Publicação
Study of odorant compounds and sensory changes associated with wine spirit ageing using chestnut wood and Limousin oak under different technologies
| Resumo: | Wine spirit, resulting from wine distillation, usually undergoes ageing in wood before being marketed. Traditionally, the oak wood, especially from the French region of Limousin (mostly Quercus robur L.), is used for manufacturing the barrels for this purpose. |
|---|---|
| Autores principais: | Caldeira, Ilda |
| Outros Autores: | Anjos, O.; Vitória, Cláudia; Fernandes, Tiago A.; Catarino, Sofia; Canas, Sara |
| Assunto: | Wine spirit Ageing |
| Ano: | 2022 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Castelo Branco |
| Idioma: | inglês |
| Origem: | Repositório Científico do Instituto Politécnico de Castelo Branco |
| _version_ | 1868350589943939072 |
|---|---|
| author | Caldeira, Ilda |
| author2 | Anjos, O. Vitória, Cláudia Fernandes, Tiago A. Catarino, Sofia Canas, Sara |
| author2_role | author author author author author |
| author_facet | Caldeira, Ilda Anjos, O. Vitória, Cláudia Fernandes, Tiago A. Catarino, Sofia Canas, Sara |
| author_role | author |
| contributor_name_str_mv | Repositório Científico do Instituto Politécnico de Castelo Branco |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Caldeira, Ilda\",\"Person.identifier.orcid\":\"0000-0003-2151-2008\"},{\"Person.name\":\"Anjos, O.\",\"Person.identifier.orcid\":\"0000-0003-0267-3252\"},{\"Person.name\":\"Vitória, Cláudia\",\"Person.identifier.orcid\":\"0000-0003-2222-9685\"},{\"Person.name\":\"Fernandes, Tiago A.\",\"Person.identifier.orcid\":\"0000-0002-3374-612X\"},{\"Person.name\":\"Catarino, Sofia\",\"Person.identifier.orcid\":\"0000-0002-6223-4377\"},{\"Person.name\":\"Canas, Sara\",\"Person.identifier.orcid\":\"0000-0002-9781-6481\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Repositório Científico do Instituto Politécnico de Castelo Branco |
| datacite.creators.creator.creatorName.fl_str_mv | Caldeira, Ilda Anjos, O. Vitória, Cláudia Fernandes, Tiago A. Catarino, Sofia Canas, Sara |
| datacite.date.Accepted.fl_str_mv | 2022-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2023-08-04T16:10:05Z |
| datacite.date.embargoed.fl_str_mv | 2023-08-04T16:10:05Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Wine spirit Ageing |
| datacite.titles.title.fl_str_mv | Study of odorant compounds and sensory changes associated with wine spirit ageing using chestnut wood and Limousin oak under different technologies |
| dc.contributor.none.fl_str_mv | Repositório Científico do Instituto Politécnico de Castelo Branco |
| dc.creator.none.fl_str_mv | Caldeira, Ilda Anjos, O. Vitória, Cláudia Fernandes, Tiago A. Catarino, Sofia Canas, Sara |
| dc.date.Accepted.fl_str_mv | 2022-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2023-08-04T16:10:05Z |
| dc.date.embargoed.fl_str_mv | 2023-08-04T16:10:05Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10400.11/8583 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Sociedade Portuguesa de Química |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Wine spirit Ageing |
| dc.title.fl_str_mv | Study of odorant compounds and sensory changes associated with wine spirit ageing using chestnut wood and Limousin oak under different technologies |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_c94f |
