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Food Res Int

Title:		Understanding wine sorption by oak wood: Modeling of wine uptake and characterization of volatile compounds retention
Author(s):		Coelho E; Domingues L; Teixeira JA; Oliveira JM; Tavares T;
Address:		"CEB - Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal. Electronic address: e.coelho@ceb.uminho.pt. CEB - Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal"
Journal Title:		Food Res Int
Year:		2019
Volume:		20180810
Issue:
Page Number:		249 - 257
DOI:		10.1016/j.foodres.2018.08.025
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Cooperage wood is a porous material and beverages exchange compounds with it by penetrating into its pores. This work demonstrates the enrichment of wood with wine during ageing. Three oak varieties were cut into different sized chips and immersed in fortified wine and water. Wine and water uptake were measured along time and sorption was described based on a saturation empirical model. Maximum uptake varied among wood types and was independent of particle size, which affected only equilibrium time. Sorption of wine volatiles such as alcohols, esters and acids in wood was shown, which was also dependent on wood type and independent of particle size. Multivariate analysis demonstrated differences and similarities in depletion of wood extractives and sorption of wine volatiles depending on wood variety. Sorption shown in this work demonstrates wood as a vector for aroma recombination, when reused for ageing between different beverages"
Keywords:		"Adsorption Alcohols/analysis Ethanol Models, Theoretical Multivariate Analysis Odorants/analysis Phenols/analysis Plant Extracts/analysis Quercus/*chemistry Volatile Organic Compounds/*analysis Water/analysis Wine/*analysis Wood/*chemistry Aroma recombina;"
Notes:		"MedlineCoelho, Eduardo Domingues, Lucilia Teixeira, Jose Antonio Oliveira, Jose Maria Tavares, Teresa eng Research Support, Non-U.S. Gov't Canada 2019/02/06 Food Res Int. 2019 Feb; 116:249-257. doi: 10.1016/j.foodres.2018.08.025. Epub 2018 Aug 10"