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- 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.
- Natural blending as a novel technology for the production process of aged wine spirits : potential impact on their qualityPublication . Lourenço, Sílvia; Anjos, O.; Caldeira, Ilda; Alves, Sheila Oliveira; Santos, Nádia; Canas, SaraThe blending of wine spirits (WSs) produced in different ageing conditions is a key operation to impart specific features, enhance complexity, increase the final product’s quality and ensure brand consistency over the years, but requires time, labour and experienced blenders. This work aimed to develop a novel technology, natural blending, towards innovation and a more sustainable production process, adding value to the final product. WSs were aged in 250 L barrels and in 1000 L stainless steel tanks with wood staves and micro-oxygenation (MOX), using Limousin oak and chestnut wood simultaneously at a 50:50 ratio (natural blending) and separately; after 18 months of ageing, the last ones underwent the blending operation at the same ratio. All WSs were bottled and thereafter the following traits were analysed: alcoholic strength, acidity, dry extract, total phenolic index, low molecular weight compounds by HPLC method, chromatic characteristics and sensory profile. No significant differences in the physicochemical characteristics and sensory profile between the WSs resulting from the two blending technologies were found. Natural blending did not induce changes in the characteristics imparted by each ageing technology. These findings point to natural blending as a reliable alternative to the blending operation, especially in combination with ageing in tanks with staves and MOX.
- Influence of the storage in bottle on the antioxidant activity of wine spirit aged by sustainable technology of micro-oxygenation with Limousin oak stavesPublication . Alves, Sheila Oliveira; Lourenço, Sílvia; Fernandes, Tiago A.; Anjos, Ofélia; Caldeira, Ilda; Catarino, Sofia; Canas, SaraThe traditional ageing technology (TAT) has always been associated with oak barrels ageing and involves staging the wine distillate (WD) in wooden barrels with a continuous innate diffusion of oxygen through the wood and space between staves, under which the beverage spirit undergoes positive changes that contribute to the enhancement of its chemical composition and sensory properties.
- Micro-oxygenation level as a key to explain the variation in the colour and chemical composition of wine spirits aged with chestnut wood stavesPublication . Canas, Sara; Anjos, O.; Caldeira, Ilda; Fernandes, Tiago A.; Santos, Nádia; Lourenço, Sílvia; Soares, Joana Granja; Fargeton, Laurent; Boissier, Benjamin; Catarino, SofiaA deep knowledge of oxygenation level effect on wine spirits’ ageing is imperative to understand ageing chemistry and to select the most suitable technological option towards quality and sustainability. Following two articles on the same trial, this work focused on colour, total phenolic index (TPI) and basic chemical characteristics of a wine spirit aged in 50 L demijohns with chestnut wood staves together with three micro-oxygenation (MOX) levels. Chromatic characteristics and TPI were monitored over time (8–365 days) while sensory colour, alcoholic strength, acidity, pH and dry extract were assessed at the end of ageing. Results showed that stronger oxygenation promoted significantly faster colour evolution (lower lightness, higher chroma, red, yellow and brown hues) and higher TPI than mild and intermediate oxygenation until 60 days, probably by favouring the leaching of outer wood layers and extraction/degradation of tannins. No significant differences were found between these ageing modalities at 365 days. Outcomes suggest that the stronger MOX is the most suitable modality in terms of quality and sustainability. Significant differences between wine spirits resulting from MOX and control modality (slower colour evolution, lower TPI and dry extract) confirms the oxygen pivotal role in wine spirit’s ageing, particularly in the colour evolution