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

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorCaldeira, Ilda-
Autor(es): dc.creatorVitória, Cláudia-
Autor(es): dc.creatorAnjos, Ofélia-
Autor(es): dc.creatorFernandes, Tiago-
Autor(es): dc.creatorGallardo, Eugenia-
Autor(es): dc.creatorFargeton, Laurent-
Autor(es): dc.creatorBoissier, Benjamin-
Autor(es): dc.creatorCatarino, Sofia-
Autor(es): dc.creatorCanas, Sara-
Data de aceite: dc.date.accessioned2025-08-21T15:24:21Z-
Data de disponibilização: dc.date.available2025-08-21T15:24:21Z-
Data de envio: dc.date.issued2023-01-03-
Data de envio: dc.date.issued2023-01-03-
Data de envio: dc.date.issued2020-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/10400.2/12978-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/10400.2/12978-
Descrição: dc.descriptionThe 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 modalities.-
Descrição: dc.descriptionThis work had the financial support of Portuguese National Funds throughout FCT— Foundation for Science and Technology under the Project POCI-01-0145-FEDER-027819 (PTDC/OCEETA/27819/2017). It was also supported by National Funds through FCT—Foundation for Science and Technology under the Projects UIDB/05183/2020 [MED]; UIDB/00239/2020 [CEF]; CEECIND/02725/2018, UIDB/00100/2020, UIDP/00100/2020 [CQE]; UID/AGR/04129/2020, DL 57/2016/CP1382/CT0025 [LEAF]. The authors are grateful to Victor de Freitas as the Scientific Consultant of the Project POCI-01-0145-FEDER-027819.-
Descrição: dc.descriptioninfo:eu-repo/semantics/publishedVersion-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Publicador: dc.publisherMDPI-
Relação: dc.relationMediterranean Institute for Agriculture, Environment and Development-
Relação: dc.relationForest Research Centre-
Relação: dc.relationCentro de Química Estrutural-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
Palavras-chave: dc.subjectWine spirit-
Palavras-chave: dc.subjectChestnut-
Palavras-chave: dc.subjectMicro-oxygenation-
Palavras-chave: dc.subjectVolatile compounds-
Palavras-chave: dc.subjectSensory profile-
Título: dc.titleWine spirit ageing with chestnut staves under different micro-oxygenation strategies: effects on the volatile compounds and sensory profile-
Aparece nas coleções:Repositório Aberto - Universidade Aberta (Portugal)

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