Changes of the physicochemical characteristics of aged wine spirits during the storage in bottle

Detalhes bibliográficos
Autor(a) principal: Lourenço, Sílvia
Data de Publicação: 2022
Outros Autores: Soares, A., Mota, D., Anjos, O., Caldeira, Ilda, Alves, Sheila Oliveira, Canas, Sara
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.11/8589
Resumo: The wine spirit (WS) is a specific beverage obtained by the distillation of wine. Initially, the wine distillate is essentially made up of ethanol and water, and its physicochemical characteristics mainly result from the wine and distillation system used. During the ageing process, the distillate contacts with the wood and, with the mediation of oxygen, organic compounds are extracted from the wood and undergo several reactions over time, thus altering the sensory and physicochemical characteristics of this spirit beverage. Traditionally, ageing is carried out in barrels, which is an expensive and time-consuming technology.1 To overcome these drawbacks, alternative technologies for a sustainable ageing of WS using wood staves combined with micro-oxygenation (MOX) has been studied by our team.
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spelling Changes of the physicochemical characteristics of aged wine spirits during the storage in bottleWine spiritsAgeingThe wine spirit (WS) is a specific beverage obtained by the distillation of wine. Initially, the wine distillate is essentially made up of ethanol and water, and its physicochemical characteristics mainly result from the wine and distillation system used. During the ageing process, the distillate contacts with the wood and, with the mediation of oxygen, organic compounds are extracted from the wood and undergo several reactions over time, thus altering the sensory and physicochemical characteristics of this spirit beverage. Traditionally, ageing is carried out in barrels, which is an expensive and time-consuming technology.1 To overcome these drawbacks, alternative technologies for a sustainable ageing of WS using wood staves combined with micro-oxygenation (MOX) has been studied by our team.The authors thank the financial support of the Project CENTRO-04-3928-FEDER-000028. This work is also funded by National Funds through FCT - Foundation for Science and Technology under the Projects UIDB/05183/2020[MED] and UIDB/00239/2020 [CEF].Sociedade Portuguesa de QuímicaRepositório Científico do Instituto Politécnico de Castelo BrancoLourenço, SílviaSoares, A.Mota, D.Anjos, O.Caldeira, IldaAlves, Sheila OliveiraCanas, Sara2023-08-04T16:20:33Z20222022-01-01T00:00:00Zconference objectinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10400.11/8589engLourenço, S. [et al.] (2022) - Changes of the physicochemical characteristics of aged wine spirits during the storage in bottle. In XVI Encontro de Química dos Alimentos, Castelo Branco, 2022 - Bio-sustentabilidade e bio-segurança alimentar, inovação e qualidade alimentar : livro de resumos. Castelo Branco : SPQ. P. 241-243. Póster.978-989-8124-36-4info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-09-14T01:49:41Zoai:repositorio.ipcb.pt:10400.11/8589Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-09-14T01:49:41Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Changes of the physicochemical characteristics of aged wine spirits during the storage in bottle
title Changes of the physicochemical characteristics of aged wine spirits during the storage in bottle
spellingShingle Changes of the physicochemical characteristics of aged wine spirits during the storage in bottle
Lourenço, Sílvia
Wine spirits
Ageing
title_short Changes of the physicochemical characteristics of aged wine spirits during the storage in bottle
title_full Changes of the physicochemical characteristics of aged wine spirits during the storage in bottle
title_fullStr Changes of the physicochemical characteristics of aged wine spirits during the storage in bottle
title_full_unstemmed Changes of the physicochemical characteristics of aged wine spirits during the storage in bottle
title_sort Changes of the physicochemical characteristics of aged wine spirits during the storage in bottle
author Lourenço, Sílvia
author_facet Lourenço, Sílvia
Soares, A.
Mota, D.
Anjos, O.
Caldeira, Ilda
Alves, Sheila Oliveira
Canas, Sara
author_role author
author2 Soares, A.
Mota, D.
Anjos, O.
Caldeira, Ilda
Alves, Sheila Oliveira
Canas, Sara
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Politécnico de Castelo Branco
dc.contributor.author.fl_str_mv Lourenço, Sílvia
Soares, A.
Mota, D.
Anjos, O.
Caldeira, Ilda
Alves, Sheila Oliveira
Canas, Sara
dc.subject.por.fl_str_mv Wine spirits
Ageing
topic Wine spirits
Ageing
description The wine spirit (WS) is a specific beverage obtained by the distillation of wine. Initially, the wine distillate is essentially made up of ethanol and water, and its physicochemical characteristics mainly result from the wine and distillation system used. During the ageing process, the distillate contacts with the wood and, with the mediation of oxygen, organic compounds are extracted from the wood and undergo several reactions over time, thus altering the sensory and physicochemical characteristics of this spirit beverage. Traditionally, ageing is carried out in barrels, which is an expensive and time-consuming technology.1 To overcome these drawbacks, alternative technologies for a sustainable ageing of WS using wood staves combined with micro-oxygenation (MOX) has been studied by our team.
publishDate 2022
dc.date.none.fl_str_mv 2022
2022-01-01T00:00:00Z
2023-08-04T16:20:33Z
dc.type.driver.fl_str_mv conference object
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.11/8589
url http://hdl.handle.net/10400.11/8589
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Lourenço, S. [et al.] (2022) - Changes of the physicochemical characteristics of aged wine spirits during the storage in bottle. In XVI Encontro de Química dos Alimentos, Castelo Branco, 2022 - Bio-sustentabilidade e bio-segurança alimentar, inovação e qualidade alimentar : livro de resumos. Castelo Branco : SPQ. P. 241-243. Póster.
978-989-8124-36-4
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Sociedade Portuguesa de Química
publisher.none.fl_str_mv Sociedade Portuguesa de Química
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv mluisa.alvim@gmail.com
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