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

Anjos, Ofélia; Pedro, Soraia I.; Caramelo, Débora; Semedo, Andreia; Antunes, Carlos A. L.; Canas, Sara; Caldeira, Ilda

doi:10.3390/app11115065

Cited by 5 publications

(9 citation statements)

References 50 publications

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“…The method was finally tested in the analysis of four fortified wines, which were expected to be rich in VCCs and could be assumed as a tricky matrix; results are reported in Table . Such results are in good accordance with literature data ,, , and confirm the method’s suitability also for carbonyl-rich samples. Extraction conditions and calibration were tailored for the analysis of wines (young and aged), so it was expected that some analytes’ concentrations would be above the highest calibration point for these samples.…”

Section: Resultssupporting

confidence: 91%

Development of a Fully Automated Method HS-SPME-GC-MS/MS for the Determination of Odor-Active Carbonyls in Wines: a “Green” Approach to Improve Robustness and Productivity in the Oenological Analytical Chemistry

Piergiovanni

Carlin

Lotti

et al. 2023

J. Agric. Food Chem.

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The aim of this study was the optimization and validation of a green, robust, and comprehensive method for the determination of volatile carbonyl compounds (VCCs) in wines that could be added as a new quality control tool for the evaluation of a complete fermentation, correct winemaking style, and proper bottling and storage. A HS-SPME-GC-MS/MS method was optimized and automated using the autosampler to improve overall performance. A solvent-less technique and a strong minimization of all volumes were implemented to comply with the green analytical chemistry principles. There were as many as 44 VCC (mainly linear aldehydes, Strecker aldehydes, unsaturated aldehydes, ketones, and many other) analytes under investigation. All compounds showed a good linearity, and the LOQs were abundantly under the relevant perception thresholds. Intraday, 5-day interday repeatability, and recovery performances in a spiked real sample were evaluated showing satisfactory results. The method was applied to determine the evolution of VCCs in white and red wines after accelerated aging for 5 weeks at 50 °C. Furans and linear and Strecker aldehydes were the compounds that showed the most important variation; many VCCs increased in both classes of samples, whereas some showed different behaviors between white and red cultivars. The obtained results are in strong accordance with the latest models on carbonyl evolution related to wine aging.

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Section: Resultssupporting

confidence: 91%

Development of a Fully Automated Method HS-SPME-GC-MS/MS for the Determination of Odor-Active Carbonyls in Wines: a “Green” Approach to Improve Robustness and Productivity in the Oenological Analytical Chemistry

Piergiovanni

Carlin

Lotti

et al. 2023

J. Agric. Food Chem.

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“…In this report, NMR spectroscopy was applied for qualitative analysis and compositional profiling of wines, especially phenolic compounds. The obtained data of the NMR spectra were in line with recent reports where the identified phenolic compounds were gallic acid, syringic acid, p -coumaric acid, trans caffeic acid, catechin, epicatechin, ferulic acid, quercetin, kaempferol and trans-resveratrol [ 32 , 60 ]. The fingerprints of NMR spectra were obtained with the emphasis of the aromatic region, which is important for verifying the bioactive substances.…”

Section: Resultssupporting

confidence: 88%

Characterization of Bioactivity of Selective Molecules in Fruit Wines by FTIR and NMR Spectroscopies, Fluorescence and Docking Calculations

et al. 2023

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Fourier transform infrared (FTIR) and proton nuclear magnetic resonance (1H NMR) spectroscopies were applied to characterize and compare the chemical shifts in the polyphenols’ regions of some fruit wines. The obtained results showed that FTIR spectra (1800–900 cm−1) and 1H NMR (δ 6.5–9.3 ppm) of different fruit wines can be used as main indices of the year of vintage and quality of fruit wines. In addition to the classical determination of antioxidant profiles and bioactive substances in wines, fluorometric measurements were used to determine the interactions of wine substances with the main human serum proteins. The results showed relatively high binding properties of wines with the highest one for pomegranate, followed by kiwifruit and persimmon wines. The interactions of vitamin C, catechin and gallic acid with human serum albumin (HSA) were also examined by docking studies. The docking calculations showed that gallic acid has a stronger binding affinity compared to catechin and vitamin C. The stronger binding affinity of gallic acid may be due to three hydrogen bonds and pi–pi interactions. The fluorescence and docking studies proved that only the bioactive compounds of wines and not the amount of alcohol have high binding properties to human serum proteins. The emphasis in this report was made on the utility of FTIR, NMR and fluorescence of wines as a mean of wine authentication and its fingerprint. The findings, based on polyphenols from fruits and fruit wines, their bioactivity and health properties, offer valuable insights for future endeavours focused on designing healthy food products.