| description | Wine spirit, resulting from wine distillation, usually undergoes ageing in wood before being marketed. Traditionally, the oak wood, especially from the French region of Limousin (mostly Quercus robur L.), is used for manufacturing the barrels for this purpose. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | conferenceObject |
| fulltext.url.fl_str_mv | https://repositorio.ipcb.pt/bitstreams/15691597-f416-445a-b481-79b6a35a3ea7/download |
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| identifier.url.fl_str_mv | http://hdl.handle.net/10400.11/8583 |
| instacron_str | ipcb |
| institution | Instituto Politécnico de Castelo Branco |
| instname_str | Instituto Politécnico de Castelo Branco |
| language | eng |
| network_acronym_str | ripcb |
| network_name_str | Repositório Científico do Instituto Politécnico de Castelo Branco |
| oai_identifier_str | oai:repositorio.ipcb.pt:10400.11/8583 |
| organization_str_mv | urn:organizationAcronym:ipcb |
| person_str_mv | Caldeira, Ilda Caldeira, Ilda https://www.ciencia-id.pt/1915-F5F5-C6AD 1915-F5F5-C6AD http://orcid.org/0000-0003-2151-2008 0000-0003-2151-2008 Anjos, O. Anjos, O. https://www.ciencia-id.pt/C21D-D8C7-3037 C21D-D8C7-3037 http://orcid.org/0000-0003-0267-3252 0000-0003-0267-3252 Vitória, Cláudia Vitória, Cláudia https://www.ciencia-id.pt/4719-8EA0-063A 4719-8EA0-063A http://orcid.org/0000-0003-2222-9685 0000-0003-2222-9685 Fernandes, Tiago A. Fernandes, Tiago A. https://www.ciencia-id.pt/8810-5C8A-08D0 8810-5C8A-08D0 http://orcid.org/0000-0002-3374-612X 0000-0002-3374-612X Catarino, Sofia Catarino, Sofia https://www.ciencia-id.pt/7212-C53B-0F02 7212-C53B-0F02 http://orcid.org/0000-0002-6223-4377 0000-0002-6223-4377 Canas, Sara Canas, Sara https://www.ciencia-id.pt/EB11-791E-0118 EB11-791E-0118 http://orcid.org/0000-0002-9781-6481 0000-0002-9781-6481 |
| publishDate | 2022 |
| publisher.none.fl_str_mv | Sociedade Portuguesa de Química |
| reponame_str | Repositório Científico do Instituto Politécnico de Castelo Branco |
| repository_id_str | urn:repositoryAcronym:ripcb |
| service_str_mv | urn:repositoryAcronym:ripcb |
| spelling | engSociedade Portuguesa de Químicapt_PTWine spirit, resulting from wine distillation, usually undergoes ageing in wood before being marketed. Traditionally, the oak wood, especially from the French region of Limousin (mostly Quercus robur L.), is used for manufacturing the barrels for this purpose.application/pdfpt_PTStudy of odorant compounds and sensory changes associated with wine spirit ageing using chestnut wood and Limousin oak under different technologiesPersonalCaldeira, IldaDSpacehttp://dspace.org/items/6eb41332-af5a-40b7-88ce-1dc5bc1b7880DSpacehttp://dspace.org/items/6eb41332-af5a-40b7-88ce-1dc5bc1b7880caldeiraildaCiência IDhttps://www.ciencia-id.pt1915-F5F5-C6ADORCIDhttp://orcid.org0000-0003-2151-2008Researcher IDhttps://www.researcherid.comB-4023-2016Scopus Author IDhttps://www.scopus.com8056539300Scopus Author IDhttps://www.scopus.com55943857200PersonalAnjos, O.DSpacehttp://dspace.org/items/df9191ae-0bbb-4bb8-bbdc-0f79c7365876DSpacehttp://dspace.org/items/df9191ae-0bbb-4bb8-bbdc-0f79c7365876AnjosOféliaCiência IDhttps://www.ciencia-id.ptC21D-D8C7-3037ORCIDhttp://orcid.org0000-0003-0267-3252Researcher IDhttps://www.researcherid.comG-2808-2012Scopus Author