{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,3]],"date-time":"2026-04-03T01:48:31Z","timestamp":1775180911288,"version":"3.50.1"},"reference-count":65,"publisher":"MDPI AG","issue":"22","license":[{"start":{"date-parts":[[2020,11,12]],"date-time":"2020-11-12T00:00:00Z","timestamp":1605139200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["PTDC\/OCE-ETA\/27819\/2017; UIDB\/05183\/2020; UIDB\/00239\/2020; UIDB\/00100\/2020; UIDP\/00100\/2020; UID\/AGR\/04129\/2020; DL 57\/2016\/CP1382\/CT0025"],"award-info":[{"award-number":["PTDC\/OCE-ETA\/27819\/2017; UIDB\/05183\/2020; UIDB\/00239\/2020; UIDB\/00100\/2020; UIDP\/00100\/2020; UID\/AGR\/04129\/2020; DL 57\/2016\/CP1382\/CT0025"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Alternative technologies for a more sustainable wine spirits\u2019 ageing have been studied but a lack of knowledge on the effect of oxygenation level remains. This work examined the behaviour of low molecular weight compounds, iron and copper of a wine spirit aged in 50 L demijohns with chestnut wood staves combined with three levels of micro-oxygenation or nitrogen. Compounds and mineral elements were quantified by HPLC and FAAS, respectively, in samples collected at 8, 21, 60, 180, 270 and 365 days of ageing. Results showed that most of the compounds underwent significant changes in their content over time and behave differently depending on the wine spirit\u2019s oxygenation level: higher contents of gallic acid, syringic acid and vanillin were associated with lower micro-oxygenation level while higher contents of ellagic acid, syringaldehyde, coniferaldehyde and sinapaldehyde resulted from higher one; lowest contents of these compounds were found in the nitrogen modality. Weak correlation between copper and the studied compounds was evidenced whereas closer relationship between iron, vanillin, gallic, syringic and ellagic acids at end of ageing was observed. This study provides innovative information on the role of oxygen in wine spirit\u2019s ageing, and on chestnut wood effect on wine spirit\u2019s mineral composition.<\/jats:p>","DOI":"10.3390\/molecules25225266","type":"journal-article","created":{"date-parts":[[2020,11,12]],"date-time":"2020-11-12T20:17:52Z","timestamp":1605212272000},"page":"5266","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":21,"title":["Behaviour of Low Molecular Weight Compounds, Iron and Copper of Wine Spirit Aged with Chestnut Staves under Different Levels of Micro-Oxygenation"],"prefix":"10.3390","volume":"25","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9781-6481","authenticated-orcid":false,"given":"Sara","family":"Canas","sequence":"first","affiliation":[{"name":"Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria, Quinta de Almoinha, P\u00f3lo de Dois Portos, 2565-191 Dois Portos, Portugal"},{"name":"MED\u2013Mediterranean Institute for Agriculture, Environment and Development, Instituto de forma\u00e7\u00e3o avan\u00e7ada, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0828-5429","authenticated-orcid":false,"given":"Florina","family":"Danalache","sequence":"additional","affiliation":[{"name":"Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria, Quinta de Almoinha, P\u00f3lo de Dois Portos, 2565-191 Dois Portos, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0267-3252","authenticated-orcid":false,"given":"Of\u00e9lia","family":"Anjos","sequence":"additional","affiliation":[{"name":"Instituto Polit\u00e9cnico de Castelo Branco, Quinta da Senhora de M\u00e9rcules, 6001-909 Castelo Branco, Portugal"},{"name":"CEF, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"},{"name":"Centro de Biotecnologia de Plantas da Beira Interior, Quinta da Senhora de M\u00e9rcules, 6001-909 Castelo Branco, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3374-612X","authenticated-orcid":false,"given":"Tiago A.","family":"Fernandes","sequence":"additional","affiliation":[{"name":"CQE, Centro de Qu\u00edmica Estrutural, Associa\u00e7\u00e3o do Instituto Superior T\u00e9cnico para a Investiga\u00e7\u00e3o e Desenvolvimento (IST-ID), Universidade