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Micro-oxygenation level as a key to explain the variation in the colour and chemical composition of wine spirits aged with chestnut wood staves

2022Journal article Open access
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dc.contributor.authorCanas, Sara
dc.contributor.authorAnjos, O.
dc.contributor.authorCaldeira, Ilda
dc.contributor.authorFernandes, Tiago A.
dc.contributor.authorSantos, Nádia
dc.contributor.authorLourenço, Sílvia
dc.contributor.authorSoares, Joana Granja
dc.contributor.authorFargeton, Laurent
dc.contributor.authorBoissier, Benjamin
dc.contributor.authorCatarino, Sofia
dc.date.accessioned2022-01-12T12:26:51Z
dc.date.available2022-01-12T12:26:51Z
dc.date.issued2022
dc.description.abstractA 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 evolutionpt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.lwt.2021.112658pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.11/7841
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectMicro-oxygenationpt_PT
dc.subjectWine spiritpt_PT
dc.subjectAgeingpt_PT
dc.subjectColourpt_PT
dc.subjectChemical compositionpt_PT
dc.titleMicro-oxygenation level as a key to explain the variation in the colour and chemical composition of wine spirits aged with chestnut wood stavespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.startPage112658pt_PT
oaire.citation.titleLWTpt_PT
oaire.citation.volume154pt_PT
person.familyNamede Almeida Lopes Canas
person.familyNameAnjos
person.familyNamecaldeira
person.familyNameFernandes
person.familyNameLourenço
person.familyNameCatarino
person.givenNameSara Maria
person.givenNameOfélia
person.givenNameilda
person.givenNameTiago
person.givenNameSílvia
person.givenNameSofia
person.identifierB-9350-2
person.identifier.ciencia-idEB11-791E-0118
person.identifier.ciencia-idC21D-D8C7-3037
person.identifier.ciencia-id1915-F5F5-C6AD
person.identifier.ciencia-id8810-5C8A-08D0
person.identifier.ciencia-id121B-13F4-8EBB
person.identifier.ciencia-id7212-C53B-0F02
person.identifier.orcid0000-0002-9781-6481
person.identifier.orcid0000-0003-0267-3252
person.identifier.orcid0000-0003-2151-2008
person.identifier.orcid0000-0002-3374-612X
person.identifier.orcid0000-0003-2948-6633
person.identifier.orcid0000-0002-6223-4377
person.identifier.ridG-2808-2012
person.identifier.ridB-4023-2016
person.identifier.ridB-6777-2013
person.identifier.ridD-2752-2013
person.identifier.scopus-author-id6507398291
person.identifier.scopus-author-id23395659700
person.identifier.scopus-author-id8056539300
person.identifier.scopus-author-id24449123500
person.identifier.scopus-author-id8354919700
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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