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Screening of different ageing technologies of wine spirit by application of Near-Infrared (NIR) Spectroscopy and volatile quantification

2020Journal article Open access
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dc.contributor.authorAnjos, O.
dc.contributor.authorCaldeira, Ilda
dc.contributor.authorRoque, Rita
dc.contributor.authorPedro, Soraia
dc.contributor.authorLourenço, Sílvia
dc.contributor.authorCanas, Sara
dc.date.accessioned2020-09-07T17:40:54Z
dc.date.available2020-09-07T17:40:54Z
dc.date.issued2020
dc.description.abstractScreening of different ageing technologies of wine spirit by application of Near-Infrared (NIR) Spectroscopy and volatile quantification.pt_PT
dc.description.abstractThe traditional ageing of wine spirits is done in wooden barrels, however, high costs have led to the search for alternative technologies, such as the use of stainless steel tanks with wooden staves and the application of micro-oxygenation. This work evaluates the changes in the major volatile compounds of wine spirits aged for 6, 12 and 18 months in wooden barrels and stainless steel tanks with micro-oxygenation. For both ageing technologies, two types of wood (Limousin oak and Portuguese chestnut wood) were used. The samples were analysed concerning their alcohol strength (electronic densimetry) and volatile composition, namely of methanol, acetaldehyde, ethyl acetate and other major volatile compounds ((GC-FID) and near-infrared spectroscopy (NIR)). The results show that the ageing technology was more influential than the wood species for the volatile composition of wine spirits, namely acetaldedehyde, methanol, 2-methylpropan-1-ol and 2+3-methylbutan-1-ol. However, the opposite behaviour was found for the spectral data. The ageing process was accelerated by using the alternative ageing technology, especially with chestnut wood staves. The most informative spectral regions to discriminate samples were around 6859 cm−1 and from 5200 cm−1 to 4200 cm−1 . NIR is a promising technique to identify different technologies and different wood species used in the ageing process of wine spirits.
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationANJOS, O. [et al.] (2020) - Screening of different ageing technologies of wine spirit by application of Near-Infrared (NIR) Spectroscopy and volatile quantification. Processes. Vol. 9, n.º 6. DOI 10.3390/pr8060736
dc.identifier.doi10.3390/pr8060736pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.11/7226
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectWine spiritpt_PT
dc.subjectMajor volatile compoundspt_PT
dc.subjectNIRpt_PT
dc.subjectAgeing technologypt_PT
dc.subjectMicro-oxygenationpt_PT
dc.titleScreening of different ageing technologies of wine spirit by application of Near-Infrared (NIR) Spectroscopy and volatile quantificationpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue6pt_PT
oaire.citation.startPage736pt_PT
oaire.citation.titleProcessespt_PT
oaire.citation.volume8pt_PT
person.familyNameAnjos
person.familyNamecaldeira
person.familyNamePedro
person.familyNameLourenço
person.familyNamede Almeida Lopes Canas
person.givenNameOfélia
person.givenNameilda
person.givenNameSoraia Inês
person.givenNameSílvia
person.givenNameSara Maria
person.identifierB-9350-2
person.identifier.ciencia-idC21D-D8C7-3037
person.identifier.ciencia-id1915-F5F5-C6AD
person.identifier.ciencia-id5011-C0CC-7186
person.identifier.ciencia-id121B-13F4-8EBB
person.identifier.ciencia-idEB11-791E-0118
person.identifier.orcid0000-0003-0267-3252
person.identifier.orcid0000-0003-2151-2008
person.identifier.orcid0000-0002-7934-7183
person.identifier.orcid0000-0003-2948-6633
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-id6507398291
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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