Browsing by Author "Belchior, A. Pedro"
Now showing 1 - 10 of 11
Results Per Page
Sort Options
- Are the furanic aldehydes ratio and phenolic aldehydes ratios reliable to assess the addition of vanillin and caramel to the aged wine spirit?Publication . Canas, Sara; Anjos, O.; Caldeira, Ilda; Belchior, A. Pedro
- Effect of innovative technology using staves and micro-oxygenation on the odorant and sensory profile of aged wine spiritPublication . Soares, Joana Granja; Roque, Rita; Cabrita, M.J.; Anjos, O.; Belchior, A. Pedro; Caldeira, Ilda; Canas, SaraThe aged wine spirit is a beverage with great aromatic complexity. Their volatile compounds with odorant power coming from the distillate and from the wood used in its ageing, and the interactions that take place in the process, enhanced by oxygen, all contribute to this complexity. Due to time and cost inherent of ageing wine spirits in wooden barrels, research has sought to develop more sustainable alternatives to do it. In this context, the present study compares, the effect of traditional (wooden barrel) and alternative system (stainless steel tank with dipped staves and micro-oxygenation), on the odorant and sensory profile of a wine spirit, using Limousin oak and chestnut wood, after 12 months of ageing. The results suggest that the ageing process is accelerated by the alternative ageing technology and the chestnut wood, and the corresponding wine spirits presented characteristics of greater sensory evolution and strong wood compounds extraction.
- GC-FID and GC-MS as a tool to screen the influence of wood ageing technologies in the brandies odourless and odourant compoundsPublication . Caldeira, Ilda; Anjos, O.; Portal, Vera; Belchior, A. Pedro; Canas, SaraThe maturation of wine brandies in wooden barrels cause many sensory and physicochemical changes in these alcoholic beverages, namely its flavour modification. Previous work (Caldeira et al. 2008) pointed out the most potent odourant compounds of the wine aged brandies. Some of these compounds proceed from the distillate and others are extracted from the wood. In this study it was quantified, some odourless compounds, such as methanol and higher alcohols and several odorant compounds in brandies aged in presence of two types of wood fragments (staves and tablets), from two different kinds of woods (Limousin oak wood and Portuguese chestnut wood), and compared with those found in the same with brandy aged in wooden barrels. A taster panel have also profiled these brandies and evaluated their overall quality. The methanol and higher alcohols were quantified by GC-FID equipped with a fused silica capillary column of polyethylene glycol according to the official method [NP 3263, 1990]. The odorant compounds were quantified by GC-FID and identified by GC-MS. The results showed that the ageing system is the most discriminant factor, having a significant effect on the level of several odourant compounds. The wood botanical species affected few odourant compounds. The importance of odorant compounds was also demonstrated by the high linear correlations between their contents and the intensity of several sensory attributes. The results show the possibility of using the chromatographic results as a tool to discriminate brandies produced with different ageing technologies.
- Kinetics of odorant compounds in wine brandies aged in different systemsPublication . Caldeira, Ilda; Santos, Rui; Silva, Jorge Ricardo da; Anjos, O.; Mira, Helena; Belchior, A. Pedro; Canas, SaraThe odorants compounds of aged wine brandies comprise compounds deriving from the wood, from the distillate and from the reactions that occur inside the barrel. The aim of this work was to study the kinetics of the odorant compounds of a wine brandy during two years of ageing in two ageing systems. The odorant compounds in the analysed brandies changed significantly over the time, but with different evolution patterns. The wood related compounds increased over time, with the highest increase in the first months of ageing. The kinetics of cis, trans-β-methyl-γ-octalactone, acetovanillone and of seven volatile phenols are established for the first time in brandies. Moreover, a significant effect of the ageing system was found on the kinetics of the wood related compounds. These results pointed out the interest of these compounds as a tool to discriminate different ageing technologies.
- Perfil sensorial de aguardentes vínicas envelhecidas em madeira de castanheiro: sistema tradicional versus sistema alternativoPublication . Caldeira, Ilda; Anjos, O.; Belchior, A. Pedro; Canas, SaraAs modificações sensoriais verificadas durante o envelhecimento das aguardentes vínicas são influenciadas pelo tipo de madeira (espécie botânica e origem geográfica) e pelo tratamento térmico das vasilhas. Os trabalhos realizados ao longo de vários anos demonstraram as interessantes características sensoriais das aguardentes envelhecidas em vasilhas de madeira de castanheiro, sobretudo com queima média e queima forte. Neste trabalho pretendeu-se comparar, partindo da mesma aguardente vínica inicial, o perfil sensorial de aguardentes envelhecidas em vasilhas de madeira de castanheiro (sistema tradicional) com aguardentes envelhecidas em depósitos de inox com aduelas de madeira da mesma espécie (sistema alternativo). Para o efeito avaliaram-se os resultados da análise sensorial descritiva quantificada, realizada por um painel treinado utilizando uma ficha de prova previamente desenvolvida para o efeito.
