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Beverages 2017, 3(4), 55; doi:10.3390/beverages3040055

Phenolic Composition and Related Properties of Aged Wine Spirits: Influence of Barrel Characteristics. A Review

1
National Institute for Agrarian and Veterinary Research, INIAV-Dois Portos, Quinta da Almoínha, 2565-191 Dois Portos, Portugal
2
ICAAM—Institute of Mediterranean Agricultural and Environmental Sciences, University of Évora, Pólo da Mitra, Ap. 94, 7002-554 Évora, Portugal
Received: 20 September 2017 / Revised: 23 October 2017 / Accepted: 10 November 2017 / Published: 14 November 2017
(This article belongs to the Special Issue Phenolic Compounds in Fruit Beverages)
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Abstract

The freshly distilled wine spirit has a high concentration of ethanol and many volatile compounds, but is devoid of phenolic compounds other than volatile phenols. Therefore, an ageing period in the wooden barrel is required to attain sensory fullness and high quality. During this process, several phenomena take place, namely the release of low molecular weight phenolic compounds and tannins from the wood into the wine spirit. Research conducted over the last decades shows that they play a decisive role on the physicochemical characteristics and relevant sensory properties of the beverage. Their contribution to the antioxidant activity has also been emphasized. Besides, some studies show the modulating effect of the ageing technology, involving different factors such as the barrel features (including the wood botanical species, those imparted by the cooperage technology, and the barrel size), the cellar conditions, and the operations performed, on the phenolic composition and related properties of the aged wine spirit. This review aims to summarize the main findings on this topic, taking into account two featured barrel characteristics—the botanical species of the wood and the toasting level. View Full-Text
Keywords: wine spirit; ageing; wooden barrels; oak wood; chestnut wood; toasting level; phenolic composition; chromatic characteristics; sensory properties; antioxidant activity wine spirit; ageing; wooden barrels; oak wood; chestnut wood; toasting level; phenolic composition; chromatic characteristics; sensory properties; antioxidant activity
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Canas, S. Phenolic Composition and Related Properties of Aged Wine Spirits: Influence of Barrel Characteristics. A Review. Beverages 2017, 3, 55.

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