Author(s): Lourenço, Sílvia ; Soares, Amélia ; Mota, Deolinda ; Anjos, O. ; Caldeira, Ilda ; Alves, Sheila Oliveira ; Canas, Sara
Date: 2022
Persistent ID: http://hdl.handle.net/10400.11/8589
Origin: Repositório Científico do Instituto Politécnico de Castelo Branco
Subject(s): Wine spirits; Ageing
The wine spirit (WS) is a specific beverage obtained by the distillation of wine. Initially, the wine distillate is essentially made up of ethanol and water, and its physicochemical characteristics mainly result from the wine and distillation system used. During the ageing process, the distillate contacts with the wood and, with the mediation of oxygen, organic compounds are extracted from the wood and undergo several reactions over time, thus altering the sensory and physicochemical characteristics of this spirit beverage. Traditionally, ageing is carried out in barrels, which is an expensive and time-consuming technology.1 To overcome these drawbacks, alternative technologies for a sustainable ageing of WS using wood staves combined with micro-oxygenation (MOX) has been studied by our team.
