Wine spirit ageing with chestnut staves under different micro-oxygenation strategies: effects on the volatile compounds and sensory profile

Detalhes bibliográficos
Autor(a) principal: Caldeira, Ilda
Data de Publicação: 2021
Outros Autores: Vitória, Cláudia, Anjos, Ofélia, Fernandes, Tiago A., Gallardo, Eugénia, Fargeton, Laurent, Boissier, Benjamin, Catarino, Sofia, Canas, Sara
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/21406
Resumo: The purpose of this work is to evaluate the wine spirit aged by an alternative process (staves combined with different micro-oxygenation levels) and its comparison with the traditional process (wooden barrels). This evaluation was made by analyzing the volatile compounds and sensory profile of the spirits during 365 days of ageing. The findings confirmed the role played by oxygen in the volatile profile of aged wine spirits. Samples of alternative ageing modalities were well distinguished from those of wooden barrels based on the volatile profile, namely on the concentrations of several volatile phenols. From a sensory point of view, the results are promising with high overall consistency scores obtained from samples of alternative ageing process modalities
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spelling Wine spirit ageing with chestnut staves under different micro-oxygenation strategies: effects on the volatile compounds and sensory profilewine spiritchestnutmicro-oxygenationvolatile compoundssensory profileThe purpose of this work is to evaluate the wine spirit aged by an alternative process (staves combined with different micro-oxygenation levels) and its comparison with the traditional process (wooden barrels). This evaluation was made by analyzing the volatile compounds and sensory profile of the spirits during 365 days of ageing. The findings confirmed the role played by oxygen in the volatile profile of aged wine spirits. Samples of alternative ageing modalities were well distinguished from those of wooden barrels based on the volatile profile, namely on the concentrations of several volatile phenols. From a sensory point of view, the results are promising with high overall consistency scores obtained from samples of alternative ageing process modalitiesMDPIRepositório da Universidade de LisboaCaldeira, IldaVitória, CláudiaAnjos, OféliaFernandes, Tiago A.Gallardo, EugéniaFargeton, LaurentBoissier, BenjaminCatarino, SofiaCanas, Sara2021-06-01T09:34:53Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/21406engCaldeira, I.; Vitória, C.; Anjos, O.; Fernandes, T.A.; Gallardo, E.; Fargeton, L.; Boissier, B.; Catarino, S.; Canas, S.Wine Spirit Ageing with Chestnut Staves under Different Micro-Oxygenation Strategies: Effects on the Volatile Compounds and Sensory Profile. Appl. Sci. 2021, 11, 3991https://doi.org/10.3390/ app11093991info: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:RCAAP2023-03-06T14:50:51Zoai:www.repository.utl.pt:10400.5/21406Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:05:59.959978Repositório 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 Wine spirit ageing with chestnut staves under different micro-oxygenation strategies: effects on the volatile compounds and sensory profile
title Wine spirit ageing with chestnut staves under different micro-oxygenation strategies: effects on the volatile compounds and sensory profile
spellingShingle Wine spirit ageing with chestnut staves under different micro-oxygenation strategies: effects on the volatile compounds and sensory profile
Caldeira, Ilda
wine spirit
chestnut
micro-oxygenation
volatile compounds
sensory profile
title_short Wine spirit ageing with chestnut staves under different micro-oxygenation strategies: effects on the volatile compounds and sensory profile
title_full Wine spirit ageing with chestnut staves under different micro-oxygenation strategies: effects on the volatile compounds and sensory profile
title_fullStr Wine spirit ageing with chestnut staves under different micro-oxygenation strategies: effects on the volatile compounds and sensory profile
title_full_unstemmed Wine spirit ageing with chestnut staves under different micro-oxygenation strategies: effects on the volatile compounds and sensory profile
title_sort Wine spirit ageing with chestnut staves under different micro-oxygenation strategies: effects on the volatile compounds and sensory profile
author Caldeira, Ilda
author_facet Caldeira, Ilda
Vitória, Cláudia
Anjos, Ofélia
Fernandes, Tiago A.
Gallardo, Eugénia
Fargeton, Laurent
Boissier, Benjamin
Catarino, Sofia
Canas, Sara
author_role author
author2 Vitória, Cláudia
Anjos, Ofélia
Fernandes, Tiago A.
Gallardo, Eugénia
Fargeton, Laurent
Boissier, Benjamin
Catarino, Sofia
Canas, Sara
author2_role author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Caldeira, Ilda
Vitória, Cláudia
Anjos, Ofélia
Fernandes, Tiago A.
Gallardo, Eugénia
Fargeton, Laurent
Boissier, Benjamin
Catarino, Sofia
Canas, Sara
dc.subject.por.fl_str_mv wine spirit
chestnut
micro-oxygenation
volatile compounds
sensory profile
topic wine spirit
chestnut
micro-oxygenation
volatile compounds
sensory profile
description The purpose of this work is to evaluate the wine spirit aged by an alternative process (staves combined with different micro-oxygenation levels) and its comparison with the traditional process (wooden barrels). This evaluation was made by analyzing the volatile compounds and sensory profile of the spirits during 365 days of ageing. The findings confirmed the role played by oxygen in the volatile profile of aged wine spirits. Samples of alternative ageing modalities were well distinguished from those of wooden barrels based on the volatile profile, namely on the concentrations of several volatile phenols. From a sensory point of view, the results are promising with high overall consistency scores obtained from samples of alternative ageing process modalities
publishDate 2021
dc.date.none.fl_str_mv 2021-06-01T09:34:53Z
2021
2021-01-01T00:00:00Z
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 http://hdl.handle.net/10400.5/21406
url http://hdl.handle.net/10400.5/21406
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Caldeira, I.; Vitória, C.; Anjos, O.; Fernandes, T.A.; Gallardo, E.; Fargeton, L.; Boissier, B.; Catarino, S.; Canas, S.Wine Spirit Ageing with Chestnut Staves under Different Micro-Oxygenation Strategies: Effects on the Volatile Compounds and Sensory Profile. Appl. Sci. 2021, 11, 3991
https://doi.org/10.3390/ app11093991
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 MDPI
publisher.none.fl_str_mv MDPI
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
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