Changes of the physicochemical characteristics of aged wine spirits during the storage in bottle
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , |
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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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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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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1817543008970604544 |