Acetic acid and ethyl acetate in Madeira wines: evolution with ageing and assessment of the odour rejection threshold
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.13/3857 |
Resumo: | Madeira wine is an internationally recognized fortified wine, characterized by a complex flavour and high longevity. Little is known about the impact of volatile acidity in its features along ageing. Thus, this work studied the evolution of acetic acid and ethyl acetate (volatile acidity main contributors) during the ageing processes used in Madeira wine production, canteiro and estufagem. Wines aged in canteiro for 6 up to 45 years were also evaluated. The odour rejection thresholds (ORT) were assessed in sweet (Malvasia) and dry (Sercial) wines with 5 and 10 years old, by a regular consumer panel and a non-regular consumer panel. The results showed that the formation trend of acetic acid and ethyl acetate is similar in both ageing processes and is favoured by the ageing, mostly in sweet wines. The ORT of ethyl acetate was in average 328 mg/L for both panels, while for acetic acid ranged between 1.96 and 5.72 g/L, depending on the evaluation panel and also on the age and sweetness degree of the Madeira wine. The ORT values expressed in volatile acidity ranged between 1.4 and 3.5 g/L, which are higher than the legal limits. The study pointed out that the olfactory perception of acetic acid and ethyl acetate in Madeira wines depends on their age and sweetness degree. |
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Acetic acid and ethyl acetate in Madeira wines: evolution with ageing and assessment of the odour rejection thresholdWine ageingVolatile aciditySensorial analysisAcetic acidEthyl acetateMadeira winesEnvelhecimento do vinhoAcidez volátilAnálise sensorialÁcido acéticoAcetato de etiloVinhos da Madeira.Escola Superior de Tecnologias e GestãoFaculdade de Ciências Exatas e da EngenhariaMadeira wine is an internationally recognized fortified wine, characterized by a complex flavour and high longevity. Little is known about the impact of volatile acidity in its features along ageing. Thus, this work studied the evolution of acetic acid and ethyl acetate (volatile acidity main contributors) during the ageing processes used in Madeira wine production, canteiro and estufagem. Wines aged in canteiro for 6 up to 45 years were also evaluated. The odour rejection thresholds (ORT) were assessed in sweet (Malvasia) and dry (Sercial) wines with 5 and 10 years old, by a regular consumer panel and a non-regular consumer panel. The results showed that the formation trend of acetic acid and ethyl acetate is similar in both ageing processes and is favoured by the ageing, mostly in sweet wines. The ORT of ethyl acetate was in average 328 mg/L for both panels, while for acetic acid ranged between 1.96 and 5.72 g/L, depending on the evaluation panel and also on the age and sweetness degree of the Madeira wine. The ORT values expressed in volatile acidity ranged between 1.4 and 3.5 g/L, which are higher than the legal limits. The study pointed out that the olfactory perception of acetic acid and ethyl acetate in Madeira wines depends on their age and sweetness degree.O vinho Madeira é um vinho fortificado reconhecido internacionalmente, caracterizado por um sabor e aroma complexo e elevada longevidade. Pouco se sabe sobre o impacto da acidez volátil nas suas características ao longo do envelhecimento. Assim, este trabalho estudou a evolução do ácido acético e do acetato de etilo (principais contribuintes da acidez volátil) durante os processos de envelhecimento usados na produção de vinho Madeira, canteiro e estufagem. Também foram avaliados vinhos envelhecidos em canteiro por 6 até 45 anos. Os limiares de rejeição olfativa (ORT) foram determinados em vinhos doces (Malvasia) e secos (Sercial) com 5 e 10 anos de idade, por um painel de consumidores regulares e um painel de consumidores não regulares. Os resultados mostraram que a tendência de formação do ácido acético e do acetato de etilo é similar em ambos os processos de envelhecimento e é favorecida com a idade, sobretudo nos vinhos doces. O ORT do acetato de etilo foi em média 328 mg/L para ambos os painéis, enquanto para o ácido acético variou entre 1,96 e 5,72 g/L dependendo do painel de avaliação e também da idade e do grau de doçura do vinho Madeira. Os valores de ORT, expresso em acidez volátil, variaram entre 1,4 e 3,5 g/L, que são superiores aos limites legais. O estudo revela que a perceção olfativa do ácido acético e do acetato em vinhos Madeira depende da sua idade e grau de doçura.EDP OpenDigitUMaMiranda, AndreiaPereira, VandaPontes, MariselaAlbuquerque, FranciscoMarques, José C.2021-11-26T11:44:01Z20172017-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.13/3857engMiranda, A., Pereira, V., Pontes, M., Albuquerque, F., & Marques, J. C. (2017). Acetic acid and ethyl acetate in Madeira wines: evolution with ageing and assessment of the odour rejection threshold. Ciência e Técnica Vitivinícola, 32(1), 1-11. https://doi.org/10.1051/ctv/2017320100110.1051/ctv/20173201001info: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:RCAAP2023-03-26T03:39:22Zoai:digituma.uma.pt:10400.13/3857Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T15:07:25.705496Repositório 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 |
