Storage of a white wine with different untoasted wood species: impact on the chemical composition and sensory characteristics

Correia, Ana Cristina; Miljić, Uroš; Jordão, António M.

doi:10.1007/s00217-023-04324-8

Cited by 2 publications

(1 citation statement)

References 63 publications

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“…This team also obtained the highest score of aroma and overall quality for AUS aged for three months. The application of alternative ageing through the use of wood fragments (staves, chips and cubes, among others) is mainly related to low investments, similar sensory characteristics obtained and lower ageing time [15,16].…”

Section: Introductionmentioning

confidence: 99%

Characterisation of Low Molecular Weight Compounds of Strawberry Tree (Arbutus unedo L.) Fruit Spirit Aged with Oak Wood

Anjos,

Antunes,

Oliveira-Alves

et al. 2024

Fermentation

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There is a trend towards the commercialisation of strawberry tree fruit spirit (AUS) with wood ageing, motivated by its favourable sensory characteristics. Additionally, further studies are necessary to elucidate the optimal conditions regarding ageing time and toasting level. This study evaluated the changes in colour and low molecular weight compounds (LMWC) of AUS aged for three and six months using oak wood (Quercus robur L.) with light, medium and medium plus toasting levels. For this purpose, phenolic acids (gallic, ellagic, ferulic and syringic acids), phenolic aldehydes (vanillin, syringaldehyde, coniferaldehyde and sinapaldehyde) and furanic aldehydes (furfural, 5-hydroxymethylfurfural and 5-methylfurfural) were quantified using the HPLC method. Chromatic characteristics, colour sensory analysis and total polyphenol index were also analysed. Fourier transform near-infrared spectroscopy (FT-NIR) was used to discriminate between samples. The results emphasized the favourable effect of oak wood contact on enhancing the colour and enriching AUS with low molecular weight compounds (LMWC). AUS aged in medium toasted wood exhibits high levels of total phenolic index, 5-hydroxymethylfurfural, furfural, coniferaldehyde, sinapaldehyde, sum LMWC and chromatic characteristics b* and C. Concentrations of syringaldehyde, ellagic acid, vanillin and syringic acid and a lighter colour (a* chromaticity coordinates) are higher in AUS aged with slightly more toasted wood. Nearly all analysed parameters showed an increase with ageing time. The FT-NIR technique allowed for the differentiation of aged AUS, focusing more on ageing time than on toasting level.

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Section: Introductionmentioning

confidence: 99%