de Lisboa, 1049-001 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2151-2008","authenticated-orcid":false,"given":"Ilda","family":"Caldeira","sequence":"additional","affiliation":[{"name":"Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria, Quinta de Almoinha, P\u00f3lo de Dois Portos, 2565-191 Dois Portos, Portugal"},{"name":"MED\u2013Mediterranean Institute for Agriculture, Environment and Development, Instituto de forma\u00e7\u00e3o avan\u00e7ada, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"}]},{"given":"N\u00e1dia","family":"Santos","sequence":"additional","affiliation":[{"name":"Adega Cooperativa da Lourinh\u00e3, Av. de Mo\u00e7ambique, 2530-111 Lourinh\u00e3, Portugal"}]},{"given":"Laurent","family":"Fargeton","sequence":"additional","affiliation":[{"name":"Vivelys, Domaine du Chap\u00eetre, 34750 Villeneuve-les-Maguelone, France"}]},{"given":"Benjamin","family":"Boissier","sequence":"additional","affiliation":[{"name":"Vivelys, Domaine du Chap\u00eetre, 34750 Villeneuve-les-Maguelone, France"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6223-4377","authenticated-orcid":false,"given":"Sofia","family":"Catarino","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"},{"name":"CEFEMA-Center of Physics and Engineering of Advanced Materials, Instituto Superior T\u00e9cnico, Universidade de Lisboa, Av. Rovisco Pais, 1, 1049-001 Lisboa, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2020,11,12]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"264","DOI":"10.1016\/j.aca.2005.12.008","article-title":"Flavour and odour profile modifications during the first five years of Lourinh\u00e3 brandy maturation on different wooden barrels","volume":"563","author":"Caldeira","year":"2006","journal-title":"Anal. Chim. Acta"},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Canas, S. (2017). Phenolic composition and related properties of aged wine spirits: Influence of barrel characteristics. A review. Beverages, 3.","DOI":"10.3390\/beverages3040055"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"66","DOI":"10.1016\/j.foodqual.2018.06.002","article-title":"Sensory complexity and its influence on hedonic responses: A systematic review of applications in food and beverages","volume":"71","author":"Palczak","year":"2019","journal-title":"Food Qual. Prefer."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"260","DOI":"10.1016\/j.lwt.2019.05.018","article-title":"Phenolic profile and colour acquired by the wine spirit in the beginning of ageing: Alternative technology using micro-oxygenation vs traditional technology","volume":"11","author":"Canas","year":"2019","journal-title":"LWT Food Sci. Technol."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"113","DOI":"10.1365\/s10337-008-0635-1","article-title":"The identification of aroma-active compounds in Slovak brandies using GC-sniffing, GC-MS and sensory evaluation","volume":"67","author":"Spanik","year":"2008","journal-title":"Chomatographia"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"3380","DOI":"10.1021\/jf052617b","article-title":"Sensory-directed identification of taste-active ellagitannins in American (Quercus alba L.) and European oak wood (Quercus robur L.) and quantitative analysis in bourbon whiskey and oak-matured red wines","volume":"54","author":"Glabasnia","year":"2006","journal-title":"J. Agric. Food Chem."},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Schwab, W., Lange, B.M., and Wust, M. (2018). Vanilla: The most popular flavour. Biotechnology of Natural Products, Springer International Publishing.","DOI":"10.1007\/978-3-319-67903-7"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"485","DOI":"10.20870\/oeno-one.2020.54.3.3114","article-title":"Antioxidant activity and phenolic composition of wine spirit resulting from an alternative ageing technology using micro-oxygenation: A preliminary study","volume":"54","author":"Nocera","year":"2020","journal-title":"Oeno One"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"185","DOI":"10.1016\/j.thromres.2003.09.016","article-title":"Effect of age of Armagnac extract and duration of treatment on antithrombotic effects in a rat thrombosis model","volume":"111","author":"Umar","year":"2003","journal-title":"Thromb. Res."