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Beverages 2017, 3(1), 5; doi:10.3390/beverages3010005

Accelerated Aging of the Traditional Greek Distillate Tsipouro Using Wooden Chips. Part I: Effect of Static Maceration vs. Ultrasonication on the Polyphenol Extraction and Antioxidant Activity

Department of Food Science & Nutrition, University of the Aegean, Mitr. Ioakim Street, Myrina 81400, Lemnos, Greece
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Academic Editor: James Harbertson
Received: 29 November 2016 / Revised: 22 December 2016 / Accepted: 7 January 2017 / Published: 17 January 2017
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Abstract

The Greek traditional grape marc distillate Tsipouro was subjected to accelerated aging, using wooden chips from acacia, cherry, chestnut and oak wood. The processes included treatments under static maceration and ultrasonication and the evolution of the total polyphenol concentration was monitored over a period of 30 days. During this period, leaching of polyphenols from the chips into the distillate was found to obey first-order kinetics, but no statistical differences were shown between the two treatments regarding the enrichment of the liquid in polyphenolic substances. The determination of the antioxidant activity demonstrated that aging with chestnut chips may provide Tsipouro with particularly strong radical scavenging and reducing effects, highlighting its importance as a material that could be used to turn distillates into foods with functional properties. View Full-Text
Keywords: aging; antioxidans; distillate; kinetics; polyphenols; Tsipouro aging; antioxidans; distillate; kinetics; polyphenols; Tsipouro
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Taloumi, T.; Makris, D.P. Accelerated Aging of the Traditional Greek Distillate Tsipouro Using Wooden Chips. Part I: Effect of Static Maceration vs. Ultrasonication on the Polyphenol Extraction and Antioxidant Activity. Beverages 2017, 3, 5.

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