Ilda Caldeira, Ofélia Anjos, Cláudia Vitória, Sheila Oliveira-Alves, Tiago A. Fernandes, Sara Canas, Sofia Catarino
{"title":"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","authors":"Ilda Caldeira, Ofélia Anjos, Cláudia Vitória, Sheila Oliveira-Alves, Tiago A. Fernandes, Sara Canas, Sofia Catarino","doi":"10.1007/s11947-024-03573-z","DOIUrl":null,"url":null,"abstract":"<p>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.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"73 1","pages":""},"PeriodicalIF":5.3000,"publicationDate":"2024-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The Interplay of Bottle Storage and Wood Ageing Technology: Volatile and Sensory Profiles of Wine Spirits Aged with Chestnut Wood\",\"authors\":\"Ilda Caldeira, Ofélia Anjos, Cláudia Vitória, Sheila Oliveira-Alves, Tiago A. Fernandes, Sara Canas, Sofia Catarino\",\"doi\":\"10.1007/s11947-024-03573-z\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>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.</p>\",\"PeriodicalId\":562,\"journal\":{\"name\":\"Food and Bioprocess Technology\",\"volume\":\"73 1\",\"pages\":\"\"},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-09-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Bioprocess Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s11947-024-03573-z\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11947-024-03573-z","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
The Interplay of Bottle Storage and Wood Ageing Technology: Volatile and Sensory Profiles of Wine Spirits Aged with Chestnut Wood
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.
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.