Discrimination of aging wines with alternative oak products and micro-oxygenation by FTIR-ATR

Detalhes bibliográficos
Autor(a) principal: Sánchez-Gómez, R.
Data de Publicação: 2019
Outros Autores: Anjos, O., Nevares, I., Delgado, Teresa, Del Alamo-Sanza, 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/10400.11/7571
Resumo: The use of alternative oak wood products (AOP), such as chips, cubes and staves, among other, from different geographical origins is a common practice for wine aging, where the micro-oxygenation (MOX, adding small doses of oxygen constantly over time) is essential to obtain a final wine more stable in time and with similar characteristics of barrel-aged wine. The aim of this work was to identify if spectroscopic techniques allow to discriminate wines aged with alternative oak products (chips and staves) from different oak woods (American, French and Spanish) and a floating micro-oxygenation (20 µg·L−1) after 10 years of bottling and compared to those aged in barrels. The spectral information and analysis were performed in a FTIR-ATR, with 128 scans per spectrum at a spectral resolution of 8 cm-1 in the wavenumber range from 4,000 to 450 cm-1. Principal component analyses of spectral information were performed using the Unscrambler® X. The results indicate that with this technique it is possible to clearly separate the wines aged by the three systems (chips, staves and barrels) in the case of American oak. In the case of French oak, wines aged in chips were clearly differentiated from wines aged in staves with those aged in barrels between the two. It is also possible to clearly separate aged wines with different Spanish oak systems. The application of FTIR-ATR appears to be a powerful technique for discriminating the quality of wines aged by different AOPs and wood barrels from different geographical origins.
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spelling Discrimination of aging wines with alternative oak products and micro-oxygenation by FTIR-ATRRed wineFTIR-ATRAging systemThe use of alternative oak wood products (AOP), such as chips, cubes and staves, among other, from different geographical origins is a common practice for wine aging, where the micro-oxygenation (MOX, adding small doses of oxygen constantly over time) is essential to obtain a final wine more stable in time and with similar characteristics of barrel-aged wine. The aim of this work was to identify if spectroscopic techniques allow to discriminate wines aged with alternative oak products (chips and staves) from different oak woods (American, French and Spanish) and a floating micro-oxygenation (20 µg·L−1) after 10 years of bottling and compared to those aged in barrels. The spectral information and analysis were performed in a FTIR-ATR, with 128 scans per spectrum at a spectral resolution of 8 cm-1 in the wavenumber range from 4,000 to 450 cm-1. Principal component analyses of spectral information were performed using the Unscrambler® X. The results indicate that with this technique it is possible to clearly separate the wines aged by the three systems (chips, staves and barrels) in the case of American oak. In the case of French oak, wines aged in chips were clearly differentiated from wines aged in staves with those aged in barrels between the two. It is also possible to clearly separate aged wines with different Spanish oak systems. The application of FTIR-ATR appears to be a powerful technique for discriminating the quality of wines aged by different AOPs and wood barrels from different geographical origins.Repositório Científico do Instituto Politécnico de Castelo BrancoSánchez-Gómez, R.Anjos, O.Nevares, I.Delgado, TeresaDel Alamo-Sanza, M.2021-06-07T11:58:33Z20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.11/7571eng10.5073/vitis.2019.58.special-issue.77-82info: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:RCAAP2023-01-16T11:48:14Zoai:repositorio.ipcb.pt:10400.11/7571Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:38:05.112785Repositório 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 Discrimination of aging wines with alternative oak products and micro-oxygenation by FTIR-ATR
title Discrimination of aging wines with alternative oak products and micro-oxygenation by FTIR-ATR
spellingShingle Discrimination of aging wines with alternative oak products and micro-oxygenation by FTIR-ATR
Sánchez-Gómez, R.
Red wine
FTIR-ATR
Aging system
title_short Discrimination of aging wines with alternative oak products and micro-oxygenation by FTIR-ATR
title_full Discrimination of aging wines with alternative oak products and micro-oxygenation by FTIR-ATR
title_fullStr Discrimination of aging wines with alternative oak products and micro-oxygenation by FTIR-ATR
title_full_unstemmed Discrimination of aging wines with alternative oak products and micro-oxygenation by FTIR-ATR
title_sort Discrimination of aging wines with alternative oak products and micro-oxygenation by FTIR-ATR
author Sánchez-Gómez, R.
author_facet Sánchez-Gómez, R.
Anjos, O.
Nevares, I.
Delgado, Teresa
Del Alamo-Sanza, M.
author_role author
author2 Anjos, O.
Nevares, I.
Delgado, Teresa
Del Alamo-Sanza, M.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Politécnico de Castelo Branco
dc.contributor.author.fl_str_mv Sánchez-Gómez, R.
Anjos, O.
Nevares, I.
Delgado, Teresa
Del Alamo-Sanza, M.
dc.subject.por.fl_str_mv Red wine
FTIR-ATR
Aging system
topic Red wine
FTIR-ATR
Aging system
description The use of alternative oak wood products (AOP), such as chips, cubes and staves, among other, from different geographical origins is a common practice for wine aging, where the micro-oxygenation (MOX, adding small doses of oxygen constantly over time) is essential to obtain a final wine more stable in time and with similar characteristics of barrel-aged wine. The aim of this work was to identify if spectroscopic techniques allow to discriminate wines aged with alternative oak products (chips and staves) from different oak woods (American, French and Spanish) and a floating micro-oxygenation (20 µg·L−1) after 10 years of bottling and compared to those aged in barrels. The spectral information and analysis were performed in a FTIR-ATR, with 128 scans per spectrum at a spectral resolution of 8 cm-1 in the wavenumber range from 4,000 to 450 cm-1. Principal component analyses of spectral information were performed using the Unscrambler® X. The results indicate that with this technique it is possible to clearly separate the wines aged by the three systems (chips, staves and barrels) in the case of American oak. In the case of French oak, wines aged in chips were clearly differentiated from wines aged in staves with those aged in barrels between the two. It is also possible to clearly separate aged wines with different Spanish oak systems. The application of FTIR-ATR appears to be a powerful technique for discriminating the quality of wines aged by different AOPs and wood barrels from different geographical origins.
publishDate 2019
dc.date.none.fl_str_mv 2019
2019-01-01T00:00:00Z
2021-06-07T11:58:33Z
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/10400.11/7571
url http://hdl.handle.net/10400.11/7571
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.5073/vitis.2019.58.special-issue.77-82
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dc.format.none.fl_str_mv application/pdf
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