Development of a spirit drink produced with strawberry tree (Arbutus unedo L.) fruit and honey

Food safety and diversification of agri-food products are increasingly important. A new spirit drink produced from the arbutus fruit (strawberry tree fruit) and honey was designed, taking advantage of the best features of these two ingredients and limiting the methanol content. This work reports the first approach to its development, considering in particular its chemical composition, especially the volatile components, and sensory properties. Methanol, acetaldehyde, ethyl acetate, and fusel alcohols were quantified and identified by GC–FID/GC–MS. Sensory analyses were performed by a trained panel. Promising results were obtained, showing that the new spirit has features close to those of honey spirit. Significantly lower contents of methanol, acetaldehyde, and ethyl acetate were observed in the new spirit compared to arbutus spirit (359.0 vs. 994.4 g/hL of pure alcohol (P.A.), 20.5 vs. 25.6 g/hL P.A., and 35.5 vs. 53.9 g/hL P.A., respectively), which is advantageous from the food safety and quality perspectives. The total content of fusel alcohols in the new spirit was significantly lower than in honey spirit (261.4 vs. 388.85 g/hL P.A.). Distinct aroma and flavor profiles were examined, but only four attributes were significantly di erent between the these spirit drinks: dried fruits, unctuous, varnish (although at very low perception), and sweetinfo:eu-repo/semantics/publishedVersio

Antioxidant activity and phenolic composition of wine spirit resulting from an alternative ageing technology using micro-oxygenation: a preliminary study

Aim: Alternative technologies for the aging of wine spirit, as for other spirit beverages, have been developed over the past decade in order to meet consumer and industry expectations of differentiation and sustainability. Physicochemical characterisation of the resulting products has been carried out, but no previous research has evaluated their antioxidant activity. This preliminary study examined the effect of an alternative ageing technology (micro-oxygenation combined with wood staves from chestnut or Limousin oak in 1000 L stainless steel tanks) in comparison with traditional technology (250 L new barrels) on the antioxidant activity and related phenolic composition of the wine spirit. Methods and results: The wine spirits resulting from both technologies were sampled after 8, 15, 30, 180 and 365 days of ageing. Samples taken were analysed using the DPPH method, HPLC and total phenolic index. Significantly higher antioxidant activity (50.43 % vs 36.42 % DPPH inhibition), together with greater enrichment in wood-derived compounds (51.79 vs 27.72 total phenolic index), was achieved in wine spirits aged using the alternative technology than in new barrels. Moreover, chestnut wood stood out from Limousin oak wood with higher promoted antioxidant activity (62.69 % vs 21.35 % DPPH inhibition), and higher phenolic index (49.03 vs 25.67). Significant correlations between the wine spirits’ antioxidant activity, total phenolic index, ellagic acid, gallic acid, vanillin and syringaldehyde concentrations were observed, particularly in those aged using the alternative technology. Conclusion: Micro-oxygenation combined with staves resulted in higher accumulation of bioactive compounds and antioxidant activity, thus increasing wine spirit quality and adding value to the product. Significance of the study: These preliminary results show that the characteristics acquired by the wine spirit, coupled with those revealed by previous research and the promotion of faster and cheaper ageing, make the alternative technology a promising option for the industryinfo:eu-repo/semantics/publishedVersio

Are the furanic aldehydes ratio and phenolic aldehydes ratios reliable to assess the addition of vanillin and caramel to the aged wine spirit?

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intervenção especializada de enfermagem

