RT info:eu-repo/semantics/article
T1 Preliminary Study of the Effect of Short Maceration with Cherry and Oak Wood Chips on the Volatile Composition of Different Craft Beers
A1 Correia, Ana C.
A1 González San José, Mª Luisa
A1 Ortega Heras, Miriam
A1 Jordão, António M.
K1 Cherry
K1 Craft beers
K1 Oak
K1 Volatile compounds
K1 Woos chips
K1 Bebidas alcohólicas
K1 Alcoholic beverages
K1 Alimentos-Composición
K1 Food-Composition
K1 Cerveza
K1 Beer
AB In the last few years, the production and consumption of craft beers has increased notably. However, there is restricted knowledge about the potential impact of chips from different wood species on beer quality. Thus, this work aimed to evaluate the effect of the addition of wood chips from cherry and oak species—after the fermentation was completed and during a brief maceration time—on the volatile composition of three different beer groups (Ale, Lager, and Porter) through a headspace solid-phase dynamic extraction (HS-SPDE) and GC-MS analysis. Fifty-six volatile compounds from different chemical families (esters, alcohols, terpenes, acids, aldehydes, ketones, and pyrazines) were detected, identified, and considered in this study. In general, the volatile composition of the beers macerated with wood chips was very similar to that of the control beers. However, the control beers showed higher volatile compound levels. The results suggest potential interactions between beer volatile compounds and the wood chips during maceration. The outcomes of this research could be of practical interest to brewers since they could improve the knowledge of the impact of short-time contact and low wood chip concentration on the volatile composition of different craft beers.
PB MDPI
YR 2023
FD 2023-09
LK https://hdl.handle.net/10259/11219
UL https://hdl.handle.net/10259/11219
LA eng
DS Repositorio Institucional de la Universidad de Burgos
RD 07-may-2026