{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,28]],"date-time":"2026-04-28T22:24:54Z","timestamp":1777415094971,"version":"3.51.4"},"reference-count":48,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2020,6,24]],"date-time":"2020-06-24T00:00:00Z","timestamp":1592956800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"FCT - Foundation for Science and Technology","award":["UIDB\/05183\/2020"],"award-info":[{"award-number":["UIDB\/05183\/2020"]}]},{"name":"FCT - Foundation for Science and Technology","award":["UIDB\/05183\/2020"],"award-info":[{"award-number":["UIDB\/05183\/2020"]}]},{"name":"Project CENTRO-04-3928-FEDER 0000281 \u201cValidation of a new ageing technology for wine spirit from Lourinh\u00e3","award":["CENTRO-04-3928-FEDER 0000281"],"award-info":[{"award-number":["CENTRO-04-3928-FEDER 0000281"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Processes"],"abstract":"<jats:p>The traditional ageing of wine spirits is done in wooden barrels, however, high costs have led to the search for alternative technologies, such as the use of stainless steel tanks with wooden staves and the application of micro-oxygenation. This work evaluates the changes in the major volatile compounds of wine spirits aged for 6, 12 and 18 months in wooden barrels and stainless steel tanks with micro-oxygenation. For both ageing technologies, two types of wood (Limousin oak and Portuguese chestnut wood) were used. The samples were analysed concerning their alcohol strength (electronic densimetry) and volatile composition, namely of methanol, acetaldehyde, ethyl acetate and other major volatile compounds ((GC-FID) and near-infrared spectroscopy (NIR)). The results show that the ageing technology was more influential than the wood species for the volatile composition of wine spirits, namely acetaldedehyde, methanol, 2-methylpropan-1-ol and 2+3-methylbutan-1-ol. However, the opposite behaviour was found for the spectral data. The ageing process was accelerated by using the alternative ageing technology, especially with chestnut wood staves. The most informative spectral regions to discriminate samples were around 6859 cm\u22121 and from 5200 cm\u22121 to 4200 cm\u22121. NIR is a promising technique to identify different technologies and different wood species used in the ageing process of wine spirits.<\/jats:p>","DOI":"10.3390\/pr8060736","type":"journal-article","created":{"date-parts":[[2020,6,24]],"date-time":"2020-06-24T10:54:59Z","timestamp":1592996099000},"page":"736","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":27,"title":["Screening of Different Ageing Technologies of Wine Spirit by Application of Near-Infrared (NIR) Spectroscopy and Volatile Quantification"],"prefix":"10.3390","volume":"8","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0267-3252","authenticated-orcid":false,"given":"Of\u00e9lia","family":"Anjos","sequence":"first","affiliation":[{"name":"Instituto Polit\u00e9cnico de Castelo Branco, 6001-909 Castelo Branco, Portugal"},{"name":"CEF, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal"},{"name":"Centro de Biotecnologia de Plantas da Beira Interior, 6001-909 Castelo Branco, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2151-2008","authenticated-orcid":false,"given":"Ilda","family":"Caldeira","sequence":"additional","affiliation":[{"name":"INIAV-Dois Portos, Quinta da Almo\u00ednha, 2565-191 Dois Portos, Portugal"},{"name":"MED\u2014MediterraneanInstitute for Agriculture, Environment and Development, Instituto de Forma\u00e7\u00e3o avan\u00e7ada, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"}]},{"given":"Rita","family":"Roque","sequence":"additional","affiliation":[{"name":"Instituto Polit\u00e9cnico de Castelo Branco, 6001-909 Castelo Branco, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7934-7183","authenticated-orcid":false,"given":"Soraia","family":"Pedro","sequence":"additional","affiliation":[{"name":"Instituto Polit\u00e9cnico de Castelo Branco, 6001-909 Castelo Branco, Portugal"}]},{"given":"S\u00edlvia","family":"Louren\u00e7o","sequence":"additional","affiliation":[{"name":"INIAV-Dois Portos, Quinta da Almo\u00ednha, 2565-191 Dois Portos, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9781-6481","authenticated-orcid":false,"given":"Sara","family":"Canas","sequence":"additional","affiliation":[{"name":"INIAV-Dois Portos, Quinta da Almo\u00ednha, 2565-191 Dois Portos, Portugal"},{"name":"MED\u2014MediterraneanInstitute for Agriculture, Environment and Development, Instituto de Forma\u00e7\u00e3o avan\u00e7ada, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2020,6,24]]},"reference":[{"key":"ref_1","unstructured":"European Union (2019). Reg. EU n\u00ba 2019\/787 of the European Parliament and of the Council of 17 April 2019 on the definition, description, presentation and labelling of spirit drinks, the use of the names of spirit drinks in the presentation and labelling of other foodstuffs, the protection of geographical indications for spirit drinks, the use of ethyl alcohol and distillates of agricultural origin in alcoholic beverages, and repealing Regulation (EC) No 110\/2008. Off. J. Eur. Union, L130, 1\u201354."