The aging of natural distillates using wood fragments combined with physical methods aims to accelerate the development of desired sensory characteristics while increasing economic value and ensuring product standardization. This study explores an innovative rapid aging approach for Romanian pear brandy by applying electric field treatment to samples in contact with wood fragments (American oak, common oak, and mulberry). The goal was to reduce the traditional aging duration of 12–24 months to 20–60 minutes, while maintaining or enhancing the sensory and chemical qualities of the final product.
Samples were exposed to electric fields at 20V, 35V, and 50V for 20, 45, and 60 minutes. After treatment, the chromatic characteristics were measured and compared to two control groups: raw (untreated) distillates and distillates matured for 3 days with the same wood types but without electric treatment. The most intense color was achieved with mulberry wood at 20V, showing nearly double the value compared to the 3-day untreated sample. Hue values obtained with Quercus robur (common oak) under specific treatments (V20T45, V35T45, and V50T45) were similar to those reported for barrel-aged grape marc distillates in previous studies.
Volatile and phenolic compound analyses confirmed the technique's effectiveness. Ethyl acetate content increased significantly in the mulberry-treated sample at V20T20 (85.5 mg/L), compared to 49.27 mg/L in the 3-day sample. The highest phenolic concentration was observed in American oak samples treated for 60 minutes at 20V (15.148 μg/mL), while untreated samples showed no phenolic presence.
Our results demonstrate that electric field-assisted aging in the presence of wood fragments can replicate or surpass traditional maturation effects in a fraction of the time. This method allows for precise control of extraction, reduces production and storage costs, limits alcohol evaporation, and supports sustainable industrial application. Faster product turnover can lower excise costs and improve economic efficiency without compromising quality.
