Assessment of Phenolic Content, Antioxidant Activity, Colour and Sensory Attributes of Wood Aged “Tsipouro”

Maria Giannakourou ¹, Irini F. Strati ¹, Efthimia-Maria Manika ¹, Victoria Resiti ¹, Panagiotis Tataridis ², Panagiotis Zoumpoulakis ³, Vassilia J. Sinanoglou ¹*

¹Laboratory of Chemistry, Analysis and Design of Food Processes, Department of Food Technology, University of West Attica (former Technological Educational Institute of Athens), Ag. Spyridonos 12243, Egaleo, Greece
²Laboratory of Biotechnology and Industrial Fermentations, Department of Oenology and Beverage Technology, University of West Attica (former Technological Educational Institute of Athens), Ag. Spyridonos 12243, Egaleo, Greece
³Institute of Biology, Medicinal Chemistry and Biotechnology, National Hellenic Research Foundation, 48, Vas. Constantinou Ave., 11635, Athens, Greece.

Corresponding author Email: v_sinanoglou@yahoo.gr

This study aimed at investigating the benefits of immersing oak sticks in the Greek pomace brandy named tsipouro, regarding its total phenolic content, antiradical-antioxidant activity, colour parameters and sensory profile. In order to induce rapid aging of tsipouro, alternative experimental conditions were applied. Results revealed that the phenolic migration from the wood to the tsipouro significantly increased both with temperature increase during aging as well as with the oak sticks /tsipouro ratio (w/v). The impact of oak wood diversity was also tested, by selecting different types of French oak (Quercus robur) and French and American oak mix (Quercus robur- Quercus alba) sticks. Results exhibited a significant effect of wood stick type on total phenolic content, antioxidant and antiradical activity, colour values and sensory attributes, especially on overall acceptance. High positive correlation among total phenolic content, antiradical and antioxidant activity and overall acceptance was found for all the extracts studied. Wood aging promoted the migration of phenolic compounds from the wood into the tsipouro, which, apart from the organoleptic characteristics, could possess health beneficial effects.

Aging; Biological activity; Organoleptic quality; Tsipouro; Oak wood.

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