LAPSE:2020.1011
Published Article
LAPSE:2020.1011
Screening of Different Ageing Technologies of Wine Spirit by Application of Near-Infrared (NIR) Spectroscopy and Volatile Quantification
Ofélia Anjos, Ilda Caldeira, Rita Roque, Soraia I. Pedro, Sílvia Lourenço, Sara Canas
September 23, 2020
The traditional ageing of wine spirits is done in wooden barrels, however, high costs have led to the search for alternative technologies, such as the use of stainless steel tanks with wooden staves and the application of micro-oxygenation. This work evaluates the changes in the major volatile compounds of wine spirits aged for 6, 12 and 18 months in wooden barrels and stainless steel tanks with micro-oxygenation. For both ageing technologies, two types of wood (Limousin oak and Portuguese chestnut wood) were used. The samples were analysed concerning their alcohol strength (electronic densimetry) and volatile composition, namely of methanol, acetaldehyde, ethyl acetate and other major volatile compounds ((GC-FID) and near-infrared spectroscopy (NIR)). The results show that the ageing technology was more influential than the wood species for the volatile composition of wine spirits, namely acetaldedehyde, methanol, 2-methylpropan-1-ol and 2+3-methylbutan-1-ol. However, the opposite behaviour was found for the spectral data. The ageing process was accelerated by using the alternative ageing technology, especially with chestnut wood staves. The most informative spectral regions to discriminate samples were around 6859 cm−1 and from 5200 cm−1 to 4200 cm−1. NIR is a promising technique to identify different technologies and different wood species used in the ageing process of wine spirits.
Keywords
ageing technology, major volatile compounds, micro-oxygenation, NIR, wine spirit
Suggested Citation
Anjos O, Caldeira I, Roque R, Pedro SI, Lourenço S, Canas S. Screening of Different Ageing Technologies of Wine Spirit by Application of Near-Infrared (NIR) Spectroscopy and Volatile Quantification. (2020). LAPSE:2020.1011
Author Affiliations
Anjos O: Instituto Politécnico de Castelo Branco, 6001-909 Castelo Branco, Portugal; CEF, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal; Centro de Biotecnologia de Plantas da Beira Interior, 6001-909 Castelo Branco, Portugal [ORCID]
Caldeira I: INIAV-Dois Portos, Quinta da Almoínha, 2565-191 Dois Portos, Portugal; MED—MediterraneanInstitute for Agriculture, Environment and Development, Instituto de Formação avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal [ORCID]
Roque R: Instituto Politécnico de Castelo Branco, 6001-909 Castelo Branco, Portugal
Pedro SI: Instituto Politécnico de Castelo Branco, 6001-909 Castelo Branco, Portugal [ORCID]
Lourenço S: INIAV-Dois Portos, Quinta da Almoínha, 2565-191 Dois Portos, Portugal
Canas S: INIAV-Dois Portos, Quinta da Almoínha, 2565-191 Dois Portos, Portugal; MED—MediterraneanInstitute for Agriculture, Environment and Development, Instituto de Formação avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal [ORCID]
Journal Name
Processes
Volume
8
Issue
6
Article Number
E736
Year
2020
Publication Date
2020-06-24
Published Version
ISSN
2227-9717
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Original Submission
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PII: pr8060736, Publication Type: Journal Article
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LAPSE:2020.1011
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doi:10.3390/pr8060736
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Sep 23, 2020
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Calvin Tsay
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