Browsing by Author "Canas, Sara"
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- Antioxidant ativities of wine spirits aged by a sustainable technology using chestnut wood staves and micro-oxygenationPublication . Alves, Sheila Oliveira; Lourenço, Sílvia; Anjos, O.; Caldeira, Ilda; Fernandes, Tiago A.; Catarino, Sofia; Canas, SaraAntioxidant ativities of wine spirits aged by a sustainable technology using chestnut wood staves and micro-oxygenation.
- Application of functional data analysis and FTIR-ATR spectroscopy to discriminate wine spirits ageing technologiesPublication . Anjos, O.; Martínez Comesaña, Miguel; Caldeira, Ilda; Pedro, Soraia; Eguía Oller, Pablo; Canas, SaraFourier transform infrared spectroscopy (FTIR) with Attenuated Total Reflection (ATR) combined with functional data analysis (FDA) was applied to differentiate aged wine spirits according to the ageing technology (traditional using 250 L wooden barrels versus alternative using micro-oxygenation and wood staves applied in 1000 L stainless steel tanks), the wood species used (chestnut and oak), and the ageing time (6, 12, and 18 months). For this purpose, several features of the wine spirits were examined: chromatic characteristics resulting from the CIELab method, total phenolic index, concentrations of furfural, ellagic acid, vanillin, and coniferaldehyde, and total content of low molecular weight phenolic compounds determined by HPLC. FDA applied to spectral data highlighted the differentiation between all groups of samples, confirming the differentiation observed with the analytical parameters measured. All samples in the test set were differentiated and correctly assigned to the aged wine spirits by FDA. The FTIR-ATR spectroscopy combined with FDA is a powerful methodology to discriminate wine spirits resulting from different ageing technologies.
- Application of near-infrared spectroscopy to characterize volatile phenols and sensory profile of aged wine spiritsPublication . Anjos, O.; Caldeira, Ilda; Fernandes, Tiago A.; Pedro, Soraia; Vitória, Cláudia; Alves, Sheila Oliveira; Catarino, Sofia; Canas, SaraVolatile phenols are low molecular weight aromatic alcohols, with particular importance in wine spirits aged with wood due to their strong influence on sensory profile.
- Application of Near-Infrared Spectroscopy to characterize volatile phenols and sensory profile of aged wine spiritsPublication . Anjos, O.; Caldeira, Ilda; Fernandes, Tiago A.; Pedro, Soraia; Vitória, Cláudia; Alves, Sheila Oliveira; Catarino, Sofia; Canas, SaraApplication of Near-Infrared Spectroscopy to characterize volatile phenols and sensory profile of aged wine spirits.
- 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
- Behaviour of low molecular weight compounds, iron and copper of wine spirit aged with chestnut staves under different levels of micro-oxygenationPublication . Canas, Sara; Danalache, Florina; Anjos, O.; Fernandes, Tiago A.; Caldeira, Ilda; Santos, Nádia; Fargeton, Laurent; Boissier, Benjamin; Catarino, SofiaAlternative technologies for a more sustainable wine spirits' ageing have been studied but a lack of knowledge on the effect of oxygenation level remains. This work examined the behaviour of low molecular weight compounds, iron and copper of a wine spirit aged in 50 L demijohns with chestnut wood staves combined with three levels of micro-oxygenation or nitrogen. Compounds and mineral elements were quantified by HPLC and FAAS, respectively, in samples collected at 8, 21, 60, 180, 270 and 365 days of ageing. Results showed that most of the compounds underwent significant changes in their content over time and behave differently depending on the wine spirit's oxygenation level: higher contents of gallic acid, syringic acid and vanillin were associated with lower micro-oxygenation level while higher contents of ellagic acid, syringaldehyde, coniferaldehyde and sinapaldehyde resulted from higher one; lowest contents of these compounds were found in the nitrogen modality. Weak correlation between copper and the studied compounds was evidenced whereas closer relationship between iron, vanillin, gallic, syringic and ellagic acids at end of ageing was observed. This study provides innovative information on the role of oxygen in wine spirit's ageing, and on chestnut wood effect on wine spirit's mineral composition.
