Changes of the physicochemical characteristics of aged wine spirits during the storage in bottle

Lourenço, Sílvia; Soares, Amélia; Mota, Deolinda; Anjos, O.; Caldeira, Ilda; Alves, Sheila Oliveira; Canas, Sara

http://hdl.handle.net/10400.11/8589

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Authors

Alves, Sheila Oliveira

Canas, Sara

Abstract(s)

The wine spirit (WS) is a specific beverage obtained by the distillation of wine. Initially, the wine distillate is essentially made up of ethanol and water, and its physicochemical characteristics mainly result from the wine and distillation system used. During the ageing process, the distillate contacts with the wood and, with the mediation of oxygen, organic compounds are extracted from the wood and undergo several reactions over time, thus altering the sensory and physicochemical characteristics of this spirit beverage. Traditionally, ageing is carried out in barrels, which is an expensive and time-consuming technology.1 To overcome these drawbacks, alternative technologies for a sustainable ageing of WS using wood staves combined with micro-oxygenation (MOX) has been studied by our team.

Keywords

Wine spirits Ageing

URI

http://hdl.handle.net/10400.11/8589

Citation

Lourenço, S. [et al.] (2022) - Changes of the physicochemical characteristics of aged wine spirits during the storage in bottle. 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. 241-243. Póster.