15 documents found, page 1 of 2
Micro-oxygenation level as a key to explain the variation in the colour and che...
Canas, Sara; Anjos, O.; Caldeira, Ilda; Fernandes, Tiago A.; Santos, Nádia; Lourenço, Sílvia; Soares, Joana Granja; Fargeton, LaurentA deep knowledge of oxygenation level effect on wine spirits’ ageing is imperative to understand ageing chemistry and to select the most suitable technological option towards quality and sustainability. Following two articles on the same trial, this work focused on colour, total phenolic index (TPI) and basic chemical characteristics of a wine spirit aged in 50 L demijohns with chestnut wood staves together wit...
Identification of gallotannins and ellagitannins in aged wine spirits : a new p...
Fernandes, Tiago A.; Antunes, Alexandra M.M.; Caldeira, Ilda; Anjos, O.; Freitas, Victor; Fargeton, Laurent; Boissier, Benjamin; Catarino, SofiaThis research was focused on identifying gallotannins and ellagitannins degradation pathways to better understand their behavior in complex media such as wine spirits (WS). A WS was aged with chestnut wood staves with three levels of micro-oxygenation, nitrogen, and using wooden barrels. Gallotannins and ellagitannins were identified by LC-ESI-HRMS/MS using a Q-TOF in samples collected at 8, 21, 60, 180, 270, a...
Shedding light on metals release from chestnut wood to wine spirit using ICP-MS
Catarino, Sofia; Thanasi, Vasiliki; Morin, Gael; Anjos, O.; Fernandes, Tiago A.; Caldeira, Ilda; Fargeton, Laurent; Boissier, Benjamin; Canas, SaraPossible effects caused by mineral elements during wine spirit ageing are diverse. In this study, the evolution of the mineral composition of wine spirit during ageing with chestnut (Castanea sativa Mill.) wood was investigated. A wine distillate was aged in 250 L wooden barrels (traditional ageing) and in 50 L glass demijohns with wood staves and micro-oxygenation (alternative ageing). Sampling was performed a...
Identification of gallotannins and ellagitannins in aged wine spirits: A new pe...
Fernandes, Tiago A.; Antunes, Alexandra M.M.; Caldeira, Ilda; Anjos, Ofélia; Freitas, Victor; Fargeton, Laurent; Boissier, Benjamin; Catarino, SofiaThis research was focused on identifying gallotannins and ellagitannins degradation pathways to better understand their behavior in complex media such as wine spirits (WS). A WS was aged with chestnut wood staves with three levels of micro-oxygenation, nitrogen, and using wooden barrels. Gallotannins and ellagitannins were identified by LC-ESI-HRMS/MS using a Q-TOF in samples collected at 8, 21, 60, 180, 270, a...
Shedding Light on Metals Release from ChestnutWood toWine Spirit Using ICP-MS
Catarino, Sofia; Thanasi, Vasiliki; Morin, Gael; Anjos, Ofélia; Fernandes, Tiago A.; Caldeira, Ilda; Fargeton, Laurent; Boissier, Benjamin; Canas, SaraPossible effects caused by mineral elements during wine spirit ageing are diverse. In this study, the evolution of the mineral composition of wine spirit during ageing with chestnut (Castanea sativa Mill.) wood was investigated. A wine distillate was aged in 250 L wooden barrels (traditional ageing) and in 50 L glass demijohns with wood staves and micro-oxygenation (alternative ageing). Sampling was performed a...
Micro-oxygenation level as a key to explain the variation in the colour and che...
Canas, Sara; Anjos, Ofélia; Caldeira, Ilda; Fernandes, Tiago; Santos, Nádia; Lourenço, Sílvia; Soares, Joana Granja; Fargeton, LaurentChemistry and to select the most suitable technological option towards quality and sustainability. Following two articles on the same trial, this work focused on colour, total phenolic index (TPI) and basic chemical characteristics of a wine spirit aged in 50 L demijohns with chestnut wood staves together with three micro-oxygenation (MOX) levels. Chromatic characteristics and TPI were monitored over time (8–36...
Identification of gallotannins and ellagitannins in aged wine spirits: a new pe...
Fernandes, Tiago; Antunes, Alexandra M. M.; Caldeira, Ilda; Anjos, Ofélia; Freitas, Victor de; Fargeton, Laurent; Boissier, Benjamin; Catarino, SofiaThis research was focused on identifying gallotannins and ellagitannins degradation pathways to better understand their behavior in complex media such as wine spirits (WS). A WS was aged with chestnut wood staves with three levels of micro-oxygenation, nitrogen, and using wooden barrels. Gallotannins and ellagitannins were identified by LC-ESI-HRMS/MS using a Q-TOF in samples collected at 8, 21, 60, 180, 270, a...
Shedding light on metals release from chestnut wood to wine spirit using ICP-MS
Catarino, Sofia; Thanasi, Vasiliki; Morin, Gael; Anjos, Ofélia; Fernandes, Tiago; Caldeira, Ilda; Fargeton, Laurent; Boissier, Benjamin; Canas, SaraPossible effects caused by mineral elements during wine spirit ageing are diverse. In this study, the evolution of the mineral composition of wine spirit during ageing with chestnut (Castanea sativa Mill.) wood was investigated. A wine distillate was aged in 250 L wooden barrels (traditional ageing) and in 50 L glass demijohns with wood staves and micro-oxygenation (alternative ageing). Sampling was performed a...
Wine spirit ageing with chestnut staves under different micro-oxygenation strat...
Caldeira, Ilda; Vitória, Cláudia; Anjos, O.; Fernandes, Tiago A.; Gallardo, Eugenia; Fargeton, Laurent; Boissier, Benjamin; Catarino, Sofia; Canas, SaraThe 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 spirit ageing with chestnut staves under different micro-oxygenation strat...
Caldeira, Ilda; Vitória, Cláudia; Anjos, Ofélia; Fernandes, Tiago A.; Gallardo, Eugénia; Fargeton, Laurent; Boissier, Benjamin; Catarino, SofiaThe 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...