USE OF AMAZONIAN SPECIES FOR AGING DISTILLED BEVERAGES: PHYSICAL AND CHEMICAL WOOD ANALYSIS
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Cerne (Online) |
Texto Completo: | https://cerne.ufla.br/site/index.php/CERNE/article/view/1077 |
Resumo: | The process of storing liquor in wooden barrels is a practice that aims to improve the sensory characteristics, such as color, aroma and flavor, of the beverage. The quality of the liquor stored in these barrels depends on wood characteristics such as density, permeability, chemical composition, anatomy, besides the wood heat treatment used to fabricate the barrels. Brazil has a great diversity of forests, mainly in the north, in the Amazon. This region is home to thousands of tree species, but is limited to the use of only a few native species to store liquors. The objective of this study was to determine some of the physical and chemical characteristics for four Amazon wood species. The results obtained in this study will be compared with others from woods that are traditionally used for liquor storage. The species studied were angelim-pedra (Hymenolobium petraeum Ducke) cumarurana (Dipteryx polyphylla (Huber) Ducke), jatobá (Hymenaea courbaril L.) and louro-vermelho (Nectandra rubra (Mez) CK Allen). The trees were collected from Precious Woods Amazon Company forest management area, in Silves, Amazonas. Analyzes such as: concentration of extractives, lignin amount, percentage of minerals (ash) and tannin content, density, elemental analysis (CHNS-O) and thermal analysis were done. It was observed that the chemical composition (lignin, holocellulose) and elemental analysis (percentage of C, H, N and O) of the woods have significant differences. The jatobá wood presented higher tannin content, and in the thermal analysis, was that which had the lowest mass loss. |
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USE OF AMAZONIAN SPECIES FOR AGING DISTILLED BEVERAGES: PHYSICAL AND CHEMICAL WOOD ANALYSISTropical specieschemical compositiontanninsstoring liquor.The process of storing liquor in wooden barrels is a practice that aims to improve the sensory characteristics, such as color, aroma and flavor, of the beverage. The quality of the liquor stored in these barrels depends on wood characteristics such as density, permeability, chemical composition, anatomy, besides the wood heat treatment used to fabricate the barrels. Brazil has a great diversity of forests, mainly in the north, in the Amazon. This region is home to thousands of tree species, but is limited to the use of only a few native species to store liquors. The objective of this study was to determine some of the physical and chemical characteristics for four Amazon wood species. The results obtained in this study will be compared with others from woods that are traditionally used for liquor storage. The species studied were angelim-pedra (Hymenolobium petraeum Ducke) cumarurana (Dipteryx polyphylla (Huber) Ducke), jatobá (Hymenaea courbaril L.) and louro-vermelho (Nectandra rubra (Mez) CK Allen). The trees were collected from Precious Woods Amazon Company forest management area, in Silves, Amazonas. Analyzes such as: concentration of extractives, lignin amount, percentage of minerals (ash) and tannin content, density, elemental analysis (CHNS-O) and thermal analysis were done. It was observed that the chemical composition (lignin, holocellulose) and elemental analysis (percentage of C, H, N and O) of the woods have significant differences. The jatobá wood presented higher tannin content, and in the thermal analysis, was that which had the lowest mass loss.CERNECERNE2016-04-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://cerne.ufla.br/site/index.php/CERNE/article/view/1077CERNE; Vol. 21 No. 2 (2015); 319-327CERNE; v. 21 n. 2 (2015); 319-3272317-63420104-7760reponame:Cerne (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLAenghttps://cerne.ufla.br/site/index.php/CERNE/article/view/1077/839Copyright (c) 2016 CERNEinfo:eu-repo/semantics/openAccessCastro, Jonnys PazPerígolo, Deise MoroneBianchi, Maria LúciaMori, Fábio AkiraFonseca, Alessandra de SouzaAlves, Isabel Cristina NogueiraVasconcellos, Francisco José de2016-04-20T10:37:29Zoai:cerne.ufla.br:article/1077Revistahttps://cerne.ufla.br/site/index.php/CERNEPUBhttps://cerne.ufla.br/site/index.php/CERNE/oaicerne@dcf.ufla.br||cerne@dcf.ufla.br2317-63420104-7760opendoar:2024-05-21T19:54:22.504960Cerne (Online) - Universidade Federal de Lavras (UFLA)true |
