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Storage Time in Bottle
Oliveira-Alves, Sheila C.; Fernandes, Tiago A.; Lourenço, Sílvia; Granja-Soares, Joana; Silva, Andreia B.; Bronze, Maria Rosário; Catarino, SofiaFew studies have investigated the influence on physicochemical and phytochemical compositions during storage in the bottle of wine spirits (WSs) aged using alternative ageing technology (AAT) compared to traditional ageing technology (TAT). The aim of this study was to evaluate the effect of the bottle storage over one and four years on the evolution of chromatic characteristics (CIELab method) and physicochemi...
Investigating the Influence of Vessel Shape on Spontaneous Fermentation in Wine...
Malfeito-Ferreira, Manuel; Granja-Soares, Joana; Chandra, Mahesh; Asryan, Arman Asryan; Oliveira, Joana; Freitas, Victor; Loira, Iris; Morata, AntonioThe earliest archaeological evidence of wine came from ceramic vessels of the Tran- scaucasian ‘Shulaveri-Shomutepe’ or ‘Aratashen-Shulaveri-Shomutepe culture’ (SSC/AShSh: c. 6000–5200 BC). Western European ‘Bell Beaker culture’ (BB: c. 2500–2000 BC) is characterized by bell- shaped pottery vessels but has so far not been found with residues consistent with wine. Knowing that wild grapes populated both habitats...
Adaptation of Ancient Techniques to Recreate ‘Wines’ and ‘Beverages’ Using With...
Harutyunyan, Mkrtich; Viana, Renato; Granja-Soares, Joana; Martins, Miguel; Ribeiro, Henrique; Malfeito-Ferreira, ManuelThe production of wines using ancient techniques is a present trend with commercial interest among consumers valorising their historical background. Therefore, the objective of the present work was to recreate wines and piquettes produced from dehydrated grapes, vinified according to the techniques described in classical Roman agricultural manuals. Muscat of Alexandria grapes were harvested and subjected to gre...
Micro-oxigenation level as a key to explain the variation in the colour and che...
Canas, Sara; Anjos, Ofélia; Caldeira, Ilda; Fernandes, Tiago A.; Santos, Nádia; Lourenço, Sílvia; Granja-Soares, Joana; Fargeton, LaurentA deep knowledge of oxygenation level effect on wine spirits’ ageing is imperative to understand ageing chemistry and to select the most suitable technological option towards quality and sustainability. Following two articles on the same trial, this work focused on colour, total phenolic index (TPI) and basic chemical characteristics of a wine spirit aged in 50 L demijohns with chestnut wood staves together wit...
Effect of innovative technology using staves and micro-oxigenation on the odora...
Granja-Soares, Joana; Roque, Rita; Cabrita, Maria João; Anjos, Ofélia; Belchior, A.P.; Caldeira, Ilda; Canas, SaraThe aged wine spirit is a beverage with great aromatic complexity. Their volatile compounds with odorant power coming from the distillate and from the wood used in its ageing, and the interactions that take place in the process, enhanced by oxygen, all contribute to this complexity. Due to time and cost inherent of ageing wine spirits in wooden barrels, research has sought to develop more sustainable alternativ...