59 documents found, page 1 of 6

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 ...

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 ...

How does maturation vessel influence wine quality? A critical literature review

Wine maturation consists of wine being stored in vessels after alcoholic fermentation and malolactic fermentation and before bottling. This is a key period during the wine’s evolution, with changes in the physicochemical and sensory characteristics, especially in the colour, aroma, flavour and mouthfeel. Traditionally, oak barrels have been the main vessel choice for the maturation period. However, due to new t...

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

Influence of the storage in bottle on the antioxidant activities and related ch...

Different ageing technology of wine spirits (WSs) has been investigated, but little has been published on the chemical evolution of aged WS during storage in bottle. The purpose of this study was to examine how 12 months of storage in bottle affected the evolution of antioxidantactivity (DPPH, FRAP and ABTS assays), total phenolic index (TPI) and low molecular weight (LMW)compounds content of the WSs aged throu...

Micro-oxygenation level as a key to explain the variation in the colour and che...

A 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...

This 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...

Application of near-infrared spectroscopy to characterize volatile phenols and ...

Volatile phenols are low molecular weight aromatic alcohols, with particular importance in wine spirits aged with wood due to their strong influence on sensory profile.

Influence of the storage in bottle on the antioxidant activity of wine spirit a...

The traditional ageing technology (TAT) has always been associated with oak barrels ageing and involves staging the wine distillate (WD) in wooden barrels with a continuous innate diffusion of oxygen through the wood and space between staves, under which the beverage spirit undergoes positive changes that contribute to the enhancement of its chemical composition and sensory properties.

Antioxidant ativities of wine spirits aged by a sustainable technology using ch...

Antioxidant ativities of wine spirits aged by a sustainable technology using chestnut wood staves and micro-oxygenation.