Abstract:
In a series of papers we have studied some methods
of accelerated maturation of raw young fruit distillates in contact with oak
wood. Total acidity exhibited a differentiated evolution. For the majority of
samples a moderate long-term increase was often noticed, although there
were samples for which the total acidity remained the same after 170 days.
The alcohol concentration diminished in a differentiated manner. The esters
content had the most interesting values, as they reflected the non-linear
transformations and chemical reactions that occurred. The dry extract
increased in all cases, but too much in the case of defective apple distillate.
The defective distillate was successfully improved, while another distillate,
with real initial qualities, which presented a superior estimate at the half of
the interval (at 93 days), evolved differentiated at the end.
