Characterisation of Refined Marc Distillates with Alternative Oak Products Using Different Analytical Approaches

The use of oak barrel alternatives, including chips, staves and powder, is quite common in the production spirits obtained from distillation vegetal fermented products such as grape pomace. This work explored unconventional wood formats peeled sliced wood. poplar was also evaluated to verify its technological uses produce aged spirits. To this aim, GC-MS analyses were carried out obtain an aromatic characterisation experimental distillates treated with these products. Moreover, same studied for classification purposes using NMR, NIR e-nose. A significant change original composition pomace distillate due sorption phenomena observed; intensity effect greater release aroma compounds depended both on toasting level assortment. Higher levels xylovolatiles, namely, whisky lactone, measured samples woods. Both NMR highlighted similarities among refined tablets, differentiating them other types. Finally, E-nose seemed be a promising alternative spectroscopic methods simplicity sample preparation method portability.