Optimisation of accelerated ageing of grape marc distillate on a micro-scale process using a BoxBenhken design: influence of oak origin, fragment size and toast level on the composition of the final product
Autor(a) principal: | |
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Data de Publicação: | 2017 |
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/1822/44732 |
Resumo: | Background and Aims The ageing process, in wooden barrels, is used to improve the sensory quality of wines and distillates. This process, however, is costly, often leading to an alternative strategy of using wood fragments. The main aim of this work was to evaluate the influence of size, toast level and origin of the oak fragments on the composition of grape marc distillates. Methods and Results The accelerated ageing process of grape marc distillate was optimised with a BoxBenhken experimental design. Five dependent variables were evaluated: the concentration of vanillin, whiskey lactone and phenolic substances, the antioxidant activity and the colour parameters to determine the influence of the independent variables: concentration of oak fragments, proportion of ethanol in Galician grape marc distillate (Orujo) and the time of maceration. The concentration of oak fragments was the variable with the greatest effect on the dependent variables evaluated, except for whiskey lactone. The optimal conditions obtained were applied in 11 experimental accelerated ageing processes to study the influence of size, toast level and origin of the oak fragments on the parameters previously mentioned. Conclusions The best results were obtained with the smaller fragment size (granular) from Quercus petraea with medium toast level. The contact time did not significantly influence the parameters evaluated. Significance of the Study This study, performed at a micro-scale, determined the optimum conditions for greater extraction of compounds from oak with beneficial characteristics: volatile compounds with positive notes, vanillin and whiskey lactone, and the phenolic substances with antioxidant properties. This option allows producers to reduce considerably the cost of the process. |
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Optimisation of accelerated ageing of grape marc distillate on a micro-scale process using a BoxBenhken design: influence of oak origin, fragment size and toast level on the composition of the final productAged distillateAntioxidant activityBoxBenhkenOak fragments (granules, chips)Phenolic substancesVolatilesScience & TechnologyBackground and Aims The ageing process, in wooden barrels, is used to improve the sensory quality of wines and distillates. This process, however, is costly, often leading to an alternative strategy of using wood fragments. The main aim of this work was to evaluate the influence of size, toast level and origin of the oak fragments on the composition of grape marc distillates. Methods and Results The accelerated ageing process of grape marc distillate was optimised with a BoxBenhken experimental design. Five dependent variables were evaluated: the concentration of vanillin, whiskey lactone and phenolic substances, the antioxidant activity and the colour parameters to determine the influence of the independent variables: concentration of oak fragments, proportion of ethanol in Galician grape marc distillate (Orujo) and the time of maceration. The concentration of oak fragments was the variable with the greatest effect on the dependent variables evaluated, except for whiskey lactone. The optimal conditions obtained were applied in 11 experimental accelerated ageing processes to study the influence of size, toast level and origin of the oak fragments on the parameters previously mentioned. Conclusions The best results were obtained with the smaller fragment size (granular) from Quercus petraea with medium toast level. The contact time did not significantly influence the parameters evaluated. Significance of the Study This study, performed at a micro-scale, determined the optimum conditions for greater extraction of compounds from oak with beneficial characteristics: volatile compounds with positive notes, vanillin and whiskey lactone, and the phenolic substances with antioxidant properties. This option allows producers to reduce considerably the cost of the process.We are gratefulto the Spanish Ministry of Economy and Competitiveness for the financial support of this work (project CTQ2015-71436-C2-1-R), which has partial financial support from the FEDER funds of the European Union and to Laffort for providing the samples of oak fragments. Dr José Manuel Salgado was supported by the grant SFRH/BPD/84440/2012 from Fundação para a Ciência e Tecnologia–FCT, Portugal.Wiley-BlackwellUniversidade do MinhoRodríguez-Solana, RaquelRodríguez-Freigedo, S.Salgado, José ManuelDomínguez, José ManuelCortés-Diéguez, Sandra2017-022017-02-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/44732engRodríguez-Solana, R.; Rodríguez-Freigedo, S.; Salgado, José Manuel; Domínguez, J. M.; Cortés-Diéguez, S., Optimisation of accelerated ageing of grape marc distillate on a micro-scale process using a BoxBenhken design: influence of oak origin, fragment size and toast level on the composition of the final product. Australian Journal of Grape and Wine Research, 23(1), 5-14, 20171322-713010.1111/ajgw.12249http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1755-0238info: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:RCAAP2023-07-21T12:01:38Zoai:repositorium.sdum.uminho.pt:1822/44732Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:51:33.472005Repositório 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 |
