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Phenolic profile and colour acquired by the wine spirit in the beginning of ageing : alternative technology using micro-oxygenation vs traditional technology

2019Journal article Restricted access
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dc.contributor.authorCanas, Sara
dc.contributor.authorCaldeira, Ilda
dc.contributor.authorAnjos, O.
dc.contributor.authorBelchior, A. Pedro
dc.date.accessioned2021-06-07T11:50:01Z
dc.date.available2021-06-07T11:50:01Z
dc.date.issued2019
dc.description.abstractAlternative technologies have been extensively investigated towards a more sustainable ageing of red wine, but few studies were made on wine spirits. Moreover, the effect of micro-oxygenation on wine spirits’ ageing is still unknown. This work examined the effect of micro-oxygenation and wood staves applied in 1000 L stainless steeltanksversus250 L wooden barrels on the phenolic composition and chromatic characteristics acquired by the wine spirit over the first six months of ageing. Two different kinds of wood, Limousin oak and chestnut, were used. Significantly higher total phenolic content and individual contents of low molecular weight phenolic compounds (syringic acid, ellagic acid, vanillin, syringaldehyde, coniferal dehyde, sinapaldehyde and umbelli-ferone) were obtained with micro-oxygenation and staves than with barrels, for both kinds of wood. Accordingly, greater colour evolution (lower lightness, higher saturation and higher intensities of red, yellow and brown hues) was achieved in the former. These results were ascribed to a faster extraction and its balance with several phenomena involving the wood-derived compounds in the specific environment created by the direct supply of oxygen. A synergistic effect between the alternative technology and the chestnut wood was also observed.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCANAS, Sara [et al.] (2019) - Phenolic profile and colour acquired by the wine spirit in the beginning of ageing : alternative technology using micro-oxygenation vs traditional technology. LWT - Food Science and Technology. DOI 10.1016/j.lwt.2019.05.018
dc.identifier.doi10.1016/j.lwt.2019.05.018pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.11/7569
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectWine spiritpt_PT
dc.subjectAgeing technologypt_PT
dc.subjectMicro-oxygenationpt_PT
dc.subjectPhenolicspt_PT
dc.subjectColourpt_PT
dc.titlePhenolic profile and colour acquired by the wine spirit in the beginning of ageing : alternative technology using micro-oxygenation vs traditional technologypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage269pt_PT
oaire.citation.startPage260pt_PT
oaire.citation.titleLWT - Food Science and Technologypt_PT
oaire.citation.volume111pt_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.latestForDiscoverydf9191ae-0bbb-4bb8-bbdc-0f79c7365876

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