Impact of alternative wood ageing systems in the odorant profile of wine spirits with GC-O analysis

Detalhes bibliográficos
Autor(a) principal: Zarpellon, Damiano
Data de Publicação: 2019
Tipo de documento: Dissertação
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/25411
Resumo: Mestrado em Engenharia de Viticultura e Enologia (Double Degree) / Instituto Superior de Agronomia. Universidade de Lisboa / Faculdade de Ciências. Universidade do Porto
id RCAP_ba1760f663586bcbc89ac6edce5c1f01
oai_identifier_str oai:www.repository.utl.pt:10400.5/25411
network_acronym_str RCAP
network_name_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository_id_str 7160
spelling Impact of alternative wood ageing systems in the odorant profile of wine spirits with GC-O analysiswine spiritalternative ageing systemGC-Oodourant compoundsMestrado em Engenharia de Viticultura e Enologia (Double Degree) / Instituto Superior de Agronomia. Universidade de Lisboa / Faculdade de Ciências. Universidade do PortoTraditionally, wooden barrels are used in the ageing/maturation of wine and many more alcoholic beverages, especially wine spirits. However, production costs, as well as the general trend towards more sustainable management of forests and trees to produce such casks, have led the researchers to develop alternative methods for ageing and storing such beverages. In this study, it was examined the application of wooden staves on wine spirits in order to accelerate the ageing process. It was evaluated the sensory composition and the odourant compounds of wine spirit aged in the traditional system (barrels) compared to the alternative system (stave) using two type of wood: Limousin oak and Portuguese chestnut. The results of sensory analysis pointed out that the alternative ageing system with chestnut wood, bring to the wine spirit an accelerated and more complex ageing with concerning the attribute deriving from wood, namely vanilla, spicy, caramel, toasted, dry fruits, smoky, coffee. Also, the wine spirits from alternative ageing system with oak wood presented a good evolution, in comparison with those from t the chestnut barrels, particularly for toasted, spicy, vanilla, dry fruit and smoke notes. The GC-O analysis, permitted to detected and identified 23 odourant compounds, especially odourant with characteristic of fresh distillate with fruity and floral note deriving from fermentation process. Only a few odourant from wood (vanillin, HMF, syringaldehyde) was identified on the different samples. Nevertheless, the CA analysis for classify and find the difference between the ageing systems shown a low % of variance that didn’t permit to discriminate the samples. These results pointed out one of the limits of GC-O analysis: contrary to the sensorial profile where volatile compounds and no-volatile compounds interact each other, giving a general perception of the product, in the GC-O analysis the volatile compounds are evaluated separately. Anyway, this work is a first approach to this subject and further studies are required to study the differences between the ageing systems after two years or mores.n.Ricardo da Silva, Jorge ManuelCaldeira, IldaRepositório da Universidade de LisboaZarpellon, Damiano2022-09-07T11:27:18Z20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.5/25411TID:203083741engZarpellon, D. - Impact of alternative wood ageing systems in the odorant profile of wine spirits with GC-O analysis. Lisboa: ISA, 2019, 79 p.info: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:RCAAP2023-03-06T14:54:58Zoai:www.repository.utl.pt:10400.5/25411Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:09:17.513422Repositório 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 Impact of alternative wood ageing systems in the odorant profile of wine spirits with GC-O analysis
title Impact of alternative wood ageing systems in the odorant profile of wine spirits with GC-O analysis
spellingShingle Impact of alternative wood ageing systems in the odorant profile of wine spirits with GC-O analysis
Zarpellon, Damiano
wine spirit
alternative ageing system
GC-O
odourant compounds
title_short Impact of alternative wood ageing systems in the odorant profile of wine spirits with GC-O analysis
title_full Impact of alternative wood ageing systems in the odorant profile of wine spirits with GC-O analysis
title_fullStr Impact of alternative wood ageing systems in the odorant profile of wine spirits with GC-O analysis
title_full_unstemmed Impact of alternative wood ageing systems in the odorant profile of wine spirits with GC-O analysis
title_sort Impact of alternative wood ageing systems in the odorant profile of wine spirits with GC-O analysis
author Zarpellon, Damiano
author_facet Zarpellon, Damiano
author_role author
dc.contributor.none.fl_str_mv Ricardo da Silva, Jorge Manuel
Caldeira, Ilda
Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Zarpellon, Damiano
dc.subject.por.fl_str_mv wine spirit
alternative ageing system
GC-O
odourant compounds
topic wine spirit
alternative ageing system
GC-O
odourant compounds
description Mestrado em Engenharia de Viticultura e Enologia (Double Degree) / Instituto Superior de Agronomia. Universidade de Lisboa / Faculdade de Ciências. Universidade do Porto
publishDate 2019
dc.date.none.fl_str_mv 2019
2019-01-01T00:00:00Z
2022-09-07T11:27:18Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/25411
TID:203083741
url http://hdl.handle.net/10400.5/25411
identifier_str_mv TID:203083741
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Zarpellon, D. - Impact of alternative wood ageing systems in the odorant profile of wine spirits with GC-O analysis. Lisboa: ISA, 2019, 79 p.
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 s.n.
publisher.none.fl_str_mv s.n.
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_ 1799131187668582400

Registros relacionados