« Previous AbstractIndirect defense in a highly specific ant-plant mutualism    Next AbstractBiodegradation of VOCs from printing press air by an on-site pilot plant bioscrubber and laboratory scale continuous yeast cultures »

Food Chem

Title:		Effect of innovative technology using staves and micro-oxygenation on the odorant and sensory profile of aged wine spirit
Author(s):		Granja-Soares J; Roque R; Cabrita MJ; Anjos O; Belchior AP; Caldeira I; Canas S;
Address:		"Instituto Nacional de Investigacao Agraria e Veterinaria, INIAV-Dois Portos, Quinta da Almoinha, 2565-191 Dois Portos, Portugal; Departamento de Fitotecnia, Escola de Ciencias e Tecnologia, Universidade de Evora, Nucleo da Mitra, Ap. 94, 7006-554 Evora, Portugal. Instituto Nacional de Investigacao Agraria e Veterinaria, INIAV-Dois Portos, Quinta da Almoinha, 2565-191 Dois Portos, Portugal; Instituto Politecnico de Castelo Branco, Ap. 119, 6001-909 Castelo Branco, Portugal. Departamento de Fitotecnia, Escola de Ciencias e Tecnologia, Universidade de Evora, Nucleo da Mitra, Ap. 94, 7006-554 Evora, Portugal; MED - Mediterranean Institute of Agriculture, Environment and Development, Universidade de Evora, Polo da Mitra, Ap. 94, 7006-554 Evora, Portugal. Instituto Politecnico de Castelo Branco, Ap. 119, 6001-909 Castelo Branco, Portugal; Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal; Centro de Biotecnologia de plantas da Beira Interior Qta Sr feminine de Mercules Ap. 119, 6001-909 Castelo Branco, Portugal. Instituto Nacional de Investigacao Agraria e Veterinaria, INIAV-Dois Portos, Quinta da Almoinha, 2565-191 Dois Portos, Portugal. Instituto Nacional de Investigacao Agraria e Veterinaria, INIAV-Dois Portos, Quinta da Almoinha, 2565-191 Dois Portos, Portugal; MED - Mediterranean Institute of Agriculture, Environment and Development, Universidade de Evora, Polo da Mitra, Ap. 94, 7006-554 Evora, Portugal. Electronic address: ilda.caldeira@iniav.pt. Instituto Nacional de Investigacao Agraria e Veterinaria, INIAV-Dois Portos, Quinta da Almoinha, 2565-191 Dois Portos, Portugal; MED - Mediterranean Institute of Agriculture, Environment and Development, Universidade de Evora, Polo da Mitra, Ap. 94, 7006-554 Evora, Portugal"
Journal Title:		Food Chem
Year:		2020
Volume:		20200704
Issue:
Page Number:		127450 -
DOI:		10.1016/j.foodchem.2020.127450
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The aged wine spirit is a beverage with great aromatic complexity. Their volatile compounds with odorant power coming from the distillate and from the wood used in its ageing, and the interactions that take place in the process, enhanced by oxygen, all contribute to this complexity. Due to time and cost inherent of ageing wine spirits in wooden barrels, research has sought to develop more sustainable alternatives to do it. In this context, the present study compares, the effect of traditional (wooden barrel) and alternative system (stainless steel tank with dipped staves and micro-oxygenation), on the odorant and sensory profile of a wine spirit, using Limousin oak and chestnut wood, after 12 months of ageing. The results suggest that the ageing process is accelerated by the alternative ageing technology and the chestnut wood, and the corresponding wine spirits presented characteristics of greater sensory evolution and strong wood compounds extraction"
Keywords:		Adult Aesculus Aged Female Food-Processing Industry/instrumentation/*methods Humans Male Middle Aged *Odorants/analysis Oxygen/chemistry Quercus Stainless Steel Time Factors Volatile Organic Compounds/analysis *Wine/analysis *Wood 4-Hydroxy-3-methoxy-benz;
Notes:		"MedlineGranja-Soares, J Roque, Rita Cabrita, M J Anjos, Ofelia Belchior, A P Caldeira, Ilda Canas, Sara eng Comparative Study England 2020/07/15 Food Chem. 2020 Dec 15; 333:127450. doi: 10.1016/j.foodchem.2020.127450. Epub 2020 Jul 4"