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"7782","DOI":"10.1021\/jf9045667","article-title":"Differences in the Volatile Compositions of French Labeled Brandies (Armagnac, Calvados, Cognac, and Mirabelle) Using GC-MS and PLS-DA","volume":"58","author":"Ledauphin","year":"2010","journal-title":"J. Agric. Food Chem."},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Wormit, A., and Usadel, B. (2018). The Multifaceted Role of Pectin Methylesterase Inhibitors (PMEIs). Int. J. Mol. Sci., 19.","DOI":"10.3390\/ijms19102878"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"7736","DOI":"10.1021\/acs.jafc.7b02406","article-title":"Evolution of Volatile Compounds during the Distillation of Cognac Spirit","volume":"65","author":"Awad","year":"2017","journal-title":"J. Agric. Food Chem."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"191","DOI":"10.1016\/S0003-2670(01)01563-X","article-title":"Characterisation of young Cognac spirit aromatic quality","volume":"458","author":"Lablanquie","year":"2002","journal-title":"Anal. Chim. Acta"},{"key":"ref_6","first-page":"97","article-title":"A sensory and chemical approach to the aroma of wooden agend Lourinha wine brandy","volume":"23","author":"Caldeira","year":"2008","journal-title":"Ci\u00eancia T\u00e9cnica Vitivin\u00edcola"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"1731","DOI":"10.1016\/S0167-4501(06)80261-X","article-title":"Flavour development in whisky maturation","volume":"37","author":"Piggott","year":"1995","journal-title":"Dev. Food Sci."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"260","DOI":"10.1016\/j.lwt.2019.05.018","article-title":"Phenolic profile and colour acquired by the wine spirit in the beginning of ageing: Alternative technology using micro-oxygenation vs traditional technology","volume":"111","author":"Canas","year":"2019","journal-title":"LWT"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"937","DOI":"10.1016\/j.foodchem.2016.05.129","article-title":"Kinetics of odorant compounds in wine brandies aged in different systems","volume":"211","author":"Caldeira","year":"2016","journal-title":"Food Chem."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"2460","DOI":"10.1016\/j.foodchem.2012.12.018","article-title":"Extraction\/oxidation kinetics of low molecular weight compounds in wine brandy resulting from different ageing technologies","volume":"138","author":"Canas","year":"2013","journal-title":"Food Chem."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"205","DOI":"10.1002\/jib.25","article-title":"Characterization by chemical and sensory analysis of commercial grape marc distillate (Orujo) aged in oak wood","volume":"118","author":"Dominguez","year":"2012","journal-title":"J. Inst. Brew."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"2537","DOI":"10.1111\/ijfs.13235","article-title":"Physicochemical and sensory evaluation of wine brandies aged using oak and chestnut wood simultaneously in wooden barrels and in stainless steel tanks with staves","volume":"51","author":"Canas","year":"2016","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"43","DOI":"10.1016\/j.aca.2009.10.059","article-title":"Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels","volume":"660","author":"Caldeira","year":"2010","journal-title":"Anal. Chim. Acta"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"95","DOI":"10.1016\/S0924-2244(98)00024-7","article-title":"Wood maturation of distilled beverages","volume":"9","author":"Mosedale","year":"1998","journal-title":"Trends Food Sci. Technol."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"107105","DOI":"10.1016\/j.foodcont.2020.107105","article-title":"Vibrational spectroscopy and chemometrics tools for authenticity and improvement the safety control in goat milk","volume":"112","author":"Baptista","year":"2020","journal-title":"Food Control"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"85","DOI":"10.1016\/j.tifs.2015.08.003","article-title":"A review of vibrational spectroscopic techniques for the detection of food authenticity and adulteration","volume":"46","author":"Lohumi","year":"2015","journal-title":"Trends Food Sci. Technol."