},{"key":"ref_10","unstructured":"WHO (2018). Global Status Report on Alcohol and Health, World Health Organization."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"31","DOI":"10.1016\/j.fbp.2018.08.010","article-title":"Simulation of spirits distillation for a better understanding of volatile aroma compounds behavior: Application to Armagnac production","volume":"112","author":"Puentes","year":"2018","journal-title":"Food Bioprod. Process."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"31","DOI":"10.5344\/ajev.1989.40.1.31","article-title":"Influence of oxidation processes on the development of the taste and flavor of wine distillates","volume":"40","author":"Litchev","year":"1989","journal-title":"Am. J. Enol. Vitic."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"281","DOI":"10.1016\/j.foodcont.2016.08.015","article-title":"Analysis of lignin-derived phenolic compounds and their transformations in aged wine distillates","volume":"73","year":"2017","journal-title":"Food Control"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"1115","DOI":"10.1016\/j.foodres.2011.03.050","article-title":"Oxidation mechanisms occuring in wine","volume":"44","author":"Oliveira","year":"2011","journal-title":"Food Res. Int."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"92","DOI":"10.1016\/j.aca.2009.11.044","article-title":"Micro-oxygenation strategy depends on origin and size of oak chips or staves during accelerated red wine aging","volume":"660","author":"Nevares","year":"2010","journal-title":"Anal. Chim. Acta"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"4766","DOI":"10.1021\/acs.jafc.7b01510","article-title":"Effect of wood aging on mineral composition and wine 87Sr\/86Sr isotopic ratio","volume":"65","author":"Kaya","year":"2017","journal-title":"J. Agric. Food Chem."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"02011","DOI":"10.1051\/bioconf\/20191202011","article-title":"Barrel-to-barrel variation of phenolic and mineral composition of red wine","volume":"12","author":"Pilet","year":"2019","journal-title":"Bio Web Conf."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"53","DOI":"10.1016\/S0039-9140(00)00623-8","article-title":"Differentiation of Spanish brandies according to their metal content","volume":"54","author":"Moreno","year":"2001","journal-title":"Talanta"},{"key":"ref_19","first-page":"65","article-title":"Valida\u00e7\u00e3o e compara\u00e7\u00e3o de m\u00e9todos de an\u00e1lise em espectrofotometria de absor\u00e7\u00e3o at\u00f3mica com chama para doseamento de cobre e ferro em vinhos e aguardentes","volume":"18","author":"Catarino","year":"2003","journal-title":"Ci\u00eancia T\u00e9c. Vitiv."},{"key":"ref_20","first-page":"73","article-title":"Determination of copper in wine by ETAAS using conventional and fast thermal programs: Validation of analytical method","volume":"26","author":"Catarino","year":"2005","journal-title":"Atom. Spectrosc."},{"key":"ref_21","first-page":"3","article-title":"Revis\u00e3o: Elementos contaminantes nos vinhos","volume":"23","author":"Catarino","year":"2008","journal-title":"Ci\u00eancia T\u00e9c. Vitiv."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"1372","DOI":"10.1021\/jf803626k","article-title":"Quantitation of twelve metals in tequila and mezcal spirits as authenticity parameters","volume":"57","author":"Jurado","year":"2009","journal-title":"J. Agric. Food Chem."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"73","DOI":"10.5344\/ajev.2003.54.2.73","article-title":"Review of reaction mechanisms of oxygen and proposed intermediate reduction products in wine: Central role of iron and copper","volume":"54","author":"Danilewicz","year":"2003","journal-title":"Am. J. Enol. Vitic."},{"key":"ref_24","first-page":"76","article-title":"Oxygen in must and wine: A review","volume":"27","author":"Marais","year":"2006","journal-title":"S. Afr. J. Enol. Vitic."