Factors affecting extraction of adsorbed wine volatile compounds and wood extractives from used oak wood

Detalhes bibliográficos
Autor(a) principal: Coelho, Eduardo
Data de Publicação: 2019
Outros Autores: Teixeira, J. A., Domingues, Lucília, Tavares, Teresa, Oliveira, J. 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/1822/60574
Resumo: During ageing, wood adsorbs volatile compounds from beverages. However, chemical interactions involved in sorption still remain unclear, as well as wood capacity to transfer such compounds to subsequent matrices when reused. Therefore, extractions were conducted from used wood manipulating variables such as ethanol concentration, contact temperature and pH, in order to determine their effect in the interaction and consequent recovery of wine volatiles from wood. Mathematical models were outlined, which demonstrated an exclusive effect of ethanol concentration on the extraction of wine volatiles adsorbed in wood, more prominent for compounds of higher hydrophobicity. Thus adsorption of wine volatiles was shown to be based on hydrophobic interactions. Recovery of wood extractives was also modeled, confirming the known positive effect of ethanol and temperature on the overall extraction of characteristic wood compounds. When reused, wood transferred wine compounds to hydroalcoholic matrices, demonstrating its impact and potential as a vector for aroma transference.
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spelling Factors affecting extraction of adsorbed wine volatile compounds and wood extractives from used oak woodwood sorptionhydrophobic adsorptionwine volatileswood extractiveswood ageingScience & TechnologyDuring ageing, wood adsorbs volatile compounds from beverages. However, chemical interactions involved in sorption still remain unclear, as well as wood capacity to transfer such compounds to subsequent matrices when reused. Therefore, extractions were conducted from used wood manipulating variables such as ethanol concentration, contact temperature and pH, in order to determine their effect in the interaction and consequent recovery of wine volatiles from wood. Mathematical models were outlined, which demonstrated an exclusive effect of ethanol concentration on the extraction of wine volatiles adsorbed in wood, more prominent for compounds of higher hydrophobicity. Thus adsorption of wine volatiles was shown to be based on hydrophobic interactions. Recovery of wood extractives was also modeled, confirming the known positive effect of ethanol and temperature on the overall extraction of characteristic wood compounds. When reused, wood transferred wine compounds to hydroalcoholic matrices, demonstrating its impact and potential as a vector for aroma transference.This work was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2019 unit and COMPETE 2020 (POCI-01-0145-FEDER-006684) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte 2020 – Programa Operacional Regional do Norte. Fermentum – Engenharia das Fermentações Lda. also participated in co-funding this work. Authors also want to acknowledge Liliana Araújo for the helpful contribution and assistance in sample preparation. Lastly, authors would like to thank Mr. Benoît Verdier and Seguin Moreau for supplying the woods and Mr. Paulo Coutinho and Quinta do Portal for supplying the fortified wine.info:eu-repo/semantics/publishedVersionElsevierUniversidade do MinhoCoelho, EduardoTeixeira, J. A.Domingues, LucíliaTavares, TeresaOliveira, J. M.2019-10-152019-10-15T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/60574engCoelho, Eduardo; Teixeira, José A.; Domingues, Lucília; Tavares, Teresa; Oliveira, José Maria, Factors affecting extraction of adsorbed wine volatile compounds and wood extractives from used oak wood. Food Chemistry, 295, 156-164, 20190308-814610.1016/j.foodchem.2019.05.09331174744http://www.elsevier.com/locate/issn/03088146info: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:RCAAP2023-07-21T11:58:04Zoai:repositorium.sdum.uminho.pt:1822/60574Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:47:45.913295Repositório 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 Factors affecting extraction of adsorbed wine volatile compounds and wood extractives from used oak wood
title Factors affecting extraction of adsorbed wine volatile compounds and wood extractives from used oak wood
spellingShingle Factors affecting extraction of adsorbed wine volatile compounds and wood extractives from used oak wood
Coelho, Eduardo
wood sorption
hydrophobic adsorption
wine volatiles
wood extractives
wood ageing
Science & Technology
title_short Factors affecting extraction of adsorbed wine volatile compounds and wood extractives from used oak wood
title_full Factors affecting extraction of adsorbed wine volatile compounds and wood extractives from used oak wood
title_fullStr Factors affecting extraction of adsorbed wine volatile compounds and wood extractives from used oak wood
title_full_unstemmed Factors affecting extraction of adsorbed wine volatile compounds and wood extractives from used oak wood
title_sort Factors affecting extraction of adsorbed wine volatile compounds and wood extractives from used oak wood
author Coelho, Eduardo
author_facet Coelho, Eduardo
Teixeira, J. A.
Domingues, Lucília
Tavares, Teresa
Oliveira, J. M.
author_role author
author2 Teixeira, J. A.
Domingues, Lucília
Tavares, Teresa
Oliveira, J. M.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Coelho, Eduardo
Teixeira, J. A.
Domingues, Lucília
Tavares, Teresa
Oliveira, J. M.
dc.subject.por.fl_str_mv wood sorption
hydrophobic adsorption
wine volatiles
wood extractives
wood ageing
Science & Technology
topic wood sorption
hydrophobic adsorption
wine volatiles
wood extractives
wood ageing
Science & Technology
description During ageing, wood adsorbs volatile compounds from beverages. However, chemical interactions involved in sorption still remain unclear, as well as wood capacity to transfer such compounds to subsequent matrices when reused. Therefore, extractions were conducted from used wood manipulating variables such as ethanol concentration, contact temperature and pH, in order to determine their effect in the interaction and consequent recovery of wine volatiles from wood. Mathematical models were outlined, which demonstrated an exclusive effect of ethanol concentration on the extraction of wine volatiles adsorbed in wood, more prominent for compounds of higher hydrophobicity. Thus adsorption of wine volatiles was shown to be based on hydrophobic interactions. Recovery of wood extractives was also modeled, confirming the known positive effect of ethanol and temperature on the overall extraction of characteristic wood compounds. When reused, wood transferred wine compounds to hydroalcoholic matrices, demonstrating its impact and potential as a vector for aroma transference.
publishDate 2019
dc.date.none.fl_str_mv 2019-10-15
2019-10-15T00:00:00Z
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/1822/60574
url http://hdl.handle.net/1822/60574
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Coelho, Eduardo; Teixeira, José A.; Domingues, Lucília; Tavares, Teresa; Oliveira, José Maria, Factors affecting extraction of adsorbed wine volatile compounds and wood extractives from used oak wood. Food Chemistry, 295, 156-164, 2019
0308-8146
10.1016/j.foodchem.2019.05.093
31174744
http://www.elsevier.com/locate/issn/03088146
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 Elsevier
publisher.none.fl_str_mv Elsevier
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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