The maturation of wine brandies in wooden barrels cause many sensory and physicochemical changes in these alcoholic beverages, namely its flavour modification. Previous work (Caldeira et al. 2008) pointed out the most potent odourant compounds of the wine aged brandies. Some of these compounds proceed from the distillate and others are extracted from the wood. In this study it was quantified, some odourless com...
Wooden barrels are used in the ageing or maturation of many alcoholic beverages, namely brandies and wines. However, the high costs related to ageing in wooden barrels have led to a search for alternative technologies. In this study we examined the application of wood fragments to the beverage in order to promote an accelerated ageing. We evaluated the sensory and chemical modifications in brandy aged in presen...
This work evaluated the sensorial and chemical modifications in brandy aged in presence of two types of wood fragments in comparison with a brandy aged in wooden barrels.
A tecnologia de envelhecimento tradicional, que consiste na colocação da aguardente vínica em vasilhas de madeira durante vários anos, é uma técnica morosa e onerosa. Assim, têm vindo a ser introduzidas e desenvolvidas novas técnicas, com o intuito de optimizar o processo e reduzir os custos. Uma dessas novas técnicas consiste em introduzir pedaços de madeira (aparas, toros ou outras formas) na bebida a envelhe...
OBJECTIVES: To compare conventional and transdisciplinary care in a tertiary outpatient clinic for patients after their first acute myocardial infarction. METHODS: One hundred fifty-three patients with acute myocardial infarction were randomized at hospital discharge and followed-up to compare conventional (n=75) and transdisciplinary care (n=78). They were submitted to a clinical evaluation, received a dietary...