Accelerated Aging of the Traditional Greek Distillate Tsipouro Using Wooden Chips. Part I: Effect of Static Maceration vs. Ultrasonication on the Polyphenol Extraction and Antioxidant Activity

Taloumi, Theodora; Makris, Dimitris P.

doi:10.3390/beverages3010005

Cited by 15 publications

(14 citation statements)

References 30 publications

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“…Despite how the aging method is reformed or is innovative, the use of wood is indispensable and is the key to ensuring the unique flavor of distilled beverages. Therefore, the use of alternative wood and botanical species (Canas et al, 2009;Coldea et al, 2020) or stainless tanks with wooden fragments (Caldeira et al, 2017), combined with micro-oxidation Granja-Soares et al, 2020) and other physical techniques (Anjos et al, 2020; Taloumi good as that long-term barrel-aged spirits Balcerek et al, 2017;Caldeira et al, 2017;Canas et al, 2016;Giannakourou et al, 2018;Granados et al, 2002 Wood fragments & Makris, 2017, are potential substitutes for traditional oak barrel aging. Pottery jars do not provide flavor components to the distilled beverage; they mainly aid in the chemical transformations between components.…”

Section: Alternative Aging Systemsmentioning

confidence: 99%

Distilled beverage aging: A review on aroma characteristics, maturation mechanisms, and artificial aging techniques

Wang

Chen

2022

Comp Rev Food Sci Food Safe

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The market value of distilled beverage relies on its quality with a major contribution of distinctive and fascinating aromas. The aroma of distilled beverage is built on the basis of chemical components and can be modified through a series of physical and chemical processes such as aging. Revealing the hidden knowledge behind the evolution of numerous chemical components during these physicochemical processes in distilled beverages is not only significant but also challenging due to its complex system. In this review, the trends in the changes of associated aroma compounds over aging are proposed on the basis of understanding the relationship between chemical components and aroma profiles of numerous typical distilled beverages. The different aging systems, both classical platforms from Eastern countries (pottery jars) to Western countries (wood barrels), and modern platforms such as artificial aging technologies are outlined and compared with their respective applications. Optimizing aging processes is a challenging but imperative step, which warrants further fundamental knowledge from targeting aging‐related molecules to the exploration of multitude physicochemical reaction mechanisms that occur during this process, such as the formation of potent odorant compounds in specific containers and environments, as well as mass transfer processes between solid and liquid interfaces. Understanding these maturation mechanisms of distilled beverages expressed by chemosensory signature holds promise for major improvements in future aging technologies that can efficiently yield stable and high‐quality products.

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Section: Alternative Aging Systemsmentioning

confidence: 99%

Distilled beverage aging: A review on aroma characteristics, maturation mechanisms, and artificial aging techniques

Wang

Chen

2022

Comp Rev Food Sci Food Safe

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“…Ultrasonication and static maceration (SM) have also been exploited to speed-up aging in Greek traditional grape marc distillate Tsipouro (Taloumi & Makris, 2017). In addition, acacia, cherry, chestnut, and oak wood chips were essential to facilitate this process further.…”

Section: Applications In Spiritsmentioning

confidence: 99%

Ultrasound‐assisted production of alcoholic beverages: From fermentation and sterilization to extraction and aging

Gavahian

Manyatsi

Morata

et al. 2022

Comp Rev Food Sci Food Safe

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Ultrasound is sound waves above 20 kHz that can be used as a nonthermal ''green'' technology for agri-food processing. It has a cavitation effect, causing bubbles to form and collapse rapidly as they travel through the medium during ultrasonication. Therefore, it inactivates microorganisms and enzymes through cell membrane disruption with physicochemical and sterilization effects on foods or beverages. This emerging technology has been explored in wineries to improve wine color, taste, aroma, and phenolic profile. This paper aims to comprehensively review the research on ultrasound applications in the winery and alcoholic beverages industry, discuss the impacts of this process on the physicochemical properties of liquors, the benefits involved, and the research needed in this area. Studies have shown that ultrasonic technology enhances wine maturation, improves wine fermentation, accelerates wine aging, and deactivates microbes while enhancing quality, as observed with better critical aging markers such as phenolic compounds and color intensity. Besides, ultrasound enhances phytochemical, physicochemical, biological, and organoleptic properties of alcoholic beverages. For example, this technology increased anthocyanin in red wine by 50%. It also enhanced the production rate by decreasing the aging time by more than 90%. Ultrasound can be considered an economically viable technology that may contribute to wineries' waste valorization, resource efficiency improvement, and industry profit enhancement. Despite numerous publications and successful industrial applications discussed in this paper, ultrasound up-scaling and applications for other types of liquors need further efforts.

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“…In the last years, alternative ageing processes have been studied, namely the application of wood fragments to the spirits kept in stainless steel tanks. These studies were focused on cider spirits [16], apple spirit [17], grape marc spirits [18,19], and sugar cane spirits [20,21]. Concerning the wine spirits, the research revealed that the fragment size/shape and the kind of wood had a significant effect on the chemical composition of these beverages [8,22,23].…”

Section: Of 15mentioning

confidence: 99%

Wine Spirit Ageing with Chestnut Staves under Different Micro-Oxygenation Strategies: Effects on the Volatile Compounds and Sensory Profile

et al. 2021

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The purpose of this work is to evaluate the wine spirit aged by an alternative process (staves combined with different micro-oxygenation levels) and its comparison with the traditional process (wooden barrels). This evaluation was made by analyzing the volatile compounds and sensory profile of the spirits during 365 days of ageing. The findings confirmed the role played by oxygen in the volatile profile of aged wine spirits. Samples of alternative ageing modalities were well distinguished from those of wooden barrels based on the volatile profile, namely on the concentrations of several volatile phenols. From a sensory point of view, the results are promising with high overall consistency scores obtained from samples of alternative ageing process modalities.

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Accelerated Aging of the Traditional Greek Distillate Tsipouro Using Wooden Chips. Part I: Effect of Static Maceration vs. Ultrasonication on the Polyphenol Extraction and Antioxidant Activity

Cited by 15 publications

References 30 publications

Distilled beverage aging: A review on aroma characteristics, maturation mechanisms, and artificial aging techniques

Distilled beverage aging: A review on aroma characteristics, maturation mechanisms, and artificial aging techniques

Ultrasound‐assisted production of alcoholic beverages: From fermentation and sterilization to extraction and aging

Wine Spirit Ageing with Chestnut Staves under Different Micro-Oxygenation Strategies: Effects on the Volatile Compounds and Sensory Profile

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