Shedding Light on Metals Release from Chestnut Wood to Wine Spirit Using ICP-MS
Sofia Catarino,
Vasiliki Thanasi,
Gael Morin,
Ofélia Anjos,
Tiago A. Fernandes,
Ilda Caldeira,
Laurent Fargeton,
Benjamin Boissier,
Sara Canas
Affiliations
Sofia Catarino
LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
Vasiliki Thanasi
LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
Gael Morin
LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
Ofélia Anjos
Instituto Politécnico de Castelo Branco, Quinta da Senhora de Mércules, 6001-909 Castelo Branco, Portugal
Tiago A. Fernandes
CQE—Centro de Química Estrutural, Institute of Molecular Sciences, Departamento de Engenharia Química, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisboa, Portugal
Ilda Caldeira
Instituto Nacional de Investigação Agrária e Veterinária, Quinta de Almoínha, Polo de Dois Portos, 2565-191 Dois Portos, Portugal
Laurent Fargeton
Vivelys, Domaine du Chapître, 34750 Villeneuve-les-Maguelone, France
Benjamin Boissier
Vivelys, Domaine du Chapître, 34750 Villeneuve-les-Maguelone, France
Sara Canas
Instituto Nacional de Investigação Agrária e Veterinária, Quinta de Almoínha, Polo de Dois Portos, 2565-191 Dois Portos, Portugal
Possible effects caused by mineral elements during wine spirit ageing are diverse. In this study, the evolution of the mineral composition of wine spirit during ageing with chestnut (Castanea sativa Mill.) wood was investigated. A wine distillate was aged in 250 L wooden barrels (traditional ageing) and in 50 L glass demijohns with wood staves and micro-oxygenation (alternative ageing). Sampling was performed after 21, 60, 180, 270, and 365 days of ageing. The elemental composition of the wine spirits, including alkaline, alkaline earth metals, and heavy metals, was assessed by quadrupole inductively coupled plasma mass spectrometry (Q-ICP-MS). For most of the elements, no significant differences between wine spirits from distinct ageing modalities were observed. Ageing time had significant effect on most of them, with different trends and distinct magnitude of changes, depending on each specific element. The concentrations of the mineral elements found in the wine spirits were very low, especially those of heavy metals, which is quite positive in terms of quality and food safety. Novel information on metals released from chestnut wood to wine spirits confirms its appropriateness for ageing this beverage.
