Kinetics of odorant compounds in wine brandies aged in different systems.
The odorants compounds of aged wine brandies comprise compounds deriving from the wood, from the distillate and from the reactions that occur inside the barrel. The aim of this work was to study the kinetics of the odorant compounds of a wine brandy during two years of ageing in two ageing systems. The odorant compounds in the analysed brandies changed significantly over the time, but with different evolution patterns. The wood related compounds increased over time, with the highest increase in the first months of ageing. The kinetics of cis, trans-β-methyl-γ-octalactone, acetovanillone and of seven volatile phenols are established for the first time in brandies. Moreover, a significant effect of the ageing system was found on the kinetics of the wood related compounds. These results pointed out the interest of these compounds as a tool to discriminate different ageing technologies.
Instituto Nacional de Investigação Agrária e Veterinária, INIAV-Dois Portos, Quinta da Almoínha, 2565-191 Dois Portos, Portugal; ICAAM - Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, Pólo da Mitra, Ap. 94, 7002-554 Évora, Portugal. Electronic address: ilda.caldeira@iniav.pt.
Ilda
I
Caldeira
Instituto Nacional de Investigação Agrária e Veterinária, INIAV-Dois Portos, Quinta da Almoínha, 2565-191 Dois Portos, Portugal; Universidade de Lisboa, Instituto Superior de Agronomia, LEAF-Linking Landscape, Environment, Agriculture and Food, Laboratório Ferreira Lapa (Sector de Enologia), Tapada da Ajuda, 1349-017 Lisboa, Portugal.
Rui
R
Santos
Universidade de Lisboa, Instituto Superior de Agronomia, LEAF-Linking Landscape, Environment, Agriculture and Food, Laboratório Ferreira Lapa (Sector de Enologia), Tapada da Ajuda, 1349-017 Lisboa, Portugal.
Jorge M
JM
Ricardo-da-Silva
Instituto Politécnico de Castelo Branco, Apartado 119, 6001-909 Castelo Branco, Portugal; Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal.
Ofélia
O
Anjos
Instituto Politécnico de Santarém, Escola Superior Agrária, Apartado 310, 2001-904 Santarém, Portugal.
Helena
H
Mira
Instituto Nacional de Investigação Agrária e Veterinária, INIAV-Dois Portos, Quinta da Almoínha, 2565-191 Dois Portos, Portugal.
A Pedro
AP
Belchior
Instituto Nacional de Investigação Agrária e Veterinária, INIAV-Dois Portos, Quinta da Almoínha, 2565-191 Dois Portos, Portugal; ICAAM - Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, Pólo da Mitra, Ap. 94, 7002-554 Évora, Portugal.
Sara
S
Canas
D005511:Food Handling / Q000379:methods*; D006801:Humans; D007700:Kinetics; D009812:Odorants; D014920:Wine / Q000032:analysis*
Ageing system; Chestnut; Kinetics; Oak; Odorant compounds; Wine brandies