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Ciência e Técnica Vitivinícola

versão impressa ISSN 0254-0223

Ciência Téc. Vitiv. v.24 n.1 Dois Portos  2009

 

Comparison of altyernative systems for the ageing of wine brandvy. Oxigenation and wood shape effect.

 

Sara Canas*, Ilda Caldeira, A. Pedro Belchior

 

INRB, L-INIA/Dois Portos, Quinta d’Almoinha, 2565-191 Dois Portos, Portugal

*Corresponding author: Tel.: +351 261712106; Fax: +351 261712426, E-mail: evn.sara.canas@mail.net4b.pt

(Manuscrito recebido em 07.05.09. Aceite para publicação em 28.05.09)

 

SUMMARY

During the first year of ageing, the dissolved oxygen, dry extract, total polyphenol index, low molecular weight compounds, colour parameters and sensory properties of wine brandies were analysed with regard to the kind of ageing system: 650-L wooden barrels (traditional system) and 40-L stainless-steel tanks with wood tablets, with and without oxygenation (alternative systems). The barrels and wood pieces were manufactured from Portuguese chestnut wood (Castanea sativa Mill.) with heavy toasting level. The quantity of tablets was calculated in order to reproduce the surface/volume ratio of a 650-L barrel. The oxygenation was made by the application of air with a specific device in the middle height of the tanks, after 60, 90, 120, 180 and 360 days of ageing. In the experimental conditions, the results obtained demonstrated that the chemical composition and the colour evolution of the wine aged brandies are closely dependent on the ageing system. The oxygen effect on the total polyphenol index and on the low molecular weight phenolic compounds found in the brandies aged in traditional and alternative systems is quite different. This aspect is of great importance since it is strongly related with the chemical changes that occur during the ageing process and determine the quality of the brandies. Contrary to what have been observed in the ageing of red wines, the oxygen consumption in the brandies aged in wooden barrels did not induced colour stabilization, suggesting that the chemical mechanisms and the compounds responsible for the colour changes of the brandy should be different from those identified in red wine.

Key-words: wine aged brandy, oxygenation, wood shape, physical and chemical characteristics.

 

RESUMO

Comparação de sistemas alternativos para o envelhecimento de aguardente vínica. Efeito da oxigenação e da forma da madeira.

Durante o primeiro ano de envelhecimento, procedeu-se à análise do oxigénio dissolvido, extracto seco, índice de polifenóis totais, compostos de massa molecular baixa, características cromáticas e sensoriais de aguardentes vínicas envelhecidas em diferentes sistemas: vasilhas de madeira de 650 L (sistema tradicional) e depósitos de aço inoxidável de 40 L com dominós de madeira, com e sem oxigenação (sistemas alternativos). As vasilhas e os dominós foram produzidos a partir de madeira de castanheiro português (Castanea sativa Mill.) com queima forte. A quantidade de dominós foi calculada de modo a reproduzir a relação superfície/volume de uma vasilha de 650 L. A oxigenação consistiu na aplicação de ar, através de equipamento específico, a meia altura dos depósitos, após 60, 90, 120, 180 e 360 dias de envelhecimento. Nas condições do ensaio, os resultados obtidos demonstram que a composição química e a evolução da cor das aguardentes vínicas envelhecidas são fortemente condicionadas pelo sistema de envelhecimento. O efeito do oxigénio no índice de polifenóis totais e nos compostos de massa molecular baixa das aguardentes envelhecidas nos sistemas tradicional e alternativos é consideravelmente diferente. Este aspecto assume considerável importância, na medida em que se encontra estreitamente relacionado com as alterações químicas que ocorrem durante o processo de envelhecimento e que determinam a qualidade da aguardente. Contrariamente ao que tem sido observado no envelhecimento de vinhos tintos, o consumo de oxigénio não induziu a estabilização da cor nas aguardentes envelhecidas durante um ano em vasilhas de madeira. Este facto sugere que os mecanismos químicos e os compostos envolvidos nas alterações cromáticas da aguardente devem ser diferentes dos que têm sido identificados no vinho tinto.

Palavras-chave: aguardente vínica envelhecida, oxigenação, forma da madeira, características físico-químicas.

 

Full text only available in PDF format.

Texto completo disponível apenas em PDF.

 

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