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Molecules

Title:		"Behaviour of Low Molecular Weight Compounds, Iron and Copper of Wine Spirit Aged with Chestnut Staves under Different Levels of Micro-Oxygenation"
Author(s):		Canas S; Danalache F; Anjos O; Fernandes TA; Caldeira I; Santos N; Fargeton L; Boissier B; Catarino S;
Address:		"Instituto Nacional de Investigacao Agraria e Veterinaria, Quinta de Almoinha, Polo de Dois Portos, 2565-191 Dois Portos, Portugal. MED-Mediterranean Institute for Agriculture, Environment and Development, Instituto de formacao avancada, Universidade de Evora, Polo da Mitra, Ap. 94, 7006-554 Evora, Portugal. Instituto Politecnico de Castelo Branco, Quinta da Senhora de Mercules, 6001-909 Castelo Branco, Portugal. CEF, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal. Centro de Biotecnologia de Plantas da Beira Interior, Quinta da Senhora de Mercules, 6001-909 Castelo Branco, Portugal. CQE, Centro de Quimica Estrutural, Associacao do Instituto Superior Tecnico para a Investigacao e Desenvolvimento (IST-ID), Universidade de Lisboa, 1049-001 Lisboa, Portugal. Adega Cooperativa da Lourinha, Av. de Mocambique, 2530-111 Lourinha, Portugal. Vivelys, Domaine du Chapitre, 34750 Villeneuve-les-Maguelone, France. LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal. CEFEMA-Center of Physics and Engineering of Advanced Materials, Instituto Superior Tecnico, Universidade de Lisboa, Av. Rovisco Pais, 1, 1049-001 Lisboa, Portugal"
Journal Title:		Molecules
Year:		2020
Volume:		20201112
Issue:		22
Page Number:		-
DOI:		10.3390/molecules25225266
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"Alternative technologies for a more sustainable wine spirits' ageing have been studied but a lack of knowledge on the effect of oxygenation level remains. This work examined the behaviour of low molecular weight compounds, iron and copper of a wine spirit aged in 50 L demijohns with chestnut wood staves combined with three levels of micro-oxygenation or nitrogen. Compounds and mineral elements were quantified by HPLC and FAAS, respectively, in samples collected at 8, 21, 60, 180, 270 and 365 days of ageing. Results showed that most of the compounds underwent significant changes in their content over time and behave differently depending on the wine spirit's oxygenation level: higher contents of gallic acid, syringic acid and vanillin were associated with lower micro-oxygenation level while higher contents of ellagic acid, syringaldehyde, coniferaldehyde and sinapaldehyde resulted from higher one; lowest contents of these compounds were found in the nitrogen modality. Weak correlation between copper and the studied compounds was evidenced whereas closer relationship between iron, vanillin, gallic, syringic and ellagic acids at end of ageing was observed. This study provides innovative information on the role of oxygen in wine spirit's ageing, and on chestnut wood effect on wine spirit's mineral composition"
Keywords:		"Acrolein/analogs & derivatives/chemistry Aldehydes/metabolism Benzaldehydes/chemistry Chromatography, High Pressure Liquid Copper/*chemistry Ellagic Acid/chemistry Food Analysis/methods Food Industry/*methods Furans/chemistry Gallic Acid/analogs & derivat;"
Notes:		"MedlineCanas, Sara Danalache, Florina Anjos, Ofelia Fernandes, Tiago A Caldeira, Ilda Santos, Nadia Fargeton, Laurent Boissier, Benjamin Catarino, Sofia eng PTDC/OCE-ETA/27819/2017; UIDB/05183/2020; UIDB/00239/2020; UIDB/00100/2020; UIDP/00100/2020; UID/AGR/04129/2020; DL 57/2016/CP1382/CT0025/Fundacao para a Ciencia e a Tecnologia/ Switzerland 2020/11/18 Molecules. 2020 Nov 12; 25(22):5266. doi: 10.3390/molecules25225266"