Publicação
The interplay of bottle storage and wood ageing technology: Volatile and sensory profiles of wine spirits aged with chestnut wood
| Resumo: | 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 chestnut wood using diferent technologies, including fragment application with several micro-oxygenation strategies and barrels (traditional). Chemical analysis using GC-FID and GC–MS methods, along with sensory analysis, was conducted on all sampled aged wine spirits. Signifcant changes in volatile compounds were detected over time, including volatile phenols, acids, and esters. Multivariate data analysis distinguished traditional and alternative aged samples, with slight sample discrimination based on bottle storage. Regarding the sensory results, a signifcant efect of the time in bottle in several sensory attributes was found, while the ageing technologies mainly afected the gustatory attributes. The tasters were also asked to rate the overall quality of the samples, which seems to be favoured by the time in the bottle. This initial assessment of the impact of 1 year of glass bottle storage on the volatile and sensory composition of aged wine spirits highlights that this stage must be considered as an additional technological factor in their production process. However, the diferences induced by the wood ageing technologies applied remained evident after 1 year of glass bottle storage. |
|---|---|
| Autores principais: | Caldeira, Ilda |
| Outros Autores: | Anjos, O.; Vitória, Cláudia; Alves, Sheila Oliveira; Fernandes, Tiago A.; Canas, Sara; Catarino, Sofia |
| Assunto: | Wine spirit Ageing technology Bottle storage Volatile compounds Sensory profle Chestnut |
| Ano: | 2025 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso restrito |
| Instituição associada: | Instituto Politécnico de Castelo Branco |
| Idioma: | inglês |
| Origem: | Repositório Científico do Instituto Politécnico de Castelo Branco |
| _version_ | 1868350613478178816 |
|---|---|
| author | Caldeira, Ilda |
| author2 | Anjos, O. Vitória, Cláudia Alves, Sheila Oliveira Fernandes, Tiago A. Canas, Sara Catarino, Sofia |
| author2_role | author author author author author author |
| author_facet | Caldeira, Ilda Anjos, O. Vitória, Cláudia Alves, Sheila Oliveira Fernandes, Tiago A. Canas, Sara Catarino, Sofia |
| author_role | author |
| contributor_name_str_mv | Repositório Científico do Instituto Politécnico de Castelo Branco |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Caldeira, Ilda\",\"Person.identifier.orcid\":\"0000-0003-2151-2008\"},{\"Person.name\":\"Anjos, O.\",\"Person.identifier.orcid\":\"0000-0003-0267-3252\"},{\"Person.name\":\"Vitória, Cláudia\",\"Person.identifier.orcid\":\"0000-0003-2222-9685\"},{\"Person.name\":\"Alves, Sheila Oliveira\",\"Person.identifier.orcid\":\"0000-0002-9963-4673\"},{\"Person.name\":\"Fernandes, Tiago A.\",\"Person.identifier.orcid\":\"0000-0002-3374-612X\"},{\"Person.name\":\"Canas, Sara\",\"Person.identifier.orcid\":\"0000-0002-9781-6481\"},{\"Person.name\":\"Catarino, Sofia\",\"Person.identifier.orcid\":\"0000-0002-6223-4377\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Repositório Científico do Instituto Politécnico de Castelo Branco |
| datacite.creators.creator.creatorName.fl_str_mv | Caldeira, Ilda Anjos, O. Vitória, Cláudia Alves, Sheila Oliveira Fernandes, Tiago A. Canas, Sara Catarino, Sofia |
| datacite.date.Accepted.fl_str_mv | 2025-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2024-09-12T10:35:27Z |
| datacite.date.embargoed.fl_str_mv | 2024-09-12T10:35:27Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_16ec |
| datacite.subjects.subject.fl_str_mv | Wine spirit Ageing technology Bottle storage Volatile compounds Sensory profle Chestnut |
| datacite.titles.title.fl_str_mv | The interplay of bottle storage and wood ageing technology: Volatile and sensory profiles of wine spirits aged with chestnut wood |
| dc.contributor.none.fl_str_mv | Repositório Científico do Instituto Politécnico de Castelo Branco |
| dc.creator.none.fl_str_mv | Caldeira, Ilda Anjos, O. Vitória, Cláudia Alves, Sheila Oliveira Fernandes, Tiago A. Canas, Sara Catarino, Sofia |
| dc.date.Accepted.fl_str_mv | 2025-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2024-09-12T10:35:27Z |
| dc.date.embargoed.fl_str_mv | 2024-09-12T10:35:27Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10400.11/9151 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Springer |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_16ec |
| dc.subject.none.fl_str_mv | Wine spirit Ageing technology Bottle storage Volatile compounds Sensory profle Chestnut |