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"1699","DOI":"10.1021\/jf903127r","article-title":"Controlling the Fenton reaction in wine","volume":"58","author":"Elias","year":"2010","journal-title":"J. Agric. Food Chem."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"128","DOI":"10.5344\/ajev.2008.59.2.128","article-title":"Mechanism of interaction of polyphenols, oxygen, and sulfur dioxide in model wine and wine","volume":"59","author":"Danilewicz","year":"2008","journal-title":"Am. J. Enol. Vitic."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"380","DOI":"10.5344\/ajev.1995.46.3.380","article-title":"Iron, copper, and manganese influence on wine oxidation","volume":"46","author":"Cacho","year":"1995","journal-title":"Am. J. Enol. Vitic."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"377","DOI":"10.5344\/ajev.2016.16033","article-title":"Chemistry of manganese and interaction with iron and copper in wine","volume":"67","author":"Danilewicz","year":"2016","journal-title":"Am. J. Enol. Vitic."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"169","DOI":"10.1007\/s00217-002-0517-y","article-title":"Phenol and metals in sugar-cane spirits. Quantitative analysis and effect of radical formation and radical scavenging","volume":"215","author":"Bettin","year":"2002","journal-title":"Eur. Food Res. Technol."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"433","DOI":"10.3166\/sda.20.433-440","article-title":"Metallic profiles of Sherry brandies","volume":"20","author":"Moreno","year":"2000","journal-title":"Sci. Aliments"},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"49","DOI":"10.1016\/j.foodcont.2013.06.031","article-title":"Assessment of minerals in aged grape marc distillates by FAAS\/FAES and ICP-MS. Characterization and safety evaluation","volume":"35","author":"Salgado","year":"2014","journal-title":"Food Control"},{"key":"ref_32","unstructured":"Fengel, D., and Wegner, G. (1989). Wood. Chemistry, Ultrastructure, Reactions, Walter de Gruyter."},{"key":"ref_33","unstructured":"Canas, S., Caldeira, I., Belchior, A.P., Spranger, M.I., Cl\u00edmaco, M.C., and Bruno de Sousa, R. (2020, October 05). Chestnut Wooden Barrels for the Ageing of Wine Brandies. International Organisation of Vine and Wine. Available online: http:\/\/www.oiv.int\/en\/technical-standards-anddocuments\/collective-expertise\/spirit-beverages."},{"key":"ref_34","doi-asserted-by":"crossref","unstructured":"Anjos, O., Mart\u00ednez Comesa\u00f1a, M., Caldeira, I., Pedro, S.I., Egu\u00eda Oller, P., and Canas, S. (2020). Application of functional data analysis and FTIR-ATR spectroscopy to discriminate wine spirits ageing technologies. Mathematics, 8.","DOI":"10.3390\/math8060896"},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"648","DOI":"10.1021\/acs.jafc.6b05188","article-title":"Characterization of the oxygen transmission rate of oak wood species used in cooperage","volume":"65","author":"Nevares","year":"2017","journal-title":"J. Agric. Food Chem."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"1558","DOI":"10.1111\/ijfs.13738","article-title":"Grappa quality from the Chianti and Montepulciano areas (Tuscany, Italy): Monitoring the leaching of copper from distillation columns","volume":"53","author":"Tamasi","year":"2018","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"127804","DOI":"10.1016\/j.foodchem.2020.127804","article-title":"Release of wood extractable elements in experimental spirit model: Health risk assessment of the wood species generated in Balkan cooperage","volume":"338","author":"Smailagic","year":"2021","journal-title":"Food Chem."},{"key":"ref_38","doi-asserted-by":"crossref","unstructured":"Rib\u00e9reau-Gayon, P., Glories, Y., Maujean, A., and Dubourdieu, D. (2006). Handbook of Enology. The Chemistry of Wine. Stabilization and Treatments, John Wiley & Sons. [2nd ed.].","DOI":"10.1002\/0470010398"},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"95","DOI":"10.1016\/j.foodres.2016.11.017","article-title":"The impact of wine components on fractionation of Cu and Fe in model wine systems: Macromolecules, phenolic and sulfur compounds","volume":"98","author":"Kontoudakis","year":"2017","journal-title":"Food Res. Int."