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Antioxidant activity and phenolic composition of wine spirit resulting from an alternative ageing technology using micro-oxygenation: a preliminary study

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dc.contributor.authorNocera, Anna
dc.contributor.authorRicardo-da-Silva, Jorge M.
dc.contributor.authorCanas, Sara
dc.date.accessioned2020-09-18T10:32:48Z
dc.date.available2020-09-18T10:32:48Z
dc.date.issued2020
dc.description.abstractAim: Alternative technologies for the aging of wine spirit, as for other spirit beverages, have been developed over the past decade in order to meet consumer and industry expectations of differentiation and sustainability. Physicochemical characterisation of the resulting products has been carried out, but no previous research has evaluated their antioxidant activity. This preliminary study examined the effect of an alternative ageing technology (micro-oxygenation combined with wood staves from chestnut or Limousin oak in 1000 L stainless steel tanks) in comparison with traditional technology (250 L new barrels) on the antioxidant activity and related phenolic composition of the wine spirit. Methods and results: The wine spirits resulting from both technologies were sampled after 8, 15, 30, 180 and 365 days of ageing. Samples taken were analysed using the DPPH method, HPLC and total phenolic index. Significantly higher antioxidant activity (50.43 % vs 36.42 % DPPH inhibition), together with greater enrichment in wood-derived compounds (51.79 vs 27.72 total phenolic index), was achieved in wine spirits aged using the alternative technology than in new barrels. Moreover, chestnut wood stood out from Limousin oak wood with higher promoted antioxidant activity (62.69 % vs 21.35 % DPPH inhibition), and higher phenolic index (49.03 vs 25.67). Significant correlations between the wine spirits’ antioxidant activity, total phenolic index, ellagic acid, gallic acid, vanillin and syringaldehyde concentrations were observed, particularly in those aged using the alternative technology. Conclusion: Micro-oxygenation combined with staves resulted in higher accumulation of bioactive compounds and antioxidant activity, thus increasing wine spirit quality and adding value to the product. Significance of the study: These preliminary results show that the characteristics acquired by the wine spirit, coupled with those revealed by previous research and the promotion of faster and cheaper ageing, make the alternative technology a promising option for the industrypt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationOENO One 2020, 54, 3, 485-496pt_PT
dc.identifier.doi10.20870/oeno-one.2020.54.3.3114pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/20357
dc.language.isoengpt_PT
dc.publisherInternational Viticulture and Enology Societypt_PT
dc.subjectwine spiritpt_PT
dc.subjectageing technologiespt_PT
dc.subjectmicro-oxygenationpt_PT
dc.subjectchestnut woodpt_PT
dc.subjectLimousin oak woodpt_PT
dc.subjectantioxidant activitypt_PT
dc.subjectphenolicspt_PT
dc.titleAntioxidant activity and phenolic composition of wine spirit resulting from an alternative ageing technology using micro-oxygenation: a preliminary studypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleOENO Onept_PT
person.familyNameRicardo-da-Silva
person.givenNameJorge M.
person.identifier.ciencia-id5911-8A48-8691
person.identifier.orcid0000-0003-3706-0982
person.identifier.ridA-7345-2008
person.identifier.scopus-author-id6603201300
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication34562191-9ff7-4932-9c5e-c3b3726e01ae
relation.isAuthorOfPublication.latestForDiscovery34562191-9ff7-4932-9c5e-c3b3726e01ae

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