The present study investigated the effect of maceration of different species of wood (oak, acacia, chestnut, apricot, mulberry, plum, cherry and grape vine) in three stages of toasting (110, 175, and 200 °C) on the antioxidant capacity, total polyphenol content, changes in color and sensory acceptability of the wine spirit. The addition of different kinds of wooden fragments to the wine spirit led to increased content of compounds with antioxidant capacity in the spirit. The highest level of antioxidant capacity was found in the spirit aging with an addition of wooden fragments of chestnut tree. Samples of spirits containing wood fragments treated at a lower temperature reached higher concentration of compounds with antioxidant capacity. The determined total content of polyphenols in spirit is correlated with antioxidant capacity values. Sensory analysis revealed statistically significant difference only in color, smoke aroma, smoke taste, overall quality and flavor persistence. The other sensory parameters of spirits observed did not show any statistically significant difference.

中文翻译：

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不同木材碎片的烈酒老化评估

本研究调查了不同种类木材（橡树、金合欢、栗子、杏、桑树、李子、樱桃和葡萄藤）在三个烘烤阶段（110、175 和 200 °C）中浸渍对抗氧化能力的影响、总多酚含量、颜色变化和葡萄酒烈酒的感官可接受性。在烈酒中添加不同种类的木质碎片导致烈酒中具有抗氧化能力的化合物含量增加。最高水平的抗氧化能力是在酒精老化中发现的，添加了板栗树的木质碎片。在较低温度下处理的含有木材碎片的烈酒样品达到了更高浓度的具有抗氧化能力的化合物。烈酒中多酚的测定总含量与抗氧化能力值相关。感官分析显示，仅在颜色、烟味、烟味、整体质量和风味持久性方面存在统计学显着差异。观察到的烈酒的其他感官参数没有显示出任何统计学上的显着差异。