Reuse of oak chips for modification of the volatile fraction of alcoholic beverages

Detalhes bibliográficos
Autor(a) principal: Coelho, Eduardo João Louro
Data de Publicação: 2021
Outros Autores: Teixeira, J. A., Tavares, T., Domingues, Lucília, Oliveira, J. M.
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.
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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
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