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Storage Time in Bottle

2025-04-30Artigo científico Acesso aberto
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dc.contributor.authorOliveira-Alves, Sheila C.
dc.contributor.authorFernandes, Tiago A.
dc.contributor.authorLourenço, Sílvia
dc.contributor.authorGranja-Soares, Joana
dc.contributor.authorSilva, Andreia B.
dc.contributor.authorBronze, Maria Rosário
dc.contributor.authorCatarino, Sofia
dc.contributor.authorCanas, Sara
dc.contributor.institutionInstituto de Tecnologia Química e Biológica António Xavier (ITQB)
dc.contributor.pblMDPI - Multidisciplinary Digital Publishing Institute
dc.date.accessioned2026-04-06T18:11:01Z
dc.date.available2026-04-06T18:11:01Z
dc.date.issued2025-04-30
dc.descriptionFunding Information: This study was supported by the research OXYREBRAND Project, funded by FCT-Foundation for Science and Technology under the Project POCI-01-0145-FEDER-027819 (PTDC/OCE-ETA/27819/2017). This work is also funded by National Funds through FCT\u2014Foundation for Science and Technology under the Projects UIDB/05183 [MED]; UIDB/00239/2020 [CEF]; (LISBOA-01-0145-FEDER-402-022125) [iMed.ULisboa]; UIDB/00100/2020, UIDP/00100/2020 [CQE]; UID/AGR/04129/2020, DL 57/2016/CP1382/CT0025 [LEAF], UIDP/00100/2020 [CQE] and LA/P/0056/2020 (https://doi.org/10.54499/LA/P/0056/2020), as well as contract CEECIND/02725/2018/CP1572/CT006 (10.544. CEECIND/02725/2018/CP1572/CT0006 (to T.A.F.). Publisher Copyright: © 2025 by the authors.
dc.description.abstractFew studies have investigated the influence on physicochemical and phytochemical compositions during storage in the bottle of wine spirits (WSs) aged using alternative ageing technology (AAT) compared to traditional ageing technology (TAT). The aim of this study was to evaluate the effect of the bottle storage over one and four years on the evolution of chromatic characteristics (CIELab method) and physicochemical characteristics (alcoholic strength, acidity, and total dry extract), total phenolic index (TPI), low molecular weight compound contents (HPLC-DAD technique), in vitro antioxidant activities (DPPH, FRAP, and ABTS assays), and phenolic characterisation (HPLC-DAD-ESI-MS/MS technique) of WSs aged with chestnut wood using TAT (barrels, B) and AAT (micro-oxygenation levels (MOX): O15, O30, and O60; and control (N)). The results showed that after four years of storage in the bottle, the O60 modality resulted in smaller changes in physicochemical characteristics, higher preservation of phenolic content, and greater evolution of chromatic characteristics, ensuring its overall quality compared to other modalities. Antioxidant activity decreased similarly in both technologies, such as phenolic acid content, in particular, gallic acid content. According to the findings of this study, alternative ageing technology might be the best alternative for wine spirit quality and ageing process sustainability.en
dc.description.versionpublished
dc.format.extent3186758
dc.identifier.doi10.3390/molecules30092018
dc.identifier.issn1420-3049
dc.identifier.otherPURE: 117976498
dc.identifier.otherPURE UUID: 422c6037-3e19-4c9d-b71b-1db628aea7b6
dc.identifier.otherScopus: 105004852709
dc.identifier.otherPubMed: 40363823
dc.identifier.urihttp://hdl.handle.net/10362/202060
dc.identifier.urlhttps://www.scopus.com/pages/publications/105004852709
dc.language.isoeng
dc.peerreviewedyes
dc.subjectantioxidant activity
dc.subjectbottle storage
dc.subjectchestnut staves
dc.subjectphenolic compounds
dc.subjectspirit beverages
dc.subjectAnalytical Chemistry
dc.subjectChemistry (miscellaneous)
dc.subjectMolecular Medicine
dc.subjectPharmaceutical Science
dc.subjectDrug Discovery
dc.subjectPhysical and Theoretical Chemistry
dc.subjectOrganic Chemistry
dc.titleStorage Time in Bottleen
dc.title.subtitleInfluence on Physicochemical and Phytochemical Characteristics of Wine Spirits Aged Using Traditional and Alternative Technologiesen
dc.typejournal article
degois.publication.issue9
degois.publication.titleMolecules
degois.publication.volume30
dspace.entity.typePublication
rcaap.rightsopenAccess

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