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"7703","DOI":"10.1021\/jf034959s","article-title":"Feasibility Study on the Use of Visible and Near-Infrared Spectroscopy Together with Chemometrics To Discriminate between Commercial White Wines of Different Varietal Origins","volume":"51","author":"Cozzolino","year":"2003","journal-title":"J. Agric. Food Chem."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"2367","DOI":"10.1039\/an9941902367","article-title":"Tutorial review. Qualitative analysis in the near-infrared region","volume":"119","author":"Downey","year":"1994","journal-title":"Analyst"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"148","DOI":"10.1016\/j.aca.2005.05.067","article-title":"Comparison of non-invasive NIR and Raman spectrometries for determination of alcohol content of spirits","volume":"548","author":"Nordon","year":"2005","journal-title":"Anal. Chim. Acta"},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"219","DOI":"10.1016\/S0003-2670(03)00870-5","article-title":"Determination of ethanol in fuel ethanol and beverages by Fourier transform (FT)-near infrared and FT-Raman spectrometries","volume":"493","author":"Mendes","year":"2003","journal-title":"Anal. Chim. Acta"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1255\/jnirs.866","article-title":"Quantitative Determination of Quality Parameters and Authentication of Vodka Using near Infrared Spectroscopy","volume":"18","author":"Kolomiets","year":"2010","journal-title":"J. Near Infrared Spectrosc."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"265","DOI":"10.1016\/S0039-9140(02)00244-8","article-title":"Application of FT-IR spectroscopy to the characterisation and classification of wines, brandies and other distilled drinks","volume":"58","author":"Palma","year":"2002","journal-title":"Talanta"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"2279","DOI":"10.1080\/00032719.2016.1144060","article-title":"Determination of Methanol in Alcoholic Beverages by Two-Dimensional Near-Infrared Correlation Spectroscopy","volume":"49","author":"Yang","year":"2016","journal-title":"Anal. Lett."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"663","DOI":"10.2298\/JSC190115020H","article-title":"Identification of phenolic and alcoholic compounds in wine spirits and their classification by use of multivariate analysis","volume":"84","author":"Pezer","year":"2019","journal-title":"J. Serb. Chem. Soc."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"395","DOI":"10.1016\/j.lwt.2018.11.049","article-title":"Impact of long bottle aging (10 years) on volatile composition of red wines micro-oxygenated with oak alternatives","volume":"101","author":"Nevares","year":"2019","journal-title":"LWT"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"1250","DOI":"10.1016\/j.foodchem.2014.10.043","article-title":"Barrel maturation, oak alternatives and micro-oxygenation: Influence on red wine aging and quality","volume":"173","author":"Oberholster","year":"2015","journal-title":"Food Chem."},{"key":"ref_27","unstructured":"OIV (2014). Compendium of International Methods of Spirituous Beverages of Vitivinicultural Origin, OIV."},{"key":"ref_28","first-page":"69","article-title":"Single-laboratory validation of determination of acetaldehyde, ethyl acetate, methanol and fusel alcohols in wine spirits, brandies and grape marc spirits using GC-FID","volume":"26","year":"2011","journal-title":"Ci\u00eancia T\u00e9cnica Vitivin\u00edcola"},{"key":"ref_29","first-page":"9","article-title":"Effect of alternative ageing systems on the wine brandy sensory profile","volume":"28","author":"Caldeira","year":"2013","journal-title":"Ci\u00eancia T\u00e9cnica Vitivin\u00edcola"},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"100","DOI":"10.1002\/jib.472","article-title":"Rapid sensory analysis using response surface methodology: Application to the study of odour interactive effects in model spirits","volume":"124","year":"2018","journal-title":"J. Inst. Brew."},{"key":"ref_31","unstructured":"Lurton, L., Ferrari, G., and Snakkers, G. (2012). Alcoholic Beverages, Elsevier."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"285","DOI":"10.1002\/jib.39","article-title":"Relationship between volatile aroma compounds and sensory quality of fresh grape marc distillates","volume":"118","author":"Tomas","year":"2012","journal-title":"J. Inst. Brew."