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Evaluation of wine colour under accelerated and oak-cask ageing using CIELab and chemometric approaches

2015Journal article Open access
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dc.contributor.authorCarvalho, Maria João
dc.contributor.authorPereira, Vanda
dc.contributor.authorPereira, Ana C.
dc.contributor.authorPinto, João L.
dc.contributor.authorMarques, José C.
dc.date.accessioned2021-11-25T09:00:46Z
dc.date.available2021-11-25T09:00:46Z
dc.date.issued2015
dc.description.abstractThe present study aims to analyse the evolution of colour and browning of fortified wines submitted to oak and accelerated ageing induced by temperature, both traditional ageing processes of Madeira wines. These wines were follow ed during the first 2 years of ageing and were simultaneously compared to aged reference samples, in order to disclose if accelerated ageing favours the wine evolution. The data anal ysis approaches followed two strategies: the first one was based on the monitoring of wine colour parameters based on CIELab methodology, while the second strategy adopted an untargeted approach, taking advantage of all wine information comprised on the UV-vis spectrum. CIELab results indicated that the greatest variation (up to 92 %) occurs during the vinification, since it was observed that wines produced from the same grape variety (Tinta Negra) acquired different char acteristics already on the vinification processes. All wines tend to approach the reference samples during ageing, with the lowest ΔE* value obtained for Malvasia submitted to canteiro at 2 years of ageing (3.29 units). Sweet Tinta Negra wines, previously submitted to estufagem, presented the most pronounced colour change associated with ageing. The multi variate principal component analysis (PCA) model was built with aged reference samples to evaluate how young wines acquire the reference wine’s characteristics and revealed that accelerated ageing increases colour evolution and favours the homogeneity of Malvasia wines.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCarvalho, M. J., Pereira, V., Pereira, A. C., Pinto, J. L., & Marques, J. C. (2015). Evaluation of wine colour under accelerated and oak-cask ageing using CIELab and chemometric approaches. Food and Bioprocess Technology, 8(11), 2309-2318. https://doi.org/10.1007/s11947-015-1585-xpt_PT
dc.identifier.doi10.1007/s11947-015-1585-xpt_PT
dc.identifier.urihttp://hdl.handle.net/10400.13/3850
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringerpt_PT
dc.relationESTUFA - Madeira Wine ESTUFAgem Monitorization with Novel Optical Fibre Sensors
dc.relationStrategic Project - LA 25 - 2011-2012
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectWinept_PT
dc.subjectColourpt_PT
dc.subjectBrowningpt_PT
dc.subjectSpectrophotometric datapt_PT
dc.subjectChemometricspt_PT
dc.subject.pt_PT
dc.subjectEscola Superior de Tecnologias e Gestãopt_PT
dc.subjectFaculdade de Ciências Exatas e da Engenhariapt_PT
dc.titleEvaluation of wine colour under accelerated and oak-cask ageing using CIELab and chemometric approachespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleESTUFA - Madeira Wine ESTUFAgem Monitorization with Novel Optical Fibre Sensors
oaire.awardTitleStrategic Project - LA 25 - 2011-2012
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876-PPCDTI/PTDC%2FEQU-EPR%2F114685%2F2009/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6820 - DCRRNI ID/PEst-C%2FCTM%2FLA0025%2F2011/PT
oaire.citation.endPage2318pt_PT
oaire.citation.issue11pt_PT
oaire.citation.startPage2309pt_PT
oaire.citation.titleFood and Bioprocess Technologypt_PT
oaire.citation.volume8pt_PT
oaire.fundingStream5876-PPCDTI
oaire.fundingStream6820 - DCRRNI ID
person.familyNameMenezes Carvalho
person.familyNamePereira
person.familyNamePereira
person.familyNameMarques
person.givenNameMaria João
person.givenNameVanda
person.givenNameAna Cristina
person.givenNameJose C
person.identifier41146
person.identifier.ciencia-id461A-2786-192D
person.identifier.ciencia-id0115-071E-87E8
person.identifier.ciencia-id251D-B696-A3D1
person.identifier.ciencia-id1713-6DA1-A551
person.identifier.orcid0000-0002-2769-276X
person.identifier.orcid0000-0003-0772-8953
person.identifier.orcid0000-0003-3097-7704
person.identifier.orcid0000-0002-4832-4341
person.identifier.ridJ-8697-2013
person.identifier.ridA-7681-2015
person.identifier.ridF-3014-2010
person.identifier.scopus-author-id36857887700
person.identifier.scopus-author-id56483357000
person.identifier.scopus-author-id7203033313
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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