Optimisation of accelerated ageing of grape marc distillate on a micro-scale process using a BoxBenhken design: influence of oak origin, fragment size and toast level on the composition of the final product |
title |
Optimisation of accelerated ageing of grape marc distillate on a micro-scale process using a BoxBenhken design: influence of oak origin, fragment size and toast level on the composition of the final product |
spellingShingle |
Optimisation of accelerated ageing of grape marc distillate on a micro-scale process using a BoxBenhken design: influence of oak origin, fragment size and toast level on the composition of the final product Rodríguez-Solana, Raquel Aged distillate Antioxidant activity BoxBenhken Oak fragments (granules, chips) Phenolic substances Volatiles Science & Technology |
title_short |
Optimisation of accelerated ageing of grape marc distillate on a micro-scale process using a BoxBenhken design: influence of oak origin, fragment size and toast level on the composition of the final product |
title_full |
Optimisation of accelerated ageing of grape marc distillate on a micro-scale process using a BoxBenhken design: influence of oak origin, fragment size and toast level on the composition of the final product |
title_fullStr |
Optimisation of accelerated ageing of grape marc distillate on a micro-scale process using a BoxBenhken design: influence of oak origin, fragment size and toast level on the composition of the final product |
title_full_unstemmed |
Optimisation of accelerated ageing of grape marc distillate on a micro-scale process using a BoxBenhken design: influence of oak origin, fragment size and toast level on the composition of the final product |
title_sort |
Optimisation of accelerated ageing of grape marc distillate on a micro-scale process using a BoxBenhken design: influence of oak origin, fragment size and toast level on the composition of the final product |
author |
Rodríguez-Solana, Raquel |
author_facet |
Rodríguez-Solana, Raquel Rodríguez-Freigedo, S. Salgado, José Manuel Domínguez, José Manuel Cortés-Diéguez, Sandra |
author_role |
author |
author2 |
Rodríguez-Freigedo, S. Salgado, José Manuel Domínguez, José Manuel Cortés-Diéguez, Sandra |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Rodríguez-Solana, Raquel Rodríguez-Freigedo, S. Salgado, José Manuel Domínguez, José Manuel Cortés-Diéguez, Sandra |
dc.subject.por.fl_str_mv |
Aged distillate Antioxidant activity BoxBenhken Oak fragments (granules, chips) Phenolic substances Volatiles Science & Technology |
topic |
Aged distillate Antioxidant activity BoxBenhken Oak fragments (granules, chips) Phenolic substances Volatiles Science & Technology |
description |
Background and Aims The ageing process, in wooden barrels, is used to improve the sensory quality of wines and distillates. This process, however, is costly, often leading to an alternative strategy of using wood fragments. The main aim of this work was to evaluate the influence of size, toast level and origin of the oak fragments on the composition of grape marc distillates. Methods and Results The accelerated ageing process of grape marc distillate was optimised with a BoxBenhken experimental design. Five dependent variables were evaluated: the concentration of vanillin, whiskey lactone and phenolic substances, the antioxidant activity and the colour parameters to determine the influence of the independent variables: concentration of oak fragments, proportion of ethanol in Galician grape marc distillate (Orujo) and the time of maceration. The concentration of oak fragments was the variable with the greatest effect on the dependent variables evaluated, except for whiskey lactone. The optimal conditions obtained were applied in 11 experimental accelerated ageing processes to study the influence of size, toast level and origin of the oak fragments on the parameters previously mentioned. Conclusions The best results were obtained with the smaller fragment size (granular) from Quercus petraea with medium toast level. The contact time did not significantly influence the parameters evaluated. Significance of the Study This study, performed at a micro-scale, determined the optimum conditions for greater extraction of compounds from oak with beneficial characteristics: volatile compounds with positive notes, vanillin and whiskey lactone, and the phenolic substances with antioxidant properties. This option allows producers to reduce considerably the cost of the process. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-02 2017-02-01T00:00:00Z |
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/1822/44732 |
url |
http://hdl.handle.net/1822/44732 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Rodríguez-Solana, R.; Rodríguez-Freigedo, S.; Salgado, José Manuel; Domínguez, J. M.; Cortés-Diéguez, S., Optimisation of accelerated ageing of grape marc distillate on a micro-scale process using a BoxBenhken design: influence of oak origin, fragment size and toast level on the composition of the final product. Australian Journal of Grape and Wine Research, 23(1), 5-14, 2017 1322-7130 10.1111/ajgw.12249 http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1755-0238 |
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 |
Wiley-Blackwell |
publisher.none.fl_str_mv |
Wiley-Blackwell |
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 |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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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 |
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1799132288887291904 |