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Behaviour of low molecular weight compounds, iron and copper of wine spirit aged with chestnut staves under different levels of micro-oxygenation

2020Journal article Open access
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dc.contributor.authorCanas, Sara
dc.contributor.authorDanalache, Florina
dc.contributor.authorAnjos, Ofélia
dc.contributor.authorFernandes, Tiago A.
dc.contributor.authorCaldeira, Ilda
dc.contributor.authorSantos, Nádia
dc.contributor.authorFargeton, Laurent
dc.contributor.authorBoissier, Benjamin
dc.contributor.authorCatarino, Sofia
dc.date.accessioned2020-11-26T11:35:34Z
dc.date.available2020-11-26T11:35:34Z
dc.date.issued2020
dc.description.abstractAlternative 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 compositionpt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMolecules 2020, 25, 5266pt_PT
dc.identifier.doi10.3390/molecules25225266pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/20598
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relation.publisherversionwww.mdpi.com/journal/moleculespt_PT
dc.subjectphenolicspt_PT
dc.subjectfuranic aldehydespt_PT
dc.subjectironpt_PT
dc.subjectcopperpt_PT
dc.subjectwine spiritpt_PT
dc.subjectageingpt_PT
dc.subjectmicro-oxygenationpt_PT
dc.subjectchestnut woodpt_PT
dc.subjectheat mapspt_PT
dc.titleBehaviour of low molecular weight compounds, iron and copper of wine spirit aged with chestnut staves under different levels of micro-oxygenationpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleMoleculespt_PT
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
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication067dca13-5a43-4bcb-b789-69cf0a5567c3
relation.isAuthorOfPublication.latestForDiscovery067dca13-5a43-4bcb-b789-69cf0a5567c3

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