Use of Amazonian species for aging distilled beverages: Physical and chemical wood analysis
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Repositório Institucional do INPA |
Texto Completo: | https://repositorio.inpa.gov.br/handle/1/15929 |
Resumo: | The process of storing liquor in wooden barrels is a practice that aims to improve the sensory characteristics, such as color, aroma and flavor, of the beverage. The quality of the liquor stored in these barrels depends on wood characteristics such as density, permeability, chemical composition, anatomy, besides the wood heat treatment used to fabricate the barrels. Brazil has a great diversity of forests, mainly in the north, in the Amazon. This region is home to thousands of tree species, but is limited to the use of only a few native species to store liquors. The objective of this study was to determine some of the physical and chemical characteristics for four Amazon wood species. The results obtained in this study will be compared with others from woods that are traditionally used for liquor storage. The species studied were angelim-pedra (Hymenolobium petraeum Ducke) cumarurana (Dipteryx polyphylla (Huber) Ducke), jatobá (Hymenaea courbaril L.) and louro-vermelho (Nectandra rubra (Mez) CK Allen). The trees were collected from Precious Woods Amazon Company forest management area, in Silves, Amazonas. Analyzes such as: concentration of extractives, lignin amount, percentage of minerals (ash) and tannin content, density, elemental analysis (CHNS-O) and thermal analysis were done. It was observed that the chemical composition (lignin, holocellulose) and elemental analysis (percentage of C, H, N and O) of the woods have significant differences. The jatobá wood presented higher tannin content, and in the thermal analysis, was that which had the lowest mass loss. © 2015, Federal University of Lavras. All rights Reserved. |
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Castro, Jonnys PazPerígolo, Deise MoroneBianchi, Maria LúciaMori, Fábio AkiraFonseca, Alessandra de SouzaAlves, Isabel Cristina NogueiraVasconcellos, Francisco José de2020-05-20T19:08:45Z2020-05-20T19:08:45Z2015https://repositorio.inpa.gov.br/handle/1/1592910.1590/01047760201521021567The process of storing liquor in wooden barrels is a practice that aims to improve the sensory characteristics, such as color, aroma and flavor, of the beverage. The quality of the liquor stored in these barrels depends on wood characteristics such as density, permeability, chemical composition, anatomy, besides the wood heat treatment used to fabricate the barrels. Brazil has a great diversity of forests, mainly in the north, in the Amazon. This region is home to thousands of tree species, but is limited to the use of only a few native species to store liquors. The objective of this study was to determine some of the physical and chemical characteristics for four Amazon wood species. The results obtained in this study will be compared with others from woods that are traditionally used for liquor storage. The species studied were angelim-pedra (Hymenolobium petraeum Ducke) cumarurana (Dipteryx polyphylla (Huber) Ducke), jatobá (Hymenaea courbaril L.) and louro-vermelho (Nectandra rubra (Mez) CK Allen). The trees were collected from Precious Woods Amazon Company forest management area, in Silves, Amazonas. Analyzes such as: concentration of extractives, lignin amount, percentage of minerals (ash) and tannin content, density, elemental analysis (CHNS-O) and thermal analysis were done. It was observed that the chemical composition (lignin, holocellulose) and elemental analysis (percentage of C, H, N and O) of the woods have significant differences. The jatobá wood presented higher tannin content, and in the thermal analysis, was that which had the lowest mass loss. © 2015, Federal University of Lavras. All rights Reserved.Volume 21, Número 2, Pags. 319-327Attribution-NonCommercial-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nc-nd/3.0/br/info:eu-repo/semantics/openAccessAlcoholBiochemical CompositionDicotyledonForest CoverForest ManagementForestry ProductionLegumeLigninNative SpeciesPhysicochemical PropertySensory SystemSpecies DiversityTanninTropical ForestWood QualityAmazoniaDipteryxHymenaea CourbarilHymenolobiumNectandraUse of Amazonian species for aging distilled beverages: Physical and chemical wood analysisUso de espécies Amazônicas para envelhecimento de bebidas destiladas: Análises física e química da madeirainfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleCerneporreponame:Repositório Institucional do INPAinstname:Instituto Nacional de Pesquisas da Amazônia (INPA)instacron:INPAORIGINALartigo-inpa.pdfartigo-inpa.pdfapplication/pdf826860https://repositorio.inpa.gov.br/bitstream/1/15929/1/artigo-inpa.pdf6905b269ca9129bb376219ce348c17c8MD511/159292020-05-20 16:00:20.808oai:repositorio:1/15929Repositório de PublicaçõesPUBhttps://repositorio.inpa.gov.br/oai/requestopendoar:2020-05-20T20:00:20Repositório Institucional do INPA - Instituto Nacional de Pesquisas da Amazônia (INPA)false |
dc.title.en.fl_str_mv |
Use of Amazonian species for aging distilled beverages: Physical and chemical wood analysis |
dc.title.alternative.pt_BR.fl_str_mv |
