Browsing by Author "Roque, Rita"
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- Effect of innovative technology using staves and micro-oxygenation on the odorant and sensory profile of aged wine spiritPublication . Soares, Joana Granja; Roque, Rita; Cabrita, M.J.; Anjos, O.; Belchior, A. Pedro; 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 alternatives to do it. In this context, the present study compares, the effect of traditional (wooden barrel) and alternative system (stainless steel tank with dipped staves and micro-oxygenation), on the odorant and sensory profile of a wine spirit, using Limousin oak and chestnut wood, after 12 months of ageing. The results suggest that the ageing process is accelerated by the alternative ageing technology and the chestnut wood, and the corresponding wine spirits presented characteristics of greater sensory evolution and strong wood compounds extraction.
- Potential of different eighteen grapevine genotypes to produce wines in a hot region: First insights into volatile and sensory profilesPublication . Caldeira, Ilda; Roque, Rita; Anjos, O.; Lourenço, Sílvia; Deus João de; Damásio, Miguel; Silvestre, JoséA major challenge for the viticulture and oenology sector is to understand the impact of climate change on grapevine agronomic performance and wine quality. Genetic variability offers a key tool for adaptation, as some grape varieties may better withstand changing conditions while maintaining wine quality. As part of the WineClimAdapt research project (PDR2020-101-031010), a study was conducted on the adaptability of 18 white grape varieties to hot and dry conditions in Portugal. These grape varieties from Herdade do Esporão (Alentejo, Portugal) were vinified in duplicate at the INIAV winery, the result being 36 wines. The wines underwent physicochemical and sensory analyses, including gas chromatography–mass spectrometry (GC-MS) and gas chromatography–flame ionization detection (GC-FID), to assess their composition and sensory profiles. Tasters evaluated the wines using a structured scale (0–10) and rated their overall quality (0–20). Results from analysis of variance (ANOVA) revealed significant differences in the physicochemical composition and sensory profiles of the wines. Notably, some white wines displayed high acidity, which is advantageous for hot regions. The study also highlighted clear varietal differentiation across physicochemical, volatile and sensory analyses. Among the tested varieties, “Cayetana Blanca” and “Fernão Pires” achieved the highest average quality ratings, indicating promising potential for future studies and adaptation to climate change.
- Screening of different ageing technologies of wine spirit by application of Near-Infrared (NIR) Spectroscopy and volatile quantificationPublication . Anjos, O.; Caldeira, Ilda; Roque, Rita; Pedro, Soraia; Lourenço, Sílvia; Canas, SaraScreening of different ageing technologies of wine spirit by application of Near-Infrared (NIR) Spectroscopy and volatile quantification.
- Sensory and chemical characteristic of white monovarietal wines produced from varieties more adapted to abiotic stressPublication . Roque, Rita; Caldeira, Ilda; Anjos, O.; Lourenço, Sílvia; Amaral, João; Damásio, Miguel; Egipto, Ricardo; Silvestre, JoséThe search and study of varieties that are better adapted to climatic variations is one of the strategies to help the wine sector to overcome the challenges that will arise in the future.
- Volatile profile of 15 monovarietal white wines produced from grapes cultivated in a hot and dry region of PortugalPublication . Roque, Rita; Caldeira, Ilda; Anjos, O.; Lourenço, Sílvia; Amaral, João; Damásio, Miguel; Egipto, Ricardo; Silvestre, JoséClimate change trends and impacts could influence drastically the economy and the way that we produce or adapt cultures in near future. The higher air temperatures can modify the characteristics of wine, that depends on many factors, including the conditions they're grown in. Nevertheless, some varieties can be more adapted for these climate changes and produce high quality wines.