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Astringency quantification in wine: comparison of the electronic tongue and FT-...
Simoes Costa, Ana Maria; Costa Sobral, Maria Madalena; Delgadillo, Ivonne; Cerdeira, António; Rudnitskaya, AlisaElectronic tongue based on potentiometric chemical sensors and Fourier transform mid-infrared spec-troscopy (FT-MIR) were evaluated as rapid tools for the prediction of gelatin index of red, white and rosewines. Gelatin index was measured using modified procedure, which was applicable not only to red butalso to white and rose wines. Relationship between gelatin index and a set of chemical parameters, elec-troni...
Manual de boas práticas de produção vitivinícola (BPPV)
Casal, Margarida; Schuller, Dorit Elisabeth; Machado, Sofia; Cerdeira, António; Duarte, F. L.; Campos, Ângela; Moura, Fernando; Miguel, VascoO Manual de Boas Práticas de Produção Vitivinícola (BPPV) surge no âmbito do Projecto 762 “EnoSafe – Segurança e controlo de qualidade de vinhos: implementação de técnicas rápidas para monitorização e rastreabilidade microbiológica” fi nanciado pelo do Programa AGRO – Medida 8.1., e tem por objectivo sistematizar um conjunto de procedimentos que devem ser aplicados em toda a fi leira vitivinícola. Este Manual r...
Using data mining for wine quality assessment
Cortez, Paulo; Teixeira, Juliana; Cerdeira, António; Almeida, Fernando; Matos, Telmo; Reis, JoséCertification and quality assessment are crucial issues within the wine industry. Currently, wine quality is mostly assessed by physico- chemical (e.g alcohol levels) and sensory (e.g. human expert evaluation) tests. In this paper, we propose a data mining approach to predict wine preferences that is based on easily available analytical tests at the certifi- cation step. A large dataset is considered with white v...
Modeling wine preferences by data mining from physicochemical properties
Cortez, Paulo; Cerdeira, António; Almeida, Fernando; Matos, Telmo; Reis, JoséWe propose a data mining approach to predict human wine taste preferences that is based on easily available analytical tests at the certification step. A large dataset (when compared to other studies in this domain) is considered, with white and red vinho verde samples (from Portugal). Three regression techniques were applied, un- der a computationally efficient procedure that performs simultaneous variable and mo...
Changes in Ochratoxin A concentration during winemaking
Fernandes, Anabela; Ratola, Nuno; Cerdeira, António; Alves, Arminda; Venâncio, ArmandoThe effects of common winemaking procedures on ochratoxin A (OTA) concentrations in the Portuguese wine Vinho Verde were studied. Natural contamination of grapes was not observed, so grapes for vinification were inoculated with Aspergillus carbonarius. Ochratoxin A concentration in these grapes ranged from 0.43 to 7.48 μg/kg. Vinification consistently reduced OTA concentrations in wine independent of the initia...
The contribution of Saccharomyces cerevisiae strains to the aromatic profile of...
Lemos, Claudia; Machado, Sofia; Pereira, Maria José; Garrido, João; Cerdeira, António; Oliveira, J. M.; Schuller, Dorit ElisabethSensory characteristics and flavour compounds of wines are significantly determined by the diversity and composition of the fermentative yeast population. Consequently, there has been an increasing demand for autochthonous wine yeasts to be used as fermentation starters. The objectives of the present study were to assess the intra-strain variability of Saccharomyces cerevisiae strains and to evaluate their appl...
Worldwide interlaboratory study on the determination of ochratoxin A in differe...
Ratola, N.; Barros, P.; Simões, T.; Cerdeira, António; Venâncio, Armando; Alves, ArmindaInterlaboratory studies are decisive tools to help the validation of a specific analytical methodology or to assess the reproducibility of the use of different methods to analyze a given compound or compounds in certain sample matrices. In this work, homogeneous samples of two white wines (“White Wine” and “White Liqueur Wine”) and one red wine (“Red Fortified Wine”) from Portugal with different production tech...
Impacto da contaminação fúngica sobre a competitividade de vinhos - Ocratoxina A
Cerdeira, António; Venâncio, Armando; Alves, Arminda; Barros, Paulo; Simões, Tomás[Extrato] Esta publicação reúne as comunicações apresentadas na conferência «Impacto da contaminação fúngica sobre a competitividade de vinhos - Ocratoxina A» realizada a 13 de Junho de 2003, na Faculdade de Engenharia da Universidade do Porto, Portugal.[...]
Utilização sustentável de águas residuais e resíduos orgânicos
Delgado, F.M.G.; Carneiro, J.P.; Águas, P.M.P.; Monteiro, José Sarreira; Frazão, Francisco; Águas, M.J.A.C.; Cruz, Ana Paula; Cerdeira, AntónioSão objectivos deste trabalho estudar a utilização sustentada de águas residuais na rega e de resíduos orgânicos como fertilizantes, nas condições agro-climáticas da região da Beira Interior e, em culturas alternativas às tradicionais. Tenta-se assim contribuir para aumentar a viabilidade económicas das explorações agrícolas, não só pela introdução de tais culturas, mas também pela introdução de novos factores ...