Abstract
Arbutus unedo spirit is a valuable product in Mediterranean countries. This spirit is usually marketed in Portugal without wood ageing. This work aims to characterize the ageing effect on the Arbutus unedo spirit, for three and six months with oak wood (Quercus robur L.) submitted to different toasting levels, based on its chemical composition and its sensory properties. For this purpose, several parameters were analysed: acidity, pH, dry extract, and volatile compounds (methanol, acetaldehyde, ethyl acetate and fusel alcohols). The volatile compounds were identified by GC-MS and quantified by GC-FID. Sensory analysis was performed by a trained panel, who have profiled this beverage, as well as the changes acquired during ageing. Spectroscopic techniques, namely FTIR–ATR, were applied to discriminate the different beverages produced. The results highlighted an increase in Arbutus unedo spirit’s quality with the wood contact, mainly based on the sensory attributes. Additionally, they showed that the best beverages were produced using oak wood with medium toasting levels during three months of ageing.
Highlights
Alternative ageing technologies have been studied for some spirits, namely the use of oak wood fragments, and the results suggest that they can be used for good cellar practice since they promote the acceleration of the ageing process [26,27]
Despite the high effect of the toasting level, it was possible to identify the effect of the ageing time, which confirmed the observed differences and the possible applicability of FTIR-ATR to distinguish these kind of samples. These results showed that FTIR-ATR is a useful technique to discriminate Arbutus unedo spirit (AUS) aged with wood according to the toasting level, and to the ageing time
The effect of alternative ageing with oak wood staves on the AUS was analysed for the first time
Summary
(strawberry tree), growing in Portugal, originates from the Mediterranean basin. This species is found in northeast Africa (except Egypt and Libya), western Asia, Canary Islands, and across southern Europe [1,2]. The fruits of the strawberry tree are usually harvested from wild plants or from orchards, and their fermentation process is traditionally made without crushing and without yeast inoculation. Thereafter, the distillation is performed by a discontinuous process, using copper alembics with separation of distillation fractions [5]. The obtained distillate is usually marketed without ageing in wood, unlike other distillates such as whiskies or wine spirits
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