Sensory impact of alternative ageing technology for the production of wine brandies

IF 1.1 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Ciencia E Tecnica Vitivinicola Pub Date : 2017-01-01 DOI:10.1051/CTV/20173201012

I. Caldeira, O. Anjos, A. Belchior, S. Canas

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引用次数: 12

Abstract

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.

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替代陈酿技术对葡萄酒白兰地生产的感官影响

葡萄酒白兰地的生产需要在木桶中存放一段时间，这个过程被称为陈酿或成熟。由于这一过程的高成本，人们正在研究替代技术，以加速老化过程，例如在不锈钢罐内使用木材碎片。本研究评估了不同的陈酿技术对白兰地感官特征的影响。白兰地在650升的木桶和3000升的不锈钢罐中陈酿两年。两者都有利木赞橡木(栎)和葡萄牙板栗(Castanea sativa)。在陈酿期间，对白兰地样品进行描述性感官分析。结果表明，陈酿体系的类型影响了黄玉、金黄、木质、焦糖、咖啡、绿色和油腻等属性，以及白兰地的整体品质。尽管存在这些差异，但感官结果的多维分析并不能清楚地区分不同陈酿系统的白兰地样品。在工业规模上获得的结果，为制造商揭示了一个有趣的选择:葡萄酒品牌可以通过在不锈钢罐内使用木条来生产。由于这种替代陈酿系统提供的白兰地感官特征与通过木桶获得的白兰地相似，因此研究人员和制造商可以使用这些新数据来开发新产品。此外，这种替代老化技术可以降低老化过程的成本。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Ciencia E Tecnica Vitivinicola Agricultural and Biological Sciences-Food Science

自引率

12.50%

发文量

期刊介绍： Ciência e Técnica Vitivinícola (Journal of Viticulture and Enology) is an international journal that publishes original articles, research notes and review articles, written in Portuguese or in English, on the various fields of the science and technology of vine and wine: Viticulture, Enology and Vitivinicultural economy.