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Andreou V, Giannoglou M, Xanthou M, Metafa M, Katsaros G. Aging acceleration of balsamic vinegar applying micro-oxygenation technique. Food Chem 2023; 419:136077. [PMID: 37011568 DOI: 10.1016/j.foodchem.2023.136077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 03/20/2023] [Accepted: 03/27/2023] [Indexed: 04/03/2023]
Abstract
The effect of micro-oxygenation (MOX) technique on quality and sensorial characteristics of balsamic vinegar was investigated, aiming to aging acceleration. Aging experiments were conducted using a multiple diffuser micro-oxygenator for up to 6 months with an oxygen flow of 30 mg/L/month, including oak chips (1 g/L) or not. Barrel maturation was simultaneously carried out. Quality, nutritional, sensorial characteristics and the aromatic profile of all aged vinegars were evaluated throughout aging. MOX accelerated the alteration of aging indices. Volatile compounds of fruity aroma and wine were decreased, while the fatty/buttery and caramel aroma compounds were increased. Similar compounds of 1.5-year barrel maturation were developed within 6 and 5 months applying MOX without or with oak chips, respectively. MOX resulted in reduction of the aging time to 1/3 compared to the corresponding one in barrels, considered as an attractive approach for vinegar-producing industries, mimicking and accelerating the long and costly barrel aging.
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Wang N, Zhang L, Ren X, Chen S, Zhang Z. Metabolomic fingerprinting based on network analysis of volatile aroma compounds during the forced aging of Huangjiu: Effects of dissolved oxygen and temperature. Front Nutr 2023; 10:1114880. [PMID: 36726696 PMCID: PMC9884831 DOI: 10.3389/fnut.2023.1114880] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2022] [Accepted: 01/02/2023] [Indexed: 01/17/2023] Open
Abstract
Introduction Huangjiu is an important Chinese alcoholic beverage, usually prepared from rice. Although its unique flavor improves with prolonged storage in traditional pottery jars, knowledge of the aging mechanism, necessary for commercialization of an optimum product, remains unclear. Methods Here, volatile aroma compounds from forced aged samples exposed to different temperatures and oxygen treatments were measured by GC/MS. After retention time alignment and normalization, the peak vectors were compared over storage time using Pearson's correlation, and a correlation network was established. Marker compounds, representative of traditionally aged Huangjiu, were then monitored and compared to similar compounds in the forced aged product. Results and discussion Correlation network analysis revealed the following: Temperature had little effect on most aroma compounds; alcohols, acids, and esters all increased with increasing dissolved oxygen, while polyphenols, lactones, and ketones were readily oxidized; aldehydes (e.g., furfural and benzaldehyde) were highly dependent on both temperature and dissolved oxygen. Dynamic changes in the targeted aging-markers showed that a higher initial oxygen concentration intensified the "aging-aroma" of Huangjiu in the early and middle stages of storage. Consequently, careful control of oxygen supplementation and storage temperature could be beneficial in controlling the desirable flavor of Huangjiu in the artificially aged product.
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Affiliation(s)
- Na Wang
- School of Food and Health, Jinzhou Medical University, Jinzhou, Liaoning, China
| | - Lili Zhang
- School of Food and Health, Jinzhou Medical University, Jinzhou, Liaoning, China
| | - Xuejiao Ren
- School of Food and Health, Jinzhou Medical University, Jinzhou, Liaoning, China
| | - Shuang Chen
- State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education and School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China,*Correspondence: Shuang Chen ✉
| | - Zhen Zhang
- School of Food and Health, Jinzhou Medical University, Jinzhou, Liaoning, China,Zhen Zhang ✉
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The Impact of Compounds Extracted from Wood on the Quality of Alcoholic Beverages. Molecules 2023; 28:molecules28020620. [PMID: 36677678 PMCID: PMC9866382 DOI: 10.3390/molecules28020620] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 12/30/2022] [Accepted: 01/05/2023] [Indexed: 01/11/2023] Open
Abstract
The production of some alcoholic beverages very often requires the use of wood from various tree species to improve the quality parameters (smell, taste, and color) of the drink. The review discusses the types of wood used in the production of wines, beers, and flavored vodkas. Changes occurring in wood during the process of toasting barrels or wood chips are described. The compounds derived from wood that shape the aroma, taste, and color of alcoholic beverages are presented. Depending on their origin, they were classified into compounds naturally occurring in wood and those formed as a result of the thermal treatment of wood. Next, the influence of the presence of wood on the quality of alcoholic beverages was described, with particular emphasis on wine, beer, whisky, and brandy. The final part of the article presents innovative techniques using wood to impart qualitative features to alcoholic beverages.
