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Advisor(s)
Abstract(s)
Alternative technologies for a more sustainable wine spirits’ ageing have been studied but
a lack of knowledge on the e ect of oxygenation level remains. This work examined the behaviour
of low molecular weight compounds, iron and copper of a wine spirit aged in 50 L demijohns with
chestnut wood staves combined with three levels of micro-oxygenation or nitrogen. Compounds
and mineral elements were quantified by HPLC and FAAS, respectively, in samples collected at 8,
21, 60, 180, 270 and 365 days of ageing. Results showed that most of the compounds underwent
significant changes in their content over time and behave di erently depending on the wine spirit’s
oxygenation level: higher contents of gallic acid, syringic acid and vanillin were associated with
lower micro-oxygenation level while higher contents of ellagic acid, syringaldehyde, coniferaldehyde
and sinapaldehyde resulted from higher one; lowest contents of these compounds were found in the
nitrogen modality. Weak correlation between copper and the studied compounds was evidenced
whereas closer relationship between iron, vanillin, gallic, syringic and ellagic acids at end of ageing
was observed. This study provides innovative information on the role of oxygen in wine spirit’s
ageing, and on chestnut wood e ect on wine spirit’s mineral composition
Description
Keywords
phenolics furanic aldehydes iron copper wine spirit ageing micro-oxygenation chestnut wood heat maps
Pedagogical Context
Citation
Molecules 2020, 25, 5266
Publisher
MDPI