Em unidade de cuidados intensivos, a pessoa em situação crítica tem pouco mais de duas horas de sono diárias. O sono envolve numerosos mecanismos fisiológicos e comportamentais de grande complexidade, que têm uma ação reparadora, fundamental para a sobrevivência humana. A promoção do sono tem sido negligenciada por parte dos enfermeiros, em detrimento de intervenções de caris tecnológico. Assim, a interrupção do sono neste contexto permanece um problema substancial, pelo que é necessário aprofundar a sua compreensão nesta população vulnerável. O sono é um foco dos cuidados de enfermagem, sendo que o enfermeiro especialista em pessoa em situação crítica tem a função fundamental de cuidar a pessoa durante os processos complexos de doença, gerindo complicações, focos de instabilidade e perturbações emocionais associados à falta de qualidade do sono. Desta forma, associada ao intento de desenvolver competências especializadas, surge o interesse de compreender o sono enquanto fenómeno da pessoa em situação crítica, internada em unidade de cuidados intensivos. Apoiada na Teoria do Conforto de Kolcaba, defini como objetivo geral: desenvolver competências na área dos cuidados de enfermagem especializados à pessoa em situação crítica, com enfâse na promoção do sono. Foram igualmente definidos um conjunto de objetivos específicos que contribuíram para guiar o meu percurso de aquisição de competências. O presente trabalho é o culminar de um percurso de decorreu durante 20 semanas em contexto clínico, divididas entre uma unidade de cuidados intensivos e um serviço de urgência geral. Foi realizada pesquisa acerca da problemática em estudo, recorrendo à elaboração de uma revisão integrativa da literatura, produzida uma sessão informativa na qual apresentei uma escala de avaliação do sono, validada para a população portuguesa e contribuí para o desenvolvimento de um protocolo quiet time. Foi igualmente importante neste percurso a discussão e reflexão junto do enfermeiro orientador e pares, o acompanhamento em atividade de gestão dos cuidados, o estudo individual e a riqueza das experiências vividas. Com a aplicação das intervenções especializadas de enfermagem foi possível interferir positivamente nos resultados, com melhoria do conforto e, deste modo, com melhoria dos outcomes em saúde da pessoa em situação crítica. Simultaneamente ocorreu o desenvolvimento de competências comuns ao enfermeiro especialista e especificas do enfermeiro especialista em pessoa em situação crítica, das quais destaco as do domínio da responsabilidade profissional, ética e legal, da melhoria contínua da qualidade, do desenvolvimento das aprendizagens profissionais e da gestão dos cuidados

Screening of different ageing technologies of wine spirit by application of Near-Infrared (NIR) Spectroscopy and volatile quantification

Screening of different ageing technologies of wine spirit by application of Near-Infrared (NIR) Spectroscopy and volatile quantification.info:eu-repo/semantics/publishedVersio

Study of odorant compounds and sensory changes associated with wine spirit ageing using chestnut wood and Limousin oak under different technologies

The authors are very grateful to the sensory panel. The authors also thank Victor de Freitas as the Scientific Consultant of the Project POCI-01-0145-FEDER-027819, and to João Pedro Catela, Nádia Santos, Manuela Gomes, Eugénia Gomes and Inês Antunes from Adega Cooperativa da Lourinhã, José Abílio Gonçalves and Sérgio Gonçalves from Tanoaria J. M. Gonçalves, Ana Partidário from INIAV—Oeiras, Pedro Rodrigues and Diogo Rodrigues from AZ3Oeno Portugal, Sílvia Lourenço, João Amaral, Deolinda Mota from INIAV—Polo de Dois Portos, and A. Pedro Belchior for their technical support.Wine spirit, resulting from wine distillation, usually undergoes ageing in wood before being marketed. Traditionally, the oak wood, especially from the French region of Limousin (mostly Quercus robur L.), is used for manufacturing the barrels for this purpose.Funding: This work is funded by Portuguese National Funds throughout FCT—Foundation for Science and Technology under the Project POCI-01-0145-FEDER-027819 (PTDC/OCE-ETA/27819/2017). It was also supported by National Funds through FCT— Foundation for Science and Technology under the Projects UIDB/05183/2020 [MED]; UIDB/00239/2020 [CEF]; CEECIND/02725/2018, UIDB/00100/2020, UIDP/00100/2020 [CQE]; UID/AGR/04129/2020, DL 57/2016/CP1382/CT0025 [LEAF].info:eu-repo/semantics/publishedVersio

Natural Blending as a Novel Technology for the Production Process of Aged Wine Spirits: Potential Impact on Their Quality

The blending of wine spirits (WSs) produced in different ageing conditions is a key operation to impart specific features, enhance complexity, increase the final product’s quality and ensure brand consistency over the years, but requires time, labour and experienced blenders. This work aimed to develop a novel technology, natural blending, towards innovation and a more sustainable production process, adding value to the final product. WSs were aged in 250 L barrels and in 1000 L stainless steel tanks with wood staves and micro-oxygenation (MOX), using Limousin oak and chestnut wood simultaneously at a 50:50 ratio (natural blending) and separately; after 18 months of ageing, the last ones underwent the blending operation at the same ratio. All WSs were bottled and thereafter the following traits were analysed: alcoholic strength, acidity, dry extract, total phenolic index, low molecular weight compounds by HPLC method, chromatic characteristics and sensory profile. No significant differences in the physicochemical characteristics and sensory profile between the WSs resulting from the two blending technologies were found. Natural blending did not induce changes in the characteristics imparted by each ageing technology. These findings point to natural blending as a reliable alternative to the blending operation, especially in combination with ageing in tanks with staves and MOXinfo:eu-repo/semantics/publishedVersio

