Study of odorant compounds and sensory changes associated with wine spirit ageing using chestnut wood and Limousin oak under different technologies

Caldeira, Ilda; Anjos, O.; Vitória, Cláudia; Fernandes, Tiago A.; Catarino, Sofia; Canas, Sara

http://hdl.handle.net/10400.11/8583

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Abstract(s)

Wine spirit, resulting from wine distillation, usually undergoes ageing in wood before being marketed. Traditionally, the oak wood, especially from the French region of Limousin (mostly Quercus robur L.), is used for manufacturing the barrels for this purpose.

Description

The authors are very grateful to the sensory panel. The authors also thank Victor de Freitas as the Scientific Consultant of the Project POCI-01-0145-FEDER-027819, and to João Pedro Catela, Nádia Santos, Manuela Gomes, Eugénia Gomes and Inês Antunes from Adega Cooperativa da Lourinhã, José Abílio Gonçalves and Sérgio Gonçalves from Tanoaria J. M. Gonçalves, Ana Partidário from INIAV—Oeiras, Pedro Rodrigues and Diogo Rodrigues from AZ3Oeno Portugal, Sílvia Lourenço, João Amaral, Deolinda Mota from INIAV—Polo de Dois Portos, and A. Pedro Belchior for their technical support.

Keywords

Wine spirit Ageing

URI

http://hdl.handle.net/10400.11/8583

Citation

CALDEIRA, Ilda [et al.] (2022) - Study of odorant compounds and sensory changes associated with wine spirit ageing using chestnut wood and Limousin oak under different technologies. In XVI Encontro de Química dos Alimentos, Castelo Branco, 2022 - Bio-sustentabilidade e bio-segurança alimentar, inovação e qualidade alimentar: livro de resumos. Castelo Branco : SPQ. P. 152-153.