Uso de espécies Amazônicas para envelhecimento de bebidas destiladas: Análises física e química da madeira |
title |
Use of Amazonian species for aging distilled beverages: Physical and chemical wood analysis |
spellingShingle |
Use of Amazonian species for aging distilled beverages: Physical and chemical wood analysis Castro, Jonnys Paz Alcohol Biochemical Composition Dicotyledon Forest Cover Forest Management Forestry Production Legume Lignin Native Species Physicochemical Property Sensory System Species Diversity Tannin Tropical Forest Wood Quality Amazonia Dipteryx Hymenaea Courbaril Hymenolobium Nectandra |
title_short |
Use of Amazonian species for aging distilled beverages: Physical and chemical wood analysis |
title_full |
Use of Amazonian species for aging distilled beverages: Physical and chemical wood analysis |
title_fullStr |
Use of Amazonian species for aging distilled beverages: Physical and chemical wood analysis |
title_full_unstemmed |
Use of Amazonian species for aging distilled beverages: Physical and chemical wood analysis |
title_sort |
Use of Amazonian species for aging distilled beverages: Physical and chemical wood analysis |
author |
Castro, Jonnys Paz |
author_facet |
Castro, Jonnys Paz Perígolo, Deise Morone Bianchi, Maria Lúcia Mori, Fábio Akira Fonseca, Alessandra de Souza Alves, Isabel Cristina Nogueira Vasconcellos, Francisco José de |
author_role |
author |
author2 |
Perígolo, Deise Morone Bianchi, Maria Lúcia Mori, Fábio Akira Fonseca, Alessandra de Souza Alves, Isabel Cristina Nogueira Vasconcellos, Francisco José de |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Castro, Jonnys Paz Perígolo, Deise Morone Bianchi, Maria Lúcia Mori, Fábio Akira Fonseca, Alessandra de Souza Alves, Isabel Cristina Nogueira Vasconcellos, Francisco José de |
dc.subject.eng.fl_str_mv |
Alcohol Biochemical Composition Dicotyledon Forest Cover Forest Management Forestry Production Legume Lignin Native Species Physicochemical Property Sensory System Species Diversity Tannin Tropical Forest Wood Quality Amazonia Dipteryx Hymenaea Courbaril Hymenolobium Nectandra |
topic |
Alcohol Biochemical Composition Dicotyledon Forest Cover Forest Management Forestry Production Legume Lignin Native Species Physicochemical Property Sensory System Species Diversity Tannin Tropical Forest Wood Quality Amazonia Dipteryx Hymenaea Courbaril Hymenolobium Nectandra |
description |
The process of storing liquor in wooden barrels is a practice that aims to improve the sensory characteristics, such as color, aroma and flavor, of the beverage. The quality of the liquor stored in these barrels depends on wood characteristics such as density, permeability, chemical composition, anatomy, besides the wood heat treatment used to fabricate the barrels. Brazil has a great diversity of forests, mainly in the north, in the Amazon. This region is home to thousands of tree species, but is limited to the use of only a few native species to store liquors. The objective of this study was to determine some of the physical and chemical characteristics for four Amazon wood species. The results obtained in this study will be compared with others from woods that are traditionally used for liquor storage. The species studied were angelim-pedra (Hymenolobium petraeum Ducke) cumarurana (Dipteryx polyphylla (Huber) Ducke), jatobá (Hymenaea courbaril L.) and louro-vermelho (Nectandra rubra (Mez) CK Allen). The trees were collected from Precious Woods Amazon Company forest management area, in Silves, Amazonas. Analyzes such as: concentration of extractives, lignin amount, percentage of minerals (ash) and tannin content, density, elemental analysis (CHNS-O) and thermal analysis were done. It was observed that the chemical composition (lignin, holocellulose) and elemental analysis (percentage of C, H, N and O) of the woods have significant differences. The jatobá wood presented higher tannin content, and in the thermal analysis, was that which had the lowest mass loss. © 2015, Federal University of Lavras. All rights Reserved. |
publishDate |
2015 |
dc.date.issued.fl_str_mv |
2015 |
dc.date.accessioned.fl_str_mv |
2020-05-20T19:08:45Z |
dc.date.available.fl_str_mv |
2020-05-20T19:08:45Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://repositorio.inpa.gov.br/handle/1/15929 |
dc.identifier.doi.none.fl_str_mv |
10.1590/01047760201521021567 |
url |
https://repositorio.inpa.gov.br/handle/1/15929 |
identifier_str_mv |
10.1590/01047760201521021567 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.ispartof.pt_BR.fl_str_mv |
Volume 21, Número 2, Pags. 319-327 |
dc.rights.driver.fl_str_mv |
Attribution-NonCommercial-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nc-nd/3.0/br/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NonCommercial-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nc-nd/3.0/br/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Cerne |
publisher.none.fl_str_mv |
Cerne |
dc.source.none.fl_str_mv |
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Repositório Institucional do INPA |
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Repositório Institucional do INPA |
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