dc.title.none.fl_str_mv |
USE OF AMAZONIAN SPECIES FOR AGING DISTILLED BEVERAGES: PHYSICAL AND CHEMICAL WOOD ANALYSIS |
title |
USE OF AMAZONIAN SPECIES FOR AGING DISTILLED BEVERAGES: PHYSICAL AND CHEMICAL WOOD ANALYSIS |
spellingShingle |
USE OF AMAZONIAN SPECIES FOR AGING DISTILLED BEVERAGES: PHYSICAL AND CHEMICAL WOOD ANALYSIS Castro, Jonnys Paz Tropical species chemical composition tannins storing liquor. |
title_short |
USE OF AMAZONIAN SPECIES FOR AGING DISTILLED BEVERAGES: PHYSICAL AND CHEMICAL WOOD ANALYSIS |
title_full |
USE OF AMAZONIAN SPECIES FOR AGING DISTILLED BEVERAGES: PHYSICAL AND CHEMICAL WOOD ANALYSIS |
title_fullStr |
USE OF AMAZONIAN SPECIES FOR AGING DISTILLED BEVERAGES: PHYSICAL AND CHEMICAL WOOD ANALYSIS |
title_full_unstemmed |
USE OF AMAZONIAN SPECIES FOR AGING DISTILLED BEVERAGES: PHYSICAL AND CHEMICAL WOOD ANALYSIS |
title_sort |
USE OF AMAZONIAN SPECIES FOR AGING DISTILLED BEVERAGES: PHYSICAL AND CHEMICAL WOOD ANALYSIS |
author |
Castro, Jonnys Paz |
author_facet |
Castro, Jonnys Paz Perígolo, Deise Morone Bianchi, Maria Lúcia Mori, Fábio Akira Fonseca, Alessandra de Souza Alves, Isabel Cristina Nogueira Vasconcellos, Francisco José de |
author_role |
author |
author2 |
Perígolo, Deise Morone Bianchi, Maria Lúcia Mori, Fábio Akira Fonseca, Alessandra de Souza Alves, Isabel Cristina Nogueira Vasconcellos, Francisco José de |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Castro, Jonnys Paz Perígolo, Deise Morone Bianchi, Maria Lúcia Mori, Fábio Akira Fonseca, Alessandra de Souza Alves, Isabel Cristina Nogueira Vasconcellos, Francisco José de |
dc.subject.por.fl_str_mv |
Tropical species chemical composition tannins storing liquor. |
topic |
Tropical species chemical composition tannins storing liquor. |
description |
The process of storing liquor in wooden barrels is a practice that aims to improve the sensory characteristics, such as color, aroma and flavor, of the beverage. The quality of the liquor stored in these barrels depends on wood characteristics such as density, permeability, chemical composition, anatomy, besides the wood heat treatment used to fabricate the barrels. Brazil has a great diversity of forests, mainly in the north, in the Amazon. This region is home to thousands of tree species, but is limited to the use of only a few native species to store liquors. The objective of this study was to determine some of the physical and chemical characteristics for four Amazon wood species. The results obtained in this study will be compared with others from woods that are traditionally used for liquor storage. The species studied were angelim-pedra (Hymenolobium petraeum Ducke) cumarurana (Dipteryx polyphylla (Huber) Ducke), jatobá (Hymenaea courbaril L.) and louro-vermelho (Nectandra rubra (Mez) CK Allen). The trees were collected from Precious Woods Amazon Company forest management area, in Silves, Amazonas. Analyzes such as: concentration of extractives, lignin amount, percentage of minerals (ash) and tannin content, density, elemental analysis (CHNS-O) and thermal analysis were done. It was observed that the chemical composition (lignin, holocellulose) and elemental analysis (percentage of C, H, N and O) of the woods have significant differences. The jatobá wood presented higher tannin content, and in the thermal analysis, was that which had the lowest mass loss. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-04-19 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://cerne.ufla.br/site/index.php/CERNE/article/view/1077 |
url |
https://cerne.ufla.br/site/index.php/CERNE/article/view/1077 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://cerne.ufla.br/site/index.php/CERNE/article/view/1077/839 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2016 CERNE info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2016 CERNE |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
CERNE CERNE |
publisher.none.fl_str_mv |
CERNE CERNE |
dc.source.none.fl_str_mv |
CERNE; Vol. 21 No. 2 (2015); 319-327 CERNE; v. 21 n. 2 (2015); 319-327 2317-6342 0104-7760 reponame:Cerne (Online) instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Cerne (Online) |
collection |
Cerne (Online) |
repository.name.fl_str_mv |
Cerne (Online) - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
cerne@dcf.ufla.br||cerne@dcf.ufla.br |
_version_ |
1799874942798397440 |