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"12","DOI":"10.1051\/ctv\/20173201012","article-title":"Sensory impact of alternative ageing technology for the production of wine brandies","volume":"32","author":"Caldeira","year":"2017","journal-title":"Ci\u00eancia T\u00e9cnica Vitivin\u00edcola"},{"key":"ref_34","first-page":"266","article-title":"Oxidation of ethanol in the brain and its consequences","volume":"29","author":"Deitrich","year":"2006","journal-title":"Alcohol Res. Health"},{"key":"ref_35","first-page":"1","article-title":"Kinetics of impregnation\/evaporation and release of phenolic compounds from wood to brandy in experimental model","volume":"17","author":"Canas","year":"2002","journal-title":"Ci\u00eancia T\u00e9cnica Vitivin\u00edcola"},{"key":"ref_36","first-page":"1063","article-title":"Substances Evaporated through Barrel during Aging of Whisky","volume":"55","author":"Yoshizawa","year":"1981","journal-title":"J. Agric. Chem. Soc. Japan"},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"375","DOI":"10.1007\/s00226-008-0211-8","article-title":"Chemical compounds released from five different woods used to make barrels for aging wines and spirits: Volatile compounds and polyphenols","volume":"43","author":"Cancian","year":"2009","journal-title":"Wood Sci. Technol."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"1205","DOI":"10.1366\/0003702042336000","article-title":"Quantifying Ethanol Content of Beer Using Interpretive Near-Infrared Spectroscopy","volume":"58","author":"Engelhard","year":"2004","journal-title":"Appl. Spectrosc."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"139","DOI":"10.1366\/000370203321535033","article-title":"Short-Wavelength Near-Infrared Spectra of Sucrose, Glucose, and Fructose with Respect to Sugar Concentration and Temperature","volume":"57","author":"Golic","year":"2003","journal-title":"Appl. Spectrosc."},{"key":"ref_40","unstructured":"Osborne, B.G., Fearn, T., and Hindle, P.H. (1993). Practical NIR Spectroscopy with Applications in Food and Beverage Analysis, Longman Scientific and Technical Ed."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"251","DOI":"10.1080\/05704929608000571","article-title":"Interpretive Spectroscopy for Near Infrared","volume":"31","author":"Workman","year":"1996","journal-title":"Appl. Spectrosc. Rev."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"313","DOI":"10.1007\/s00217-006-0416-8","article-title":"Discrimination between Chinese rice wines of different geographical origins by NIRS and AAS","volume":"225","author":"Yu","year":"2007","journal-title":"Eur. Food Res. Technol."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"62","DOI":"10.1111\/ajgw.12003","article-title":"Ultraviolet\/visible\/near-infrared spectral analysis and chemometric tools for the discrimination of wines between subzones inside a controlled designation of origin: A case study of R\u00edas Baixas","volume":"19","year":"2013","journal-title":"Aust. J. Grape Wine Res."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"673","DOI":"10.1016\/j.foodchem.2010.11.005","article-title":"Can spectroscopy geographically classify Sauvignon Blanc wines from Australia and New Zealand?","volume":"126","author":"Cozzolino","year":"2011","journal-title":"Food Chem."},{"key":"ref_45","doi-asserted-by":"crossref","unstructured":"Anjos, O., Comesa\u00f1a, M.M., Caldeira, I., Pedro, S.I., Oller, P.E., and Canas, S. (2020). Application of Functional Data Analysis and FTIR-ATR Spectroscopy to Discriminate Wine Spirits Ageing Technologies. Mathematics, 8.","DOI":"10.3390\/math8060896"},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"533","DOI":"10.1080\/00387010.2019.1673780","article-title":"Near-infrared spectroscopy as a rapid tool for water content analysis in the partial oxidation of ethanol","volume":"52","year":"2019","journal-title":"Spectrosc. Lett."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"28","DOI":"10.1016\/j.foodchem.2016.02.128","article-title":"FTIR\u2013ATR spectroscopy applied to quality control of grape-derived spirits","volume":"205","author":"Anjos","year":"2016","journal-title":"Food Chem."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"125511","DOI":"10.1016\/j.foodchem.2019.125511","article-title":"FT-RAMAN methodology for the monitoring of honeys\u2019 spirit distillation process","volume":"305","author":"Anjos","year":"2020","journal-title":"Food Chem."}],"container-title":["Processes"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2227-9717\/8\/6\/736\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T09:42:16Z","timestamp":1760175736000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2227-9717\/8\/6\/736"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2020,6,24]]},"references-count":48,"journal-issue":{"issue":"6","published-online":{"date-parts":[[2020,6]]}},"alternative-id":["pr8060736"],"URL":"https:\/\/doi.org\/10.3390\/pr8060736","relation":{},"ISSN":["2227-9717"],"issn-type":[{"value":"2227-9717","type":"electronic"}],"subject":[],"published":{"date-parts":[[2020,6,24]]}}}