Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/58881
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Campo DC | Valor | Idioma |
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dc.contributor.author | Coelho, Eduardo João Louro | por |
dc.contributor.author | Domingues, Lucília | por |
dc.contributor.author | Teixeira, J. A. | por |
dc.contributor.author | Oliveira, J. M. | por |
dc.contributor.author | Tavares, T. | por |
dc.date.accessioned | 2019-02-04T10:03:27Z | - |
dc.date.available | 2019-02-04T10:03:27Z | - |
dc.date.issued | 2019-02 | - |
dc.identifier.citation | Coelho, 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 | por |
dc.identifier.issn | 0963-9969 | por |
dc.identifier.uri | https://hdl.handle.net/1822/58881 | - |
dc.description.abstract | 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. | por |
dc.description.sponsorship | This work was funded by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2013 unit and COMPETE 2020 (POCI-01-0145-FEDER-006684) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 – Programa Operacional Regional do Norte. Fermentum– Engenharia das Fermentações Lda. also participated in co-funding this work. Authors would like to thank Mr. Benoît Verdier and Seguin Moreau for supplying the woods and Mr. Paulo Coutinho and Quinta do Portal for supplying the fortified wine used in this work. | por |
dc.language.iso | eng | por |
dc.publisher | Elsevier | por |
dc.relation | info:eu-repo/grantAgreement/FCT/5876/147337/PT | por |
dc.rights | openAccess | por |
dc.subject | Wine ageing | por |
dc.subject | Wood sorption | por |
dc.subject | Volatile compounds | por |
dc.subject | Oak wood | por |
dc.subject | Mathematical models | por |
dc.subject | Aroma recombination | por |
dc.title | Understanding wine sorption by oak wood: Modeling of wine uptake and characterization of volatile compounds retention | por |
dc.type | article | - |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | http://www.journals.elsevier.com/food-research-international/ | por |
dc.comments | CEB47902 | por |
oaire.citationStartPage | 249 | por |
oaire.citationEndPage | 257 | por |
oaire.citationConferencePlace | Netherlands | - |
oaire.citationVolume | 116 | por |
dc.date.updated | 2019-02-02T15:28:28Z | - |
dc.identifier.doi | 10.1016/j.foodres.2018.08.025 | por |
dc.identifier.pmid | 30716943 | por |
dc.description.publicationversion | info:eu-repo/semantics/publishedVersion | por |
dc.subject.wos | Science & Technology | por |
sdum.journal | Food Research International | por |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_47902_1.pdf | 1,18 MB | Adobe PDF | Ver/Abrir |