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Effect of innovative technology using staves and micro-oxygenation on the odorant and sensory profile of aged wine spirit

2020Journal article Restricted access
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dc.contributor.authorSoares, Joana Granja
dc.contributor.authorRoque, Rita
dc.contributor.authorCabrita, M.J.
dc.contributor.authorAnjos, O.
dc.contributor.authorBelchior, A. Pedro
dc.contributor.authorCaldeira, Ilda
dc.contributor.authorCanas, Sara
dc.date.accessioned2020-09-07T17:33:42Z
dc.date.available2020-09-07T17:33:42Z
dc.date.issued2020
dc.description.abstractThe aged wine spirit is a beverage with great aromatic complexity. Their volatile compounds with odorant power coming from the distillate and from the wood used in its ageing, and the interactions that take place in the process, enhanced by oxygen, all contribute to this complexity. Due to time and cost inherent of ageing wine spirits in wooden barrels, research has sought to develop more sustainable alternatives to do it. In this context, the present study compares, the effect of traditional (wooden barrel) and alternative system (stainless steel tank with dipped staves and micro-oxygenation), on the odorant and sensory profile of a wine spirit, using Limousin oak and chestnut wood, after 12 months of ageing. The results suggest that the ageing process is accelerated by the alternative ageing technology and the chestnut wood, and the corresponding wine spirits presented characteristics of greater sensory evolution and strong wood compounds extraction.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.foodchem.2020.127450pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.11/7224
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectWine spiritspt_PT
dc.subjectFoodpt_PT
dc.subjectVolatile compoundspt_PT
dc.subjectAgeingpt_PT
dc.subjectBarrelspt_PT
dc.subjectStavespt_PT
dc.subjectMicro-oxygenationpt_PT
dc.titleEffect of innovative technology using staves and micro-oxygenation on the odorant and sensory profile of aged wine spiritpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.startPage127450pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume333pt_PT
person.familyNameAnjos
person.familyNamecaldeira
person.familyNamede Almeida Lopes Canas
person.givenNameOfélia
person.givenNameilda
person.givenNameSara Maria
person.identifierB-9350-2
person.identifier.ciencia-idC21D-D8C7-3037
person.identifier.ciencia-id1915-F5F5-C6AD
person.identifier.ciencia-idEB11-791E-0118
person.identifier.orcid0000-0003-0267-3252
person.identifier.orcid0000-0003-2151-2008
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.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublication6eb41332-af5a-40b7-88ce-1dc5bc1b7880
relation.isAuthorOfPublicationebf92f24-012e-45eb-9598-1ae856736f10
relation.isAuthorOfPublication.latestForDiscoverydf9191ae-0bbb-4bb8-bbdc-0f79c7365876

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