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- Volatile and sensory characterization of white wines from three minority Portuguese grapevine varietiesPublication . Piras, Simone; Brazão, João; Silva, Jorge Ricardo da; Anjos, O.; Caldeira, IldaEste trabalho centrou-se na caracterização sensorial e da composição volátil de vinhos brancos produzidos a partir de três castas minoritárias, designadamente ‘Malvasia’ (Colares), ‘Verdelho’ e ‘Galego Dourado’. A caracterização ocorreu por meio de análise sensorial e por cromatografia gás líquido de alta resolução, e os resultados obtidos foram analisados através de análise multivariada, que permitiu avaliar as semelhanças e as diferenças entre as castas. Os resultados obtidos mostram uma diferenciação dos vinhos produzidos a partir de cada casta, mas acima de tudo uma diferenciação das duas colheitas. Os resultados obtidos, tanto do ponto de vista sensorial como na composição química, mostram um potencial enológico interessante destas castas, embora sejam necessários mais estudos para avaliar a influência dos efeitos climáticos no perfil de compostos voláteis e também no perfil sensorial.
- Single-laboratory validation of determination of acetaldehyde, ethyl acetate, methanol and fusel alcohols in wine, spirits, brandies and grape marc spirits using GC-FIDPublication . Luís, Ana das Neves; Mota, Deolinda; Anjos, O.; Caldeira, IldaThis work presents the determination of principal volatile compounds (acetaldehyde, ethyl acetate, methanol, 2-butanol, 1-propanol, 2-methyl- 1-propanol, 2-propen-1-ol, 1-butanol, 2-methyl-1-butanol and 3-methyl-1-butanol) in wine spirits, brandies and grape marc spirits by GC-FID. The method was evaluated in terms of suitability of chromatographic system, accuracy, precision, linearity and detection and quantifi cation limits. The method showed good accuracy for the majority of the compounds and it presented linearity and precision for all compounds. Based on these results the method seems suitable for quality control of marc spirits and wine spirits.
- 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
- 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.
- Wine spirit ageing with chestnut staves under different micro-oxygenation strategies: effects on the volatile compounds and sensory profilePublication . Caldeira, Ilda; Vitória, Cláudia; Anjos, O.; Fernandes, Tiago A.; Gallardo, Eugenia; Fargeton, Laurent; Boissier, Benjamin; Catarino, Sofia; Canas, SaraThe purpose of this work is to evaluate the wine spirit aged by an alternative process (staves combined with different micro-oxygenation levels) and its comparison with the traditional process (wooden barrels). This evaluation was made by analyzing the volatile compounds and sensory profile of the spirits during 365 days of ageing. The findings confirmed the role played by oxygen in the volatile profile of aged wine spirits. Samples of alternative ageing modalities were well distinguished from those of wooden barrels based on the volatile profile, namely on the concentrations of several volatile phenols. From a sensory point of view, the results are promising with high overall consistency scores obtained from samples of alternative ageing process modalities.
- Application of GC-MS to characterize the volatile composition of fruit distillates made with honeyPublication . Delgado, Teresa; Caldeira, Ilda; Anjos, O.Application of GC-MS to characterize the volatile composition of fruit distillates made with honey.
- 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.
- The interplay of bottle storage and wood ageing technology: Volatile and sensory profiles of wine spirits aged with chestnut woodPublication . Caldeira, Ilda; Anjos, O.; Vitória, Cláudia; Alves, Sheila Oliveira; Fernandes, Tiago A.; Canas, Sara; Catarino, SofiaWine spirits are typically aged in wooden barrels. Recently, alternative ageing technologies, such as those using wood fragments in wine spirits stored in stainless steel tanks, have been investigated. However, a signifcant lack of information regarding the potential evolution of these beverages after bottling still remains. This study assessed the 12-month evolu tion of aroma in bottled wine spirits aged with chestnut wood using diferent technologies, including fragment application with several micro-oxygenation strategies and barrels (traditional). Chemical analysis using GC-FID and GC–MS methods, along with sensory analysis, was conducted on all sampled aged wine spirits. Signifcant changes in volatile compounds were detected over time, including volatile phenols, acids, and esters. Multivariate data analysis distinguished traditional and alternative aged samples, with slight sample discrimination based on bottle storage. Regarding the sensory results, a signifcant efect of the time in bottle in several sensory attributes was found, while the ageing technologies mainly afected the gustatory attributes. The tasters were also asked to rate the overall quality of the samples, which seems to be favoured by the time in the bottle. This initial assessment of the impact of 1 year of glass bottle storage on the volatile and sensory composition of aged wine spirits highlights that this stage must be considered as an additional technological factor in their production process. However, the diferences induced by the wood ageing technologies applied remained evident after 1 year of glass bottle storage.