Publicação

Study of odorant compounds and sensory changes associated with wine spirit ageing using chestnut wood and Limousin oak under different technologies

Detalhes bibliográficos
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

Registos relacionados

Influence of the storage in bottle on the antioxidant activity of wine spirit aged by sustainable technology of micro-oxygenation with Limousin oak staves
por: Alves, Sheila Oliveira
Publicado em: (2022)

The interplay of bottle storage and wood ageing technology: volatile and sensory profiles of wine spirits aged with chestnut wood
por: Caldeira, Ilda
Publicado em: (2024)

The interplay of bottle storage and wood ageing technology: Volatile and sensory profiles of wine spirits aged with chestnut wood
por: Caldeira, Ilda
Publicado em: (2025)

Wine spirit ageing with chestnut staves under different micro-oxygenation strategies: effects on the volatile compounds and sensory profile
por: Caldeira, Ilda
Publicado em: (2021)

Wine spirit ageing with chestnut staves under different micro-oxygenation strategies: effects on the volatile compounds and sensory profile
por: Caldeira, Ilda
Publicado em: (2021)

Wine spirit ageing with chestnut staves under different micro-oxygenation strategies: effects on the volatile compounds and sensory profile
por: Caldeira, Ilda
Publicado em: (2021)

The interplay of bottle storage and wood ageing technology: volatile and sensory profiles of wine spirits aged with chestnut wood
por: Anjos, Ofélia
Publicado em: (2024)

Impact of alternative wood ageing systems in the odorant profile of wine spirits with GC-O analysis
por: Zarpellon, Damiano
Publicado em: (2019)

Effect of innovative technology using staves and micro-oxigenation on the odorant and sensory profile of aged wine spirit
por: Granja-Soares, Joana
Publicado em: (2020)

Effect of innovative technology using staves and micro-oxygenation on the odorant and sensory profile of aged wine spirit
por: Soares, Joana Granja
Publicado em: (2020)

Antioxidant ativities of wine spirits aged by a sustainable technology using chestnut wood staves and micro-oxygenation
por: Alves, Sheila Oliveira
Publicado em: (2022)

Micro-oxygenation level as a key to explain the variation in the colour and chemical composition of wine spirits aged with chestnut wood staves
por: Canas, Sara
Publicado em: (2022)

Micro-oxygenation level as a key to explain the variation in the colour and chemical composition of wine spirits aged with chestnut wood staves
por: Canas, Sara
Publicado em: (2022)

Micro-oxigenation level as a key to explain the variation in the colour and chemical composition of wine spirits aged with chestnut wood staves
por: Canas, Sara
Publicado em: (2021)

Shedding light on metals release from chestnut wood to wine spirit using ICP-MS
por: Catarino, Sofia
Publicado em: (2022)

Shedding light on metals release from chestnut wood to wine spirit using ICP-MS
por: Catarino, Sofia
Publicado em: (2022)

Shedding Light on Metals Release from ChestnutWood toWine Spirit Using ICP-MS
por: Catarino, Sofia
Publicado em: (2022)

Changes of the physicochemical characteristics of aged wine spirits during the storage in bottle
por: Lourenço, Sílvia
Publicado em: (2022)

Sustainable use of wood in wine spirit production
por: Canas, Sara
Publicado em: (2022)

Sustainable use of wood in wine spirit production
por: Canas, Sara
Publicado em: (2022)

Behaviour of low molecular weight compounds, iron and copper of wine spirit aged with chestnut staves under different levels of micro-oxygenation
por: Canas, Sara
Publicado em: (2020)

Behaviour of low molecular weight compounds, iron and copper of wine spirit aged with chestnut staves under different levels of micro-oxygenation
por: Canas, Sara
Publicado em: (2020)

Hydrolysable tannins in aged wine spirits: a fresh perspective using alternative ageing technology and high-resolution mass spectrometry
por: Fernandes, Tiago A.
Publicado em: (2022)

Application of Near-Infrared Spectroscopy to characterize volatile phenols and sensory profile of aged wine spirits
por: Anjos, O.
Publicado em: (2022)

Application of near-infrared spectroscopy to characterize volatile phenols and sensory profile of aged wine spirits
por: Anjos, O.
Publicado em: (2022)

Single-laboratory validation of determination of acetaldehyde, ethyl acetate, methanol and fusel alcohols in wine spirits, brandies and grape marc spirits using GC-FID
por: Luís,Ana Catarina P. M. N.
Publicado em: (2011)

Sensory and chemical modifications of wine brandy aged with chestnut and oak wood
por: Caldeira, Ilda
Publicado em: (2009)

Influence of the storage in bottle on the antioxidant activities and related chemical characteristics of wine spirits aged with chestnut staves and micro-oxygenation
por: Alves, Sheila Cristina Oliveira
Publicado em: (2021)

Influence of the storage in bottle on the antioxidant activities and related chemical characteristics of wine spirits aged with chestnut staves and micro-oxygenation
por: Alves, Sheila Oliveira
Publicado em: (2021)

Influence of the storage in bottle on the antioxidant activities and related chemical characteristics of wine spirits aged with chestnut staves and micro-oxygenation
por: Alves, Sheila Oliveira
Publicado em: (2022)

Influence of the Storage in Bottle on the Antioxidant Activities and Related Chemical Characteristics of Wine Spirits Aged with Chestnut Staves and Micro-Oxygenation
por: Oliveira-Alves, Sheila
Publicado em: (2022)

FT-Raman methodology applied to identify different ageing stages of wine spirits
por: Anjos, O.
Publicado em: (2020)

Impact of an alternative ageing technology using micro-oxigenation on the wine spirit's antioxidant activity
por: Nocera, Anna
Publicado em: (2019)

Profiling the Aroma of Grape Spirits for Port Wine Using a Multi-Analytical GC Approach and Sensory Analysis
por: Caldeira, Ilda
Publicado em: (2026)

Enhancing strawberry tree fruit spirit: effects of oak wood ageing
por: Anjos, O.
Publicado em: (2024)

Single-laboratory validation of determination of acetaldehyde, ethyl acetate, methanol and fusel alcohols in wine, spirits, brandies and grape marc spirits using GC-FID
por: Luís, Ana das Neves
Publicado em: (2011)

Kinetics of odorant compounds in wine brandies aged in different systems
por: Caldeira, Ilda
Publicado em: (2016)

Kinetics of odorant compounds in wine brandies aged in different systems
por: Caldeira, Ilda
Publicado em: (2016)

Phenolic profile and colour acquired by the wine spirit in the beginning of ageing : alternative technology using micro-oxygenation vs traditional technology
por: Canas, Sara
Publicado em: (2019)

Characterisation of low molecular weight compounds of strawberry tree (Arbutus unedo L.) fruit spirit aged with oak wood
por: Anjos, O.
Publicado em: (2024)