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Abstract(s)
A aguardente vínica envelhecida é uma bebida com elevado teor alcoólico obtida através
da destilação do vinho com posterior envelhecimento em contacto com madeira. Este
envelhecimento é tradicionalmente realizado em vasilhas de madeira. Contudo, o uso de
vasilhas envolve um processo moroso e dispendioso. Assim, começaram a surgir
sistemas de envelhecimento alternativos para colmatar esta necessidade de tornar o
processo mais sustentável. O destilado de vinho, a madeira utilizada no envelhecimento
e todas interações existentes ao longo do processo de produção da aguardente são a fonte
dos compostos voláteis odorantes que tornam a aguardente uma bebida com elevada
complexidade aromática.
Este trabalho consistiu em compreender se o uso de diferentes sistemas de
envelhecimento (tradicional – vasilha de madeira; ou alternativo – garrafões de vidro
com aduelas mergulhadas e com diferentes níveis de microxigenação), diferentes
madeiras (castanheiro ou carvalho Limousin) e/ou tempo de conservação em garrafa têm
influência no aroma da aguardente vínica Lourinhã.
A influência no aroma foi avaliada pela análise dos compostos voláteis com recurso a
cromatografia de gases acoplada à espetrometria de massa (GC-MS) e cromatografia de
gases acoplada a um detetor de ionização de chama (GC-FID) e pela análise sensorial
recorrendo a um painel de provadores e realizando uma análise descritiva quantitativa.
Os resultados corroboraram estudos anteriores acerca do uso do sistema alternativo e/ou
da madeira de castanheiro serem uma boa opção no envelhecimento de aguardentes e
estuda, pela primeira vez, a evolução desta bebida em garrafa, comprovando uma
melhoria do aroma durante a conservação em garrafa.
The wine spirit is a drink with high level of alcohol acquired through wine distillation with subsequent aging in contact with wood. This aging is traditionally used in wooden barrels. However, the use of barrels requires a time-consuming and costly process. Therefore, alternative aging systems started to emerge to fill this need to make the process more sustainable. The wine distillate, the wood used in aging and all the interactions that happen throughout the production process of wine spirit are the source of the volatile odorant compounds that make the wine spirit a drink with high aromatic complexity. This study consists in understanding if the use of different aging systems (traditional – wooden barrels; or alternative – glass demijohns with dipped staves and with different levels of micro-oxygenation), different woods (chestnut or oak) and/or aging times have influence on the aroma of one Lourinhã wine spirit, stored in bottle. The influence of the aroma was evaluated by the analysis of the volatile compounds by gas chromatography coupled to mass spectrometry (GC-MS) and gas chromatography coupled to flame ionization detector (GC-FID), and by the sensory analysis using a panel of tasters and performing a quantitative descriptive analysis. The results confirmed previous studies about the use of the alternative system and/or chestnut wood being a good option in the wine spirit aging and studies, for the first time, the evolution of this bottled drink, proving an improvement in aroma during bottle conservation.
The wine spirit is a drink with high level of alcohol acquired through wine distillation with subsequent aging in contact with wood. This aging is traditionally used in wooden barrels. However, the use of barrels requires a time-consuming and costly process. Therefore, alternative aging systems started to emerge to fill this need to make the process more sustainable. The wine distillate, the wood used in aging and all the interactions that happen throughout the production process of wine spirit are the source of the volatile odorant compounds that make the wine spirit a drink with high aromatic complexity. This study consists in understanding if the use of different aging systems (traditional – wooden barrels; or alternative – glass demijohns with dipped staves and with different levels of micro-oxygenation), different woods (chestnut or oak) and/or aging times have influence on the aroma of one Lourinhã wine spirit, stored in bottle. The influence of the aroma was evaluated by the analysis of the volatile compounds by gas chromatography coupled to mass spectrometry (GC-MS) and gas chromatography coupled to flame ionization detector (GC-FID), and by the sensory analysis using a panel of tasters and performing a quantitative descriptive analysis. The results confirmed previous studies about the use of the alternative system and/or chestnut wood being a good option in the wine spirit aging and studies, for the first time, the evolution of this bottled drink, proving an improvement in aroma during bottle conservation.
Description
Keywords
Bottle Aging Chestnut Micro-Oxygenation Oak Limousin Odorant Compounds Sensorial Profile Wine Spirit