Storage Time in Bottle: Influence on Physicochemical and Phytochemical Characteristics of Wine Spirits aged using Traditional and Alternative Technologies

• DOI: 10.20944/preprints202503.1904.v1
• Publication Date: 2025-03-26T05:23:44Z
• Authors: Sheila Cristina O...; Tiago A. Fernandes; Sílvia Lourenço; Joana Granja-Soares; Andreia B. Silva; Maria Rosário Bronze; Sofia Catarino; Sara Canas
• Keywords: Phytochemical

A few studies have investigated the influence on physicochemical and phytochemical compositions during storage in bottle of wine spirits (WS) aged using Alternative Ageing Technology (AAT) compared it to Traditional Technolo-gy (TAT). The aim this study was evaluate effect over one four years evolution chromatic characteristics (CIELab method) (alcoholic strength, acidity total dry ex-tract), phenolic index (TPI), low molecular weight compound contents (HPLC-DAD technique), antioxidant activities (DPPH, FRAP ABTS assays) characterization (HPLC-DAD-ESI-MS/MS technique) WSs with chestnut wood TAT (barrels, B) AAT (micro-oxygenation levels (MOX): O15, O30 O60; control (N)). results showed that after bottle, O60 modality resulted lower changes characteristics, higher preservation content, greater ensuring its overall quality other modalities. activity decreased similarly both technologies, such as acid particular gallic content. According findings study, Tech-nology might be best alternative for spirit ageing process sustainability.