| dc.title.fl_str_mv | The interplay of bottle storage and wood ageing technology: Volatile and sensory profiles of wine spirits aged with chestnut wood |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | 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 chestnut wood using diferent technologies, including fragment application with several micro-oxygenation strategies and barrels (traditional). Chemical analysis using GC-FID and GC–MS methods, along with sensory analysis, was conducted on all sampled aged wine spirits. Signifcant changes in volatile compounds were detected over time, including volatile phenols, acids, and esters. Multivariate data analysis distinguished traditional and alternative aged samples, with slight sample discrimination based on bottle storage. Regarding the sensory results, a signifcant efect of the time in bottle in several sensory attributes was found, while the ageing technologies mainly afected the gustatory attributes. The tasters were also asked to rate the overall quality of the samples, which seems to be favoured by the time in the bottle. This initial assessment of the impact of 1 year of glass bottle storage on the volatile and sensory composition of aged wine spirits highlights that this stage must be considered as an additional technological factor in their production process. However, the diferences induced by the wood ageing technologies applied remained evident after 1 year of glass bottle storage. |
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| format | article |
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| identifier.url.fl_str_mv | http://hdl.handle.net/10400.11/9151 |
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| institution | Instituto Politécnico de Castelo Branco |
| instname_str | Instituto Politécnico de Castelo Branco |
| language | eng |
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| person_str_mv | Caldeira, Ilda Caldeira, Ilda https://www.ciencia-id.pt/1915-F5F5-C6AD 1915-F5F5-C6AD http://orcid.org/0000-0003-2151-2008 0000-0003-2151-2008 Anjos, O. Anjos, O. https://www.ciencia-id.pt/C21D-D8C7-3037 C21D-D8C7-3037 http://orcid.org/0000-0003-0267-3252 0000-0003-0267-3252 Vitória, Cláudia Vitória, Cláudia https://www.ciencia-id.pt/4719-8EA0-063A 4719-8EA0-063A http://orcid.org/0000-0003-2222-9685 0000-0003-2222-9685 Alves, Sheila Oliveira Alves, Sheila Oliveira https://www.ciencia-id.pt/3E1A-CDB8-3D21 3E1A-CDB8-3D21 http://orcid.org/0000-0002-9963-4673 0000-0002-9963-4673 Fernandes, Tiago A. Fernandes, Tiago A. https://www.ciencia-id.pt/8810-5C8A-08D0 8810-5C8A-08D0 http://orcid.org/0000-0002-3374-612X 0000-0002-3374-612X Canas, Sara Canas, Sara https://www.ciencia-id.pt/EB11-791E-0118 EB11-791E-0118 http://orcid.org/0000-0002-9781-6481 0000-0002-9781-6481 Catarino, Sofia Catarino, Sofia https://www.ciencia-id.pt/7212-C53B-0F02 7212-C53B-0F02 http://orcid.org/0000-0002-6223-4377 0000-0002-6223-4377 |
| publishDate | 2025 |
| publisher.none.fl_str_mv | Springer |
| reponame_str | Repositório Científico do Instituto Politécnico de Castelo Branco |
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| spelling | engSpringerpt_PTWine 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 chestnut wood using diferent technologies, including fragment application with several micro-oxygenation strategies and barrels (traditional). Chemical analysis using GC-FID and GC–MS methods, along with sensory analysis, was conducted on all sampled aged wine spirits. Signifcant changes in volatile compounds were detected over time, including volatile phenols, acids, and esters. Multivariate data analysis distinguished traditional and alternative aged samples, with slight sample discrimination based on bottle storage. Regarding the sensory results, a signifcant efect of the time in bottle in several sensory attributes was found, while the ageing technologies mainly afected the gustatory attributes. The tasters were also asked to rate the overall quality of the samples, which seems to be favoured by the time in the bottle. This initial assessment of the impact of 1 year of glass bottle storage on the volatile and sensory composition of aged wine spirits highlights that this stage must be considered as an additional technological factor in their production process. However, the diferences induced by the wood ageing technologies applied remained evident after 1 year of glass bottle storage.application/pdfpt_PTThe interplay of bottle storage and wood ageing technology: Volatile and sensory profiles of wine spirits aged with