Repository logo
 
Publication

FT-Raman methodology applied to study the effect of seasoning time of Fino Sherry CasksĀ® in Brandy de Jerez elaboration

2022Conference object Open access
Simple item page
dc.contributor.authorGuerrero-Chanivet, MarĆ­a
dc.contributor.authorAnjos, O.
dc.contributor.authorGarcĆ­a-Moreno, M. Valme
dc.contributor.authorValcƔrcel-MuƱoz, Manuel
dc.contributor.authorGuillƩn-SƔnchez, Dominico
dc.date.accessioned2023-08-04T16:15:16Z
dc.date.available2023-08-04T16:15:16Z
dc.date.issued2022
dc.descriptionThis research has been supported by the University of Cadiz and Bodegas Fundador, S.L.U. (ref.: OT2019/108, OT2020/128 and OT2021/076). The authors wish to thank the University of Cadiz and Bodegas Fundador, S.L.U. for the industrial pre-doctoral contract TDI-8-18, granted to the author Marƭa Guerrero Chanivet; the ceiA3 and the University of CƔdiz, for the Erasmus+ KA103 grant awarded to the author Marƭa Guerrero Chanivet and the financial support for her mobility and to the Centro de Biotecnologƭa de Plantas de Beira Interior (CBP-BI) for facilitating the use of its equipments.pt_PT
dc.description.abstractBrandy de Jerez is a grape-derived spirit produced in the Southern Spanish area known as Marco de Jerez. The Technical File of the Geographical Indication under this name indicates that it must have a minimum alcoholic strength of 36% vol. (usually between 36ā€“45% vol.); it has to be obtained from wine spirits and distillates and it must be aged in oak barrels with capacity of less than 1000 L, previously seasoned with Sherry wine and following a traditional dynamic ageing system used in the Sherry area known as Criaderas and Solera.pt_PT
dc.description.sponsorshipThis work is funded by the University of CƔdiz and Bodegas Fundador, S.L.U. CƔdiz, EspaƱa (TDI-8-18). This work is also funded by National Funds through FCT - Foundation for Science and Technology under the Project UIDB/00239/2020 of Centro de Estudos Florestais (CEF).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGUERRERO-CHANIVET, M. [et al.] (2022) - FT-Raman methodology applied to study the effect of seasoning time of Fino Sherry CasksĀ® in Brandy de Jerez elaboration. In XVI Encontro de QuĆ­mica dos Alimentos, Castelo Branco, 2022 - Bio-sustentabilidade e bio-seguranƧa alimentar, inovaĆ§Ć£o e qualidade alimentar: livro de resumos. Castelo Branco : SPQ. P. 235-236.pt_PT
dc.identifier.isbn978-989-8124-36-4
dc.identifier.urihttp://hdl.handle.net/10400.11/8585
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSociedade Portuguesa de QuĆ­micapt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBrandypt_PT
dc.subjectTraditional ageingpt_PT
dc.titleFT-Raman methodology applied to study the effect of seasoning time of Fino Sherry CasksĀ® in Brandy de Jerez elaborationpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceCastelo Brancopt_PT
oaire.citation.endPage236pt_PT
oaire.citation.startPage235pt_PT
oaire.citation.titleXVI Encontro de QuĆ­mica dos Alimentospt_PT
person.familyNameAnjos
person.givenNameOfƩlia
person.identifier.ciencia-idC21D-D8C7-3037
person.identifier.orcid0000-0003-0267-3252
person.identifier.ridG-2808-2012
person.identifier.scopus-author-id23395659700
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublicationdf9191ae-0bbb-4bb8-bbdc-0f79c7365876
relation.isAuthorOfPublication.latestForDiscoverydf9191ae-0bbb-4bb8-bbdc-0f79c7365876

Files

License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
2.02 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

ESACB - ComunicaƧƵes em encontros cientƭficos e tƩcnicos