Percorrer por autor "Soares, Joana Granja"
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- Micro-oxygenation level as a key to explain the variation in the colour and chemical composition of wine spirits aged with chestnut wood stavesPublication . Canas, Sara; Anjos, Ofélia; Caldeira, Ilda; Fernandes, Tiago; Santos, Nádia; Lourenço, Sílvia; Soares, Joana Granja; Fargeton, Laurent; Boissier, Benjamin; Catarino, SofiaChemistry and to select the most suitable technological option towards quality and sustainability. Following two articles on the same trial, this work focused on colour, total phenolic index (TPI) and basic chemical characteristics of a wine spirit aged in 50 L demijohns with chestnut wood staves together with three micro-oxygenation (MOX) levels. Chromatic characteristics and TPI were monitored over time (8–365 days) while sensory colour, alcoholic strength, acidity, pH and dry extract were assessed at the end of ageing. Results showed that stronger oxygenation promoted significantly faster colour evolution (lower lightness, higher chroma, red, yellow and brown hues) and higher TPI than mild and intermediate oxygenation until 60 days, probably by favouring the leaching of outer wood layers and extraction/degradation of tannins. No significant differences were found between these ageing modalities at 365 days. Outcomes suggest that the stronger MOX is the most suitable modality in terms of quality and sustainability. Significant differences between wine spirits resulting from MOX and control modality (slower colour evolution, lower TPI and dry extract) confirms the oxygen pivotal role in wine spirit’s ageing, particularly in the colour evolution.
- Storage time in bottle: influence on physicochemical and phytochemical characteristics of wine spirits aged using traditional and alternative technologiesPublication . Alves, Sheila C. Oliveira; Fernandes, Tiago; Lourenço, Sílvia; Soares, Joana Granja; Silva, Andreia B.; Bronze, Maria Rosário; Catarino, Sofia; Canas, SaraFew studies have investigated the influence on physicochemical and phytochemical compositions during storage in the bottle of wine spirits (WSs) aged using alternative ageing technology (AAT) compared to traditional ageing technology (TAT). The aim of this study was to evaluate the effect of the bottle storage over one and four years on the evolution of chromatic characteristics (CIELab method) and physicochemical characteristics (alcoholic strength, acidity, and total dry extract), total phenolic index (TPI), low molecular weight compound contents (HPLC-DAD technique), in vitro antioxidant activities (DPPH, FRAP, and ABTS assays), and phenolic characterisation (HPLC-DAD-ESI-MS/MS technique) of WSs aged with chestnut wood using TAT (barrels, B) and AAT (micro-oxygenation levels (MOX): O15, O30, and O60; and control (N)). The results showed that after four years of storage in the bottle, the O60 modality resulted in smaller changes in physicochemical characteristics, higher preservation of phenolic content, and greater evolution of chromatic characteristics, ensuring its overall quality compared to other modalities. Antioxidant activity decreased similarly in both technologies, such as phenolic acid content, in particular, gallic acid content. According to the findings of this study, alternative ageing technology might be the best alternative for wine spirit quality and ageing process sustainability.