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"339","DOI":"10.1111\/ajgw.12159","article-title":"Chemistry of copper in white wine: A review","volume":"21","author":"Clark","year":"2015","journal-title":"Aust. J. Grape Wine R."},{"key":"ref_41","unstructured":"Lafon, R., Lafon, J., and Couillaud, P. (1964). Le Cognac: Sa Distillation, J.B. Bailli\u00e8re et Fils Editeures."},{"key":"ref_42","doi-asserted-by":"crossref","unstructured":"Mart\u00ednez-Gil, A., del \u00c1lamo-Sanza, M., S\u00e1nchez-G\u00f3mez, R., and Nevares, I. (2020). Alternative woods in enology: Characterization of tannin and low molecular weight phenol compounds with respect to traditional oak woods. A review. Molecules, 25.","DOI":"10.3390\/molecules25061474"},{"key":"ref_43","first-page":"1","article-title":"Hydrothermal hydrolysis of sweet chestnut (Castanea sativa) tannins","volume":"84","author":"Knez","year":"2019","journal-title":"J. Serbian Chem. Soc."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"61","DOI":"10.1016\/S0308-8146(99)00240-X","article-title":"Level of single bioactive phenolics in red wine as a function of the oxygen supplied during storage","volume":"69","author":"Castellari","year":"2000","journal-title":"Food Chem."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"1872","DOI":"10.1021\/jf00035a013","article-title":"Ellagitannins and lignins in aging of spirits in oak barrels","volume":"41","author":"Viriot","year":"1993","journal-title":"J. Agric. Food Chem."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"2460","DOI":"10.1016\/j.foodchem.2012.12.018","article-title":"Extraction\/oxidation kinetics of low molecular weight compounds in wine brandy resulting from different ageing technologies","volume":"138","author":"Canas","year":"2013","journal-title":"Food Chem."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"6369","DOI":"10.1021\/acs.jafc.7b02080","article-title":"An approach to the study of the interactions between ellagitannins and oxygen during oak wood ageing","volume":"65","author":"Nevares","year":"2017","journal-title":"J. Agric. Food Chem."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"263","DOI":"10.1016\/j.foodchem.2008.02.001","article-title":"Extraction of phenolics in liquid model matrices containing oak chips: Kinetics, liquid chromatography-mass spectroscopy characterisation and association with in vitro antiradical activity","volume":"110","author":"Karvela","year":"2008","journal-title":"Food Chem."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"822","DOI":"10.1016\/j.foodchem.2015.12.081","article-title":"Oxygen consumption by oak chips in a model wine solution; Influence of the botanical origin, toast level and ellagittannin content","volume":"199","author":"Navarro","year":"2016","journal-title":"Food Chem."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"43","DOI":"10.1016\/j.foodchem.2019.02.007","article-title":"Effect of the presence of different oak ellagitannins in their own disappearance under oxidative or inert atmosphere","volume":"286","year":"2019","journal-title":"Food Chem."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"210","DOI":"10.1016\/j.foodchem.2018.06.031","article-title":"Chemical characterization, antioxidant properties and oxygen consumption rate of 36 commercial oenological tannins in a model wine solution","volume":"268","author":"Vignault","year":"2018","journal-title":"Food Chem."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"96","DOI":"10.1016\/j.foodchem.2018.05.071","article-title":"Kinetics of complex formation of Fe(III) with syringic acid: Experimental and theoretical study","volume":"265","author":"Singh","year":"2018","journal-title":"Food Chem."},{"key":"ref_53","unstructured":"Puech, J.-L., Mourgues, J., Mosedale, J.R., and L\u00e9aut\u00e9, R. (1998). Barrique et vieillissement des eaux-de-vie. \u0152nologie. Fondements Scientifiques et Technologiques, Lavoisier Tec & Doc."