Reuse of oak chips for modification of the volatile fraction of alcoholic beverages
Autor(a) principal: | |
---|---|
Data de Publicação: | 2021 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/66913 |
Resumo: | New or used barrels can be applied in ageing of alcoholic beverages. Compounds adsorbed in wood migrate between beverages along with wood extractives. As barrel ageing is costly and time-consuming, processes using wood fragments have been gaining interest. These generate wood residues for which the reuse is still not well established. This work aims at the reuse of oak fragments for the additive ageing of alcoholic beverages. Oak chips, previously immersed in fortified wine, were applied to beer, wine and grape marc spirit. Wood compounds and adsorbed wine volatiles were extracted, with more impact and satisfactory yields on beer composition. Also, wood adsorbed beverages compounds in a subtractive ageing phenomena. Beer formulations using different binomial wood concentration/temperature combinations were generated and presented to trained tasters. Higher temperatures and wood concentrations led to prominence of wood descriptors and lower perception of fruity and floral aromas, reflecting the changes in chemical composition. |
id |
RCAP_7ead66475976d364383e1b040bcd005f |
---|---|
oai_identifier_str |
oai:repositorium.sdum.uminho.pt:1822/66913 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
7160 |
spelling |
Reuse of oak chips for modification of the volatile fraction of alcoholic beveragesWood ageingBarrel alternativesVolatile compoundsSensory propertiesCiências Agrárias::Biotecnologia Agrária e AlimentarScience & TechnologyNew or used barrels can be applied in ageing of alcoholic beverages. Compounds adsorbed in wood migrate between beverages along with wood extractives. As barrel ageing is costly and time-consuming, processes using wood fragments have been gaining interest. These generate wood residues for which the reuse is still not well established. This work aims at the reuse of oak fragments for the additive ageing of alcoholic beverages. Oak chips, previously immersed in fortified wine, were applied to beer, wine and grape marc spirit. Wood compounds and adsorbed wine volatiles were extracted, with more impact and satisfactory yields on beer composition. Also, wood adsorbed beverages compounds in a subtractive ageing phenomena. Beer formulations using different binomial wood concentration/temperature combinations were generated and presented to trained tasters. Higher temperatures and wood concentrations led to prominence of wood descriptors and lower perception of fruity and floral aromas, reflecting the changes in chemical composition.Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UIDB/04469/2020 unit and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 – Programa Operacional Regional do Norte. Fermentum – Engenharia das Fermentações Lda. also participated in co-funding and provided beer samples used in this work, which authors would like to acknowledge. Lastly, authors would like to thank Mr. Benoît Verdier and Seguin Moreau for supplying the woods and Mr. Paulo Coutinho and Quinta do Portal for supplying the fortified wineinfo:eu-repo/semantics/publishedVersionElsevierUniversidade do MinhoCoelho, Eduardo João LouroTeixeira, J. A.Tavares, T.Domingues, LucíliaOliveira, J. M.2021-012021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/66913engCoelho, Eduardo; Teixeira, José A.; Tavares, Teresa; Domingues, Lucília; Oliveira, José Maria, Reuse of oak chips for modification of the volatile fraction of alcoholic beverages. LWT-Food Science and Technology, 135(110046), 20210023-643810.1016/j.lwt.2020.110046https://www.journals.elsevier.com/lwtinfo: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:RCAAP2023-07-21T12:53:16Zoai:repositorium.sdum.uminho.pt:1822/66913Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:52:36.661215Repositório 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 |
Reuse of oak chips for modification of the volatile fraction of alcoholic beverages |
title |
Reuse of oak chips for modification of the volatile fraction of alcoholic beverages |
spellingShingle |
Reuse of oak chips for modification of the volatile fraction of alcoholic beverages Coelho, Eduardo João Louro Wood ageing Barrel alternatives Volatile compounds Sensory properties Ciências Agrárias::Biotecnologia Agrária e Alimentar Science & Technology |
title_short |
Reuse of oak chips for modification of the volatile fraction of alcoholic beverages |
title_full |
Reuse of oak chips for modification of the volatile fraction of alcoholic beverages |
title_fullStr |
Reuse of oak chips for modification of the volatile fraction of alcoholic beverages |
title_full_unstemmed |
Reuse of oak chips for modification of the volatile fraction of alcoholic beverages |
title_sort |
Reuse of oak chips for modification of the volatile fraction of alcoholic beverages |
author |
Coelho, Eduardo João Louro |
author_facet |
Coelho, Eduardo João Louro Teixeira, J. A. Tavares, T. Domingues, Lucília Oliveira, J. M. |
author_role |
author |
author2 |
Teixeira, J. A. Tavares, T. Domingues, Lucília Oliveira, J. M. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Coelho, Eduardo João Louro Teixeira, J. A. Tavares, T. Domingues, Lucília Oliveira, J. M. |
dc.subject.por.fl_str_mv |
Wood ageing Barrel alternatives Volatile compounds Sensory properties Ciências Agrárias::Biotecnologia Agrária e Alimentar Science & Technology |
topic |
Wood ageing Barrel alternatives Volatile compounds Sensory properties Ciências Agrárias::Biotecnologia Agrária e Alimentar Science & Technology |
description |
New or used barrels can be applied in ageing of alcoholic beverages. Compounds adsorbed in wood migrate between beverages along with wood extractives. As barrel ageing is costly and time-consuming, processes using wood fragments have been gaining interest. These generate wood residues for which the reuse is still not well established. This work aims at the reuse of oak fragments for the additive ageing of alcoholic beverages. Oak chips, previously immersed in fortified wine, were applied to beer, wine and grape marc spirit. Wood compounds and adsorbed wine volatiles were extracted, with more impact and satisfactory yields on beer composition. Also, wood adsorbed beverages compounds in a subtractive ageing phenomena. Beer formulations using different binomial wood concentration/temperature combinations were generated and presented to trained tasters. Higher temperatures and wood concentrations led to prominence of wood descriptors and lower perception of fruity and floral aromas, reflecting the changes in chemical composition. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-01 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/1822/66913 |
url |
http://hdl.handle.net/1822/66913 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Coelho, Eduardo; Teixeira, José A.; Tavares, Teresa; Domingues, Lucília; Oliveira, José Maria, Reuse of oak chips for modification of the volatile fraction of alcoholic beverages. LWT-Food Science and Technology, 135(110046), 2021 0023-6438 10.1016/j.lwt.2020.110046 https://www.journals.elsevier.com/lwt |
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 |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
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 |
|
_version_ |
1799133119201148928 |