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Article

Characterization of a Spirit Beverage Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Aged with Oak Wood at Laboratorial Scale

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IPCB–Polytechnic Institute of Castelo Branco, 6001-909 Castelo Branco, Portugal
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CEF–Forest Research Centre, School of Agriculture, University of Lisbon, 1349-017 Lisboa, Portugal
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Spectroscopy and Chromatography Laboratory, Centre of Plant Biotechnology of Beira Interior, 6001-909 Castelo Branco, Portugal
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Faculty of Science and Technology (FCT), University of Cabo Verde (Uni-CV), Praia CP 379C, Cape Verde
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INIAV–Dois Portos, Quinta da Almoínha, 2565-191 Dois Portos, Portugal
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MED–Mediterranean Institute for Agriculture, Environment and Development, University of Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
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Author to whom correspondence should be addressed.
Academic Editor: Alessandro Genovese
Appl. Sci. 2021, 11(11), 5065; https://doi.org/10.3390/app11115065
Received: 7 May 2021 / Revised: 23 May 2021 / Accepted: 27 May 2021 / Published: 30 May 2021
Arbutus unedo spirit is a valuable product in Mediterranean countries. This spirit is usually marketed in Portugal without wood ageing. This work aims to characterize the ageing effect on the Arbutus unedo spirit, for three and six months with oak wood (Quercus robur L.) submitted to different toasting levels, based on its chemical composition and its sensory properties. For this purpose, several parameters were analysed: acidity, pH, dry extract, and volatile compounds (methanol, acetaldehyde, ethyl acetate and fusel alcohols). The volatile compounds were identified by GC-MS and quantified by GC-FID. Sensory analysis was performed by a trained panel, who have profiled this beverage, as well as the changes acquired during ageing. Spectroscopic techniques, namely FTIR–ATR, were applied to discriminate the different beverages produced. The results highlighted an increase in Arbutus unedo spirit’s quality with the wood contact, mainly based on the sensory attributes. Additionally, they showed that the best beverages were produced using oak wood with medium toasting levels during three months of ageing. View Full-Text
Keywords: Arbutus unedo; spirit; ageing; wood; volatile compounds; sensory analysis; FTIR-ATR Arbutus unedo; spirit; ageing; wood; volatile compounds; sensory analysis; FTIR-ATR
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MDPI and ACS Style

Anjos, O.; Pedro, S.I.; Caramelo, D.; Semedo, A.; Antunes, C.A.L.; Canas, S.; Caldeira, I. Characterization of a Spirit Beverage Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Aged with Oak Wood at Laboratorial Scale. Appl. Sci. 2021, 11, 5065. https://doi.org/10.3390/app11115065

AMA Style

Anjos O, Pedro SI, Caramelo D, Semedo A, Antunes CAL, Canas S, Caldeira I. Characterization of a Spirit Beverage Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Aged with Oak Wood at Laboratorial Scale. Applied Sciences. 2021; 11(11):5065. https://doi.org/10.3390/app11115065

Chicago/Turabian Style

Anjos, Ofélia, Soraia I. Pedro, Débora Caramelo, Andreia Semedo, Carlos A.L. Antunes, Sara Canas, and Ilda Caldeira. 2021. "Characterization of a Spirit Beverage Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Aged with Oak Wood at Laboratorial Scale" Applied Sciences 11, no. 11: 5065. https://doi.org/10.3390/app11115065

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