Evaluation of wine colour under accelerated and oak-cask ageing using CIELab and chemometric approaches
Autor(a) principal: | |
---|---|
Data de Publicação: | 2015 |
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/10400.13/3850 |
Resumo: | The present study aims to analyse the evolution of colour and browning of fortified wines submitted to oak and accelerated ageing induced by temperature, both traditional ageing processes of Madeira wines. These wines were follow ed during the first 2 years of ageing and were simultaneously compared to aged reference samples, in order to disclose if accelerated ageing favours the wine evolution. The data anal ysis approaches followed two strategies: the first one was based on the monitoring of wine colour parameters based on CIELab methodology, while the second strategy adopted an untargeted approach, taking advantage of all wine information comprised on the UV-vis spectrum. CIELab results indicated that the greatest variation (up to 92 %) occurs during the vinification, since it was observed that wines produced from the same grape variety (Tinta Negra) acquired different char acteristics already on the vinification processes. All wines tend to approach the reference samples during ageing, with the lowest ΔE* value obtained for Malvasia submitted to canteiro at 2 years of ageing (3.29 units). Sweet Tinta Negra wines, previously submitted to estufagem, presented the most pronounced colour change associated with ageing. The multi variate principal component analysis (PCA) model was built with aged reference samples to evaluate how young wines acquire the reference wine’s characteristics and revealed that accelerated ageing increases colour evolution and favours the homogeneity of Malvasia wines. |
id |
RCAP_fbdfbe5af209dab6972a36d922563add |
---|---|
oai_identifier_str |
oai:digituma.uma.pt:10400.13/3850 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
7160 |
spelling |
Evaluation of wine colour under accelerated and oak-cask ageing using CIELab and chemometric approachesWineColourBrowningSpectrophotometric dataChemometrics.Escola Superior de Tecnologias e GestãoFaculdade de Ciências Exatas e da EngenhariaThe present study aims to analyse the evolution of colour and browning of fortified wines submitted to oak and accelerated ageing induced by temperature, both traditional ageing processes of Madeira wines. These wines were follow ed during the first 2 years of ageing and were simultaneously compared to aged reference samples, in order to disclose if accelerated ageing favours the wine evolution. The data anal ysis approaches followed two strategies: the first one was based on the monitoring of wine colour parameters based on CIELab methodology, while the second strategy adopted an untargeted approach, taking advantage of all wine information comprised on the UV-vis spectrum. CIELab results indicated that the greatest variation (up to 92 %) occurs during the vinification, since it was observed that wines produced from the same grape variety (Tinta Negra) acquired different char acteristics already on the vinification processes. All wines tend to approach the reference samples during ageing, with the lowest ΔE* value obtained for Malvasia submitted to canteiro at 2 years of ageing (3.29 units). Sweet Tinta Negra wines, previously submitted to estufagem, presented the most pronounced colour change associated with ageing. The multi variate principal component analysis (PCA) model was built with aged reference samples to evaluate how young wines acquire the reference wine’s characteristics and revealed that accelerated ageing increases colour evolution and favours the homogeneity of Malvasia wines.SpringerDigitUMaCarvalho, Maria JoãoPereira, VandaPereira, Ana C.Pinto, João L.Marques, José C.2021-11-25T09:00:46Z20152015-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.13/3850engCarvalho, M. J., Pereira, V., Pereira, A. C., Pinto, J. L., & Marques, J. C. (2015). Evaluation of wine colour under accelerated and oak-cask ageing using CIELab and chemometric approaches. Food and Bioprocess Technology, 8(11), 2309-2318. https://doi.org/10.1007/s11947-015-1585-x10.1007/s11947-015-1585-xinfo: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:RCAAP2023-03-26T03:39:20Zoai:digituma.uma.pt:10400.13/3850Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T15:07:25.200301Repositório 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 colour under accelerated and oak-cask ageing using CIELab and chemometric approaches |
title |
Evaluation of wine colour under accelerated and oak-cask ageing using CIELab and chemometric approaches |
spellingShingle |
Evaluation of wine colour under accelerated and oak-cask ageing using CIELab and chemometric approaches Carvalho, Maria João Wine Colour Browning Spectrophotometric data Chemometrics . Escola Superior de Tecnologias e Gestão Faculdade de Ciências Exatas e da Engenharia |
title_short |
Evaluation of wine colour under accelerated and oak-cask ageing using CIELab and chemometric approaches |
title_full |
Evaluation of wine colour under accelerated and oak-cask ageing using CIELab and chemometric approaches |
title_fullStr |
Evaluation of wine colour under accelerated and oak-cask ageing using CIELab and chemometric approaches |
title_full_unstemmed |
Evaluation of wine colour under accelerated and oak-cask ageing using CIELab and chemometric approaches |
title_sort |
Evaluation of wine colour under accelerated and oak-cask ageing using CIELab and chemometric approaches |
author |
Carvalho, Maria João |
author_facet |
Carvalho, Maria João Pereira, Vanda Pereira, Ana C. Pinto, João L. Marques, José C. |
author_role |
author |
author2 |
Pereira, Vanda Pereira, Ana C. Pinto, João L. Marques, José C. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
DigitUMa |
dc.contributor.author.fl_str_mv |
Carvalho, Maria João Pereira, Vanda Pereira, Ana C. Pinto, João L. Marques, José C. |
dc.subject.por.fl_str_mv |
Wine Colour Browning Spectrophotometric data Chemometrics . Escola Superior de Tecnologias e Gestão Faculdade de Ciências Exatas e da Engenharia |
topic |
Wine Colour Browning Spectrophotometric data Chemometrics . Escola Superior de Tecnologias e Gestão Faculdade de Ciências Exatas e da Engenharia |
description |
The present study aims to analyse the evolution of colour and browning of fortified wines submitted to oak and accelerated ageing induced by temperature, both traditional ageing processes of Madeira wines. These wines were follow ed during the first 2 years of ageing and were simultaneously compared to aged reference samples, in order to disclose if accelerated ageing favours the wine evolution. The data anal ysis approaches followed two strategies: the first one was based on the monitoring of wine colour parameters based on CIELab methodology, while the second strategy adopted an untargeted approach, taking advantage of all wine information comprised on the UV-vis spectrum. CIELab results indicated that the greatest variation (up to 92 %) occurs during the vinification, since it was observed that wines produced from the same grape variety (Tinta Negra) acquired different char acteristics already on the vinification processes. All wines tend to approach the reference samples during ageing, with the lowest ΔE* value obtained for Malvasia submitted to canteiro at 2 years of ageing (3.29 units). Sweet Tinta Negra wines, previously submitted to estufagem, presented the most pronounced colour change associated with ageing. The multi variate principal component analysis (PCA) model was built with aged reference samples to evaluate how young wines acquire the reference wine’s characteristics and revealed that accelerated ageing increases colour evolution and favours the homogeneity of Malvasia wines. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015 2015-01-01T00:00:00Z 2021-11-25T09:00:46Z |
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/10400.13/3850 |
url |
http://hdl.handle.net/10400.13/3850 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Carvalho, M. J., Pereira, V., Pereira, A. C., Pinto, J. L., & Marques, J. C. (2015). Evaluation of wine colour under accelerated and oak-cask ageing using CIELab and chemometric approaches. Food and Bioprocess Technology, 8(11), 2309-2318. https://doi.org/10.1007/s11947-015-1585-x 10.1007/s11947-015-1585-x |
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 |
Springer |
publisher.none.fl_str_mv |
Springer |
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 |
|
_version_ |
1799129942934421504 |