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The interplay of bottle storage and wood ageing technology: volatile and sensory profiles of wine spirits aged with chestnut wood

Year: 2024

Type: article

Abstract: Wine spirits are typically aged in wooden barrels. Recently, alternative ageing technologies, such as those using wood fragments in wine spirits stored in stainless steel tanks, have been investigated. However, a signifcant lack of information regarding the potential evolution of these beverages after bottling still remains. This study assessed the 12-month evolu tion of aroma in bottled wine spirits aged with chestnut wood using diferent technologies, including fragment application with several micro-oxygenation strategies and barrels (traditional). Chemical analysis using GC-FID and GC–MS methods, along with sensory analysis, was conducted on all sampled aged wine spirits. Signifcant changes in volatile compounds were detected over time, including volatile phenols, acids, and esters. Multivariate data analysis distinguished traditional and alternative aged samples, with slight sample discrimination based on bottle storage. Regarding the sensory results, a signifcant efect of the time in bottle in several sensory attributes was found, while the ageing technologies mainly afected the gustatory attributes. The tasters were also asked to rate the overall quality of the samples, which seems to be favoured by the time in the bottle. This initial assessment of the impact of 1 year of glass bottle storage on the volatile and sensory composition of aged wine spirits highlights that this stage must be considered as an additional technological factor in their production process. However, the diferences induced by the wood ageing technologies applied remained evident after 1 year of glass bottle storage.

Source: Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT)

Authors: Anjos, Ofélia, Caldeira, Ilda, Vitória, Cláudia, Alves, Sheila Oliveira, Fernandes, Tiago, Canas, Sara, Catarino, Sofia

Institutions: University of Évora, Instituto Nacional de Investigação Agrária e Veterinária, Universidade Politécnica de Castelo Branco, Research Center for Natural Resources, Environment and Society

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

Funders: Instituto Nacional de investigação Agrária e Veterinária, Fundação para a Ciência e a Tecnologia

Awards: Multifunctional BioMOFs for increased antimicrobial efficiency and antibiofilm applications, G1483381719, G1516346500, G1570005492, G1690109813, G1763632427, Instituto Mediterrâneo para a Agricultura, Ambiente e Desenvolvimento, Reações de Oxidação: uma chave para uma nova e sustentável tecnologia de envelhecimento da aguardente vínica, G2261162432, G232302007, G2578531282, Centro de Química Estrutural, Centro de Estudos Florestais, Instituto de Ciências Moleculares, G3840324753, G4046065984, G4493931264, G489357035, G4925037584, Centro de Estudos de Recursos Naturais, Ambiente e Sociedade - CERNAS, G5224927334, G5442694162, G5454278309, Centro de Estudos Florestais, G6997658380, Sem título, G7506750616, Centro de Química Estrutural, Do Desenho de Fármacos à Toxicologia Química: modelação de ferramentas de previsão com Espectrometria de Massa, G806439252, G8491671477, G8575920515

OpenAlex ID: W7019943882

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