- Changes of the physicochemical characteristics of aged wine spirits during the storage in bottlePublication . Lourenço, Sílvia; Soares, Amélia; Mota, Deolinda; Anjos, O.; Caldeira, Ilda; Alves, Sheila Oliveira; Canas, SaraThe wine spirit (WS) is a specific beverage obtained by the distillation of wine. Initially, the wine distillate is essentially made up of ethanol and water, and its physicochemical characteristics mainly result from the wine and distillation system used. During the ageing process, the distillate contacts with the wood and, with the mediation of oxygen, organic compounds are extracted from the wood and undergo several reactions over time, thus altering the sensory and physicochemical characteristics of this spirit beverage. Traditionally, ageing is carried out in barrels, which is an expensive and time-consuming technology.1 To overcome these drawbacks, alternative technologies for a sustainable ageing of WS using wood staves combined with micro-oxygenation (MOX) has been studied by our team.
- Characterisation of low molecular weight compounds of strawberry tree (Arbutus unedo L.) fruit spirit aged with oak woodPublication . Anjos, O.; Antunes, Carlos Alberto Lopes; Alves, Sheila Oliveira; Canas, Sara; Caldeira, IldaThere is a trend towards the commercialisation of strawberry tree fruit spirit (AUS) with wood ageing, motivated by its favourable sensory characteristics. Additionally, further studies are necessary to elucidate the optimal conditions regarding ageing time and toasting level. This study evaluated the changes in colour and low molecular weight compounds (LMWC) of AUS aged for three and six months using oak wood (Quercus robur L.) with light, medium and medium plus toasting levels. For this purpose, phenolic acids (gallic, ellagic, ferulic and syringic acids), phenolic aldehydes (vanillin, syringaldehyde, coniferaldehyde and sinapaldehyde) and furanic aldehydes (furfural, 5-hydroxymethylfurfural and 5-methylfurfural) were quantified using the HPLC method. Chromatic characteristics, colour sensory analysis and total polyphenol index were also analysed. Fourier transform near-infrared spectroscopy (FT-NIR) was used to discriminate between samples. The results emphasized the favourable effect of oak wood contact on enhancing the colour and enriching AUS with low molecular weight compounds (LMWC). AUS aged in medium toasted wood exhibits high levels of total phenolic index, 5-hydroxymethylfurfural, furfural, coniferaldehyde, sinapaldehyde, sum LMWC and chromatic characteristics b* and C. Concentrations of syringaldehyde, ellagic acid, vanillin and syringic acid and a lighter colour (a* chromaticity coordinates) are higher in AUS aged with slightly more toasted wood. Nearly all analysed parameters showed an increase with ageing time. The FT-NIR technique allowed for the differentiation of aged AUS, focusing more on ageing time than on toasting level.
- Characterization of a spirit beverage produced with strawberry tree (Arbutus unedo L.) fruit and aged with oak wood at laboratorial scalePublication . Anjos, O.; Pedro, Soraia; Caramelo, Débora; Semedo, Andreia; Antunes, Carlos Alberto Lopes; Canas, Sara; Caldeira, IldaArbutus unedo spirit is a valuable product in Mediterranean countries. This spirit is usually marketed in Portugal without wood ageing. This work aims to characterize the ageing effect on the Arbutus unedo spirit, for three and six months with oak wood (Quercus robur L.) submitted to different toasting levels, based on its chemical composition and its sensory properties. For this purpose, several parameters were analysed: acidity, pH, dry extract, and volatile compounds (methanol, acetaldehyde, ethyl acetate and fusel alcohols). The volatile compounds were identified by GC-MS and quantified by GC-FID. Sensory analysis was performed by a trained panel, who have profiled this beverage, as well as the changes acquired during ageing. Spectroscopic techniques, namely FTIR–ATR, were applied to discriminate the different beverages produced. The results highlighted an increase in Arbutus unedo spirit’s quality with the wood contact, mainly based on the sensory attributes. Additionally, they showed that the best beverages were produced using oak wood with medium toasting levels during three months of ageing
- Development of a spirit drink produced with strawberry tree (Arbutus unedo L.) fruit and honeyPublication . Anjos, O.; Canas, Sara; Gonçalves, José Carlos; Caldeira, IldaDevelopment of a spirit drink produced with strawberry tree (Arbutus unedo L.) fruit and honey.