Preliminary Study of the Effect of Short Maceration with Cherry and Oak Wood Chips on the Volatile Composition of Different Craft Beers

Correia, Ana Cristina; González-SanJosé, Maria L.; Ortega-Heras, Miriam; Jordão, António

Publication

Preliminary Study of the Effect of Short Maceration with Cherry and Oak Wood Chips on the Volatile Composition of Different Craft Beers

2023Journal article

dc.contributor.author	Correia, Ana Cristina
dc.contributor.author	González-SanJosé, Maria L.
dc.contributor.author	Ortega-Heras, Miriam
dc.contributor.author	Jordão, António
dc.date.accessioned	2024-01-23T16:19:44Z
dc.date.available	2024-01-23T16:19:44Z
dc.date.issued	2023
dc.description.abstract	In the last few years, the production and consumption of craft beers has increased notably. However, there is restricted knowledge about the potential impact of chips from different wood species on beer quality. Thus, this work aimed to evaluate the effect of the addition of wood chips from cherry and oak species—after the fermentation was completed and during a brief maceration time—on the volatile composition of three different beer groups (Ale, Lager, and Porter) through a headspace solid-phase dynamic extraction (HS-SPDE) and GC-MS analysis. Fifty-six volatile compounds from different chemical families (esters, alcohols, terpenes, acids, aldehydes, ketones, and pyrazines) were detected, identified, and considered in this study. In general, the volatile composition of the beers macerated with wood chips was very similar to that of the control beers. However, the control beers showed higher volatile compound levels. The results suggest potential interactions between beer volatile compounds and the wood chips during maceration. The outcomes of this research could be of practical interest to brewers since they could improve the knowledge of the impact of short-time contact and low wood chip concentration on the volatile composition of different craft beers.	pt_PT
dc.description.version	info:eu-repo/semantics/publishedVersion	pt_PT
dc.identifier.citation	Correia, A.C.; González-SanJosé, M.L.; Ortega-Heras, M.; & Jordão, A.M. (2023). Preliminary Study of the Effect of Short Maceration with Cherry and Oak Wood Chips on the Volatile Composition of Different Craft Beers. Beverages, 3 (9), 79. https://doi.org/10.3390/beverages9030079	pt_PT
dc.identifier.doi	10.3390/beverages9030079	pt_PT
dc.identifier.issn	2306-5710
dc.identifier.uri	http://hdl.handle.net/10400.19/8204
dc.language.iso	eng	pt_PT
dc.peerreviewed	yes	pt_PT
dc.publisher	MDPI	pt_PT
dc.relation.publisherversion	https://www.mdpi.com/2306-5710/9/3/79	pt_PT
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	pt_PT
dc.subject	Cherry	pt_PT
dc.subject	Craft beers	pt_PT
dc.subject	Oak	pt_PT
dc.subject	Volatile compounds	pt_PT
dc.subject	Wood chips	pt_PT
dc.title	Preliminary Study of the Effect of Short Maceration with Cherry and Oak Wood Chips on the Volatile Composition of Different Craft Beers	pt_PT
dc.type	journal article
dspace.entity.type	Publication
oaire.citation.issue	3	pt_PT
oaire.citation.startPage	79	pt_PT
oaire.citation.title	Beverages	pt_PT
oaire.citation.volume	9	pt_PT
person.familyName	Correia
person.familyName	Ortega-Heras
person.familyName	Jordão
person.givenName	Ana Cristina
person.givenName	Miriam
person.givenName	António
person.identifier.ciencia-id	5214-400C-AC20
person.identifier.ciencia-id	1212-F02A-B14D
person.identifier.orcid	0000-0002-6283-1964
person.identifier.orcid	0000-0001-9626-4809
person.identifier.orcid	0000-0003-1129-4633
person.identifier.rid	M-6030-2013
person.identifier.scopus-author-id	55667239800
person.identifier.scopus-author-id	34770030700
rcaap.rights	closedAccess	pt_PT
rcaap.type	article	pt_PT
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