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Shedding Light on Metals Release from Chestnut Wood to Wine Spirit Using ICP-MS. Foods 2022; 11:foods11223617. [PMID: 36429208 PMCID: PMC9689336 DOI: 10.3390/foods11223617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 10/28/2022] [Accepted: 11/08/2022] [Indexed: 11/16/2022] Open
Abstract
Possible effects caused by mineral elements during wine spirit ageing are diverse. In this study, the evolution of the mineral composition of wine spirit during ageing with chestnut (Castanea sativa Mill.) wood was investigated. A wine distillate was aged in 250 L wooden barrels (traditional ageing) and in 50 L glass demijohns with wood staves and micro-oxygenation (alternative ageing). Sampling was performed after 21, 60, 180, 270, and 365 days of ageing. The elemental composition of the wine spirits, including alkaline, alkaline earth metals, and heavy metals, was assessed by quadrupole inductively coupled plasma mass spectrometry (Q-ICP-MS). For most of the elements, no significant differences between wine spirits from distinct ageing modalities were observed. Ageing time had significant effect on most of them, with different trends and distinct magnitude of changes, depending on each specific element. The concentrations of the mineral elements found in the wine spirits were very low, especially those of heavy metals, which is quite positive in terms of quality and food safety. Novel information on metals released from chestnut wood to wine spirits confirms its appropriateness for ageing this beverage.
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Fernandes TA, Antunes AMM, Caldeira I, Anjos O, de Freitas V, Fargeton L, Boissier B, Catarino S, Canas S. Identification of gallotannins and ellagitannins in aged wine spirits: A new perspective using alternative ageing technology and high-resolution mass spectrometry. Food Chem 2022; 382:132322. [PMID: 35158268 DOI: 10.1016/j.foodchem.2022.132322] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 01/20/2022] [Accepted: 01/30/2022] [Indexed: 11/17/2022]
Abstract
This research was focused on identifying gallotannins and ellagitannins degradation pathways to better understand their behavior in complex media such as wine spirits (WS). A WS was aged with chestnut wood staves with three levels of micro-oxygenation, nitrogen, and using wooden barrels. Gallotannins and ellagitannins were identified by LC-ESI-HRMS/MS using a Q-TOF in samples collected at 8, 21, 60, 180, 270, and 365 days of ageing, allowed comparing their relative abundances according to the ageing technology. It was established for the first time, the importance of oxygen in gallotannins and ellagitannins formation/degradation pathways in WS and shading light into the explanation for the steady increase of gallic and ellagic acid contents on WS during ageing. The results also highlighted the presence of penta-O-galloyl-β-d-glucose, tetra-O-galloyl-β-d-glucose, tri-O-galloyl-β-d-glucose, di-O-galloyl-β-d-glucose, and mono-O-galloyl-β-d-glucose, 2,3-(S)-hexahydroxydiphenoyl-β-d-glucose, pedunculagin, isomers vescalagin/castalagin and two products stemming from ethanol-promoted oxidation of castalagin/vescalagin and vescalin/castalin, in the composition WS aged with chestnut wood.
