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Storage time in bottle: influence on physicochemical and phytochemical characteristics of wine spirits aged using traditional and alternative technologies

2025-04-30Artigo científico Acesso aberto
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datacite.subject.fosCiências Naturais::Ciências Químicas
datacite.subject.sdg09:Indústria, Inovação e Infraestruturas
datacite.subject.sdg12:Produção e Consumo Sustentáveis
dc.contributor.authorAlves, Sheila C. Oliveira
dc.contributor.authorFernandes, Tiago
dc.contributor.authorLourenço, Sílvia
dc.contributor.authorSoares, Joana Granja
dc.contributor.authorSilva, Andreia B.
dc.contributor.authorBronze, Maria Rosário
dc.contributor.authorCatarino, Sofia
dc.contributor.authorCanas, Sara
dc.date.accessioned2026-02-24T12:39:16Z
dc.date.available2026-02-24T12:39:16Z
dc.date.issued2025-04-30
dc.description.abstractFew 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.eng
dc.identifier.citationSheila Cristina Oliveira-Alves, Tiago A. Fernandes, Sílvia Lourenço, Joana Granja-Soares, Andreia B. Silva, Maria Rosário Bronze, Sofia Catarino, Sara Canas, Storage Time in Bottle: Influence on Physicochemical and Phytochemical Characteristics of Wine Spirits aged using Traditional and Alternative Technologies, Molecules 2025, 30(9), 2018. https://doi.org/10.3390/molecules30092018
dc.identifier.doi10.3390/molecules30092018
dc.identifier.issn1420-3049
dc.identifier.urihttp://hdl.handle.net/10400.2/21486
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.relationCEECIND/02725/2018
dc.relationPOCI-01-0145-FEDER-027819
dc.relationUIDB/05183
dc.relationUIDB/00239/2020
dc.relationLISBOA-01- 0145-FEDER-402-022125)
dc.relationUIDB/00100/2020, UIDP/00100/2020
dc.relationUID/AGR/04129/2020,
dc.relationLA/P/0056/2020
dc.relation.hasversionhttps://www.mdpi.com/1420-3049/30/9/2018
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectSpirit beverages
dc.subjectBottle storage
dc.subjectPhenolic compounds
dc.subjectAntioxidant activity
dc.subjectChestnut staves
dc.titleStorage time in bottle: influence on physicochemical and phytochemical characteristics of wine spirits aged using traditional and alternative technologieseng
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue9
oaire.citation.titleMolecules MDPI
oaire.citation.volume30
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameFernandes
person.givenNameTiago
person.identifier.ciencia-id8810-5C8A-08D0
person.identifier.orcid0000-0002-3374-612X
person.identifier.ridB-6777-2013
person.identifier.scopus-author-id24449123500
relation.isAuthorOfPublicationfc21c4fc-108e-4b02-8413-5b06a96d97cc
relation.isAuthorOfPublication.latestForDiscoveryfc21c4fc-108e-4b02-8413-5b06a96d97cc

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