Abstract

The dataset includes raw chemical data on Italian brandies aged for 8 months in 350-litre oak barrels whose wood was undergone different treatments. Woods for cooperage were naturally seasoned for two different periods of time (24 or 36 months) and were toasted at two different degrees (light or heavy). The study assessed the influence of these different treatments on endogenous and wood-derived compounds of the geographical indication Brandy Italiano. High-performance liquid chromatography coupled with photodiode array and fluorescence detection (HPLC-DAD-FLD) was used to quantify most wood-derived compounds while solid phase extraction-gas chromatography-mass spectrometry (SPE-GC-MS) was used to determine the overall volatile composition including certain additional wood-derived compounds.