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“…Strawberry tree fruit spirit (AUS) is a traditional beverage consumed in some countries in Europe, mainly Portugal, Spain and Italy; it is produced from the fermentation process (without yeast inoculation) of the whole fruit over several weeks, followed by a distillation usually performed in a copper alembic by a discontinuous process [10]. AUS is colourless, with a clear and bright appearance, and presents fruity and dried fruit odour notes and smooth and soft flavours of strawberry tree fruit [11].…”

Section: Introductionmentioning

confidence: 99%

“…AUS is traditionally consumed without wood ageing; however, more recently, some studies have been developed to understand its quality when wood is used in different periods of ageing [11,12]. Commonly, oak wood is used in the ageing of most kinds of spirits [13,14].…”

Section: Introductionmentioning

confidence: 99%

“…In this context, Galego et al [12] propose using oak wood for the AUS ageing process, suggesting an ageing time of up to 12 months in wooden barrels subjected to a medium toasting level due to the wood flavour in spirit. Nevertheless, Anjos et al [11] found that a period of three months is better than six months of alternative ageing using wood fragments with a medium toasting level to keep the characteristic flavour of strawberry tree fruit. This team also obtained the highest score of aroma and overall quality for AUS aged for three months.…”

Section: Introductionmentioning

confidence: 99%

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Characterisation of Low Molecular Weight Compounds of Strawberry Tree (Arbutus unedo L.) Fruit Spirit Aged with Oak Wood

Anjos,

Antunes,

Oliveira-Alves

et al. 2024

Fermentation

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There is a trend towards the commercialisation of strawberry tree fruit spirit (AUS) with wood ageing, motivated by its favourable sensory characteristics. Additionally, further studies are necessary to elucidate the optimal conditions regarding ageing time and toasting level. This study evaluated the changes in colour and low molecular weight compounds (LMWC) of AUS aged for three and six months using oak wood (Quercus robur L.) with light, medium and medium plus toasting levels. For this purpose, phenolic acids (gallic, ellagic, ferulic and syringic acids), phenolic aldehydes (vanillin, syringaldehyde, coniferaldehyde and sinapaldehyde) and furanic aldehydes (furfural, 5-hydroxymethylfurfural and 5-methylfurfural) were quantified using the HPLC method. Chromatic characteristics, colour sensory analysis and total polyphenol index were also analysed. Fourier transform near-infrared spectroscopy (FT-NIR) was used to discriminate between samples. The results emphasized the favourable effect of oak wood contact on enhancing the colour and enriching AUS with low molecular weight compounds (LMWC). AUS aged in medium toasted wood exhibits high levels of total phenolic index, 5-hydroxymethylfurfural, furfural, coniferaldehyde, sinapaldehyde, sum LMWC and chromatic characteristics b* and C. Concentrations of syringaldehyde, ellagic acid, vanillin and syringic acid and a lighter colour (a* chromaticity coordinates) are higher in AUS aged with slightly more toasted wood. Nearly all analysed parameters showed an increase with ageing time. The FT-NIR technique allowed for the differentiation of aged AUS, focusing more on ageing time than on toasting level.

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

Cited by 5 publications

References 50 publications

Development of a Fully Automated Method HS-SPME-GC-MS/MS for the Determination of Odor-Active Carbonyls in Wines: a “Green” Approach to Improve Robustness and Productivity in the Oenological Analytical Chemistry

Development of a Fully Automated Method HS-SPME-GC-MS/MS for the Determination of Odor-Active Carbonyls in Wines: a “Green” Approach to Improve Robustness and Productivity in the Oenological Analytical Chemistry

Characterization of Bioactivity of Selective Molecules in Fruit Wines by FTIR and NMR Spectroscopies, Fluorescence and Docking Calculations

Characterisation of Low Molecular Weight Compounds of Strawberry Tree (Arbutus unedo L.) Fruit Spirit Aged with Oak Wood

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