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Sensory impact of alternative ageing technology for the production of wine brandies

2017Journal article Open access
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dc.contributor.authorCaldeira, Ilda
dc.contributor.authorAnjos, O.
dc.contributor.authorBelchior, A. Pedro
dc.contributor.authorCanas, Sara
dc.date.accessioned2019-04-12T23:33:05Z
dc.date.available2019-04-12T23:33:05Z
dc.date.issued2017
dc.description.abstractThe production of wine brandies requires their stage in wooden barrels, for a minimum period of time, a process called ageing or maturation. Due to the high cost of this process, alternative technologies are being studied in order to accelerate the ageing process, such as the use of wood fragments inside of stainless steel tanks. The present work evaluates the influence of different ageing technologies on the sensory profile of the brandy. A brandy was aged, during two years, in 650 L wooden barrels and in 3000 L stainless steel tanks. Both had Limousin oak (Quercus robur) and Portuguese chestnut staves (Castanea sativa). The brandy samples were profiled by descriptive sensory analysis during the ageing period. The results showed that the kind of ageing system influences topaz, golden, woody, caramel, coffee, green and unctuous attributes, as well as the overall brandy quality. Despite these differences, the multidimensional analysis of the sensory results was not able to clearly distinguish the brandy samples from different ageing systems. The results, obtained at industrial scale, revealed an interesting alternative for the manufacturers: wine brandies can be produced through the use of wooden staves inside stainless steel tanks. Since this alternative ageing system provides a similar brandy sensory profile than the one obtained through wooden barrels, this new data can be used by researchers and manufacturers in order to develop new products. Furthermore, this alternative ageing technology allows the reduction of the ageing process costs.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1051/ctv/20173201012pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.11/6461
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectsensory profile, brandies, ageing, wooden barrel, wood staves.pt_PT
dc.titleSensory impact of alternative ageing technology for the production of wine brandiespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage22pt_PT
oaire.citation.issue1pt_PT
oaire.citation.startPage12pt_PT
oaire.citation.volume32pt_PT
person.familyNamecaldeira
person.familyNameAnjos
person.familyNamede Almeida Lopes Canas
person.givenNameilda
person.givenNameOfélia
person.givenNameSara Maria
person.identifierB-9350-2
person.identifier.ciencia-id1915-F5F5-C6AD
person.identifier.ciencia-idC21D-D8C7-3037
person.identifier.ciencia-idEB11-791E-0118
person.identifier.orcid0000-0003-2151-2008
person.identifier.orcid0000-0003-0267-3252
person.identifier.orcid0000-0002-9781-6481
person.identifier.ridB-4023-2016
person.identifier.ridG-2808-2012
person.identifier.scopus-author-id8056539300
person.identifier.scopus-author-id23395659700
person.identifier.scopus-author-id6507398291
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication6eb41332-af5a-40b7-88ce-1dc5bc1b7880
relation.isAuthorOfPublicationdf9191ae-0bbb-4bb8-bbdc-0f79c7365876
relation.isAuthorOfPublicationebf92f24-012e-45eb-9598-1ae856736f10
relation.isAuthorOfPublication.latestForDiscovery6eb41332-af5a-40b7-88ce-1dc5bc1b7880

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