chestnut woodPersonalCaldeira, IldaDSpacehttp://dspace.org/items/6eb41332-af5a-40b7-88ce-1dc5bc1b7880DSpacehttp://dspace.org/items/6eb41332-af5a-40b7-88ce-1dc5bc1b7880caldeiraildaCiência IDhttps://www.ciencia-id.pt1915-F5F5-C6ADORCIDhttp://orcid.org0000-0003-2151-2008Researcher IDhttps://www.researcherid.comB-4023-2016Scopus Author IDhttps://www.scopus.com8056539300Scopus Author IDhttps://www.scopus.com55943857200PersonalAnjos, O.DSpacehttp://dspace.org/items/df9191ae-0bbb-4bb8-bbdc-0f79c7365876DSpacehttp://dspace.org/items/df9191ae-0bbb-4bb8-bbdc-0f79c7365876AnjosOféliaCiência IDhttps://www.ciencia-id.ptC21D-D8C7-3037ORCIDhttp://orcid.org0000-0003-0267-3252Researcher IDhttps://www.researcherid.comG-2808-2012Scopus Author IDhttps://www.scopus.com23395659700PersonalVitória, CláudiaDSpacehttp://dspace.org/items/04e4223d-be70-4475-bfe3-967250740423DSpacehttp://dspace.org/items/04e4223d-be70-4475-bfe3-967250740423VitóriaCláudiaCiência IDhttps://www.ciencia-id.pt4719-8EA0-063AORCIDhttp://orcid.org0000-0003-2222-9685PersonalAlves, Sheila OliveiraDSpacehttp://dspace.org/items/8798ddeb-36ce-4f12-b5ce-80f0b856c81eDSpacehttp://dspace.org/items/8798ddeb-36ce-4f12-b5ce-80f0b856c81eOliveira AlvesSheila Cristina deCiência IDhttps://www.ciencia-id.pt3E1A-CDB8-3D21ORCIDhttp://orcid.org0000-0002-9963-4673Scopus Author IDhttps://www.scopus.com57193863077PersonalFernandes, Tiago A.DSpacehttp://dspace.org/items/98ef47e9-2bf4-43db-b566-342c2ec1ebaeDSpacehttp://dspace.org/items/98ef47e9-2bf4-43db-b566-342c2ec1ebaeFernandesTiagoCiência IDhttps://www.ciencia-id.pt8810-5C8A-08D0ORCIDhttp://orcid.org0000-0002-3374-612XResearcher IDhttps://www.researcherid.comB-6777-2013Researcher IDhttps://www.researcherid.comB-6777-2013Scopus Author IDhttps://www.scopus.com24449123500PersonalCanas, SaraDSpacehttp://dspace.org/items/ebf92f24-012e-45eb-9598-1ae856736f10DSpacehttp://dspace.org/items/ebf92f24-012e-45eb-9598-1ae856736f10de Almeida Lopes CanasSara MariaCiência IDhttps://www.ciencia-id.ptEB11-791E-0118ORCIDhttp://orcid.org0000-0002-9781-6481Scopus Author IDhttps://www.scopus.com6507398291PersonalCatarino, SofiaDSpacehttp://dspace.org/items/1754c0cc-4038-445c-9a86-8e9e7a7bf34eDSpacehttp://dspace.org/items/1754c0cc-4038-445c-9a86-8e9e7a7bf34eCatarinoSofiaCiência IDhttps://www.ciencia-id.pt7212-C53B-0F02ORCIDhttp://orcid.org0000-0002-6223-4377Researcher IDhttps://www.researcherid.comD-2752-2013Scopus Author IDhttps://www.scopus.com8354919700HostingInstitutionOrganizationalRepositório Científico do Instituto Politécnico de Castelo Brancoe-mailmailto:repositorio@ipcb.ptrepositorio@ipcb.ptDOIIsPartOf10.1007/s11947-024-03573-z2024-09-12T10:35:27Z20252025-01-01T00:00:00ZHandlehttp://hdl.handle.net/10400.11/9151http://purl.org/coar/access_right/c_16ecrestricted accessWine spiritAgeing technologyBottle storageVolatile compoundsSensory profleChestnut81599 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_16ecapplication/pdffulltexthttps://repositorio.ipcb.pt/bitstreams/606558b7-0624-46ff-b89d-749fd07efeb9/downloadFood and Bioprocess Technology |
| spellingShingle | The interplay of bottle storage and wood ageing technology: Volatile and sensory profiles of wine spirits aged with chestnut wood Caldeira, Ilda Wine spirit Ageing technology Bottle storage Volatile compounds Sensory profle Chestnut |
| status | SINGLETON |
| subject.fl_str_mv | Wine spirit Ageing technology Bottle storage Volatile compounds Sensory profle Chestnut |
| title | The interplay of bottle storage and wood ageing technology: Volatile and sensory profiles of wine spirits aged with chestnut wood |
| title_full | The interplay of bottle storage and wood ageing technology: Volatile and sensory profiles of wine spirits aged with chestnut wood |
| title_fullStr | The interplay of bottle storage and wood ageing technology: Volatile and sensory profiles of wine spirits aged with chestnut wood |
| title_full_unstemmed | The interplay of bottle storage and wood ageing technology: Volatile and sensory profiles of wine spirits aged with chestnut wood |
| title_short | The interplay of bottle storage and wood ageing technology: Volatile and sensory profiles of wine spirits aged with chestnut wood |
| title_sort | The interplay of bottle storage and wood ageing technology: Volatile and sensory profiles of wine spirits aged with chestnut wood |
| topic | Wine spirit Ageing technology Bottle storage Volatile compounds Sensory profle Chestnut |
| topic_facet | Wine spirit Ageing technology Bottle storage Volatile compounds Sensory profle Chestnut |
| url | http://hdl.handle.net/10400.11/9151 |
| visible | 1 |