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The interplay of bottle storage and wood ageing technology: volatile and sensory profiles of wine spirits aged with chestnut wood

2024-08-19Artigo científico Acesso aberto
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datacite.subject.fosCiências Naturais::Ciências Químicas
datacite.subject.sdg09:Indústria, Inovação e Infraestruturas
dc.contributor.authorCaldeira, Ilda
dc.contributor.authorAnjos, Ofélia
dc.contributor.authorVitória, Cláudia
dc.contributor.authorOliveira Alves, Sheila
dc.contributor.authorFernandes, Tiago
dc.contributor.authorCanas, Sara
dc.contributor.authorCatarino, Sofia
dc.date.accessioned2026-02-24T14:11:28Z
dc.date.available2026-02-24T14:11:28Z
dc.date.issued2024-08-19
dc.description.abstractWine spirits are typically aged in wooden barrels. Recently, alternative ageing technologies, such as those using wood fragments in wine spirits stored in stainless steel tanks, have been investigated. However, a significant lack of information regarding the potential evolution of these beverages after bottling still remains. This study assessed the 12-month evolution of aroma in bottled wine spirits aged with chestnut wood using different technologies, including fragment application with several micro-oxygenation strategies and barrels (traditional). Chemical analysis using GC-FID and GC–MS methods, along with sensory analysis, was conducted on all sampled aged wine spirits. Significant changes in volatile compounds were detected over time, including volatile phenols, acids, and esters. Multivariate data analysis distinguished traditional and alternative aged samples, with slight sample discrimination based on bottle storage. Regarding the sensory results, a significant effect of the time in bottle in several sensory attributes was found, while the ageing technologies mainly affected the gustatory attributes. The tasters were also asked to rate the overall quality of the samples, which seems to be favoured by the time in the bottle. This initial assessment of the impact of 1 year of glass bottle storage on the volatile and sensory composition of aged wine spirits highlights that this stage must be considered as an additional technological factor in their production process. However, the differences induced by the wood ageing technologies applied remained evident after 1 year of glass bottle storage.eng
dc.description.sponsorshipThis study was supported by the research Project OXYREBRAND, funded by National Funds through FCT—Foundation for Science and Technology under Project POCI-01–0145-FEDER-027819 (PTDC/OCE-ETA/27819/2017). Additionally, this work was funded by National Funds through FCT—Foundation for Science and Technology through the Projects UIDB/05183/2020 (https://doi.org/10.54499/UIDB/05183/2020; https://doi.org/10.54499/UIDP/05183/2020 and https://doi.org/10.54499/LA/P/0121/ 2020) [MED&CHANGE]; UID/AGR/04129/2020, DL 57/2016/CP1382/CT0025 [LEAF]; UIDB/00681/2020 (https://doi.org/10.54499/UIDP/00681/2020) [CERNAS-IPCB]; UIDB/00239/2020 (DOI 10.54499/UIDB/00239/2020) [CEF]; UIDB/00100/2020(DOI 10.54499/UIDP/00239/2020) [TERRA], PTDC/QUI‐QAN/32242/2017, UIDP/00100/2020[CQE] and LA/P/0056/2020 (https://doi.org/10.54499/LA/P/0056/2020), as well as contract EECIND/02725/2018/CP1572/CT006 (10.544. CEECIND/02725/2018/CP1572/CT0006 (to Tiago A. Fernandes).
dc.identifier.doi10.1007/s11947-024-03573-z
dc.identifier.issn1935-5149
dc.identifier.urihttp://hdl.handle.net/10400.2/21490
dc.language.isoeng
dc.peerreviewedyes
dc.publisherSpringer
dc.relation.hasversionhttps://link.springer.com/article/10.1007/s11947-024-03573-z
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/
dc.subjectWine spirit
dc.subjectAgeing technology
dc.subjectBottle storage
dc.subjectVolatile compounds
dc.subjectSensory profile
dc.subjectChestnut
dc.titleThe interplay of bottle storage and wood ageing technology: volatile and sensory profiles of wine spirits aged with chestnut woodeng
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage1996
oaire.citation.startPage1983
oaire.citation.titleFood and Bioprocess Technology
oaire.citation.volume18
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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