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New Insights into Spirit Beverages of Vitivinicultural Origin
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New Insights into Spirit Beverages of Vitivinicultural Origin

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".

Deadline for manuscript submissions: closed (31 January 2020) | Viewed by 9900

Special Issue Editor

Dr. Sara Canas

E-Mail Website1 Website2
Guest Editor
Instituto Nacional de Investigação Agrária e Veterinária (INIAV), Lisbon, Portugal
Interests: spirit beverages; wine spirits; ageing; wood used in oenology; cooperage technology; chemical composition; antioxidant activity; analytical methods; sensory properties

Special Issue Information

Dear Colleagues,

The production of wine spirits, grape marc spirits, and brandies is closely related to vineyard cultivation, and so finds expression in many countries with a remarkable economic and social significance. Despite its longevity, there is still much to know about the different stages of production technology and their influence on the quality of these spirit beverages. Among them, the ageing stage is of utmost importance, owing to the underpinning complexity and to the value added to the final product. On the other hand, process sustainability and product diversification are increasingly important requests in the face of a global and more competitive market, with more informed and demanding consumers. These challenges are the main driver of scientific research on innovative technologies. In this scenario, the assessment of the physicochemical and sensory features of spirit beverages resulting from traditional and new production technologies is imperative in order to assure their quality, including nutraceutical ones, and food safety. Increasing attention has also been devoted to these beverages’ authenticity. The development of more powerful analytical methods and sensory techniques are likewise needed/performed in order to attain such objectives.

Dr. Sara Canas
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • wine spirit
  • grape marc spirit
  • brandy
  • production technology
  • sustainability
  • innovation
  • authenticity
  • food safety
  • physicochemical characteristics
  • sensory properties

Published Papers (3 papers)

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Research

24 pages, 1222 KiB  
Article
Quantitative Descriptive Analysis of Traditional Herbal and Coffee Liqueurs Made with Grape Marc Spirit (Orujo)
by Sandra Cortés-Diéguez, Carmen Otero-Cerviño, Hixinio Rodeiro-Mougán and José Antonio Feijóo-Mateo
Foods 2020, 9(6), 753; https://doi.org/10.3390/foods9060753 - 05 Jun 2020
Cited by 13 | Viewed by 3752
Abstract
Orujo is a recognized traditional grape marc distillate from Galicia (NW of Spain). It is also employed as an alcohol base to elaborate coffee and herbal liqueurs and spirits. In this manuscript, quantitative descriptive analysis was applied to obtain the most important sensory [...] Read more.
Orujo is a recognized traditional grape marc distillate from Galicia (NW of Spain). It is also employed as an alcohol base to elaborate coffee and herbal liqueurs and spirits. In this manuscript, quantitative descriptive analysis was applied to obtain the most important sensory terms that describe these traditional beverages. Thirteen trained panelists developed a complete sensory lexicon. Sixteen sensory descriptors (four in appearance, five in aroma, four in mouth, and three in aftertaste) were defined, valuated, and scored with the corresponding references, after elimination of hedonic, synonymous, and non-pertinent attributes according to statistical methods. The panelists evaluated a total of 464 samples in order to define their sensory profile. Panel performance was investigated showing good discriminatory ability, repeatability, and reproducibility. Principal Component Analysis (PCA) was also applied to identify the sensory descriptors that better discriminate the samples. The results obtained showed the importance of including new terms (orujo, chocolate-cocoa, floral, bitter, and astringent) in the tasting sheet, mainly in the case of coffee liqueurs to improve their sensory profile. The results of this study were useful for the development and implementation of an important tool for the corresponding regulating council in the sensory characterization and qualification of Galician liqueurs. Full article
(This article belongs to the Special Issue New Insights into Spirit Beverages of Vitivinicultural Origin)
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20 pages, 2190 KiB  
Article
Analytical Characterization and Sensory Analysis of Distillates of Different Varieties of Grapes Aged by an Accelerated Method
by Mónica Schwarz, M. Carmen Rodríguez-Dodero, M. Soledad Jurado, Belén Puertas, Carmelo G. Barroso and Dominico A. Guillén
Foods 2020, 9(3), 277; https://doi.org/10.3390/foods9030277 - 03 Mar 2020
Cited by 14 | Viewed by 2930
Abstract
The wine spirits used for the elaboration of Brandy de Jerez are mainly obtained from wines produced from the Airén type of grape, which comes from the vineyards located in the region of La Mancha (Central Spain). This entails a limitation when achieving [...] Read more.
The wine spirits used for the elaboration of Brandy de Jerez are mainly obtained from wines produced from the Airén type of grape, which comes from the vineyards located in the region of La Mancha (Central Spain). This entails a limitation when achieving a product classified as “protected geographic designation”. For that purpose, it is necessary that the grape used for the wine spirit comes from the area and not from Castile la Mancha, as has happened until now. Due to this fact, it is necessary to search for a possible alternative grape variety which allows the produced brandy to be eligible for a “protected geographic designation”. For that purpose, an accelerated ageing process has been implemented with a method previously optimized to distillates obtained from wines from different varieties of grapes (Airén, Colombard, Corredera, Doradilla, Garrido Fino, Jaén blanco, Moscatel de Alejandría, Palomino Fino, Ugni Blanc, and Zalema) grown in the Jerez Area. They were evaluated, both from the analytical and sensory points of view. The distillates made from Jaén Blanco and Zalema have properties that make them interesting for future development and incorporation into oenological practice. Full article
(This article belongs to the Special Issue New Insights into Spirit Beverages of Vitivinicultural Origin)
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19 pages, 2229 KiB  
Article
Use of Alternative Wood for the Ageing of Brandy de Jerez
by M. Valme García-Moreno, Manuel M. Sánchez-Guillén, María Ruiz de Mier, Manuel J. Delgado-González, M. Carmen Rodríguez-Dodero, Carmelo García-Barroso and Dominico A. Guillén-Sánchez
Foods 2020, 9(3), 250; https://doi.org/10.3390/foods9030250 - 26 Feb 2020
Cited by 24 | Viewed by 2883
Abstract
The use of alternative types of wood has arisen for the aging of the Brandy de Jerez, on a pilot plant level. In particular, besides the use of American oak, two more types of oak have been studied, French oak and Spanish oak, [...] Read more.
The use of alternative types of wood has arisen for the aging of the Brandy de Jerez, on a pilot plant level. In particular, besides the use of American oak, two more types of oak have been studied, French oak and Spanish oak, allowed by the Technical File for the ID Brandy de Jerez, and chestnut, which, though it is not officially allowed, is a type of wood which had been traditionally used in the area for the aging of wines and distillates. All of them have been studied with different toasting levels: Intense toasting and medium toasting. The study of the total phenolic composition (TPI), chromatic characteristics, organic acids, and sensory analysis have proven that chestnut leads to distillates with a higher amount of phenolic compounds and coloring intensity than oak. This behavior is the opposite as regards the toasting of the wood. Among the different types of oak, Spanish oak produces aged distillates with a higher phenolic composition and a higher color intensity. Regarding tasting, the best-assessed samples were those aged with chestnut, French oak, and American oak, and the assessors preferred those who had used a medium toasting level to those with an intense level. Full article
(This article belongs to the Special Issue New Insights into Spirit Beverages of Vitivinicultural Origin)
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