78 documents found, page 1 of 8

The interplay of bottle storage and wood ageing technology: Volatile and sensor...

Wine spirits are typically aged in wooden barrels. Recently, alternative ageing technologies, such as those using wood fragments in wine spirits stored in stainless steel tanks, have been investigated. However, a signifcant lack of information regarding the potential evolution of these beverages after bottling still remains. This study assessed the 12-month evolu tion of aroma in bottled wine spirits aged with ...

Characterisation of Low Molecular Weight Compounds of Strawberry Tree (Arbutus ...

There is a trend towards the commercialisation of strawberry tree fruit spirit (AUS) with wood ageing, motivated by its favourable sensory characteristics. Additionally, further studies are necessary to elucidate the optimal conditions regarding ageing time and toasting level. This study evaluated the changes in colour and low molecular weight compounds (LMWC) of AUS aged for three and six months using oak wood...

Coumarins in spirit beverages: sources, quantification, and their involvement i...

This comprehensive review is devoted to an under-exploited family of phenolic compounds, the coumarins, and the most relevant strands in which they are involved in some spirit beverages— wine spirit, brandy, whiskey, sugar-cane spirits (rum and cachaça) and grape marc spirit—with great importance worldwide in terms of production, trade and consumption. It gathers the key discoveries on the topic, considering th...

Coumarins in spirit beverages: sources, quantification, and their involvement i...

This comprehensive review is devoted to an under-exploited family of phenolic compounds, the coumarins, and the most relevant strands in which they are involved in some spirit beverages—wine spirit, brandy, whiskey, sugar-cane spirits (rum and cachaça) and grape marc spirit—with great importance worldwide in terms of production, trade and consumption. It gathers the key discoveries on the topic, considering the...

The interplay of bottle storage and wood ageing technology: volatile and sensor...

Wine spirits are typically aged in wooden barrels. Recently, alternative ageing technologies, such as those using wood fragments in wine spirits stored in stainless steel tanks, have been investigated. However, a signifcant lack of information regarding the potential evolution of these beverages after bottling still remains. This study assessed the 12-month evolu tion of aroma in bottled wine spirits aged with ...

Characterisation of low molecular weight compounds of strawberry tree (Arbutus ...

There is a trend towards the commercialisation of strawberry tree fruit spirit (AUS) with wood ageing, motivated by its favourable sensory characteristics. Additionally, further studies are necessary to elucidate the optimal conditions regarding ageing time and toasting level. This study evaluated the changes in colour and low molecular weight compounds (LMWC) of AUS aged for three and six months using oak wood...

Enhancing strawberry tree fruit spirit: effects of oak wood ageing

The present study focuses on the impact of wood ageing on strawberry tree fruit spirit, a high quality beverage in Mediterranean regions, particularly Portugal. It explores the chemical and sensory changes resulting from ageing the spirit for two periods of time with oak wood of varying toasting levels. Analysis included acidity, colour, pH, dry extract, volatile compounds (methanol, acetaldehyde, ethyl acetate...

Uma abordagem sustentável: uso da micro-oxigenação conjugada com aduelas de mad...

Strategy for reducing the methanol content in strawberry tree-based spirit

A aguardente de medronho é um produto muito apreciado e com grande tradição nos países mediterrânicos. Neste contexto foi criada uma estratégia de produção de uma bebida espirituosa a partir do fermentado de medronho ao qual se adicionou mosto de mel, tirando partido das características destes dois ingredientes e limitando assim o teor de metanol no produto final. Para a caracterização desta bebida foram identi...

Desenvolvimento de um novo vinagre espirituoso de origem vínica.

O vinagre é um produto com tradições milenares. Muito enraizado nas culturas gastronómicas mediterrânica, atlântica e asiática, a sua definição não é consensual, internacionalmente; contudo, na UE, “vinagre” obtém-se exclusivamente por dupla fermentação alcoólica e acética de substâncias de origem agrícola (EN 13188:2000). A sua produção é um exemplo clássico de sustentabilidade no uso de recursos sub-aproveita...