Flavour and odour profile modifications during the first five years of Lourinhã brandy maturation on different wooden barrels

Caldeira, Ilda; Mateus, Ana; Belchior, A. Pedro

doi:10.1016/j.aca.2005.12.008

Cited by 46 publications

(52 citation statements)

References 11 publications

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“…Consequently, the overall quality of the brandy improves (Caldeira et al, 2002(Caldeira et al, , 2006. Fiches et al (2015) verified that similar perceptions were used to characterize different brandies according to their ageing, supporting the importance of the ageing time.…”

Section: Introductionmentioning

confidence: 82%

“…Other factors, such as the wood origin and the botanical species, and the heat treatment of the barrels, also affect significantly the sensory profile of the brandies (Caldeira et al, 2002(Caldeira et al, , 2006. Regarding the wood species, some works showed interesting sensory characteristics of brandies aged in chestnut barrels in comparison to brandies aged in oak barrels (Caldeira et al, 2002(Caldeira et al, , 2006(Caldeira et al, , 2010Canas et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…Concerning the ageing time, it was verified that the intensity of several sensory attributes of the aged brandy (vanilla, woody, dried fruits, toasted, smoke, body, flavor complexity, retronasal aroma and flavor persistence) increase (Léauté et al, 1998;Caldeira et al, 2002Caldeira et al, , 2006, while the intensities of other attributes, such as alcohol, astringency, fruity, glue, bitterness and burning, decrease. Consequently, the overall quality of the brandy improves (Caldeira et al, 2002(Caldeira et al, , 2006.…”

Section: Introductionmentioning

confidence: 99%

“…In fact, the final beverage shows a distinct sensory profile compared to the newly distilled spirit (Léauté et al, 1998;Fiches et al, 2015). These sensory changes can be assessed by using the lexicon for the brandies generated in several studies, by applying the conventional descriptive profiling methods (Caldeira et al, 2002;Peña y Lillo et al, 2005;Caldeira et al, 2006;Fiches et al, 2015) or by using rapid descriptive sensory profiling, such as napping (Louw et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

“…Technological factors such as the kind of wood, the heat treatment of the barrels (Caldeira et al, 2002(Caldeira et al, , 2006(Caldeira et al, , 2010Canas et al, 2011) and the ageing time (Léauté et al, 1998;Caldeira et al, 2002;Caldeira et al, 2006;Fiches et al, 2015) also have a strong impact on it.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

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

Caldeira¹,

Anjos²,

Belchior³

et al. 2017

Ciência Téc. Vitiv.

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SUMMARYThe 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. RESUMOA produção de aguardentes vínicas requer o seu estágio em vasilhas de madeira, por um período mínimo de tempo, processo que se designa por envelhecimento ou maturação. Devido ao elevado custo deste processo, têm sido estudadas tecnologias alternativas para acelerar o processo de envelhecimento, como o uso de fragmentos de madeira aplicados dentro de depósitos de aço inoxidável. O presente trabalho avalia a influência de diferentes tecnologias de envelhecimento no perfil sensorial da aguardente vínica envelhecida. Uma aguardente foi envelhecida, durante dois anos, em vasilhas de madeira de 650 L e em depósitos de aço inoxidável de 3000 L. Em ambos os sistemas usou-se simultaneamente madeira de carvalho Limousin (Quercus robur) e madeira de castanheiro (Castanea sativa). As amostras de aguardentes foram recolhidas e avaliadas pelo painel de prova, por análise sensorial descritiva, durante o período de envelhecimento. Os resultados mostraram que o sistema de envelhecimento influencia os atributos topázio, dourado, madeira, caramelo, café, herbáceo e untuoso, bem como a qualidade global da aguardente. Apesar dessas diferenças, a análise multidimensional dos resultados sensoriais não permitiu distinguir claramente as amostras de aguardentes de diferentes sistemas de envelhecimento. Os resultados, obtidos à escala industrial, evidenciam a existência de uma alternativa interessante para os produtores: as aguardentes vínicas poderão ser produzidas através do uso de frag...

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Section: Introductionmentioning

confidence: 82%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

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

Caldeira¹,

Anjos²,

Belchior³

et al. 2017

Ciência Téc. Vitiv.

Self Cite

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Development and validation of UPLC for the determination of phenolic compounds and furanic derivatives in Brandy de Jerez

Schwarz

Rodríguez

Sánchez³

et al. 2009

J of Separation Science

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Brandy and other aged distillates are a rich source of polyphenols. For brandies, contact with wood during ageing makes an important contribution to their polyphenols content. This paper describes the use of a previously devised ultra performance LC (UPLC) method to study the polyphenols content of Brandy de Jerez. UPLC is a new technique in LC offering several potential advantages, especially the reduction of time. Analyses of brandy performed by HPLC were repeated by UPLC. A special UPLC analytical column (Acquity UPLC BEH C18 column, 100 x 2.1 mm), with a particle size of 1.7 microm, forms part of this system. Using the UPLC system enabled the time needed for analysis to be reduced to one tenth of the time needed in the conventional HPLC system. In conclusion, the separation factor results of the UPLC were compared to those obtained using HPLC methods; this demonstrated that simple, high efficiency UPLC gradients are viable and advantageous substitutes for traditional analysis of polyphenols in brandy by HPLC. The method enabled 14 phenolic compounds to be identified and determined in 33 different commercial brandies, and this allowed them to be differentiated in function of quality.

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Effect of aging in new oak, one-year-used oak, chestnut barrels and bottle on color, phenolics and gustative profile of three monovarietal red wines

Gambuti

Capuano

Lisanti

et al. 2010

Eur Food Res Technol

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Flavour and odour profile modifications during the first five years of Lourinhã brandy maturation on different wooden barrels

Cited by 46 publications

References 11 publications

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

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

Development and validation of UPLC for the determination of phenolic compounds and furanic derivatives in Brandy de Jerez

Effect of aging in new oak, one-year-used oak, chestnut barrels and bottle on color, phenolics and gustative profile of three monovarietal red wines

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