naa a22 4500 510725155 CHVBK 20180411082932.0 cr unu---uuuuu 180411e20130701xx s 000 0 eng 10.1007/s11947-012-0788-7 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0788-7 Effect of Electric Field Treatments on Brandy Aging in Oak Barrels [Elektronische Daten] [Bin Zhang, Xin Zeng, Da-Wen Sun, Shu Yu, Mei Yang, Sen Ma] The influence of applying an electric field (EF) treatment (1kV/cm, 50Hz) on a brandy stored in a 5-L oak barrel to simulate the industry application during 180days was investigated in this paper. The compositions in the EF-treated and control brandy sample including tannins, total phenols, volatile phenols, esters as well as unpleasant compounds were analyzed by high-performance liquid chromatography and solid phase micro-extraction along with gas chromatography-mass spectrometry. Results showed that after being treated by EF the content of most beneficial materials on brandy quality such as tannins, total phenols, volatile phenols as well as esters was increased while the content of some harmful compounds (acetaldehyde, acetal, and higher alcohols) was decreased. The amounts of acetaldehyde and higher alcohols on treated sample were 7.1% and 10.5% lower than the control one, respectively. On the other hand, the content of tannins and total phenols in brandy treated for 180days was significantly higher than the control sample. Therefore, it was demonstrated that the maturation process and esterification in oak barrel brandy was enhanced and the quality of the brandy was improved by EF treatment. The application of electric field treatment directly on oak barrel is a promising and feasible technology to accelerate brandy maturation. Springer Science+Business Media, LLC, 2012 Electric fields nationallicence Brandy nationallicence Oak barrel nationallicence Maturation nationallicence Zhang Bin College of Light Industry and Food Sciences, South China University of Technology, 510640, Guangzhou, China aut Zeng Xin College of Light Industry and Food Sciences, South China University of Technology, 510640, Guangzhou, China aut Sun Da-Wen College of Light Industry and Food Sciences, South China University of Technology, 510640, Guangzhou, China aut Yu Shu College of Light Industry and Food Sciences, South China University of Technology, 510640, Guangzhou, China aut Yang Mei College of Light Industry and Food Sciences, South China University of Technology, 510640, Guangzhou, China aut Ma Sen College of Light Industry and Food Sciences, South China University of Technology, 510640, Guangzhou, China aut Food and Bioprocess Technology Springer-Verlag 6/7(2013-07-01), 1635-1643 1935-5130 6:7<1635 2013 6 11947 https://doi.org/10.1007/s11947-012-0788-7 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0788-7 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Zhang Bin College of Light Industry and Food Sciences, South China University of Technology, 510640, Guangzhou, China aut NATIONALLICENCE 700 1- Zeng Xin College of Light Industry and Food Sciences, South China University of Technology, 510640, Guangzhou, China aut NATIONALLICENCE 700 1- Sun Da-Wen College of Light Industry and Food Sciences, South China University of Technology, 510640, Guangzhou, China aut NATIONALLICENCE 700 1- Yu Shu College of Light Industry and Food Sciences, South China University of Technology, 510640, Guangzhou, China aut NATIONALLICENCE 700 1- Yang Mei College of Light Industry and Food Sciences, South China University of Technology, 510640, Guangzhou, China aut NATIONALLICENCE 700 1- Ma Sen College of Light Industry and Food Sciences, South China University of Technology, 510640, Guangzhou, China aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/7(2013-07-01), 1635-1643 1935-5130 6:7<1635 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer