The Influence of Active Compounds of Wood Chips Made from Various Wood Species on the Antioxidant, Physicochemical and Sensory Properties of Apple Brandies

Abstract The value of quality spirits is derived from their unique sensory profile, which is frequently achieved via the maturation of the distillate with wood. Traditionally these are barrels, but there is a growing interest in the use of wood chips, which offer new economic, environmental and sensory opportunities. The aim of this study was to ascertain the impact of wood chips (cherry, chestnut, oak, juniper) on the physicochemical attributes and sensory profile of apple distillate. Antioxidant activity (AOX), total polyphenol content (spectrophotometric method), acidity and ester content (titration method) and colour (CIELab) were determined. A sensory analysis was also conducted. The results demonstrated that the distillate was most influenced by chestnut wood, both in terms of its physicochemical characteristics (AOX 53 mg/100 mL, esters 0.83 g/L) and sensory qualities (4.5 points). The distillates aged with cherry and oak wood chips exhibited poorer outcomes (AOX 14 and 12 mg/100 mL, respectively), whereas the least impact on the physicochemical parameters was observed in the case of juniper wood chips (AOX 7.5 mg/100 mL). The maturation of apple distillates in wood chips presence led to enhanced sensory evaluation outcomes, with the most notable improvement observed in the case of chestnut wood chips.