Behaviour of Low Molecular Weight Compounds, Iron and Copper of Wine Spirit Aged with Chestnut Staves under Different Levels of Micro-Oxygenation

Abstract

Alternative technologies for a more sustainable wine spirits’ ageing have been studied but a lack of knowledge on the effect of oxygenation level remains. This work examined the behaviour of low molecular weight compounds, iron and copper of a wine spirit aged in 50 L demijohns with chestnut wood staves combined with three levels of micro-oxygenation or nitrogen. Compounds and mineral elements were quantified by HPLC and FAAS, respectively, in samples collected at 8, 21, 60, 180, 270 and 365 days of ageing. Results showed that most of the compounds underwent significant changes in their content over time and behave differently depending on the wine spirit’s oxygenation level: higher contents of gallic acid, syringic acid and vanillin were associated with lower micro-oxygenation level while higher contents of ellagic acid, syringaldehyde, coniferaldehyde and sinapaldehyde resulted from higher one; lowest contents of these compounds were found in the nitrogen modality. Weak correlation between copper and the studied compounds was evidenced whereas closer relationship between iron, vanillin, gallic, syringic and ellagic acids at end of ageing was observed. This study provides innovative information on the role of oxygen in wine spirit’s ageing, and on chestnut wood effect on wine spirit’s mineral composition.

Characterization of a Spirit Beverage Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Aged with Oak Wood at Laboratorial Scale

“…In the first ANOVA performed (Table 1), the toasting level also had a significant effect on the physicochemical characteristics and on some volatile compounds. This effect was already noticed for wine spirit aged at an industrial scale by other authors [54,55]. They reported an increasing trend of some volatile and low molecular weight compounds over the ageing time.…”

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

“…More recently, the combination of wood fragments with micro-oxygenation (MOX), in an attempt to simulate what is happening in a wooden barrel, has shown that it is possible to accelerate the ageing process in comparison with the conventional process, enabling to obtain higher quality spirits [24,25]. These studies confirmed the importance of oxygen in the ageing process.…”

“…The dissolved oxygen content in each modality was controlled over the time, as described previously [24] and the values are shown in Figure 1.…”

“…The dissolved oxygen content in each modality was controlled over the time, as described previously [24] and the values are shown in Figure 1. Average dissolved oxygen content in each ageing modality, during the ageing period (adapted from [24]).…”

“…The supply of pure oxygen (X50S Food, Gasin, Perafita, Portugal) in the 50 L demijohns was done through a multiple diffuser micro-oxygenator (VISIO 6, Vivelys, Figure 1. Average dissolved oxygen content in each ageing modality, during the ageing period (adapted from [24]).…”