Impact of Underwater Aging on the Volatile and Phenolic Compounds of Campania Wine-Based Liqueurs “Elixir Falernum”
Underwater aging of alcoholic beverages has gained growing interest in recent years as a novel strategy for product differentiation. This study investigated the effects of 12 months of underwater aging at 13 m depth on the chemical, volatile, and phenolic profiles of wine-based liqueurs, compared to...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-03-01
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| Series: | Beverages |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2306-5710/11/2/43 |
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| Summary: | Underwater aging of alcoholic beverages has gained growing interest in recent years as a novel strategy for product differentiation. This study investigated the effects of 12 months of underwater aging at 13 m depth on the chemical, volatile, and phenolic profiles of wine-based liqueurs, compared to traditional cellar aging. Individual bottles were analysed using an E-nose, achieving 96% correct classification in the cross-validated confusion matrix. Chemical analysis revealed no significant differences in pH, ethanol content, total and volatile acidity. Although total phenolic content did not differ significantly, underwater-aged liquors exhibited higher levels of anthocyanins, suggesting reduced degradation of phenolic compounds in the anaerobic underwater environment. This was supported by higher levels of free alpha-amino nitrogen and total proteins, suggesting slower oxidation. As a result, underwater-aged liquors showed a lower b* index (yellowness), likely due to the reduced oxidation of red colour compounds. Underwater aging induced some changes in the volatile profile, with a significant increase in certain furanones and pyranones, such as 5-hydroxymethylfurfural, 4-hydroxydihydro-2-(3<i>H</i>)-furanone and 3,5-dihydroxy-6-methyl-2,3-dihydro-4<i>H</i>-pyran-4-one, responsible for strawberry, toasted, and caramel notes. This increased production could be attributed to the unique underwater environment, characterised by oscillating vibrations, blue-green light, lower and more constant temperatures and reduced oxygen levels. |
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| ISSN: | 2306-5710 |