Publicação
Sensory impact of alternative ageing technology for the production of wine brandies
| Resumo: | The production of wine brandies requires their stage in wooden barrels, for a minimum period of time, a process called ageing or maturation. Due to the high cost of this process, alternative technologies are being studied in order to accelerate the ageing process, such as the use of wood fragments inside of stainless steel tanks. The present work evaluates the influence of different ageing technologies on the sensory profile of the brandy. A brandy was aged, during two years, in 650 L wooden barrels and in 3000 L stainless steel tanks. Both had Limousin oak (Quercus robur) and Portuguese chestnut staves (Castanea sativa). The brandy samples were profiled by descriptive sensory analysis during the ageing period. The results showed that the kind of ageing system influences topaz, golden, woody, caramel, coffee, green and unctuous attributes, as well as the overall brandy quality. Despite these differences, the multidimensional analysis of the sensory results was not able to clearly distinguish the brandy samples from different ageing systems. The results, obtained at industrial scale, revealed an interesting alternative for the manufacturers: wine brandies can be produced through the use of wooden staves inside stainless steel tanks. Since this alternative ageing system provides a similar brandy sensory profile than the one obtained through wooden barrels, this new data can be used by researchers and manufacturers in order to develop new products. Furthermore, this alternative ageing technology allows the reduction of the ageing process costs |
|---|---|
| Autores principais: | Caldeira, Ilda |
| Outros Autores: | Anjos, Ofélia; Belchior, A. Pedro; Canas, Sara |
| Assunto: | sensory profile brandy ageing wooden barrel wood staves |
| Ano: | 2017 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade de Lisboa |
| Idioma: | inglês |
| Origem: | Repositório da Universidade de Lisboa |
| _version_ | 1869345901262143488 |
|---|---|
| author | Caldeira, Ilda |
| author2 | Anjos, Ofélia Belchior, A. Pedro Canas, Sara |
| author2_role | author author author |
| author_facet | Caldeira, Ilda Anjos, Ofélia Belchior, A. Pedro Canas, Sara |
| author_role | author |
| contributor_name_str_mv | Repositório Científico de Acesso Aberto da ULisboa |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Caldeira, Ilda\"},{\"Person.name\":\"Anjos, Ofélia\"},{\"Person.name\":\"Belchior, A. Pedro\"},{\"Person.name\":\"Canas, Sara\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Repositório Científico de Acesso Aberto da ULisboa |
| datacite.creators.creator.creatorName.fl_str_mv | Caldeira, Ilda Anjos, Ofélia Belchior, A. Pedro Canas, Sara |
| datacite.date.Accepted.fl_str_mv | 2017-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2017-09-05T13:33:58Z |
| datacite.date.embargoed.fl_str_mv | 2017-09-05T13:33:58Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | sensory profile brandy ageing wooden barrel wood staves |
| datacite.titles.title.fl_str_mv | Sensory impact of alternative ageing technology for the production of wine brandies Impacto sensorial de tecnologia de envelhecimento alternativa para a produção de aguardentes vínicas |
| dc.contributor.none.fl_str_mv | Repositório Científico de Acesso Aberto da ULisboa |
| dc.creator.none.fl_str_mv | Caldeira, Ilda Anjos, Ofélia Belchior, A. Pedro Canas, Sara |
| dc.date.Accepted.fl_str_mv | 2017-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2017-09-05T13:33:58Z |
| dc.date.embargoed.fl_str_mv | 2017-09-05T13:33:58Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10400.5/14006 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | INIAV |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | sensory profile brandy ageing wooden barrel wood staves |
| dc.title.fl_str_mv | Sensory impact of alternative ageing technology for the production of wine brandies Impacto sensorial de tecnologia de envelhecimento alternativa para a produção de aguardentes vínicas |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | The production of wine brandies requires their stage in wooden barrels, for a minimum period of time, a process called ageing or maturation. Due to the high cost of this process, alternative technologies are being studied in order to accelerate the ageing process, such as the use of wood fragments inside of stainless steel tanks. The present work evaluates the influence of different ageing technologies on the sensory profile of the brandy. A brandy was aged, during two years, in 650 L wooden barrels and in 3000 L stainless steel tanks. Both had Limousin oak (Quercus robur) and Portuguese chestnut staves (Castanea sativa). The brandy samples were profiled by descriptive sensory analysis during the ageing period. The results showed that the kind of ageing system influences topaz, golden, woody, caramel, coffee, green and unctuous attributes, as well as the overall brandy quality. Despite these differences, the multidimensional analysis of the sensory results was not able to clearly distinguish the brandy samples from different ageing systems. The results, obtained at industrial scale, revealed an interesting alternative for the manufacturers: wine brandies can be produced through the use of wooden staves inside stainless steel tanks. Since this alternative ageing system provides a similar brandy sensory profile than the one obtained through wooden barrels, this new data can be used by researchers and manufacturers in order to develop new products. Furthermore, this alternative ageing technology allows the reduction of the ageing process costs |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://repositorio.ulisboa.pt/bitstreams/f692539c-1e61-4d60-8dd0-84609b7f34ae/download |