Acetic acid and ethyl acetate in Madeira wines: evolution with ageing and assessment of the odour rejection threshold |
title |
Acetic acid and ethyl acetate in Madeira wines: evolution with ageing and assessment of the odour rejection threshold |
spellingShingle |
Acetic acid and ethyl acetate in Madeira wines: evolution with ageing and assessment of the odour rejection threshold Miranda, Andreia Wine ageing Volatile acidity Sensorial analysis Acetic acid Ethyl acetate Madeira wines Envelhecimento do vinho Acidez volátil Análise sensorial Ácido acético Acetato de etilo Vinhos da Madeira . Escola Superior de Tecnologias e Gestão Faculdade de Ciências Exatas e da Engenharia |
title_short |
Acetic acid and ethyl acetate in Madeira wines: evolution with ageing and assessment of the odour rejection threshold |
title_full |
Acetic acid and ethyl acetate in Madeira wines: evolution with ageing and assessment of the odour rejection threshold |
title_fullStr |
Acetic acid and ethyl acetate in Madeira wines: evolution with ageing and assessment of the odour rejection threshold |
title_full_unstemmed |
Acetic acid and ethyl acetate in Madeira wines: evolution with ageing and assessment of the odour rejection threshold |
title_sort |
Acetic acid and ethyl acetate in Madeira wines: evolution with ageing and assessment of the odour rejection threshold |
author |
Miranda, Andreia |
author_facet |
Miranda, Andreia Pereira, Vanda Pontes, Marisela Albuquerque, Francisco Marques, José C. |
author_role |
author |
author2 |
Pereira, Vanda Pontes, Marisela Albuquerque, Francisco Marques, José C. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
DigitUMa |
dc.contributor.author.fl_str_mv |
Miranda, Andreia Pereira, Vanda Pontes, Marisela Albuquerque, Francisco Marques, José C. |
dc.subject.por.fl_str_mv |
Wine ageing Volatile acidity Sensorial analysis Acetic acid Ethyl acetate Madeira wines Envelhecimento do vinho Acidez volátil Análise sensorial Ácido acético Acetato de etilo Vinhos da Madeira . Escola Superior de Tecnologias e Gestão Faculdade de Ciências Exatas e da Engenharia |
topic |
Wine ageing Volatile acidity Sensorial analysis Acetic acid Ethyl acetate Madeira wines Envelhecimento do vinho Acidez volátil Análise sensorial Ácido acético Acetato de etilo Vinhos da Madeira . Escola Superior de Tecnologias e Gestão Faculdade de Ciências Exatas e da Engenharia |
description |
Madeira wine is an internationally recognized fortified wine, characterized by a complex flavour and high longevity. Little is known about the impact of volatile acidity in its features along ageing. Thus, this work studied the evolution of acetic acid and ethyl acetate (volatile acidity main contributors) during the ageing processes used in Madeira wine production, canteiro and estufagem. Wines aged in canteiro for 6 up to 45 years were also evaluated. The odour rejection thresholds (ORT) were assessed in sweet (Malvasia) and dry (Sercial) wines with 5 and 10 years old, by a regular consumer panel and a non-regular consumer panel. The results showed that the formation trend of acetic acid and ethyl acetate is similar in both ageing processes and is favoured by the ageing, mostly in sweet wines. The ORT of ethyl acetate was in average 328 mg/L for both panels, while for acetic acid ranged between 1.96 and 5.72 g/L, depending on the evaluation panel and also on the age and sweetness degree of the Madeira wine. The ORT values expressed in volatile acidity ranged between 1.4 and 3.5 g/L, which are higher than the legal limits. The study pointed out that the olfactory perception of acetic acid and ethyl acetate in Madeira wines depends on their age and sweetness degree. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017 2017-01-01T00:00:00Z 2021-11-26T11:44:01Z |
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/10400.13/3857 |
url |
http://hdl.handle.net/10400.13/3857 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Miranda, A., Pereira, V., Pontes, M., Albuquerque, F., & Marques, J. C. (2017). Acetic acid and ethyl acetate in Madeira wines: evolution with ageing and assessment of the odour rejection threshold. Ciência e Técnica Vitivinícola, 32(1), 1-11. https://doi.org/10.1051/ctv/20173201001 10.1051/ctv/20173201001 |
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 |
EDP Open |
publisher.none.fl_str_mv |
EDP Open |
dc.source.none.fl_str_mv |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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