TY  - JOUR
AU  - Smailagić, Anita
AU  - Stanković, Dalibor M.
AU  - Vranješ-Đurić, Sanja
AU  - Veljović, Sonja
AU  - Dabić Zagorac, Dragana
AU  - Manojlović, Dragan
AU  - Natić, Maja
PY  - 2021
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/9514
AB  - Type of the wood used for the aging highly influences the quality of alcoholic beverages. In this research we explored the potential of cyclic voltammetry (CV) and differential pulse voltammetry (DPV) to establish fingerprints characteristic for each wood and to enable determining the type of the wood used in the aging process. Eleven different wood samples were used to prepare three different types of spirits during 15 months. The highest extraction rate was obtained during the first month, while further aging was followed with almost constant amount of extracted polyphenols. Black locust, myrobalan plum, and mulberry extracts were discriminated from the spirits aged in oak and wild cherry wood when statistical analysis was applied. Although clear classification of all samples was not achieved, this long term study demonstrated a potential of both CV and DPV for differentiating wood species used in the aging, hence in the quality control of spirits. © 2020 Elsevier Ltd
T2  - Food Chemistry
T1  - Influence of extraction time, solvent and wood specie on experimentally aged spirits – A simple tool to differentiate wood species used in cooperage
VL  - 346
SP  - 128896
DO  - 10.1016/j.foodchem.2020.128896
ER  - 

@article{
author = "Smailagić, Anita and Stanković, Dalibor M. and Vranješ-Đurić, Sanja and Veljović, Sonja and Dabić Zagorac, Dragana and Manojlović, Dragan and Natić, Maja",
year = "2021",
abstract = "Type of the wood used for the aging highly influences the quality of alcoholic beverages. In this research we explored the potential of cyclic voltammetry (CV) and differential pulse voltammetry (DPV) to establish fingerprints characteristic for each wood and to enable determining the type of the wood used in the aging process. Eleven different wood samples were used to prepare three different types of spirits during 15 months. The highest extraction rate was obtained during the first month, while further aging was followed with almost constant amount of extracted polyphenols. Black locust, myrobalan plum, and mulberry extracts were discriminated from the spirits aged in oak and wild cherry wood when statistical analysis was applied. Although clear classification of all samples was not achieved, this long term study demonstrated a potential of both CV and DPV for differentiating wood species used in the aging, hence in the quality control of spirits. © 2020 Elsevier Ltd",
journal = "Food Chemistry",
title = "Influence of extraction time, solvent and wood specie on experimentally aged spirits – A simple tool to differentiate wood species used in cooperage",
volume = "346",
pages = "128896",
doi = "10.1016/j.foodchem.2020.128896"
}

Smailagić, A., Stanković, D. M., Vranješ-Đurić, S., Veljović, S., Dabić Zagorac, D., Manojlović, D.,& Natić, M.. (2021). Influence of extraction time, solvent and wood specie on experimentally aged spirits – A simple tool to differentiate wood species used in cooperage. in Food Chemistry, 346, 128896.
https://doi.org/10.1016/j.foodchem.2020.128896

Smailagić A, Stanković DM, Vranješ-Đurić S, Veljović S, Dabić Zagorac D, Manojlović D, Natić M. Influence of extraction time, solvent and wood specie on experimentally aged spirits – A simple tool to differentiate wood species used in cooperage. in Food Chemistry. 2021;346:128896.
doi:10.1016/j.foodchem.2020.128896 .

Smailagić, Anita, Stanković, Dalibor M., Vranješ-Đurić, Sanja, Veljović, Sonja, Dabić Zagorac, Dragana, Manojlović, Dragan, Natić, Maja, "Influence of extraction time, solvent and wood specie on experimentally aged spirits – A simple tool to differentiate wood species used in cooperage" in Food Chemistry, 346 (2021):128896,
https://doi.org/10.1016/j.foodchem.2020.128896 . .