Repository logo
 
Publication

Natural blending as a novel technology for the production process of aged wine spirits : potential impact on their quality

2022Journal article Open access
Simple item page
dc.contributor.authorLourenço, Sílvia
dc.contributor.authorAnjos, O.
dc.contributor.authorCaldeira, Ilda
dc.contributor.authorAlves, Sheila Oliveira
dc.contributor.authorSantos, Nádia
dc.contributor.authorCanas, Sara
dc.date.accessioned2023-08-10T16:12:34Z
dc.date.available2023-08-10T16:12:34Z
dc.date.issued2022
dc.description.abstractThe 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.pt_PT
dc.description.sponsorshipThis research was funded by the European Union through the Project CENTRO-04-3928- FEDER-000028, and by National Funds through FCT—Foundation for Science and Technology under the Projects UIDB/05183/2020 [MED] and UIDB/00239/2020 [CEF].pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLOURENÇO, 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/app121910055pt_PT
dc.identifier.doi10.3390/app121910055pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.11/8622
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBlendingpt_PT
dc.subjectWine spiritpt_PT
dc.subjectAgeingpt_PT
dc.subjectOak woodpt_PT
dc.subjectChestnut woodpt_PT
dc.subjectChemical compositionpt_PT
dc.subjectColourpt_PT
dc.subjectSensory profilept_PT
dc.subjectInnovationpt_PT
dc.subjectSustainabilitypt_PT
dc.titleNatural blending as a novel technology for the production process of aged wine spirits : potential impact on their qualitypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleApplied Sciencespt_PT
person.familyNameLourenço
person.familyNameAnjos
person.familyNamecaldeira
person.familyNameOliveira Alves
person.familyNamede Almeida Lopes Canas
person.givenNameSílvia
person.givenNameOfélia
person.givenNameilda
person.givenNameSheila Cristina de
person.givenNameSara Maria
person.identifierB-9350-2
person.identifier.ciencia-id121B-13F4-8EBB
person.identifier.ciencia-idC21D-D8C7-3037
person.identifier.ciencia-id1915-F5F5-C6AD
person.identifier.ciencia-id3E1A-CDB8-3D21
person.identifier.ciencia-idEB11-791E-0118
person.identifier.orcid0000-0003-2948-6633
person.identifier.orcid0000-0003-0267-3252
person.identifier.orcid0000-0003-2151-2008
person.identifier.orcid0000-0002-9963-4673
person.identifier.orcid0000-0002-9781-6481
person.identifier.ridG-2808-2012
person.identifier.ridB-4023-2016
person.identifier.scopus-author-id23395659700
person.identifier.scopus-author-id8056539300
person.identifier.scopus-author-id57193863077
person.identifier.scopus-author-id6507398291
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication5496012a-9334-43d2-a258-8a68615b014c
relation.isAuthorOfPublicationdf9191ae-0bbb-4bb8-bbdc-0f79c7365876
relation.isAuthorOfPublication6eb41332-af5a-40b7-88ce-1dc5bc1b7880
relation.isAuthorOfPublication8798ddeb-36ce-4f12-b5ce-80f0b856c81e
relation.isAuthorOfPublicationebf92f24-012e-45eb-9598-1ae856736f10
relation.isAuthorOfPublication.latestForDiscoveryebf92f24-012e-45eb-9598-1ae856736f10

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
applsci-12-10055-v2.pdf
Size:
2.88 MB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
2.02 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

ESACB - Artigos em revistas com arbitragem científica