IDhttps://www.scopus.com23395659700PersonalVitória, CláudiaDSpacehttp://dspace.org/items/04e4223d-be70-4475-bfe3-967250740423DSpacehttp://dspace.org/items/04e4223d-be70-4475-bfe3-967250740423VitóriaCláudiaCiência IDhttps://www.ciencia-id.pt4719-8EA0-063AORCIDhttp://orcid.org0000-0003-2222-9685PersonalFernandes, Tiago A.DSpacehttp://dspace.org/items/98ef47e9-2bf4-43db-b566-342c2ec1ebaeDSpacehttp://dspace.org/items/98ef47e9-2bf4-43db-b566-342c2ec1ebaeFernandesTiagoCiência IDhttps://www.ciencia-id.pt8810-5C8A-08D0ORCIDhttp://orcid.org0000-0002-3374-612XResearcher IDhttps://www.researcherid.comB-6777-2013Researcher IDhttps://www.researcherid.comB-6777-2013Scopus Author IDhttps://www.scopus.com24449123500PersonalCatarino, SofiaDSpacehttp://dspace.org/items/1754c0cc-4038-445c-9a86-8e9e7a7bf34eDSpacehttp://dspace.org/items/1754c0cc-4038-445c-9a86-8e9e7a7bf34eCatarinoSofiaCiência IDhttps://www.ciencia-id.pt7212-C53B-0F02ORCIDhttp://orcid.org0000-0002-6223-4377Researcher IDhttps://www.researcherid.comD-2752-2013Scopus Author IDhttps://www.scopus.com8354919700PersonalCanas, SaraDSpacehttp://dspace.org/items/ebf92f24-012e-45eb-9598-1ae856736f10DSpacehttp://dspace.org/items/ebf92f24-012e-45eb-9598-1ae856736f10de Almeida Lopes CanasSara MariaCiência IDhttps://www.ciencia-id.ptEB11-791E-0118ORCIDhttp://orcid.org0000-0002-9781-6481Scopus Author IDhttps://www.scopus.com6507398291HostingInstitutionOrganizationalRepositório Científico do Instituto Politécnico de Castelo Brancoe-mailmailto:repositorio@ipcb.ptrepositorio@ipcb.ptISBNIsPartOf978-989-8124-36-42023-08-04T16:10:05Z20222022-01-01T00:00:00ZHandlehttp://hdl.handle.net/10400.11/8583http://purl.org/coar/access_right/c_abf2open accessWine spiritAgeing137775 bytesother research producthttp://purl.org/coar/resource_type/c_c94fconference object2022http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://repositorio.ipcb.pt/bitstreams/15691597-f416-445a-b481-79b6a35a3ea7/downloadXVI Encontro de Química dos Alimentas152153Castelo Branco |
| spellingShingle | Study of odorant compounds and sensory changes associated with wine spirit ageing using chestnut wood and Limousin oak under different technologies Caldeira, Ilda Wine spirit Ageing |
| status | SINGLETON |
| subject.fl_str_mv | Wine spirit Ageing |
| title | Study of odorant compounds and sensory changes associated with wine spirit ageing using chestnut wood and Limousin oak under different technologies |
| title_full | Study of odorant compounds and sensory changes associated with wine spirit ageing using chestnut wood and Limousin oak under different technologies |
| title_fullStr | Study of odorant compounds and sensory changes associated with wine spirit ageing using chestnut wood and Limousin oak under different technologies |
| title_full_unstemmed | Study of odorant compounds and sensory changes associated with wine spirit ageing using chestnut wood and Limousin oak under different technologies |
| title_short | Study of odorant compounds and sensory changes associated with wine spirit ageing using chestnut wood and Limousin oak under different technologies |
| title_sort | Study of odorant compounds and sensory changes associated with wine spirit ageing using chestnut wood and Limousin oak under different technologies |
| topic | Wine spirit Ageing |
| topic_facet | Wine spirit Ageing |
| url | http://hdl.handle.net/10400.11/8583 |
| visible | 1 |