This study investigates the effect of ageing on the qualitative and quantitative composition of plum distillate in contact with oak wood chips. Maturation was performed with lightly toasted French oak (Quercus sessiflora and Quercus robur) chips or oak chips made from fragments of empty barrels that had been used for ageing cognac. The effects of oak chip dose, process temperature, ageing system (static or circulatory) and ultrasound treatment were assessed. Maturation of plum distillate samples with oak chips resulted in higher levels of extractable organics (including tannins) and colour changes, which were correlated with the type and dose of oak chips, and the conditions of maturation. The content of sugars such as glucose, xylose and arabinose also increased, depending on the conditions and type of oak chips. Degradation of lignin resulted in liberation of sinapaldehyde, syringaldehyde, coniferaldehyde and vanillin, with intensities depending on the applied parameters. In terms of volatiles, decreases in the concentration of higher alcohols and aliphatic aldehydes were observed in the majority of maturation experiments, while concentrations of furanic aldehydes increased depending on the type and dose of oak chips, as well as on the conditions of maturation. The quantities of esters such as ethyl acetate decreased in the majority of experimental variants, whereas concentrations of ethyl caproate, ethyl caprylate and ethyl caprate increased gradually. Some phenols and lactones were detected in all matured samples, with the lowest levels found in the samples aged with oak chips made from cognac barrels.

中文翻译：

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不同条件下橡木片熟化过程中李子馏出物化学成分的变化。

这项研究调查了老化对与橡木片接触的李子馏出物的定性和定量组成的影响。用轻度烘烤的法国栎（Quercus sessiflora和Quercus robur）进行成熟。）由用于陈年白兰地的空桶碎片制成的木片或橡木片。评估了橡木屑剂量，工艺温度，老化系统（静态或循环）和超声处理的影响。李子馏分样品与橡木片的成熟导致可提取有机物（包括单宁酸）的含量较高和颜色变化，这与橡木片的类型和剂量以及成熟条件相关。糖的含量，例如葡萄糖，木糖和阿拉伯糖，也根据橡木片的条件和类型而增加。木质素的降解导致释放出芥子醛，丁香醛，松柏树醛和香兰素，其强度取决于所应用的参数。就挥发物而言，在大多数成熟实验中，高级醇和脂肪醛的浓度降低，而呋喃醛的浓度则根据橡木片的类型和剂量以及成熟条件而增加。在大多数实验变体中，诸如乙酸乙酯的酯的量减少，而己酸乙酯，辛酸乙酯和癸酸乙酯的浓度逐渐增加。在所有成熟的样品中都检测到一些酚和内酯，在用干邑白兰地酒桶制成的橡木片陈化的样品中发现的含量最低。在大多数实验变体中，诸如乙酸乙酯的酯的量减少，而己酸乙酯，辛酸乙酯和癸酸乙酯的浓度逐渐增加。在所有成熟的样品中都检测到一些酚和内酯，在用干邑白兰地酒桶制成的橡木片陈化的样品中发现的含量最低。在大多数实验变体中，诸如乙酸乙酯的酯的量减少，而己酸乙酯，辛酸乙酯和癸酸乙酯的浓度逐渐增加。在所有成熟的样品中都检测到一些酚和内酯，在用干邑白兰地酒桶制成的橡木片陈化的样品中发现的含量最低。