Abstract
Fourier transform infrared spectroscopy (FTIR) with Attenuated Total Reflection (ATR) combined with functional data analysis (FDA) was applied to differentiate aged wine spirits according to the ageing technology (traditional using 250 L wooden barrels versus alternative using micro-oxygenation and wood staves applied in 1000 L stainless steel tanks), the wood species used (chestnut and oak), and the ageing time (6, 12, and 18 months). For this purpose, several features of the wine spirits were examined: chromatic characteristics resulting from the CIELab method, total phenolic index, concentrations of furfural, ellagic acid, vanillin, and coniferaldehyde, and total content of low molecular weight phenolic compounds determined by HPLC. FDA applied to spectral data highlighted the differentiation between all groups of samples, confirming the differentiation observed with the analytical parameters measured. All samples in the test set were differentiated and correctly assigned to the aged wine spirits by FDA. The FTIR-ATR spectroscopy combined with FDA is a powerful methodology to discriminate wine spirits resulting from different ageing technologies.
Highlights
The contact of wine distillate with wood is recognised as a pivotal step of the aged wine spirit production, during which its quality increases and sensory fullness can be reached
The two-way analysis of variance (ANOVA) results (Table 1) show that the ageing technology and the kind of wood had a highly significant effect on the colour and total phenolic content acquired by the wine spirits during the ageing process
The colour of wine spirits from Limousin wooden barrels (TL) was on the opposite side, while the wine spirits aged with micro-oxygenation and Limousin wood staves (AL) and those aged in chestnut wooden barrels (TC) presented intermediate characteristics
Summary
The contact of wine distillate with wood is recognised as a pivotal step of the aged wine spirit production, during which its quality increases and sensory fullness can be reached. Scientific evidence exists on the key role of several physicochemical phenomena, the extraction and oxidation reactions involving the wood-derived compounds of low molecular weight, on the chemical changes (quantitative and qualitative aspects of the beverage’s volatile and non-volatile composition) and sensory changes (colour, aroma, and taste) occurred [1,2,3]. They mainly depend on the ageing technology, the kind of wood used (oak and chestnut), and the length of the ageing process [1,4,5]. A comprehensive approach is needed towards the full/robust characterisation of this novel technology, exploring the data acquired over the ageing period through different analytical and statistical methodologies
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