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Affiliation(s)
- Tiago A Fernandes
- CQE, Centro de Química Estrutural, Institute of Molecular Sciences, Associação do Instituto Superior Técnico para a Investigação e Desenvolvimento (IST-ID), Universidade de Lisboa, 1049-001 Lisboa, Portugal; DCeT, Departamento de Ciências e Tecnologia, Universidade Aberta, Rua da Escola Politécnica,141-147, 1269-001 Lisboa, Portugal.
| | - Alexandra M M Antunes
- CQE, Centro de Química Estrutural, Institute of Molecular Sciences, Associação do Instituto Superior Técnico para a Investigação e Desenvolvimento (IST-ID), Universidade de Lisboa, 1049-001 Lisboa, Portugal
| | - Ilda Caldeira
- INIAV, Instituto Nacional de Investigação Agrária e Veterinária, Quinta de Almoínha, Pólo de Dois Portos, 2565-191 Dois Portos, Portugal; MED, Mediterranean Institute for Agriculture, Environment and Development, Instituto de Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Ofélia Anjos
- Instituto Politécnico de Castelo Branco, Quinta da Senhora de Mércules, 6001-909 Castelo Branco, Portugal; CEF, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Victor de Freitas
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
| | - Laurent Fargeton
- Vivelys, Domaine du Chapître, 34750 Villeneuve-les-Maguelone, France
| | - Benjamin Boissier
- Vivelys, Domaine du Chapître, 34750 Villeneuve-les-Maguelone, France
| | - Sofia Catarino
- LEAF, Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; CEFEMA, Center of Physics and Engineering of Advanced Materials, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1, 1049-001 Lisboa, Portugal
| | - Sara Canas
- INIAV, Instituto Nacional de Investigação Agrária e Veterinária, Quinta de Almoínha, Pólo de Dois Portos, 2565-191 Dois Portos, Portugal; MED, Mediterranean Institute for Agriculture, Environment and Development, Instituto de Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
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Chemical composition of jabuticaba (Plinia jaboticaba) liquors produced from cachaça and cereal alcohol. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Micro-oxygenation level as a key to explain the variation in the colour and chemical composition of wine spirits aged with chestnut wood staves. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112658] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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PLS-R Calibration Models for Wine Spirit Volatile Phenols Prediction by Near-Infrared Spectroscopy. SENSORS 2021; 22:s22010286. [PMID: 35009831 PMCID: PMC8749750 DOI: 10.3390/s22010286] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Revised: 12/24/2021] [Accepted: 12/29/2021] [Indexed: 11/30/2022]
Abstract
Near-infrared spectroscopic (NIR) technique was used, for the first time, to predict volatile phenols content, namely guaiacol, 4-methyl-guaiacol, eugenol, syringol, 4-methyl-syringol and 4-allyl-syringol, of aged wine spirits (AWS). This study aimed to develop calibration models for the volatile phenol’s quantification in AWS, by NIR, faster and without sample preparation. Partial least square regression (PLS-R) models were developed with NIR spectra in the near-IR region (12,500–4000 cm−1) and those obtained from GC-FID quantification after liquid-liquid extraction. In the PLS-R developed method, cross-validation with 50% of the samples along a validation test set with 50% of the remaining samples. The final calibration was performed with 100% of the data. PLS-R models with a good accuracy were obtained for guaiacol (r2 = 96.34; RPD = 5.23), 4-methyl-guaiacol (r2 = 96.1; RPD = 5.07), eugenol (r2 = 96.06; RPD = 5.04), syringol (r2 = 97.32; RPD = 6.11), 4-methyl-syringol (r2 = 95.79; RPD = 4.88) and 4-allyl-syringol (r2 = 95.97; RPD = 4.98). These results reveal that NIR is a valuable technique for the quality control of wine spirits and to predict the volatile phenols content, which contributes to the sensory quality of the spirit beverages.