| id | ul_dbf784b4eccfc41d5cc4a569075b40ee |
| identifier.url.fl_str_mv | http://hdl.handle.net/10400.5/14006 |
| inst_facet_str | urn:organizationAcronym:ul{{{_:::_}}}Universidade de Lisboa |
| instacron_str | ul |
| institution | Universidade de Lisboa |
| instname_str | Universidade de Lisboa |
| language | eng |
| network_acronym_str | ul |
| network_name_str | Repositório da Universidade de Lisboa |
| oai_identifier_str | oai:repositorio.ulisboa.pt:10400.5/14006 |
| organization_str_mv | urn:organizationAcronym:ul |
| person_str_mv | Caldeira, Ilda Anjos, Ofélia Belchior, A. Pedro Canas, Sara |
| publishDate | 2017 |
| publisher.none.fl_str_mv | INIAV |
| repo_facet_str | urn:repositoryAcronym:ul{{{_:::_}}}Repositório da Universidade de Lisboa |
| reponame_str | Repositório da Universidade de Lisboa |
| repository_id_str | urn:repositoryAcronym:ul |
| service_str_mv | urn:repositoryAcronym:ul |
| spelling | engINIAVpt_PTThe production of wine brandies requires their stage in wooden barrels, for a minimum period of time, a process called ageing or maturation. Due to the high cost of this process, alternative technologies are being studied in order to accelerate the ageing process, such as the use of wood fragments inside of stainless steel tanks. The present work evaluates the influence of different ageing technologies on the sensory profile of the brandy. A brandy was aged, during two years, in 650 L wooden barrels and in 3000 L stainless steel tanks. Both had Limousin oak (Quercus robur) and Portuguese chestnut staves (Castanea sativa). The brandy samples were profiled by descriptive sensory analysis during the ageing period. The results showed that the kind of ageing system influences topaz, golden, woody, caramel, coffee, green and unctuous attributes, as well as the overall brandy quality. Despite these differences, the multidimensional analysis of the sensory results was not able to clearly distinguish the brandy samples from different ageing systems. The results, obtained at industrial scale, revealed an interesting alternative for the manufacturers: wine brandies can be produced through the use of wooden staves inside stainless steel tanks. Since this alternative ageing system provides a similar brandy sensory profile than the one obtained through wooden barrels, this new data can be used by researchers and manufacturers in order to develop new products. Furthermore, this alternative ageing technology allows the reduction of the ageing process costsapplication/pdfpt_PTSensory impact of alternative ageing technology for the production of wine brandiesAlternativeTitlept_PTImpacto sensorial de tecnologia de envelhecimento alternativa para a produção de aguardentes vínicasCaldeira, IldaAnjos, OféliaBelchior, A. PedroCanas, SaraHostingInstitutionOrganizationalRepositório Científico de Acesso Aberto da ULisboae-mailmailto:repositorio@ulisboa.ptrepositorio@ulisboa.ptDOIIsPartOf10.1051/ctv/201732010122017-09-05T13:33:58Z20172017-01-01T00:00:00ZHandlehttp://hdl.handle.net/10400.5/14006http://purl.org/coar/access_right/c_abf2open accesssensory profilebrandyageingwooden barrelwood staves329340 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://repositorio.ulisboa.pt/bitstreams/f692539c-1e61-4d60-8dd0-84609b7f34ae/downloadCiência e Técnica Vitivinícola |
| spellingShingle | Sensory impact of alternative ageing technology for the production of wine brandies Caldeira, Ilda sensory profile brandy ageing wooden barrel wood staves |
| status | SINGLETON |
| subject.fl_str_mv | sensory profile brandy ageing wooden barrel wood staves |
| title | Sensory impact of alternative ageing technology for the production of wine brandies |
| title_full | Sensory impact of alternative ageing technology for the production of wine brandies |
| title_fullStr | Sensory impact of alternative ageing technology for the production of wine brandies |
| title_full_unstemmed | Sensory impact of alternative ageing technology for the production of wine brandies |
| title_short | Sensory impact of alternative ageing technology for the production of wine brandies |
| title_sort | Sensory impact of alternative ageing technology for the production of wine brandies |
| topic | sensory profile brandy ageing wooden barrel wood staves |
| topic_facet | sensory profile brandy ageing wooden barrel wood staves |
| url | http://hdl.handle.net/10400.5/14006 |
| visible | 1 |