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 Chem. 2019 Oct 15;295:156-164. doi: 10.1016/j.foodchem.2019.05.093. Epub 2019 May 13.
During ageing, wood adsorbs volatile compounds from beverages. However, chemical interactions involved in sorption still remain unclear, as well as wood capacity to transfer such compounds to subsequent matrices when reused. Therefore, extractions were conducted from used wood manipulating variables such as ethanol concentration, contact temperature and pH, in order to determine their effect in the interaction and consequent recovery of wine volatiles from wood. Mathematical models were outlined, which demonstrated an exclusive effect of ethanol concentration on the extraction of wine volatiles adsorbed in wood, more prominent for compounds of higher hydrophobicity. Thus adsorption of wine volatiles was shown to be based on hydrophobic interactions. Recovery of wood extractives was also modeled, confirming the known positive effect of ethanol and temperature on the overall extraction of characteristic wood compounds. When reused, wood transferred wine compounds to hydroalcoholic matrices, demonstrating its impact and potential as a vector for aroma transference.
随着衰老，木材会从饮料中吸附挥发性化合物。然而，吸附过程中涉及的化学相互作用仍不清楚，此外，当木材被重新使用时，它是否有能力将这些化合物转移到后续的基质中。因此，我们从使用过的木材中进行了提取，同时操纵了乙醇浓度、接触温度和 pH 值等变量，以确定它们对木材中葡萄酒挥发性物质相互作用和随后回收的影响。我们还概述了数学模型，这些模型表明，乙醇浓度对吸附在木材中的葡萄酒挥发性物质的提取有独特的影响，对疏水性较高的化合物更为明显。因此，葡萄酒挥发性物质的吸附被证明是基于疏水相互作用。木材浸提物的回收也得到了建模，证实了乙醇和温度对特征木材化合物整体提取的已知积极影响。当木材被重新使用时，它会将葡萄酒化合物转移到水醇基质中，这表明它作为香气转移载体的影响和潜力。
