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Ciência e Técnica Vitivinícola

versão impressa ISSN 0254-0223


BELCHIOR, A. Pedro et al. Évolution of Physic-chemical and sensorial characteristics of Lourinhã brandies during five years of aging in Chestnut and Oak woods . Ciência Téc. Vitiv. [online]. 2001, vol.16, n.2, pp.81-94. ISSN 0254-0223.

The brandies (63) from the same original distillate, were analyzed in the five first years of aging. The brandies proceed from an assay whose experimental design was based on two factors (wood and degree of toasting) with three replications. The woods, anatomically identified, were seven: one from “Limousin” - Q. robur (CFL); one from “Allier” - Q. sessiliflora (CFA); one american -mixture of Q. alba/stellata and Q. lyrata/bicolor (CAM); four portuguese woods, three oaks (Q.pyrenaica) from different regions (CNE, CNF, CNG) and one chestnut -C. sativa (CAST). The degrees of toasting were: light (QL), medium (QM) and strong (QF). The physicochemical parameters were: total acidity, volatile acidity, dry extract, color index and Folin-Ciocalteau index. The sensorial parameter was the scoring of brandies general equilibrium that was obtained by a panel of tasters selected and trained for aged brandies. This work point out the brandies evolution focusing the effects of the wood, the heat treatment and the year. It is also study the extraction kinetics on the basis of dry extract and Folin-Cioclteau index. The results show that a strong extraction occurs in the first year, richer brandies are obtained with Portuguese wood brandies and among them, brandies from chestnut barrels are particularly rich in phenolic compounds. The toasting level is of decisive importance in the dry extract, which increases along with the temperature. This fact is more evident on chestnut aged brandies. The sensorial scoring presents the same trend, and with chestnut brandies showing a remarkable quality. The results now obtained about chestnut aged brandies allow to complement the knowledge that has been acquired in this Station, they are of a great interest, intending its utilization in the enological ageing.

Palavras-chave : madeiras; carvalho; castanho; aguardentes; envelhecimento.

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