Exploring the Influence of Wood Chips on the Aroma Complexity of Apple Brandies

Abstract Wooden barrels are traditionally used for aging alcoholic beverages. We decided to use different types of wood chips (pear, cherry, walnut, medium roasted oak and heavily roasted oak) to improve flavor of apple brandies obtained from Rubin cultivar. Our research proved that aging brandies with wood chips could result in alcoholic beverages with an interesting flavor. Moreover, obtained results would provide guidance on adjusting the flavor of brandies during aging. Esters, particularly methyl and ethyl esters, were found to be dominant compounds in the brandies, with some (e.g. isopropyl acetate, ethyl propanoate) present in the brandies before aging and others likely developed during aging with specific wood types, such as methyl pentanoate. Brandies aged with cherry chips displayed the most diverse profile of volatile compounds, while those aged with roasted chips showed higher concentrations of certain higher alcohols and other compounds e.g. 1-tetradecanol (31.2 mg/L), 5-methyl-2-furancarboxaldehyde (100.1 mg/L) and benzeneacetalde-hyde (22.1 mg/L). Additionally, some terpenes were detected exclusively in brandies aged with wood chips, e.g. citral, limonene, geraniol, β-citronellol, linalool, α-copaen-11-ol. Sensory analysis revealed that brandies aged with cherry and heavily roasted chips received the highest overall ratings, characterized by descriptors including pleasant, sweet, floral, clove, citrus, and intensely apple. The aroma profile of brandies aged with roasted oak chips was attributed to various aromas associated with roasting and maturation processes, such as woody, coconut, burnt sugar, and buttery notes.