Storage Time in Bottle: Influence on Physicochemical and Phytochemical Characteristics of Wine Spirits Aged Using Traditional and Alternative Technologies Article Swipe
Sheila Oliveira-Alves
,
Tiago A. Fernandes
,
Sílvia Lourenço
,
Joana Granja‐Soares
,
Andreia Bento‐Silva
,
Maria Rosário Bronze
,
Sofía Catarino
,
Sara Canas
·
YOU?
·
· 2025
· Open Access
·
· DOI: https://doi.org/10.3390/molecules30092018
YOU?
·
· 2025
· Open Access
·
· DOI: https://doi.org/10.3390/molecules30092018
Few studies have investigated the influence on physicochemical and phytochemical compositions during storage in the bottle of wine spirits (WSs) aged using alternative ageing technology (AAT) compared to traditional ageing technology (TAT). The aim of this study was to evaluate the effect of the bottle storage over one and four years on the evolution of chromatic characteristics (CIELab method) and physicochemical characteristics (alcoholic strength, acidity, and total dry extract), total phenolic index (TPI), low molecular weight compound contents (HPLC-DAD technique), in vitro antioxidant activities (DPPH, FRAP, and ABTS assays), and phenolic characterisation (HPLC-DAD-ESI-MS/MS technique) of WSs aged with chestnut wood using TAT (barrels, B) and AAT (micro-oxygenation levels (MOX): O15, O30, and O60; and control (N)). The results showed that after four years of storage in the bottle, the O60 modality resulted in smaller changes in physicochemical characteristics, higher preservation of phenolic content, and greater evolution of chromatic characteristics, ensuring its overall quality compared to other modalities. Antioxidant activity decreased similarly in both technologies, such as phenolic acid content, in particular, gallic acid content. According to the findings of this study, alternative ageing technology might be the best alternative for wine spirit quality and ageing process sustainability.
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Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.3390/molecules30092018
- https://www.mdpi.com/1420-3049/30/9/2018/pdf?version=1746044995
- OA Status
- gold
- References
- 116
- Related Works
- 10
- OpenAlex ID
- https://openalex.org/W4410005593
All OpenAlex metadata
Raw OpenAlex JSON
- OpenAlex ID
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https://openalex.org/W4410005593Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.3390/molecules30092018Digital Object Identifier
- Title
-
Storage Time in Bottle: Influence on Physicochemical and Phytochemical Characteristics of Wine Spirits Aged Using Traditional and Alternative TechnologiesWork title
- Type
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articleOpenAlex work type
- Language
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enPrimary language
- Publication year
-
2025Year of publication
- Publication date
-
2025-04-30Full publication date if available
- Authors
-
Sheila Oliveira-Alves, Tiago A. Fernandes, Sílvia Lourenço, Joana Granja‐Soares, Andreia Bento‐Silva, Maria Rosário Bronze, Sofía Catarino, Sara CanasList of authors in order
- Landing page
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https://doi.org/10.3390/molecules30092018Publisher landing page
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https://www.mdpi.com/1420-3049/30/9/2018/pdf?version=1746044995Direct link to full text PDF
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YesWhether a free full text is available
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goldOpen access status per OpenAlex
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https://www.mdpi.com/1420-3049/30/9/2018/pdf?version=1746044995Direct OA link when available
- Concepts
-
Food science, Wine, Gallic acid, Bottle, DPPH, ABTS, Chemistry, Phytochemical, Polyphenol, Antioxidant, Organic chemistry, Biochemistry, Materials science, Composite materialTop concepts (fields/topics) attached by OpenAlex
- Cited by
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0Total citation count in OpenAlex
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116Number of works referenced by this work
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10Other works algorithmically related by OpenAlex
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