Monica Gallo

“Aging” is a practice that allows alcoholic beverages to mature and gives them particular flavors and colors. In this context, oak or durmast wooden barrels are used in this process, thus providing different types of aging. This conventional process produces a slow enrichment of organic compounds in the spirit inside the barrels. Organic substances present in the internal part of the barrels slowly undergo the phenomenon of extraction by the liquid phase (solid–liquid extraction). In this work, a new procedure based on rapid solid–liquid dynamic extraction (RSLDE) was used to evaluate the potential of obtaining the effects of aging in spirits in shorter times than conventional methods. For this purpose, a comparison between two solid–liquid extraction techniques, RSLDE and conventional maceration, was made. Four water/ethanol 60:40 (v/v) model solutions were prepared and put in contact with medium-toasted chips using the two extraction procedures (conventional and non-conventional) and determining dry residue and total polyphenol content. Reversed phase high-performance liquid chromatography (RP-HPLC) analyses allowed the identification and quantification of furfural, ellagic acid and phenolic aldehydes (vanillin, syringaldehyde, coniferaldehyde and sinapaldehyde). The aging procedure with medium-toasted chips was tested on a young commercial grappa using maceration and RLSDE.