Browsing by Author "Caldeira, Ilda"
Now showing 1 - 10 of 65
Results Per Page
Sort Options
- Antioxidant ativities of wine spirits aged by a sustainable technology using chestnut wood staves and micro-oxygenationPublication . Alves, Sheila Oliveira; Lourenço, Sílvia; Anjos, O.; Caldeira, Ilda; Fernandes, Tiago A.; Catarino, Sofia; Canas, SaraAntioxidant ativities of wine spirits aged by a sustainable technology using chestnut wood staves and micro-oxygenation.
- Application of FTIR-ATR Spectroscopy for the quality control of wine spirits, brandies and grape marc spiritsPublication . Anjos, O.; Caldeira, IldaThis study attempted to apply a rapid method for the determination of methanol, acetaldehyde and ethyl acetate in wine spirits, brandies and grape marc spirits, using Fourier Transform Infrared – Attenuated Total Reflectance (ATR) Spectroscopy.
- Application of functional data analysis and FTIR-ATR spectroscopy to discriminate wine spirits ageing technologiesPublication . Anjos, O.; Martínez Comesaña, Miguel; Caldeira, Ilda; Pedro, Soraia; Eguía Oller, Pablo; Canas, SaraFourier transform infrared spectroscopy (FTIR) with Attenuated Total Reflection (ATR) combined with functional data analysis (FDA) was applied to differentiate aged wine spirits according to the ageing technology (traditional using 250 L wooden barrels versus alternative using micro-oxygenation and wood staves applied in 1000 L stainless steel tanks), the wood species used (chestnut and oak), and the ageing time (6, 12, and 18 months). For this purpose, several features of the wine spirits were examined: chromatic characteristics resulting from the CIELab method, total phenolic index, concentrations of furfural, ellagic acid, vanillin, and coniferaldehyde, and total content of low molecular weight phenolic compounds determined by HPLC. FDA applied to spectral data highlighted the differentiation between all groups of samples, confirming the differentiation observed with the analytical parameters measured. All samples in the test set were differentiated and correctly assigned to the aged wine spirits by FDA. The FTIR-ATR spectroscopy combined with FDA is a powerful methodology to discriminate wine spirits resulting from different ageing technologies.
- Application of GC-MS to characterize the volatile composition of fruit distillates made with honeyPublication . Delgado, Teresa; Caldeira, Ilda; Anjos, O.Application of GC-MS to characterize the volatile composition of fruit distillates made with honey.
- Application of near-infrared spectroscopy to characterize volatile phenols and sensory profile of aged wine spiritsPublication . Anjos, O.; Caldeira, Ilda; Fernandes, Tiago A.; Pedro, Soraia; Vitória, Cláudia; Alves, Sheila Oliveira; Catarino, Sofia; Canas, SaraVolatile phenols are low molecular weight aromatic alcohols, with particular importance in wine spirits aged with wood due to their strong influence on sensory profile.
- Application of Near-Infrared Spectroscopy to characterize volatile phenols and sensory profile of aged wine spiritsPublication . Anjos, O.; Caldeira, Ilda; Fernandes, Tiago A.; Pedro, Soraia; Vitória, Cláudia; Alves, Sheila Oliveira; Catarino, Sofia; Canas, SaraApplication of Near-Infrared Spectroscopy to characterize volatile phenols and sensory profile of aged wine spirits.
- Are the furanic aldehydes ratio and phenolic aldehydes ratios reliable to assess the addition of vanillin and caramel to the aged wine spirit?Publication . Canas, Sara; Anjos, O.; Caldeira, Ilda; Belchior, A. Pedro
- Assessing the viability of enhancing brandy quality through the utilization of a dual-wood blendPublication . Antunes, Carlos Alberto Lopes; Pedro, Soraia; Garcia, C.; Santos, M.; Claro, V.; Caldeira, Ilda; Anjos, O.O envelhecimento de aguardentes com madeira é um processo tecnológico valorizador da qualidade final de bebidas. Nesta fase a aguardente adquire novos aromas, melhora as suas características sensoriais e adquire cor característica, que é valorizada pelo consumidor. A aguardente de mel é um subproduto da apicultura obtido pela fermentação do mel e com características aromáticas diferenciadoras1.
- Avaliação da qualidade de aguardente de mel: potencialidade das utilizações da técnica de espectroscopia de infravermelhoPublication . Anjos, O.; Santos, Regina; Estevinho, Letícia M.; Caldeira, Ilda
- Avaliação da robustez de modelos derivativos PLS-R em espectroscopia usando o número de pontos da suavização espectralPublication . Delgado, Teresa; Santos, António J.; Caldeira, Ilda; Anjos, O.Avaliação da robustez de modelos derivativos PLS-R em espectroscopia usando o número de pontos da suavização espectral.