Please use this identifier to cite or link to this item: https://hdl.handle.net/1822/58881

TitleUnderstanding wine sorption by oak wood: Modeling of wine uptake and characterization of volatile compounds retention
Author(s)Coelho, Eduardo João Louro
Domingues, Lucília
Teixeira, J. A.
Oliveira, J. M.
Tavares, T.
KeywordsWine ageing
Wood sorption
Volatile compounds
Oak wood
Mathematical models
Aroma recombination
Issue dateFeb-2019
PublisherElsevier
JournalFood Research International
CitationCoelho, Eduardo; Domingues, Lucília; Teixeira, José A.; Oliveira, José Maria; Tavares, Teresa, Understanding wine sorption by oak wood: Modeling of wine uptake and characterization of volatile compounds retention. Food Research International, 116, 249-257, 2019
Abstract(s)Cooperage wood is a porous material and beverages exchange compounds with it by penetrating into its pores. This work demonstrates the enrichment of wood with wine during ageing. Three oak varieties were cut into different sized chips and immersed in fortified wine and water. Wine and water uptake were measured along time and sorption was described based on a saturation empirical model. Maximum uptake varied among wood types and was independent of particle size, which affected only equilibrium time. Sorption of wine volatiles such as alcohols, esters and acids in wood was shown, which was also dependent on wood type and independent of particle size. Multivariate analysis demonstrated differences and similarities in depletion of wood extractives and sorption of wine volatiles depending on wood variety. Sorption shown in this work demonstrates wood as a vector for aroma recombination, when reused for ageing between different beverages.
TypeArticle
URIhttps://hdl.handle.net/1822/58881
DOI10.1016/j.foodres.2018.08.025
ISSN0963-9969
Publisher versionhttp://www.journals.elsevier.com/food-research-international/
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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