Behaviour of low molecular weight compounds, iron and copper of wine spirit aged with chestnut staves under different levels of micro-oxygenation

Detalhes bibliográficos
Autor(a) principal: Canas, Sara
Data de Publicação: 2020
Outros Autores: Danalache, Florina, Anjos, Ofélia, Fernandes, Tiago A., Caldeira, Ilda, Santos, Nádia, Fargeton, Laurent, Boissier, Benjamin, Catarino, Sofia
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/20598
Resumo: Alternative technologies for a more sustainable wine spirits’ ageing have been studied but a lack of knowledge on the e ect of oxygenation level remains. This work examined the behaviour of low molecular weight compounds, iron and copper of a wine spirit aged in 50 L demijohns with chestnut wood staves combined with three levels of micro-oxygenation or nitrogen. Compounds and mineral elements were quantified by HPLC and FAAS, respectively, in samples collected at 8, 21, 60, 180, 270 and 365 days of ageing. Results showed that most of the compounds underwent significant changes in their content over time and behave di erently depending on the wine spirit’s oxygenation level: higher contents of gallic acid, syringic acid and vanillin were associated with lower micro-oxygenation level while higher contents of ellagic acid, syringaldehyde, coniferaldehyde and sinapaldehyde resulted from higher one; lowest contents of these compounds were found in the nitrogen modality. Weak correlation between copper and the studied compounds was evidenced whereas closer relationship between iron, vanillin, gallic, syringic and ellagic acids at end of ageing was observed. This study provides innovative information on the role of oxygen in wine spirit’s ageing, and on chestnut wood e ect on wine spirit’s mineral composition
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spelling Behaviour of low molecular weight compounds, iron and copper of wine spirit aged with chestnut staves under different levels of micro-oxygenationphenolicsfuranic aldehydesironcopperwine spiritageingmicro-oxygenationchestnut woodheat mapsAlternative technologies for a more sustainable wine spirits’ ageing have been studied but a lack of knowledge on the e ect of oxygenation level remains. This work examined the behaviour of low molecular weight compounds, iron and copper of a wine spirit aged in 50 L demijohns with chestnut wood staves combined with three levels of micro-oxygenation or nitrogen. Compounds and mineral elements were quantified by HPLC and FAAS, respectively, in samples collected at 8, 21, 60, 180, 270 and 365 days of ageing. Results showed that most of the compounds underwent significant changes in their content over time and behave di erently depending on the wine spirit’s oxygenation level: higher contents of gallic acid, syringic acid and vanillin were associated with lower micro-oxygenation level while higher contents of ellagic acid, syringaldehyde, coniferaldehyde and sinapaldehyde resulted from higher one; lowest contents of these compounds were found in the nitrogen modality. Weak correlation between copper and the studied compounds was evidenced whereas closer relationship between iron, vanillin, gallic, syringic and ellagic acids at end of ageing was observed. This study provides innovative information on the role of oxygen in wine spirit’s ageing, and on chestnut wood e ect on wine spirit’s mineral compositionMDPIRepositório da Universidade de LisboaCanas, SaraDanalache, FlorinaAnjos, OféliaFernandes, Tiago A.Caldeira, IldaSantos, NádiaFargeton, LaurentBoissier, BenjaminCatarino, Sofia2020-11-26T11:35:34Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/20598engMolecules 2020, 25, 526610.3390/molecules25225266info: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:RCAAP2023-03-06T14:50:00Zoai:www.repository.utl.pt:10400.5/20598Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:05:17.760949Repositório 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 Behaviour of low molecular weight compounds, iron and copper of wine spirit aged with chestnut staves under different levels of micro-oxygenation
title Behaviour of low molecular weight compounds, iron and copper of wine spirit aged with chestnut staves under different levels of micro-oxygenation
spellingShingle Behaviour of low molecular weight compounds, iron and copper of wine spirit aged with chestnut staves under different levels of micro-oxygenation
Canas, Sara
phenolics
furanic aldehydes
iron
copper
wine spirit
ageing
micro-oxygenation
chestnut wood
heat maps
title_short Behaviour of low molecular weight compounds, iron and copper of wine spirit aged with chestnut staves under different levels of micro-oxygenation
title_full Behaviour of low molecular weight compounds, iron and copper of wine spirit aged with chestnut staves under different levels of micro-oxygenation
title_fullStr Behaviour of low molecular weight compounds, iron and copper of wine spirit aged with chestnut staves under different levels of micro-oxygenation
title_full_unstemmed Behaviour of low molecular weight compounds, iron and copper of wine spirit aged with chestnut staves under different levels of micro-oxygenation
title_sort Behaviour of low molecular weight compounds, iron and copper of wine spirit aged with chestnut staves under different levels of micro-oxygenation
author Canas, Sara
author_facet Canas, Sara
Danalache, Florina
Anjos, Ofélia
Fernandes, Tiago A.
Caldeira, Ilda
Santos, Nádia
Fargeton, Laurent
Boissier, Benjamin
Catarino, Sofia
author_role author
author2 Danalache, Florina
Anjos, Ofélia
Fernandes, Tiago A.
Caldeira, Ilda
Santos, Nádia
Fargeton, Laurent
Boissier, Benjamin
Catarino, Sofia
author2_role author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Canas, Sara
Danalache, Florina
Anjos, Ofélia
Fernandes, Tiago A.
Caldeira, Ilda
Santos, Nádia
Fargeton, Laurent
Boissier, Benjamin
Catarino, Sofia
dc.subject.por.fl_str_mv phenolics
furanic aldehydes
iron
copper
wine spirit
ageing
micro-oxygenation
chestnut wood
heat maps
topic phenolics
furanic aldehydes
iron
copper
wine spirit
ageing
micro-oxygenation
chestnut wood
heat maps
description Alternative technologies for a more sustainable wine spirits’ ageing have been studied but a lack of knowledge on the e ect of oxygenation level remains. This work examined the behaviour of low molecular weight compounds, iron and copper of a wine spirit aged in 50 L demijohns with chestnut wood staves combined with three levels of micro-oxygenation or nitrogen. Compounds and mineral elements were quantified by HPLC and FAAS, respectively, in samples collected at 8, 21, 60, 180, 270 and 365 days of ageing. Results showed that most of the compounds underwent significant changes in their content over time and behave di erently depending on the wine spirit’s oxygenation level: higher contents of gallic acid, syringic acid and vanillin were associated with lower micro-oxygenation level while higher contents of ellagic acid, syringaldehyde, coniferaldehyde and sinapaldehyde resulted from higher one; lowest contents of these compounds were found in the nitrogen modality. Weak correlation between copper and the studied compounds was evidenced whereas closer relationship between iron, vanillin, gallic, syringic and ellagic acids at end of ageing was observed. This study provides innovative information on the role of oxygen in wine spirit’s ageing, and on chestnut wood e ect on wine spirit’s mineral composition
publishDate 2020
dc.date.none.fl_str_mv 2020-11-26T11:35:34Z
2020
2020-01-01T00:00:00Z
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/10400.5/20598
url http://hdl.handle.net/10400.5/20598
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Molecules 2020, 25, 5266
10.3390/molecules25225266
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 MDPI
publisher.none.fl_str_mv MDPI
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
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