Effect of heat treatment on the thermal and chemical modifications of Oak and Chestnut wood used in brandy ageing

the effects of temperature and frequency of moistening during the first phase of the heat treatment (bending phase) on the simultaneous response of different kinds of wood (portuguese chestnut, rumanian and american oak wood) used in brandy ageing were studied. the evolution of the wood temperature was measured by k thermocouple probes. the wood extractable compounds (phenolic acids, phenolic aldehydes, coumarins and furanic derivatives) were analysed by hplc. the results showed that the thermal distribution along the thickness of the stave is influenced by the temperature and frequency of moistening, and also by the botanical species. it was verified that the bending phase is of great importance for the barrel quality not only for its impact on the physical and mechanical properties of the wood but also for its effect on the wood chemical composition.