Natural Blending as a Novel Technology for the Production Process of Aged Wine Spirits: Potential Impact on Their Quality

Detalhes bibliográficos
Autor(a) principal: Lourenço, Silvia
Data de Publicação: 2022
Outros Autores: Anjos, Ofélia, Caldeira, Ilda, Alves, Sheila Oliveira, Santos, Nádia, Canas, 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/10400.5/25821
Resumo: The blending of wine spirits (WSs) produced in different ageing conditions is a key operation to impart specific features, enhance complexity, increase the final product’s quality and ensure brand consistency over the years, but requires time, labour and experienced blenders. This work aimed to develop a novel technology, natural blending, towards innovation and a more sustainable production process, adding value to the final product. WSs were aged in 250 L barrels and in 1000 L stainless steel tanks with wood staves and micro-oxygenation (MOX), using Limousin oak and chestnut wood simultaneously at a 50:50 ratio (natural blending) and separately; after 18 months of ageing, the last ones underwent the blending operation at the same ratio. All WSs were bottled and thereafter the following traits were analysed: alcoholic strength, acidity, dry extract, total phenolic index, low molecular weight compounds by HPLC method, chromatic characteristics and sensory profile. No significant differences in the physicochemical characteristics and sensory profile between the WSs resulting from the two blending technologies were found. Natural blending did not induce changes in the characteristics imparted by each ageing technology. These findings point to natural blending as a reliable alternative to the blending operation, especially in combination with ageing in tanks with staves and MOX
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spelling Natural Blending as a Novel Technology for the Production Process of Aged Wine Spirits: Potential Impact on Their Qualityblendingwine spiritageingoak woodchestnut woodchemical compositioncoloursensory profileinnovationsustainabilityThe blending of wine spirits (WSs) produced in different ageing conditions is a key operation to impart specific features, enhance complexity, increase the final product’s quality and ensure brand consistency over the years, but requires time, labour and experienced blenders. This work aimed to develop a novel technology, natural blending, towards innovation and a more sustainable production process, adding value to the final product. WSs were aged in 250 L barrels and in 1000 L stainless steel tanks with wood staves and micro-oxygenation (MOX), using Limousin oak and chestnut wood simultaneously at a 50:50 ratio (natural blending) and separately; after 18 months of ageing, the last ones underwent the blending operation at the same ratio. All WSs were bottled and thereafter the following traits were analysed: alcoholic strength, acidity, dry extract, total phenolic index, low molecular weight compounds by HPLC method, chromatic characteristics and sensory profile. No significant differences in the physicochemical characteristics and sensory profile between the WSs resulting from the two blending technologies were found. Natural blending did not induce changes in the characteristics imparted by each ageing technology. These findings point to natural blending as a reliable alternative to the blending operation, especially in combination with ageing in tanks with staves and MOXMDPIRepositório da Universidade de LisboaLourenço, SilviaAnjos, OféliaCaldeira, IldaAlves, Sheila OliveiraSantos, NádiaCanas, Sara2022-10-28T13:52:11Z20222022-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/25821engLourenço, S.; Anjos, O.; Caldeira, I.; Alves, S.O.; Santos, N.; Canas, S. Natural Blending as a Novel Technology for the Production Process of Aged Wine Spirits: Potential Impact on Their Quality. Appl. Sci. 2022, 12, 10055https:// doi.org/10.3390/app121910055info: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:RCAAP2023-03-06T14:55:20Zoai:www.repository.utl.pt:10400.5/25821Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:09:34.552639Repositório 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 Natural Blending as a Novel Technology for the Production Process of Aged Wine Spirits: Potential Impact on Their Quality
title Natural Blending as a Novel Technology for the Production Process of Aged Wine Spirits: Potential Impact on Their Quality
spellingShingle Natural Blending as a Novel Technology for the Production Process of Aged Wine Spirits: Potential Impact on Their Quality
Lourenço, Silvia
blending
wine spirit
ageing
oak wood
chestnut wood
chemical composition
colour
sensory profile
innovation
sustainability
title_short Natural Blending as a Novel Technology for the Production Process of Aged Wine Spirits: Potential Impact on Their Quality
title_full Natural Blending as a Novel Technology for the Production Process of Aged Wine Spirits: Potential Impact on Their Quality
title_fullStr Natural Blending as a Novel Technology for the Production Process of Aged Wine Spirits: Potential Impact on Their Quality
title_full_unstemmed Natural Blending as a Novel Technology for the Production Process of Aged Wine Spirits: Potential Impact on Their Quality
title_sort Natural Blending as a Novel Technology for the Production Process of Aged Wine Spirits: Potential Impact on Their Quality
author Lourenço, Silvia
author_facet Lourenço, Silvia
Anjos, Ofélia
Caldeira, Ilda
Alves, Sheila Oliveira
Santos, Nádia
Canas, Sara
author_role author
author2 Anjos, Ofélia
Caldeira, Ilda
Alves, Sheila Oliveira
Santos, Nádia
Canas, Sara
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Lourenço, Silvia
Anjos, Ofélia
Caldeira, Ilda
Alves, Sheila Oliveira
Santos, Nádia
Canas, Sara
dc.subject.por.fl_str_mv blending
wine spirit
ageing
oak wood
chestnut wood
chemical composition
colour
sensory profile
innovation
sustainability
topic blending
wine spirit
ageing
oak wood
chestnut wood
chemical composition
colour
sensory profile
innovation
sustainability
description The blending of wine spirits (WSs) produced in different ageing conditions is a key operation to impart specific features, enhance complexity, increase the final product’s quality and ensure brand consistency over the years, but requires time, labour and experienced blenders. This work aimed to develop a novel technology, natural blending, towards innovation and a more sustainable production process, adding value to the final product. WSs were aged in 250 L barrels and in 1000 L stainless steel tanks with wood staves and micro-oxygenation (MOX), using Limousin oak and chestnut wood simultaneously at a 50:50 ratio (natural blending) and separately; after 18 months of ageing, the last ones underwent the blending operation at the same ratio. All WSs were bottled and thereafter the following traits were analysed: alcoholic strength, acidity, dry extract, total phenolic index, low molecular weight compounds by HPLC method, chromatic characteristics and sensory profile. No significant differences in the physicochemical characteristics and sensory profile between the WSs resulting from the two blending technologies were found. Natural blending did not induce changes in the characteristics imparted by each ageing technology. These findings point to natural blending as a reliable alternative to the blending operation, especially in combination with ageing in tanks with staves and MOX
publishDate 2022
dc.date.none.fl_str_mv 2022-10-28T13:52:11Z
2022
2022-01-01T00:00:00Z
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/10400.5/25821
url http://hdl.handle.net/10400.5/25821
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Lourenço, S.; Anjos, O.; Caldeira, I.; Alves, S.O.; Santos, N.; Canas, S. Natural Blending as a Novel Technology for the Production Process of Aged Wine Spirits: Potential Impact on Their Quality. Appl. Sci. 2022, 12, 10055
https:// doi.org/10.3390/app121910055
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
repository.mail.fl_str_mv
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