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Oliveira-Alves S, Lourenço S, Anjos O, Fernandes TA, Caldeira I, Catarino S, Canas S. Influence of the Storage in Bottle on the Antioxidant Activities and Related Chemical Characteristics of Wine Spirits Aged with Chestnut Staves and Micro-Oxygenation. Molecules 2021; 27:molecules27010106. [PMID: 35011336 PMCID: PMC8796032 DOI: 10.3390/molecules27010106] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 12/18/2021] [Accepted: 12/21/2021] [Indexed: 12/19/2022] Open
Abstract
Different ageing technology of wine spirits (WSs) has been investigated, but little has been published on the chemical evolution of aged WS during storage in bottle. The purpose of this study was to examine how 12 months of storage in bottle affected the evolution of antioxidant activity (DPPH, FRAP and ABTS assays), total phenolic index (TPI) and low molecular weight (LMW) compounds content of the WSs aged through alternative technology using three micro-oxygenation levels (MOX) and nitrogen control (N). Results revealed the ability of phenolic compounds from aged WSs to scavenge free radicals during storage in bottle. Among the in vitro antioxidant-activity methods, FRAP assay was the more effective to differentiate WSs according to the ageing technology. Concerning the overall influence of storage in bottle on antioxidant activity, and TPI and LMW compounds content, the higher results were obtained for the MOX modalities (O15, O30 and O60), which showed a similar evolution. In summary, this study provides innovative information, demonstrating that the differences between the aged WSs imparted throughout the ageing process (resulting from different MOX levels) were mostly retained, and only slight modifications during storage in bottle were found.
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Affiliation(s)
- Sheila Oliveira-Alves
- Instituto Nacional de Investigação Agrária e Veterinária, Polo de Dois Portos, Quinta de Almoinha, 2565-191 Dois Portos, Portugal; (S.L.); (I.C.)
- Correspondence: (S.O.-A.); (S.C.)
| | - Sílvia Lourenço
- Instituto Nacional de Investigação Agrária e Veterinária, Polo de Dois Portos, Quinta de Almoinha, 2565-191 Dois Portos, Portugal; (S.L.); (I.C.)
| | - Ofélia Anjos
- Instituto Politécnico de Castelo Branco, Quinta da Senhora de Mércules, 6001-909 Castelo Branco, Portugal;
- CEF—Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
- Centro de Biotecnologia de Plantas da Beira Interior, Quinta da Senhora de Mércules, 6001-909 Castelo Branco, Portugal
| | - Tiago A. Fernandes
- CQE—Centro de Química Estrutural, Associação do Instituto Superior Técnico para a Investigação e Desenvolvimento (IST-ID), Universidade de Lisboa, 1049-001 Lisboa, Portugal;
- DCeT—Departamento de Ciências e Tecnologia, Universidade Aberta, Rua da Escola Politécnica, 141-147, 1269-001 Lisboa, Portugal
| | - Ilda Caldeira
- Instituto Nacional de Investigação Agrária e Veterinária, Polo de Dois Portos, Quinta de Almoinha, 2565-191 Dois Portos, Portugal; (S.L.); (I.C.)
- MED—Mediterranean Institute for Agriculture, Environment and Development, Institute for Advanced Studies and Research, Universidade de Évora, Polo da Mitra, Ap. 94, 7006-554 Evora, Portugal
| | - Sofia Catarino
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;
- CEFEMA—Center of Physics and Engineering of Advanced Materials, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1, 1049-001 Lisboa, Portugal
| | - Sara Canas
- Instituto Nacional de Investigação Agrária e Veterinária, Polo de Dois Portos, Quinta de Almoinha, 2565-191 Dois Portos, Portugal; (S.L.); (I.C.)
- MED—Mediterranean Institute for Agriculture, Environment and Development, Institute for Advanced Studies and Research, Universidade de Évora, Polo da Mitra, Ap. 94, 7006-554 Evora, Portugal
- Correspondence: (S.O.-A.); (S.C.)
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