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- 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.
- Influence of the storage in bottle on the antioxidant activities and related chemical characteristics of wine spirits aged with chestnut staves and micro-oxygenationPublication . Alves, Sheila Oliveira; Lourenço, Sílvia; Anjos, O.; Fernandes, Tiago A.; Caldeira, Ilda; Catarino, Sofia; Canas, SaraDifferent ageing technology of wine spirits (WSs) has been investigated, but little has been published on the chemical evolution of aged WS during storage in bottle. The purpose of this study was to examine how 12 months of storage in bottle affected the evolution of antioxidant activity (DPPH, FRAP and ABTS assays), total phenolic index (TPI) and low molecular weight (LMW) compounds content of the WSs aged through alternative technology using three micro-oxygenation levels (MOX) and nitrogen control (N). Results revealed the ability of phenolic compounds from aged WSs to scavenge free radicals during storage in bottle. Among the in vitro antioxidant-activity methods, FRAP assay was the more effective to differentiate WSs according to the ageing technology. Concerning the overall influence of storage in bottle on antioxidant activity, and TPI and LMW compounds content, the higher results were obtained for the MOX modalities (O15, O30 and O60), which showed a similar evolution. In summary, this study provides innovative information, demonstrating that the differences between the aged WSs imparted throughout the ageing process (resulting from different MOX levels) were mostly retained, and only slight modifications during storage in bottle were found.
- 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.
- The effect of transition metals on coniferaldehyde oxidation in wine spirits model solutionsPublication . Alves, Sheila Oliveira; Lourenço, Sílvia; Fernandes, Tiago A.; Anjos, O.; Caldeira, Ilda; Catarino, Sofia; Canas, SaraWood is known to be a complex biological system composed mainly of cellulose, hemicelluloses and lignin. Cellulose is commonly degraded by the thermal treatment of wood during coopering giving rise to HMF and 5- methylfurfural, while hemicellulose can generate pentose by hydrolysis, and posteriorly, furfural and its derivatives. Lignin transformations during ageing process of distillates are among the most important factors that may influence the quality of aged wine spirit (WS).
- Changes of the physicochemical characteristics of aged wine spirits during the storage in bottlePublication . Lourenço, Sílvia; Soares, Amélia; Mota, Deolinda; Anjos, O.; Caldeira, Ilda; Alves, Sheila Oliveira; Canas, SaraThe wine spirit (WS) is a specific beverage obtained by the distillation of wine. Initially, the wine distillate is essentially made up of ethanol and water, and its physicochemical characteristics mainly result from the wine and distillation system used. During the ageing process, the distillate contacts with the wood and, with the mediation of oxygen, organic compounds are extracted from the wood and undergo several reactions over time, thus altering the sensory and physicochemical characteristics of this spirit beverage. Traditionally, ageing is carried out in barrels, which is an expensive and time-consuming technology.1 To overcome these drawbacks, alternative technologies for a sustainable ageing of WS using wood staves combined with micro-oxygenation (MOX) has been studied by our team.
- 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.
- Influence of the storage in bottle on the antioxidant activities and related chemical characteristics of wine spirits aged with chestnut staves and micro-oxygenationPublication . Alves, Sheila Oliveira; Lourenço, Sílvia; Anjos, O.; Fernandes, Tiago A.; Caldeira, Ilda; Catarino, Sofia; Canas, SaraDifferent ageing technology of wine spirits (WSs) has been investigated, but little has been published on the chemical evolution of aged WS during storage in bottle. The purpose of this study was to examine how 12 months of storage in bottle affected the evolution of antioxidantactivity (DPPH, FRAP and ABTS assays), total phenolic index (TPI) and low molecular weight (LMW)compounds content of the WSs aged through alternative technology using three micro-oxygenationlevels (MOX) and nitrogen control (N). Results revealed the ability of phenolic compounds fromaged WSs to scavenge free radicals during storage in bottle. Among the in vitro antioxidant-activity methods, FRAP assay was the more effective to differentiate WSs according to the ageing technology.Concerning the overall influence of storage in bottle on antioxidant activity, and TPI and LMW compoundscontent, the higher results were obtained for the MOX modalities (O15, O30 and O60), whichshowed a similar evolution. In summary, this study provides innovative information, demonstratingthat the differences between the aged WSs imparted throughout the ageing process (resulting from different MOX levels) were mostly retained, and only slight modifications during storage in bottle were found.
- 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.
- Natural blending as a novel technology for the production process of aged wine spirits : potential impact on their qualityPublication . Lourenço, Sílvia; Anjos, O.; Caldeira, Ilda; Alves, Sheila Oliveira; Santos, Nádia; Canas, SaraThe blending of wine spirits (WSs) produced in different ageing conditions is a key operation to impart specific features, enhance complexity, increase the final product’s quality and ensure brand consistency over the years, but requires time, labour and experienced blenders. This work aimed to develop a novel technology, natural blending, towards innovation and a more sustainable production process, adding value to the final product. WSs were aged in 250 L barrels and in 1000 L stainless steel tanks with wood staves and micro-oxygenation (MOX), using Limousin oak and chestnut wood simultaneously at a 50:50 ratio (natural blending) and separately; after 18 months of ageing, the last ones underwent the blending operation at the same ratio. All WSs were bottled and thereafter the following traits were analysed: alcoholic strength, acidity, dry extract, total phenolic index, low molecular weight compounds by HPLC method, chromatic characteristics and sensory profile. No significant differences in the physicochemical characteristics and sensory profile between the WSs resulting from the two blending technologies were found. Natural blending did not induce changes in the characteristics imparted by each ageing technology. These findings point to natural blending as a reliable alternative to the blending operation, especially in combination with ageing in tanks with staves and MOX.
- Influence of the storage in bottle on the antioxidant activity of wine spirit aged by sustainable technology of micro-oxygenation with Limousin oak stavesPublication . Alves, Sheila Oliveira; Lourenço, Sílvia; Fernandes, Tiago A.; Anjos, Ofélia; Caldeira, Ilda; Catarino, Sofia; Canas, SaraThe traditional ageing technology (TAT) has always been associated with oak barrels ageing and involves staging the wine distillate (WD) in wooden barrels with a continuous innate diffusion of oxygen through the wood and space between staves, under which the beverage spirit undergoes positive changes that contribute to the enhancement of its chemical composition and sensory properties.