Search results
10 records were found.
Contém referências bibliográficas
Disponível na Biblioteca da ESACB na cota C30-24932TFCRNA.
Screening of different ageing technologies of wine spirit by application of Near-Infrared (NIR) Spectroscopy and volatile quantification.
Different ageing technology of wine spirits (WSs) has been investigated, but little has
been published on the chemical evolution of aged WS during storage in bottle. The purpose of
this study was to examine how 12 months of storage in bottle affected the evolution of antioxidant
activity (DPPH, FRAP and ABTS assays), total phenolic index (TPI) and low molecular weight (LMW)
compounds content of the WSs aged through alternative technology using three micro-oxygenation
levels (MOX) and nitrogen control (N). Results revealed the ability of phenolic compounds from
aged WSs to scavenge free radicals during storage in bottle. Among the in vitro antioxidant-activity
methods, FRAP assay was the more effective to differentiate WSs according to the ageing technology.
Concerning the overall influence of storage in bottle on antioxidant activity, and TPI and LMW compounds content, the higher results were obtained for the MOX modalities (O15, O30 and O60), which
showed a similar evolution. In summary, this study provides innovative information, demonstrating
that the differences between the aged WSs imparted throughout the ageing process (resulting from
different MOX levels) were mostly retained, and only slight modifications during storage in bottle
were found.
Different ageing technology of wine spirits (WSs) has been investigated, but little has
been published on the chemical evolution of aged WS during storage in bottle. The purpose of this study was to examine how 12 months of storage in bottle affected the evolution of antioxidantactivity (DPPH, FRAP and ABTS assays), total phenolic index (TPI) and low molecular weight (LMW)compounds content of the WSs aged through alternative technology using three micro-oxygenationlevels (MOX) and nitrogen control (N). Results revealed the ability of phenolic compounds fromaged WSs to scavenge free radicals during storage in bottle. Among the in vitro antioxidant-activity
methods, FRAP assay was the more effective to differentiate WSs according to the ageing technology.Concerning the overall influence of storage in bottle on antioxidant activity, and TPI and LMW compoundscontent, the higher results were obtained for the MOX modalities (O15, O30 and O60), whichshowed a similar evolution. In summary, this study provides innovative information, demonstratingthat the differences between the aged WSs imparted throughout the ageing process (resulting from different MOX levels) were mostly retained, and only slight modifications during storage in bottle were found.
A deep knowledge of oxygenation level effect on wine spirits’ ageing is imperative to understand ageing
chemistry and to select the most suitable technological option towards quality and sustainability. Following two
articles on the same trial, this work focused on colour, total phenolic index (TPI) and basic chemical characteristics
of a wine spirit aged in 50 L demijohns with chestnut wood staves together with three micro-oxygenation
(MOX) levels. Chromatic characteristics and TPI were monitored over time (8–365 days) while sensory colour,
alcoholic strength, acidity, pH and dry extract were assessed at the end of ageing. Results showed that stronger
oxygenation promoted significantly faster colour evolution (lower lightness, higher chroma, red, yellow and
brown hues) and higher TPI than mild and intermediate oxygenation until 60 days, probably by favouring the
leaching of outer wood layers and extraction/degradation of tannins. No significant differences were found
between these ageing modalities at 365 days. Outcomes suggest that the stronger MOX is the most suitable
modality in terms of quality and sustainability. Significant differences between wine spirits resulting from MOX
and control modality (slower colour evolution, lower TPI and dry extract) confirms the oxygen pivotal role in
wine spirit’s ageing, particularly in the colour evolution
