Evaluation of wine brandies authenticity by the relationships between benzoic and cinnamic aldehydes and between furanic aldehydes

Detalhes bibliográficos
Autor(a) principal: Canas,S.
Data de Publicação: 2004
Outros Autores: Quaresma,H., Belchior,A. P., Spranger,M. I., Bruno-de-Sousa,R.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232004000100002
Resumo: Nowadays we are looking at the use of infinity of commercial products (namely vanillin, tannins and caramel) that are added to wines and brandies intending especially the shorting of their ageing in wooden barrels or even its imitation, mainly due to economic reasons. It is also searched the supposed improvement or alteration of wines and brandies sensorial properties in order to support the consumers preference. In this point of view, the assessment of aged wines and brandies authenticity becomes indispensable, being also evident the search of simple and secure indicators to evaluate the type of wood used in the ageing process. Many authors have used furanic derivatives contents and or wood phenolic compounds ratios as indicators of the authenticity of brandies and other alcoholic beverages. However, some studies stated that the extraction of these wood compounds depends on several factors. On the other hand, incorrect experimental designs and or the absence of factors interaction analysis frequently contribute to have not credible results. In the present work is analyzed the potential interest of the relationships between phenolic aldehydes and between furanic derivatives to assess the brandies authenticity, examining the influence of the botanical species (seven oaks and one chestnut), the toasting level (light, medium and strong) and the ageing time (during the first four years) in a Lourinhã brandy analyzed by HPLC. The benzoic/cinnamic aldehydes ratio appeared suitable to evaluate if the wood used in the ageing of brandy was chestnut or oak. Conversely, the furanic derivatives contents and their ratios cannot be used as wood ageing markers, since they are dependent on the interaction between the botanical species and the toasting level.
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spelling Evaluation of wine brandies authenticity by the relationships between benzoic and cinnamic aldehydes and between furanic aldehydesbrandywoodsageingauthenticityphenolic aldehydesfuranic derivativesNowadays we are looking at the use of infinity of commercial products (namely vanillin, tannins and caramel) that are added to wines and brandies intending especially the shorting of their ageing in wooden barrels or even its imitation, mainly due to economic reasons. It is also searched the supposed improvement or alteration of wines and brandies sensorial properties in order to support the consumers preference. In this point of view, the assessment of aged wines and brandies authenticity becomes indispensable, being also evident the search of simple and secure indicators to evaluate the type of wood used in the ageing process. Many authors have used furanic derivatives contents and or wood phenolic compounds ratios as indicators of the authenticity of brandies and other alcoholic beverages. However, some studies stated that the extraction of these wood compounds depends on several factors. On the other hand, incorrect experimental designs and or the absence of factors interaction analysis frequently contribute to have not credible results. In the present work is analyzed the potential interest of the relationships between phenolic aldehydes and between furanic derivatives to assess the brandies authenticity, examining the influence of the botanical species (seven oaks and one chestnut), the toasting level (light, medium and strong) and the ageing time (during the first four years) in a Lourinhã brandy analyzed by HPLC. The benzoic/cinnamic aldehydes ratio appeared suitable to evaluate if the wood used in the ageing of brandy was chestnut or oak. Conversely, the furanic derivatives contents and their ratios cannot be used as wood ageing markers, since they are dependent on the interaction between the botanical species and the toasting level.INIAV - DOIS PORTOS (Ex-Estação Vitivinícola Nacional)2004-06-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articletext/htmlhttp://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232004000100002Ciência e Técnica Vitivinícola v.19 n.1 2004reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAPenghttp://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232004000100002Canas,S.Quaresma,H.Belchior,A. P.Spranger,M. I.Bruno-de-Sousa,R.info:eu-repo/semantics/openAccess2024-02-06T16:57:42Zoai:scielo:S0254-02232004000100002Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T02:14:46.721547Repositório 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 Evaluation of wine brandies authenticity by the relationships between benzoic and cinnamic aldehydes and between furanic aldehydes
title Evaluation of wine brandies authenticity by the relationships between benzoic and cinnamic aldehydes and between furanic aldehydes
spellingShingle Evaluation of wine brandies authenticity by the relationships between benzoic and cinnamic aldehydes and between furanic aldehydes
Canas,S.
brandy
woods
ageing
authenticity
phenolic aldehydes
furanic derivatives
title_short Evaluation of wine brandies authenticity by the relationships between benzoic and cinnamic aldehydes and between furanic aldehydes
title_full Evaluation of wine brandies authenticity by the relationships between benzoic and cinnamic aldehydes and between furanic aldehydes
title_fullStr Evaluation of wine brandies authenticity by the relationships between benzoic and cinnamic aldehydes and between furanic aldehydes
title_full_unstemmed Evaluation of wine brandies authenticity by the relationships between benzoic and cinnamic aldehydes and between furanic aldehydes
title_sort Evaluation of wine brandies authenticity by the relationships between benzoic and cinnamic aldehydes and between furanic aldehydes
author Canas,S.
author_facet Canas,S.
Quaresma,H.
Belchior,A. P.
Spranger,M. I.
Bruno-de-Sousa,R.
author_role author
author2 Quaresma,H.
Belchior,A. P.
Spranger,M. I.
Bruno-de-Sousa,R.
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Canas,S.
Quaresma,H.
Belchior,A. P.
Spranger,M. I.
Bruno-de-Sousa,R.
dc.subject.por.fl_str_mv brandy
woods
ageing
authenticity
phenolic aldehydes
furanic derivatives
topic brandy
woods
ageing
authenticity
phenolic aldehydes
furanic derivatives
description Nowadays we are looking at the use of infinity of commercial products (namely vanillin, tannins and caramel) that are added to wines and brandies intending especially the shorting of their ageing in wooden barrels or even its imitation, mainly due to economic reasons. It is also searched the supposed improvement or alteration of wines and brandies sensorial properties in order to support the consumers preference. In this point of view, the assessment of aged wines and brandies authenticity becomes indispensable, being also evident the search of simple and secure indicators to evaluate the type of wood used in the ageing process. Many authors have used furanic derivatives contents and or wood phenolic compounds ratios as indicators of the authenticity of brandies and other alcoholic beverages. However, some studies stated that the extraction of these wood compounds depends on several factors. On the other hand, incorrect experimental designs and or the absence of factors interaction analysis frequently contribute to have not credible results. In the present work is analyzed the potential interest of the relationships between phenolic aldehydes and between furanic derivatives to assess the brandies authenticity, examining the influence of the botanical species (seven oaks and one chestnut), the toasting level (light, medium and strong) and the ageing time (during the first four years) in a Lourinhã brandy analyzed by HPLC. The benzoic/cinnamic aldehydes ratio appeared suitable to evaluate if the wood used in the ageing of brandy was chestnut or oak. Conversely, the furanic derivatives contents and their ratios cannot be used as wood ageing markers, since they are dependent on the interaction between the botanical species and the toasting level.
publishDate 2004
dc.date.none.fl_str_mv 2004-06-01
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
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dc.identifier.uri.fl_str_mv http://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232004000100002
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dc.language.iso.fl_str_mv eng
language eng
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dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv INIAV - DOIS PORTOS (Ex-Estação Vitivinícola Nacional)
publisher.none.fl_str_mv INIAV - DOIS PORTOS (Ex-Estação Vitivinícola Nacional)
dc.source.none.fl_str_mv Ciência e Técnica Vitivinícola v.19 n.1 2004
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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