Geographical indication “Brandy Italiano”: study on the influence of wood barrel toasting and natural seasoning on endogenous and wood-derived compounds of aged distillates

Abstract

The European geographical indication (GI) Brandy Italiano is exclusively reserved to brandy obtained in Italy from the distillation of wine from grapes grown and vinified in the national territory [1]. The product specification regulating the production of this geographical indication establishes a minimum ageing period of 6 months in oak casks with a capacity of less than 1000-L to consider Brandy Italiano as marketable [2]. The characteristics of the final product can be influenced by the various treatments that the oak wood undergoes during the cooperage process [3]. This study aimed to assess the influence of different wood toasting levels and natural seasoning duration on the volatile profile of this Italian GI, including wood-related compounds, varietal and fermentative volatiles. The research was conducted on brandies produced from wines obtained from cv. Trebbiano Romagnolo grapes, distilled by a two-step discontinuous method and aged in 350-litre oak barrels. Woods for cooperage were naturally seasoned for two different periods of time (24 and 36 months) and were toasted at two different degrees (light and heavy toasting). The brandies were aged for 8 months, i.e. 2 months more than the minimum ageing time required for the GI. The products were analysed by SPE-GC-MS and HPLC-DAD-FLD to determine their volatile composition and to evaluate the main wood-derived compounds according to the EU reference method of analysis of wood compounds in spirit drinks [4]. A two-way analysis of variance (ANOVA) was performed to study effects and interactions for each variable and level. Results demonstrated that the degree of toasting and the duration of seasoning influenced both the release of some aromatic compounds from the wood and the profile of some endogenous compounds. Wood seasoning, in particular, was found to have an impact on the content of individual phenolics and the ratio between lactones while toasting degree affected almost all compounds derived from lignin degradation. The presence of certain endogenous volatiles such as terpenes and esters was also discussed in light of the analytical results.

References

[1] Regulation (EU) 2019/787 of the European Parliament and of the Council of 17 April 2019, OJEU L 130, 17.5.2019, 1–54.

[2] Modifica del decreto 1° agosto 2011, recante disposizioni in materia di “Attuazione dell’articolo 17 del regolamento (CE) n. 110/2008 del Parlamento europeo e del Consiglio, del 15 gennaio 2008, concernente la definizione, la designazione, la presentazione, l’etichettatura e la protezione delle indicazioni geografiche delle bevande spiritose – Scheda tecnica del «Brandy italiano», Gazzetta Ufficiale della Repubblica Italiana Serie Generale n. 147 del 25/06/2016.

[3] Tsakiris, A., Kallithraka, S., Kourkoutas Y. (2014). J Sci Food Agric, 94 (3), 404-414.

[4] Commission Regulation (EC) N. 2870/2000, OJEC L 333, 29.12.2000, 20–46.