Application of functional data analysis and FTIR-ATR spectroscopy to discriminate wine spirits ageing technologies

Fourier transform infrared spectroscopy (FTIR) with Attenuated Total Reflection (ATR) combined with functional data analysis (FDA) was applied to di erentiate aged wine spirits according to the ageing technology (traditional using 250 L wooden barrels versus alternative using micro-oxygenation and wood staves applied in 1000 L stainless steel tanks), the wood species used (chestnut and oak), and the ageing time (6, 12, and 18 months). For this purpose, several features of the wine spirits were examined: chromatic characteristics resulting from the CIELab method, total phenolic index, concentrations of furfural, ellagic acid, vanillin, and coniferaldehyde, and total content of low molecular weight phenolic compounds determined by HPLC. FDA applied to spectral data highlighted the di erentiation between all groups of samples, confirming the di erentiation observed with the analytical parameters measured. All samples in the test set were di erentiated and correctly assigned to the aged wine spirits by FDA. The FTIR-ATR spectroscopy combined with FDA is a powerful methodology to discriminate wine spirits resulting from di erent ageing technologiesinfo:eu-repo/semantics/publishedVersio

The effect of transition metals on coniferaldehyde oxidation in wine spirits model solutions

Wood is known to be a complex biological system composed mainly of cellulose, hemicelluloses and lignin. Cellulose is commonly degraded by the thermal treatment of wood during coopering giving rise to HMF and 5- methylfurfural, while hemicellulose can generate pentose by hydrolysis, and posteriorly, furfural and its derivatives. Lignin transformations during ageing process of distillates are among the most important factors that may influence the quality of aged wine spirit (WS).This research was funded by National Funds through FCT - Foundation for Science and Technology under the Project POCI-01-0145-FEDER-027819 (PTDC/OCE-ETA/27819/2017). The authors thank the research units and Fundação para a Ciência e a Tecnologia, I.P.: CEF (UIDB/00239/2020); CQE (UIDB/00100/2020; UIDP/00100/2020); LEAF (UIDP/04129/2020; UIDB/04129/2020); MED (UIDB/05183/2020) and contracts CEECIND/02725/2018, CEECIND/02001/2017 and DL 57/2016/CP1382/CT0025.info:eu-repo/semantics/publishedVersio

Hydrolysable tannins in aged wine spirits: a fresh perspective using alternative ageing technology and high-resolution mass spectrometry

The authors are very grateful to Victor de Freitas as the Scientific Consultant of the Project POCI-01-0145- FEDER-027819, and to João Pedro Catela, Nádia Santos, Manuela Gomes, Eugénia Gomes and Inês Antunes from Adega Cooperativa da Lourinhã, José Abílio Gonçalves and Sérgio Gonçalves from Tanoaria J. M. Gonçalves, Ana Partidário from INIAV Oeiras, Pedro Rodrigues and Diogo Rodrigues from AZ3Oeno Portugal, Sílvia Lourenço, João Amaral, Deolinda Mota from INIAV Polo de Dois Portos, and A. Pedro Belchior for their technical support.Wine spirits (WSs) are usually aged in wooden barrels, but using wood pieces instead of barrels, with or without micro-oxygenation, is a technological alternative that has been investigated by our team.This research was funded by National Funds through FCT - Foundation for Science and Technology under the Project OXYREBRAND - POCI-01-0145-FEDER-027819 (PTDC/OCE-ETA/27819/2017). The authors thank the research units and Fundação para a Ciência e a Tecnologia, I.P.: CEF (UIDB/00239/2020); CQE (UIDB/00100/2020; UIDP/00100/2020); LEAF (UIDP/04129/2020; UIDB/04129/2020); MED (UIDB/05183/2020) and contracts CEECIND/02725/2018, CEECIND/02001/2017 and DL 57/2016/CP1382/CT0025.info:eu-repo/semantics/publishedVersio