Characterisation of brandies and wood extracts by capillary electrophoresis

Abstract

Wood extracts and brandies aged in barrels from oak and chestnut wood toasted at three different levels were analysed by Capillary Electrophoresis and UV absorption. The results were discussed taking into account the composition of phenolic compounds extracted from wood: hydrolysable tannins, aldehydes and acids (benzoic and cinnamic). The relative importance of measured variables is discussed in terms of ability to differentiate various samples (origin of the wood and the toasting level used in the production of barrels) as well as making predictions about sensorial characteristics of brandies.