CEB - Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal.
CEB - Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal.
Food Res Int. 2019 Feb;116:249-257. doi: 10.1016/j.foodres.2018.08.025. Epub 2018 Aug 10.
Cooperage wood is a porous material and beverages exchange compounds with it by penetrating into its pores. This work demonstrates the enrichment of wood with wine during ageing. Three oak varieties were cut into different sized chips and immersed in fortified wine and water. Wine and water uptake were measured along time and sorption was described based on a saturation empirical model. Maximum uptake varied among wood types and was independent of particle size, which affected only equilibrium time. Sorption of wine volatiles such as alcohols, esters and acids in wood was shown, which was also dependent on wood type and independent of particle size. Multivariate analysis demonstrated differences and similarities in depletion of wood extractives and sorption of wine volatiles depending on wood variety. Sorption shown in this work demonstrates wood as a vector for aroma recombination, when reused for ageing between different beverages.
橡木桶是一种多孔材料，饮料会通过渗透到其孔隙中与它交换化合物。这项工作证明了在陈酿过程中，木材会吸收葡萄酒中的物质。三种橡木品种被切割成不同大小的碎片，然后浸入加强型葡萄酒和水中。随着时间的推移，测量了葡萄酒和水的吸收量，并根据饱和经验模型描述了吸附作用。木材类型之间的最大吸收量有所不同，与颗粒大小无关，而颗粒大小仅影响平衡时间。证明了在木材中吸附了葡萄酒中的挥发性物质，如醇、酯和酸，这也取决于木材类型，与颗粒大小无关。多元分析表明，根据木材品种的不同，木材抽提物的消耗和葡萄酒挥发性物质的吸附存在差异和相似之处。这项工作中显示的吸附作用表明，当木材被重新用于不同饮料之间的陈酿时，它可以作为香气重组的载体。
