a | 1.52 ± 0.03 b | 1.97 ± 0.03 b | 1.57 ± 0.07 b | 1.90 ± 0.08 b |
| p-Hydroxybenzaldehyde | n.d. | 0.06 ± 0.01 | 0.05 ± 0.01 | n.d. | n.d. | n.d. | n.d. |
| Vanillin | n.d. | 0.64 ± 0.02 a | 0.78 ± 0.03 a | 0.09 ± 0.01 b | 0.15 ± 0.01 b | 0.06 ± 0.01 b | 0.09 ± 0.01 c |
| Syringaldehyde | n.d. | 1.39 ± 0.07 a | 1.59 ± 0.07 a | 0.24 ± 0.01 b | 0.39 ± 0.02 b | 0.12 ± 0.01 b | 0.21 ± 0.01 c |
| Coniferylaldehyde | n.d. | 1.60 ± 0.05 a | 1.57 ± 0.04 a | 0.05 ± 0.00 b | 0.07 ± 0.01 b | 0.03 ± 0.00 b | 0.05 ± 0.01 b |
| Sinapaldehyde | n.d. | 2.59 ± 0.09 a | 2.99 ± 0.07 a | 0.03 ± 0.00 b | 0.06 ± 0.01 b | 0.03 ± 0.00 b | 0.05 ± 0.01 b |
| 5-Hydroxymethylfurfural | n.d. | 1.63 ± 0.06 a | 1.60 ± 0.06 a | 0.04 ± 0.01 b | 0.06 ± 0.01 b | 0.02 ± 0.00 b | 0.03 ± 0.01 b |
| Furfural | 0.083 | 3.72 ± 0.17 a | 4.04 ± 0.12 a | 0.18 ± 0.01 b | 0.23 ± 0.01 b | 0.16 ± 0.01 b | 0.20 ± 0.01 b |
| 5-Methylfurfural | n.d. | 0.54 ± 0.02 | 0.52 ± 0.03 | n.d. | n.d. | n.d. | n.d. |
Data are mean value ± 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.