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Physicochemical and sensory evaluation of wine brandies aged using oak and chestnut wood simultaneously in wooden barrels and in stainless steel tanks with staves

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dc.contributor.authorCanas, Sara
dc.contributor.authorCaldeira, Ilda
dc.contributor.authorAnjos, O.
dc.contributor.authorLino, João
dc.contributor.authorSoares, Amélia
dc.contributor.authorBelchior, A. Pedro
dc.date.accessioned2017-07-22T16:29:05Z
dc.date.available2017-07-22T16:29:05Z
dc.date.issued2016
dc.description.abstractThis study provides innovative information on the simultaneous use of Limousin oak and chestnut wood in the ageing of wine brandy. Ageing was performed in 650-L wooden barrels and in 3000-L stainless steel tanks with staves over a 2-year period. Effect of both kinds of wood in the brandy features depended on the ageing technology. Stainless steel tanks with staves originated lower enrichment of the brandy in dry extract (0.89 vs. 1.25 g L−1), total phenolics (22.33 vs. 29.40) and low molecular weight extractable compounds (119.83 vs. 231.65 mg L−1), but promoted a faster evolution of the analytical colour (lower L*, higher C*, a* and b*) and sensory colour (topaz and greenish vs. golden). The aroma and flavour profiles of the brandy were not significantly influenced by the ageing technology. Therefore, it is a promising option for both ageing technologies because it ensures the quality of brandy, together with a lower cost of the wood and exemption of the blending operation.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCANAS, S. [et al.] (2016) - Physicochemical and sensory evaluation of wine brandies aged using oak and chestnut wood simultaneously in wooden barrels and in stainless steel tanks with staves. International Journal of Food Science and Technology. ISSN 1365-2621. 51. P. 2537-2545.pt_PT
dc.identifier.doi10.1111/ijfs.13235pt_PT
dc.identifier.issn1365-2621
dc.identifier.urihttp://hdl.handle.net/10400.11/5614
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherJohn Wiley and Sonspt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAgeing technologypt_PT
dc.subjectChestnut woodpt_PT
dc.subjectOak woodpt_PT
dc.subjectPhysicochemical characteristicspt_PT
dc.subjectSensory propertiespt_PT
dc.subjectWine brandypt_PT
dc.titlePhysicochemical and sensory evaluation of wine brandies aged using oak and chestnut wood simultaneously in wooden barrels and in stainless steel tanks with stavespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage2545pt_PT
oaire.citation.issue12pt_PT
oaire.citation.startPage2537pt_PT
oaire.citation.titleInternational Journal of Food Science and Technologypt_PT
oaire.citation.volume51pt_PT
person.familyNamede Almeida Lopes Canas
person.familyNamecaldeira
person.familyNameAnjos
person.givenNameSara Maria
person.givenNameilda
person.givenNameOfélia
person.identifierB-9350-2
person.identifier.ciencia-idEB11-791E-0118
person.identifier.ciencia-id1915-F5F5-C6AD
person.identifier.ciencia-idC21D-D8C7-3037
person.identifier.orcid0000-0002-9781-6481
person.identifier.orcid0000-0003-2151-2008
person.identifier.orcid0000-0003-0267-3252
person.identifier.ridB-4023-2016
person.identifier.ridG-2808-2012
person.identifier.scopus-author-id6507398291
person.identifier.scopus-author-id8056539300
person.identifier.scopus-author-id23395659700
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationebf92f24-012e-45eb-9598-1ae856736f10
relation.isAuthorOfPublication6eb41332-af5a-40b7-88ce-1dc5bc1b7880
relation.isAuthorOfPublicationdf9191ae-0bbb-4bb8-bbdc-0f79c7365876
relation.isAuthorOfPublication.latestForDiscovery6eb41332-af5a-40b7-88ce-1dc5bc1b7880

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