Repository logo
 
Publication

The interplay of bottle storage and wood ageing technology: Volatile and sensory profiles of wine spirits aged with chestnut wood

2025Journal article Restricted access
Simple item page
dc.contributor.authorCaldeira, Ilda
dc.contributor.authorAnjos, O.
dc.contributor.authorVitória, Cláudia
dc.contributor.authorAlves, Sheila Oliveira
dc.contributor.authorFernandes, Tiago A.
dc.contributor.authorCanas, Sara
dc.contributor.authorCatarino, Sofia
dc.date.accessioned2024-09-12T10:35:27Z
dc.date.available2024-09-12T10:35:27Z
dc.date.issued2025
dc.description.abstractWine spirits are typically aged in wooden barrels. Recently, alternative ageing technologies, such as those using wood fragments in wine spirits stored in stainless steel tanks, have been investigated. However, a signifcant lack of information regarding the potential evolution of these beverages after bottling still remains. This study assessed the 12-month evolu tion of aroma in bottled wine spirits aged with chestnut wood using diferent technologies, including fragment application with several micro-oxygenation strategies and barrels (traditional). Chemical analysis using GC-FID and GC–MS methods, along with sensory analysis, was conducted on all sampled aged wine spirits. Signifcant changes in volatile compounds were detected over time, including volatile phenols, acids, and esters. Multivariate data analysis distinguished traditional and alternative aged samples, with slight sample discrimination based on bottle storage. Regarding the sensory results, a signifcant efect of the time in bottle in several sensory attributes was found, while the ageing technologies mainly afected the gustatory attributes. The tasters were also asked to rate the overall quality of the samples, which seems to be favoured by the time in the bottle. This initial assessment of the impact of 1 year of glass bottle storage on the volatile and sensory composition of aged wine spirits highlights that this stage must be considered as an additional technological factor in their production process. However, the diferences induced by the wood ageing technologies applied remained evident after 1 year of glass bottle storage.pt_PT
dc.description.sponsorshipThis study was supported by the research Project OXYRE BRAND, funded by National Funds through FCT—Foundation for Science and Technology under Project POCI-01–0145-FEDER-027819 (PTDC/OCE-ETA/27819/2017). Additionally, this work was funded by National Funds through FCT—Foundation for Science and Tech nology through the Projects UIDB/05183/2020 (https://doi.org/10. 54499/UIDB/05183/2020; https://doi.org/10.54499/UIDP/05183/2020 and https://doi.org/10.54499/LA/P/0121/2020) [MED&CHANGE]; UID/AGR/04129/2020, DL 57/2016/CP1382/CT0025 [LEAF]; UIDB/00681/2020 (https://doi.org/10.54499/UIDP/00681/2020) [CER NAS-IPCB]; UIDB/00239/2020 (DOI 10.54499/UIDB/00239/2020) [CEF]; UIDB/00100/2020 (DOI 10.54499/UIDP/00239/2020) [TERRA], PTDC/QUI‐QAN/32242/2017, UIDP/00100/2020[CQE] and LA/P/0056/2020 (https://doi.org/10.54499/LA/P/0056/2020), as well as contract CEECIND/02725/2018/CP1572/CT006 (10.544. CEECIND/02725/2018/CP1572/CT0006 (to Tiago A. Fernandes).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCALDEIRA, Ilda [et al.] (2025) - The interplay of bottle storage and wood ageing technology: Volatile and sensory profiles of wine spirits aged with chestnut wood. Food Bioprocess Technol. DOI: https://doi.org/10.1007/s11947-024-03573-zpt_PT
dc.identifier.doi10.1007/s11947-024-03573-zpt_PT
dc.identifier.urihttp://hdl.handle.net/10400.11/9151
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringerpt_PT
dc.subjectWine spiritpt_PT
dc.subjectAgeing technologypt_PT
dc.subjectBottle storagept_PT
dc.subjectVolatile compoundspt_PT
dc.subjectSensory proflept_PT
dc.subjectChestnutpt_PT
dc.titleThe interplay of bottle storage and wood ageing technology: Volatile and sensory profiles of wine spirits aged with chestnut woodpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleFood and Bioprocess Technologypt_PT
person.familyNamecaldeira
person.familyNameAnjos
person.familyNameVitória
person.familyNameOliveira Alves
person.familyNameFernandes
person.familyNamede Almeida Lopes Canas
person.familyNameCatarino
person.givenNameilda
person.givenNameOfélia
person.givenNameCláudia
person.givenNameSheila Cristina de
person.givenNameTiago
person.givenNameSara Maria
person.givenNameSofia
person.identifier3719814
person.identifierB-9350-2
person.identifier.ciencia-id1915-F5F5-C6AD
person.identifier.ciencia-idC21D-D8C7-3037
person.identifier.ciencia-id4719-8EA0-063A
person.identifier.ciencia-id3E1A-CDB8-3D21
person.identifier.ciencia-id8810-5C8A-08D0
person.identifier.ciencia-idEB11-791E-0118
person.identifier.ciencia-id7212-C53B-0F02
person.identifier.orcid0000-0003-2151-2008
person.identifier.orcid0000-0003-0267-3252
person.identifier.orcid0000-0003-2222-9685
person.identifier.orcid0000-0002-9963-4673
person.identifier.orcid0000-0002-3374-612X
person.identifier.orcid0000-0002-9781-6481
person.identifier.orcid0000-0002-6223-4377
person.identifier.ridB-4023-2016
person.identifier.ridG-2808-2012
person.identifier.ridB-6777-2013
person.identifier.ridD-2752-2013
person.identifier.scopus-author-id8056539300
person.identifier.scopus-author-id23395659700
person.identifier.scopus-author-id57193863077
person.identifier.scopus-author-id24449123500
person.identifier.scopus-author-id6507398291
person.identifier.scopus-author-id8354919700
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication6eb41332-af5a-40b7-88ce-1dc5bc1b7880
relation.isAuthorOfPublicationdf9191ae-0bbb-4bb8-bbdc-0f79c7365876
relation.isAuthorOfPublication04e4223d-be70-4475-bfe3-967250740423
relation.isAuthorOfPublication8798ddeb-36ce-4f12-b5ce-80f0b856c81e
relation.isAuthorOfPublication98ef47e9-2bf4-43db-b566-342c2ec1ebae
relation.isAuthorOfPublicationebf92f24-012e-45eb-9598-1ae856736f10
relation.isAuthorOfPublication1754c0cc-4038-445c-9a86-8e9e7a7bf34e
relation.isAuthorOfPublication.latestForDiscovery8798ddeb-36ce-4f12-b5ce-80f0b856c81e

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
E.pdf
Size:
79.69 KB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
2.02 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

ESACB - Artigos em revistas com arbitragem científica