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"937","DOI":"10.1016\/j.foodchem.2016.05.129","article-title":"Kinetics of odorant compounds in wine brandies aged in different systems","volume":"211","author":"Caldeira","year":"2016","journal-title":"Food Chem."},{"key":"ref_55","unstructured":"Piggott, J.R. (1983). Reactions of wood components during maturation. Flavour of Distilled Beverages: Origin and Development, Ellis Horwood Limited."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"94","DOI":"10.1016\/j.carres.2015.07.003","article-title":"Polysaccharides and lignin from oak wood used in cooperage: Composition, interest, assays: A review","volume":"417","author":"Jourdes","year":"2015","journal-title":"Carbohydr. Res."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"26","DOI":"10.1016\/j.chroma.2016.03.007","article-title":"Quantification of three galloylglucoside flavour precursors by liquid chromatography tandem mass spectrometry in brandies aged in oak wood barrels","volume":"1442","author":"Slaghenaufi","year":"2016","journal-title":"J. Chromat. A"},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"117","DOI":"10.1016\/j.foodres.2012.07.065","article-title":"Characterization of the aromatic profile of the Italia variety of Peruvian Pisco by gas chromatography-olfactometry and gas chromatography coupled with flame ionization and mass spectrometry detection systems","volume":"49","author":"Cacho","year":"2012","journal-title":"Food Res. Int."},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"7736","DOI":"10.1021\/acs.jafc.7b02406","article-title":"Evolution of volatile compounds during the distillation of Cognac spirit","volume":"65","author":"Awad","year":"2017","journal-title":"J. Agric. Food Chem."},{"key":"ref_60","first-page":"3615","article-title":"The influence of oak on the furanic aldehyde content of distillates subjected to aging","volume":"14","year":"2006","journal-title":"J. Chromat. A"},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"127450","DOI":"10.1016\/j.foodchem.2020.127450","article-title":"Effect of innovative technology using staves and micro-oxygenation on the sensory and odorant profile of aged wine spirit","volume":"333","author":"Roque","year":"2020","journal-title":"Food Chem."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"5571","DOI":"10.1021\/jf025503y","article-title":"Role of aldehydes in the condensation of phenolic compounds with emphasis on food organoleptic properties","volume":"50","author":"Cheynier","year":"2002","journal-title":"J. Agric. Food Chem."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"179","DOI":"10.1198\/tas.2009.0033","article-title":"The history of the cluster heat map","volume":"63","author":"Wilkinson","year":"2009","journal-title":"Am. Stat."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"3242854","DOI":"10.1155\/2020\/3242854","article-title":"Evaluation of volatile compounds during the fermentation process of yogurts by Streptococcus thermophilus based on odor activity value and heat map analysis","volume":"2020","author":"Zhang","year":"2020","journal-title":"Int. J. Anal. Chem."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"496","DOI":"10.1002\/jssc.200390066","article-title":"High-performance liquid chromatography method for analysis of phenolic acids, phenolic aldehydes and furanic derivatives in brandies. Development and validation","volume":"26","author":"Canas","year":"2003","journal-title":"J. Sep. Sci."}],"container-title":["Molecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1420-3049\/25\/22\/5266\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T10:32:21Z","timestamp":1760178741000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1420-3049\/25\/22\/5266"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2020,11,12]]},"references-count":65,"journal-issue":{"issue":"22","published-online":{"date-parts":[[2020,11]]}},"alternative-id":["molecules25225266"],"URL":"https:\/\/doi.org\/10.3390\/molecules25225266","relation":{},"ISSN":["1420-3049"],"issn-type":[{"value":"1420-3049","type":"electronic"}],"subject":[],"published":{"date-parts":[[2020,11,12]]}}}