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Wine spirit ageing with chestnut staves under different micro-oxygenation strategies: effects on the volatile compounds and sensory profile

2021Journal article Open access
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dc.contributor.authorCaldeira, Ilda
dc.contributor.authorVitória, Cláudia
dc.contributor.authorAnjos, Ofélia
dc.contributor.authorFernandes, Tiago A.
dc.contributor.authorGallardo, Eugénia
dc.contributor.authorFargeton, Laurent
dc.contributor.authorBoissier, Benjamin
dc.contributor.authorCatarino, Sofia
dc.contributor.authorCanas, Sara
dc.date.accessioned2021-06-01T09:34:53Z
dc.date.available2021-06-01T09:34:53Z
dc.date.issued2021
dc.description.abstractThe purpose of this work is to evaluate the wine spirit aged by an alternative process (staves combined with different micro-oxygenation levels) and its comparison with the traditional process (wooden barrels). This evaluation was made by analyzing the volatile compounds and sensory profile of the spirits during 365 days of ageing. The findings confirmed the role played by oxygen in the volatile profile of aged wine spirits. Samples of alternative ageing modalities were well distinguished from those of wooden barrels based on the volatile profile, namely on the concentrations of several volatile phenols. From a sensory point of view, the results are promising with high overall consistency scores obtained from samples of alternative ageing process modalitiespt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCaldeira, I.; Vitória, C.; Anjos, O.; Fernandes, T.A.; Gallardo, E.; Fargeton, L.; Boissier, B.; Catarino, S.; Canas, S.Wine Spirit Ageing with Chestnut Staves under Different Micro-Oxygenation Strategies: Effects on the Volatile Compounds and Sensory Profile. Appl. Sci. 2021, 11, 3991pt_PT
dc.identifier.doihttps://doi.org/10.3390/ app11093991pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/21406
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationMediterranean Institute for Agriculture, Environment and Development
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectwine spiritpt_PT
dc.subjectchestnutpt_PT
dc.subjectmicro-oxygenationpt_PT
dc.subjectvolatile compoundspt_PT
dc.subjectsensory profilept_PT
dc.titleWine spirit ageing with chestnut staves under different micro-oxygenation strategies: effects on the volatile compounds and sensory profilept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMediterranean Institute for Agriculture, Environment and Development
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/9471 - RIDTI/PTDC%2FOCE-ETA%2F27819%2F2017/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F05183%2F2020/PT
oaire.citation.titleApplied Sciencespt_PT
oaire.fundingStream9471 - RIDTI
oaire.fundingStream6817 - DCRRNI ID
person.familyNameCatarino
person.givenNameSofia
person.identifier.ciencia-id7212-C53B-0F02
person.identifier.orcid0000-0002-6223-4377
person.identifier.ridD-2752-2013
person.identifier.scopus-author-id8354919700
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication067dca13-5a43-4bcb-b789-69cf0a5567c3
relation.isAuthorOfPublication.latestForDiscovery067dca13-5a43-4bcb-b789-69cf0a5567c3
relation.isProjectOfPublication627882e1-519b-44d6-b886-3b92ca218701
relation.isProjectOfPublicationea7c80fb-492f-41f5-8a20-c928555f78e6
relation.isProjectOfPublication.latestForDiscovery627882e1-519b-44d6-b886-3b92ca218701

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