107 documents found, page 1 of 11
Potential of different eighteen grapevine genotypes to produce wines in a hot r...
Caldeira, Ilda; Roque, Rita; Anjos, O.; Lourenço, Sílvia; Deus João de; Damásio, Miguel; Silvestre, JoséA major challenge for the viticulture and oenology sector is to understand the impact of climate change on grapevine agronomic performance and wine quality. Genetic variability offers a key tool for adaptation, as some grape varieties may better withstand changing conditions while maintaining wine quality. As part of the WineClimAdapt research project (PDR2020-101-031010), a study was conducted on the adaptabil...
The interplay of bottle storage and wood ageing technology: Volatile and sensor...
Caldeira, Ilda; Anjos, O.; Vitória, Cláudia; Alves, Sheila Oliveira; Fernandes, Tiago A.; Canas, Sara; Catarino, SofiaWine spirits are typically aged in wooden barrels. Recently, alternative ageing technologies, such as those using wood fragments in wine spirits stored in stainless steel tanks, have been investigated. However, a signifcant lack of information regarding the potential evolution of these beverages after bottling still remains. This study assessed the 12-month evolu tion of aroma in bottled wine spirits aged with ...
Potential of different eighteen grapevine genotypes to produce wines in a hot r...
Caldeira, Ilda; Roque, Rita; Anjos, O.; Lourenço, Sílvia; Deus, João de; Damásio, Miguel; Silvestre, JoséA major challenge for the viticulture and oenology sector is to understand the impact of climate change on grapevine agronomic performance and wine quality. Genetic variability offers a key tool for adaptation, as some grape varieties may better withstand changing conditions while maintaining wine quality. As part of the WineClimAdapt research project (PDR2020-101-031010), a study was conducted on the adaptabil...
Enhancing strawberry tree fruit spirit: effects of oak wood ageing
Anjos, O.; Antunes, Carlos Alberto Simões; Pedro, Soraia; Alves, Sheila Oliveira; Canas, Sara; Caldeira, IldaThe present study focuses on the impact of wood ageing on strawberry tree fruit spirit, a high quality beverage in Mediterranean regions, particularly Portugal. It explores the chemical and sensory changes resulting from ageing the spirit for two periods of time with oak wood of varying toasting levels. Analysis included acidity, colour, pH, dry extract, volatile compounds (methanol, acetaldehyde, ethyl acetate...
Characterisation of low molecular weight compounds of strawberry tree (Arbutus ...
Anjos, O.; Antunes, Carlos Alberto Lopes; Alves, Sheila Oliveira; Canas, Sara; Caldeira, IldaThere is a trend towards the commercialisation of strawberry tree fruit spirit (AUS) with wood ageing, motivated by its favourable sensory characteristics. Additionally, further studies are necessary to elucidate the optimal conditions regarding ageing time and toasting level. This study evaluated the changes in colour and low molecular weight compounds (LMWC) of AUS aged for three and six months using oak wood...
Characterisation of Low Molecular Weight Compounds of Strawberry Tree (Arbutus ...
Anjos, Ofélia; Antunes, Carlos A. L.; Oliveira-Alves, Sheila; Canas, Sara; Caldeira, IldaThere is a trend towards the commercialisation of strawberry tree fruit spirit (AUS) with wood ageing, motivated by its favourable sensory characteristics. Additionally, further studies are necessary to elucidate the optimal conditions regarding ageing time and toasting level. This study evaluated the changes in colour and low molecular weight compounds (LMWC) of AUS aged for three and six months using oak wood...
Medronho - produtos diretos com fileira estabelecida
Botelho, Goreti; Gomes, Filomena; Melo, Filipe; Rodrigues, Ivo; Oliveira, Jorge André; Varejão, Jorge; Franco, Justina; Vidal, Maria Manuel
The interplay of bottle storage and wood ageing technology: volatile and sensor...
Anjos, Ofélia; Caldeira, Ilda; Vitória, Cláudia; Alves, Sheila Oliveira; Fernandes, Tiago; Canas, Sara; Catarino, SofiaWine spirits are typically aged in wooden barrels. Recently, alternative ageing technologies, such as those using wood fragments in wine spirits stored in stainless steel tanks, have been investigated. However, a signifcant lack of information regarding the potential evolution of these beverages after bottling still remains. This study assessed the 12-month evolu tion of aroma in bottled wine spirits aged with ...
Strategy for reducing the methanol content in strawberry tree-based spirit
Anjos, O.; Canas, Sara; Caldeira, IldaA aguardente de medronho é um produto muito apreciado e com grande tradição nos países mediterrânicos. Neste contexto foi criada uma estratégia de produção de uma bebida espirituosa a partir do fermentado de medronho ao qual se adicionou mosto de mel, tirando partido das características destes dois ingredientes e limitando assim o teor de metanol no produto final. Para a caracterização desta bebida foram identi...
Assessing the viability of enhancing brandy quality through the utilization of ...
Antunes, Carlos Alberto Lopes; Pedro, Soraia; Garcia, C.; Santos, M.; Claro, V.; Caldeira, Ilda; Anjos, O.O envelhecimento de aguardentes com madeira é um processo tecnológico valorizador da qualidade final de bebidas. Nesta fase a aguardente adquire novos aromas, melhora as suas características sensoriais e adquire cor característica, que é valorizada pelo consumidor. A aguardente de mel é um subproduto da apicultura obtido pela fermentação do mel e com características aromáticas diferenciadoras1.