Volatile fingerprinting differentiates diverse-aged craft beers

Detalhes bibliográficos
Autor(a) principal: Coelho, Eduardo
Data de Publicação: 2019
Outros Autores: Magalhães, J., Pereira, Francisco B., Silva, F., Domingues, Lucília, Oliveira, José Maria
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: https://hdl.handle.net/1822/59822
Resumo: Supplementary data to this article can be found online at https:// doi.org/10.1016/j.lwt.2019.03.044.
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spelling Volatile fingerprinting differentiates diverse-aged craft beersVolatile fingerprintingWood ageingBeer ageingBarrel reuseAgeing strategiesScience & TechnologySupplementary data to this article can be found online at https:// doi.org/10.1016/j.lwt.2019.03.044.Beer ageing on wood is a complex and difficult to control process involving several reactions and compounds. Difficulties in understanding the underlying phenomena often lead to empirical and unpredictable processes and heterogeneous products. This work resorts to volatile fingerprinting along with multivariate analysis as tools to differentiate and highlight differences in beers derived from diverse production processes. Volatile composition of beers originating from barrel ageing processes and unaged beer were analyzed by GC-MS. The collected data was processed by principal component analysis, which allowed the evaluation of relations between samples and volatile compounds. Beers were distinguished by clusters comprising different groups of volatiles. Beer with the longest period in barrel was in the cluster with the most volatiles. Beer produced by resident barrel microbiota fermentation was characterized by presence of Brettanomyces sp. metabolites. Beer aged in barrel by a shorter time period showed characteristic content of ethyl esters and oak extractives. Beer produced in inox vat and beer fermented in barrel with pitching of S. cerevisiae appeared in the same cluster, relating with fermentative esters. Volatile fingerprinting was a viable approach to characterize and distinguish the analyzed beers, providing relevant information regarding the impact of production methodologies in volatile composition.This work had funding support of the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2019 unit and COMPETE 2020 (POCI-01-0145 FEDER-006684) and BioTecNorte operation (NORTE-01-0145-FEDER000004) funded by the European Regional Development Fund under the scope of Norte2020 – Programa Operacional Regional do Norte. Fermentum –EngenhariadasFermentações Lda.also participated incofunding and supplying materials for this work. Authors would like to thank Mr. Paulo Coutinho and Quinta do Portal for supplying the oak barrels used in this work.info:eu-repo/semantics/publishedVersionElsevierUniversidade do MinhoCoelho, EduardoMagalhães, J.Pereira, Francisco B.Silva, F.Domingues, LucíliaOliveira, José Maria2019-072019-07-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/1822/59822engCoelho, Eduardo; Magalhães, J.; Pereira, Francisco B.; Silva, F.; Domingues, Lucília; Oliveira, José Maria, Volatile fingerprinting differentiates diverse-aged craft beers. LWT - Food Science and Technology, 108, 129-136, 20190023-643810.1016/j.lwt.2019.03.044https://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:RCAAP2023-07-21T12:40:11Zoai:repositorium.sdum.uminho.pt:1822/59822Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:36:56.147654Repositório 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 Volatile fingerprinting differentiates diverse-aged craft beers
title Volatile fingerprinting differentiates diverse-aged craft beers
spellingShingle Volatile fingerprinting differentiates diverse-aged craft beers
Coelho, Eduardo
Volatile fingerprinting
Wood ageing
Beer ageing
Barrel reuse
Ageing strategies
Science & Technology
title_short Volatile fingerprinting differentiates diverse-aged craft beers
title_full Volatile fingerprinting differentiates diverse-aged craft beers
title_fullStr Volatile fingerprinting differentiates diverse-aged craft beers
title_full_unstemmed Volatile fingerprinting differentiates diverse-aged craft beers
title_sort Volatile fingerprinting differentiates diverse-aged craft beers
author Coelho, Eduardo
author_facet Coelho, Eduardo
Magalhães, J.
Pereira, Francisco B.
Silva, F.
Domingues, Lucília
Oliveira, José Maria
author_role author
author2 Magalhães, J.
Pereira, Francisco B.
Silva, F.
Domingues, Lucília
Oliveira, José Maria
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Coelho, Eduardo
Magalhães, J.
Pereira, Francisco B.
Silva, F.
Domingues, Lucília
Oliveira, José Maria
dc.subject.por.fl_str_mv Volatile fingerprinting
Wood ageing
Beer ageing
Barrel reuse
Ageing strategies
Science & Technology
topic Volatile fingerprinting
Wood ageing
Beer ageing
Barrel reuse
Ageing strategies
Science & Technology
description Supplementary data to this article can be found online at https:// doi.org/10.1016/j.lwt.2019.03.044.
publishDate 2019
dc.date.none.fl_str_mv 2019-07
2019-07-01T00:00:00Z
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 https://hdl.handle.net/1822/59822
url https://hdl.handle.net/1822/59822
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Coelho, Eduardo; Magalhães, J.; Pereira, Francisco B.; Silva, F.; Domingues, Lucília; Oliveira, José Maria, Volatile fingerprinting differentiates diverse-aged craft beers. LWT - Food Science and Technology, 108, 129-136, 2019
0023-6438
10.1016/j.lwt.2019.03.044
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
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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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