Loading...
Publication
Natural blending as a novel technology for the production process of aged wine spirits : potential impact on their quality
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 2.88 MB | Adobe PDF |
Advisor(s)
Abstract(s)
The 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.
Description
Keywords
Blending Wine spirit Ageing Oak wood Chestnut wood Chemical composition Colour Sensory profile Innovation Sustainability
Citation
LOURENÇO, S. [et al.] (2022) - Natural blending as a novel technology for the production process of aged wine spirits : potential impact on their quality. Appl. Sci. Vol.12, 10055. DOI: 10.3390/app121910055
Publisher
MDPI