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Influence of the Storage in Bottle on the Antioxidant Activities and Related Chemical Characteristics of Wine Spirits Aged with Chestnut Staves and Micro-Oxygenation

Different ageing technology of wine spirits (WSs) has been investigated, but little has been published on the chemical evolution of aged WS during storage in bottle. The purpose of this study was to examine how 12 months of storage in bottle affected the evolution of antioxidant activity (DPPH, FRAP...

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Autores principales: Oliveira-Alves, Sheila, Lourenço, Sílvia, Anjos, Ofélia, Fernandes, Tiago A., Caldeira, Ilda, Catarino, Sofia, Canas, Sara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8796032/
https://www.ncbi.nlm.nih.gov/pubmed/35011336
http://dx.doi.org/10.3390/molecules27010106
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author Oliveira-Alves, Sheila
Lourenço, Sílvia
Anjos, Ofélia
Fernandes, Tiago A.
Caldeira, Ilda
Catarino, Sofia
Canas, Sara
author_facet Oliveira-Alves, Sheila
Lourenço, Sílvia
Anjos, Ofélia
Fernandes, Tiago A.
Caldeira, Ilda
Catarino, Sofia
Canas, Sara
author_sort Oliveira-Alves, Sheila
collection PubMed
description Different ageing technology of wine spirits (WSs) has been investigated, but little has been published on the chemical evolution of aged WS during storage in bottle. The purpose of this study was to examine how 12 months of storage in bottle affected the evolution of antioxidant activity (DPPH, FRAP and ABTS assays), total phenolic index (TPI) and low molecular weight (LMW) compounds content of the WSs aged through alternative technology using three micro-oxygenation levels (MOX) and nitrogen control (N). Results revealed the ability of phenolic compounds from aged WSs to scavenge free radicals during storage in bottle. Among the in vitro antioxidant-activity methods, FRAP assay was the more effective to differentiate WSs according to the ageing technology. Concerning the overall influence of storage in bottle on antioxidant activity, and TPI and LMW compounds content, the higher results were obtained for the MOX modalities (O15, O30 and O60), which showed a similar evolution. In summary, this study provides innovative information, demonstrating that the differences between the aged WSs imparted throughout the ageing process (resulting from different MOX levels) were mostly retained, and only slight modifications during storage in bottle were found.
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spelling pubmed-87960322022-01-29 Influence of the Storage in Bottle on the Antioxidant Activities and Related Chemical Characteristics of Wine Spirits Aged with Chestnut Staves and Micro-Oxygenation Oliveira-Alves, Sheila Lourenço, Sílvia Anjos, Ofélia Fernandes, Tiago A. Caldeira, Ilda Catarino, Sofia Canas, Sara Molecules Article Different ageing technology of wine spirits (WSs) has been investigated, but little has been published on the chemical evolution of aged WS during storage in bottle. The purpose of this study was to examine how 12 months of storage in bottle affected the evolution of antioxidant activity (DPPH, FRAP and ABTS assays), total phenolic index (TPI) and low molecular weight (LMW) compounds content of the WSs aged through alternative technology using three micro-oxygenation levels (MOX) and nitrogen control (N). Results revealed the ability of phenolic compounds from aged WSs to scavenge free radicals during storage in bottle. Among the in vitro antioxidant-activity methods, FRAP assay was the more effective to differentiate WSs according to the ageing technology. Concerning the overall influence of storage in bottle on antioxidant activity, and TPI and LMW compounds content, the higher results were obtained for the MOX modalities (O15, O30 and O60), which showed a similar evolution. In summary, this study provides innovative information, demonstrating that the differences between the aged WSs imparted throughout the ageing process (resulting from different MOX levels) were mostly retained, and only slight modifications during storage in bottle were found. MDPI 2021-12-24 /pmc/articles/PMC8796032/ /pubmed/35011336 http://dx.doi.org/10.3390/molecules27010106 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Oliveira-Alves, Sheila
Lourenço, Sílvia
Anjos, Ofélia
Fernandes, Tiago A.
Caldeira, Ilda
Catarino, Sofia
Canas, Sara
Influence of the Storage in Bottle on the Antioxidant Activities and Related Chemical Characteristics of Wine Spirits Aged with Chestnut Staves and Micro-Oxygenation
title Influence of the Storage in Bottle on the Antioxidant Activities and Related Chemical Characteristics of Wine Spirits Aged with Chestnut Staves and Micro-Oxygenation
title_full Influence of the Storage in Bottle on the Antioxidant Activities and Related Chemical Characteristics of Wine Spirits Aged with Chestnut Staves and Micro-Oxygenation
title_fullStr Influence of the Storage in Bottle on the Antioxidant Activities and Related Chemical Characteristics of Wine Spirits Aged with Chestnut Staves and Micro-Oxygenation
title_full_unstemmed Influence of the Storage in Bottle on the Antioxidant Activities and Related Chemical Characteristics of Wine Spirits Aged with Chestnut Staves and Micro-Oxygenation
title_short Influence of the Storage in Bottle on the Antioxidant Activities and Related Chemical Characteristics of Wine Spirits Aged with Chestnut Staves and Micro-Oxygenation
title_sort influence of the storage in bottle on the antioxidant activities and related chemical characteristics of wine spirits aged with chestnut staves and micro-oxygenation
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8796032/
https://www.ncbi.nlm.nih.gov/pubmed/35011336
http://dx.doi.org/10.3390/molecules27010106
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