- Phenolic profile and colour acquired by the wine spirit in the beginning of ageing : alternative technology using micro-oxygenation vs traditional technologyPublication . Canas, Sara; Caldeira, Ilda; Anjos, O.; Belchior, A. PedroAlternative technologies have been extensively investigated towards a more sustainable ageing of red wine, but few studies were made on wine spirits. Moreover, the effect of micro-oxygenation on wine spirits’ ageing is still unknown. This work examined the effect of micro-oxygenation and wood staves applied in 1000 L stainless steeltanksversus250 L wooden barrels on the phenolic composition and chromatic characteristics acquired by the wine spirit over the first six months of ageing. Two different kinds of wood, Limousin oak and chestnut, were used. Significantly higher total phenolic content and individual contents of low molecular weight phenolic compounds (syringic acid, ellagic acid, vanillin, syringaldehyde, coniferal dehyde, sinapaldehyde and umbelli-ferone) were obtained with micro-oxygenation and staves than with barrels, for both kinds of wood. Accordingly, greater colour evolution (lower lightness, higher saturation and higher intensities of red, yellow and brown hues) was achieved in the former. These results were ascribed to a faster extraction and its balance with several phenomena involving the wood-derived compounds in the specific environment created by the direct supply of oxygen. A synergistic effect between the alternative technology and the chestnut wood was also observed.
- Physicochemical and sensory evaluation of wine brandies aged using oak and chestnut wood simultaneously in wooden barrels and in stainless steel tanks with stavesPublication . Canas, Sara; Caldeira, Ilda; Anjos, O.; Lino, João; Soares, Amélia; Belchior, A. PedroThis study provides innovative information on the simultaneous use of Limousin oak and chestnut wood in the ageing of wine brandy. Ageing was performed in 650-L wooden barrels and in 3000-L stainless steel tanks with staves over a 2-year period. Effect of both kinds of wood in the brandy features depended on the ageing technology. Stainless steel tanks with staves originated lower enrichment of the brandy in dry extract (0.89 vs. 1.25 g L−1), total phenolics (22.33 vs. 29.40) and low molecular weight extractable compounds (119.83 vs. 231.65 mg L−1), but promoted a faster evolution of the analytical colour (lower L*, higher C*, a* and b*) and sensory colour (topaz and greenish vs. golden). The aroma and flavour profiles of the brandy were not significantly influenced by the ageing technology. Therefore, it is a promising option for both ageing technologies because it ensures the quality of brandy, together with a lower cost of the wood and exemption of the blending operation.
- Sensory and chemical modifications of wine brandy aged with chestnut and oak woodPublication . Caldeira, Ilda; Anjos, O.; Portal, Vera; Belchior, A. Pedro; Canas, SaraThis work evaluated the sensorial and chemical modifications in brandy aged in presence of two types of wood fragments in comparison with a brandy aged in wooden barrels.
- Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrelsPublication . Caldeira, Ilda; Anjos, O.; Portal, Vera; Belchior, A. Pedro; Canas, SaraWooden barrels are used in the ageing or maturation of many alcoholic beverages, namely brandies and wines. However, the high costs related to ageing in wooden barrels have led to a search for alternative technologies. In this study we examined the application of wood fragments to the beverage in order to promote an accelerated ageing. We evaluated the sensory and chemical modifications in brandy aged in presence of two types of wood fragments, from two different woods (Limousin oak wood and Portuguese chestnut wood), and compared those with a brandy aged in wooden barrels. The results of the analysis of variance revealed more significant effects of wood botanical species than the ageing system on the sensory attributes. Concerning the ageing system, significant differences in brandy colour attributes were found, namely golden, topaz and greenish; olfactory attributes such as alcoholic, toasted and coffee; and the gustatory attribute, bitter. The brandies aged in the presence of wood tablets presented the highest intensities of topaz and greenish colour, toasted and coffee odours, while the brandies aged in wooden barrels presented the highest intensities of golden colour, alcohol odour and bitter taste. However, the overall quality of the brandies was similar. The analysis of odourant compounds showed a great discrimination of the brandies based on the ageing system. The brandies aged in wooden barrels presented the highest levels of several ethyl esters, acids, furanic aldehydes and the lowest levels of volatile phenols. Thus, considering the overall quality of the brandies, these results suggest the use of wood fragments to be an interesting alternative technology. On the other hand, the chemical analysis of the brandies showed the possibility of discriminating the ageing technologies based on odourant compound levels.
- Sensory impact of alternative ageing technology for the production of wine brandiesPublication . Caldeira, Ilda; Anjos, O.; Belchior, A. Pedro; Canas, SaraThe production of wine brandies requires their stage in wooden barrels, for a minimum period of time, a process called ageing or maturation. Due to the high cost of this process, alternative technologies are being studied in order to accelerate the ageing process, such as the use of wood fragments inside of stainless steel tanks. The present work evaluates the influence of different ageing technologies on the sensory profile of the brandy. A brandy was aged, during two years, in 650 L wooden barrels and in 3000 L stainless steel tanks. Both had Limousin oak (Quercus robur) and Portuguese chestnut staves (Castanea sativa). The brandy samples were profiled by descriptive sensory analysis during the ageing period. The results showed that the kind of ageing system influences topaz, golden, woody, caramel, coffee, green and unctuous attributes, as well as the overall brandy quality. Despite these differences, the multidimensional analysis of the sensory results was not able to clearly distinguish the brandy samples from different ageing systems. The results, obtained at industrial scale, revealed an interesting alternative for the manufacturers: wine brandies can be produced through the use of wooden staves inside stainless steel tanks. Since this alternative ageing system provides a similar brandy sensory profile than the one obtained through wooden barrels, this new data can be used by researchers and manufacturers in order to develop new products. Furthermore, this alternative ageing technology allows the reduction of the ageing process costs.