The Interplay of Bottle Storage and Wood Ageing Technology: Volatile and Sensory Profiles of Wine Spirits Aged with Chestnut Wood

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Ilda Caldeira, Ofélia Anjos, Cláudia Vitória, Sheila Oliveira-Alves, Tiago A. Fernandes, Sara Canas, Sofia Catarino
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Abstract

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 significant lack of information regarding the potential evolution of these beverages after bottling still remains. This study assessed the 12-month evolution of aroma in bottled wine spirits aged with chestnut wood using different 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. Significant 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 significant effect of the time in bottle in several sensory attributes was found, while the ageing technologies mainly affected 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 differences induced by the wood ageing technologies applied remained evident after 1 year of glass bottle storage.

Abstract Image

酒瓶储藏与木质陈酿技术的相互作用:用栗木陈酿的葡萄酒的挥发性和感官特征
葡萄酒烈酒通常在木桶中陈酿。最近,人们开始研究其他陈酿技术,例如在不锈钢罐中储存的葡萄酒烈酒中使用木屑。然而,有关这些饮料装瓶后潜在演变的信息仍然非常缺乏。本研究采用不同的技术,包括使用碎片和几种微氧策略以及木桶(传统),对栗木陈酿的瓶装葡萄酒烈酒在 12 个月内的香气演变进行了评估。采用 GC-FID 和 GC-MS 方法进行化学分析,并对所有采样的陈酿葡萄酒进行感官分析。随着时间的推移,检测到挥发性化合物发生了显著变化,包括挥发性酚类、酸类和酯类。多变量数据分析区分了传统陈酿和替代陈酿样品,并根据瓶子的储存情况对样品进行了轻微区分。在感官结果方面,瓶中贮藏时间对几种感官属性有显著影响,而陈酿技术主要影响味觉属性。品酒师还被要求对样品的整体质量进行评分,瓶中存放时间似乎对质量更有利。对玻璃瓶贮存一年对陈酿葡萄酒挥发物和感官成分影响的初步评估表明,在生产过程中必须将这一阶段作为额外的技术因素来考虑。然而,玻璃瓶贮存一年后,木质陈酿技术所造成的差异依然明显。
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来源期刊
Food and Bioprocess Technology
Food and Bioprocess Technology 农林科学-食品科技
CiteScore
9.50
自引率
19.60%
发文量
200
审稿时长
2.8 months
期刊介绍: Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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