First approach to the analytical characterization of barrel-aged grape marc distillates using phenolic compounds and colour parameters

Detalhes bibliográficos
Autor(a) principal: Rodríguez-Solana, Raquel
Data de Publicação: 2014
Outros Autores: Salgado, José Manuel, Domínguez, José Manuel, Cortés-Diéguez, 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/1822/33015
Resumo: Phenolic compounds (benzoic and cinnamic acid derivatives) were determined by high-performance liquid chromatography with multiple wavelength detector (HPLC--MWD) in grape marc distillates aged in Quercus petraea, Quercus robur and Quercus alba wooden barrels. In addition to colour indices and evaluable polyphenols, all samples were described by sensorial analysis. There were significant differences in the mean concentrations of the majority of phenolic compounds among the samples. Gallic and benzoic acids were the most abundant and samples aged in Q. robur from Galicia (NW of Spain) had the highest concentration of most of the determined phenols. Grape marc distillates aged in Q. robur obtained the highest values of all sensorial attributes, whereas samples aged in Q. petraea and Q. alba obtained similar scores. Principal component analysis accounted for 88.32 % of total variance, showing a good separation of aged distillates in terms of phenolic compounds and colour characteristics, according to the species and origin of the oak wood used in the ageing process.
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spelling First approach to the analytical characterization of barrel-aged grape marc distillates using phenolic compounds and colour parametersAgeingGrape marc distillateHPLC-MWDPhenolsSensory analysisWooden barrelScience & TechnologyPhenolic compounds (benzoic and cinnamic acid derivatives) were determined by high-performance liquid chromatography with multiple wavelength detector (HPLC--MWD) in grape marc distillates aged in Quercus petraea, Quercus robur and Quercus alba wooden barrels. In addition to colour indices and evaluable polyphenols, all samples were described by sensorial analysis. There were significant differences in the mean concentrations of the majority of phenolic compounds among the samples. Gallic and benzoic acids were the most abundant and samples aged in Q. robur from Galicia (NW of Spain) had the highest concentration of most of the determined phenols. Grape marc distillates aged in Q. robur obtained the highest values of all sensorial attributes, whereas samples aged in Q. petraea and Q. alba obtained similar scores. Principal component analysis accounted for 88.32 % of total variance, showing a good separation of aged distillates in terms of phenolic compounds and colour characteristics, according to the species and origin of the oak wood used in the ageing process.We are grateful for the financial support of this work to the Spanish Ministry of Science and Innovation (project CTQ2011-28967), and partial financial support from the FEDER funds of the European Union and to the Regulatory Board of Geographical Names of the Traditional Galician Spirits and Liqueurs for providing the samples. Jose Manuel Salgado is grateful for postdoctoral fellowship (EX-2010-0402) of Education Ministry of Spanish Government.Sveuciliste U ZagrebuUniversidade do MinhoRodríguez-Solana, RaquelSalgado, José ManuelDomínguez, José ManuelCortés-Diéguez, Sara2014-122014-12-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/33015engRodríguez-Solana, R.; Salgado, José Manuel; Domínguez, J. M.; Cortés-Diéguez, S., First approach to the analytical characterization of barrel-aged grape marc distillates using phenolic compounds and colour parameters. Food Technology and Biotechnology, 52(4), 391-402, 20141334-26061330-986210.17113/ftb.52.04.14.3627info: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:RCAAP2023-07-21T12:08:11Zoai:repositorium.sdum.uminho.pt:1822/33015Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:59:23.929794Repositório 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 First approach to the analytical characterization of barrel-aged grape marc distillates using phenolic compounds and colour parameters
title First approach to the analytical characterization of barrel-aged grape marc distillates using phenolic compounds and colour parameters
spellingShingle First approach to the analytical characterization of barrel-aged grape marc distillates using phenolic compounds and colour parameters
Rodríguez-Solana, Raquel
Ageing
Grape marc distillate
HPLC-MWD
Phenols
Sensory analysis
Wooden barrel
Science & Technology
title_short First approach to the analytical characterization of barrel-aged grape marc distillates using phenolic compounds and colour parameters
title_full First approach to the analytical characterization of barrel-aged grape marc distillates using phenolic compounds and colour parameters
title_fullStr First approach to the analytical characterization of barrel-aged grape marc distillates using phenolic compounds and colour parameters
title_full_unstemmed First approach to the analytical characterization of barrel-aged grape marc distillates using phenolic compounds and colour parameters
title_sort First approach to the analytical characterization of barrel-aged grape marc distillates using phenolic compounds and colour parameters
author Rodríguez-Solana, Raquel
author_facet Rodríguez-Solana, Raquel
Salgado, José Manuel
Domínguez, José Manuel
Cortés-Diéguez, Sara
author_role author
author2 Salgado, José Manuel
Domínguez, José Manuel
Cortés-Diéguez, Sara
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Rodríguez-Solana, Raquel
Salgado, José Manuel
Domínguez, José Manuel
Cortés-Diéguez, Sara
dc.subject.por.fl_str_mv Ageing
Grape marc distillate
HPLC-MWD
Phenols
Sensory analysis
Wooden barrel
Science & Technology
topic Ageing
Grape marc distillate
HPLC-MWD
Phenols
Sensory analysis
Wooden barrel
Science & Technology
description Phenolic compounds (benzoic and cinnamic acid derivatives) were determined by high-performance liquid chromatography with multiple wavelength detector (HPLC--MWD) in grape marc distillates aged in Quercus petraea, Quercus robur and Quercus alba wooden barrels. In addition to colour indices and evaluable polyphenols, all samples were described by sensorial analysis. There were significant differences in the mean concentrations of the majority of phenolic compounds among the samples. Gallic and benzoic acids were the most abundant and samples aged in Q. robur from Galicia (NW of Spain) had the highest concentration of most of the determined phenols. Grape marc distillates aged in Q. robur obtained the highest values of all sensorial attributes, whereas samples aged in Q. petraea and Q. alba obtained similar scores. Principal component analysis accounted for 88.32 % of total variance, showing a good separation of aged distillates in terms of phenolic compounds and colour characteristics, according to the species and origin of the oak wood used in the ageing process.
publishDate 2014
dc.date.none.fl_str_mv 2014-12
2014-12-01T00:00:00Z
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/1822/33015
url http://hdl.handle.net/1822/33015
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Rodríguez-Solana, R.; Salgado, José Manuel; Domínguez, J. M.; Cortés-Diéguez, S., First approach to the analytical characterization of barrel-aged grape marc distillates using phenolic compounds and colour parameters. Food Technology and Biotechnology, 52(4), 391-402, 2014
1334-2606
1330-9862
10.17113/ftb.52.04.14.3627
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 Sveuciliste U Zagrebu
publisher.none.fl_str_mv Sveuciliste U Zagrebu
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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