Hydrolysable tannins in aged wine spirits: a fresh perspective using alternative ageing technology and high-resolution mass spectrometry

Fernandes, Tiago A.; Antunes, Alexandra M.M.; Alves, Sheila Oliveira; Caldeira, Ilda; Anjos, O.; Catarino, Sofia; Canas, Sara

http://hdl.handle.net/10400.11/8587

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Authors

Fernandes, Tiago A.

Antunes, Alexandra M.M.

Alves, Sheila Oliveira

Abstract(s)

Wine spirits (WSs) are usually aged in wooden barrels, but using wood pieces instead of barrels, with or without micro-oxygenation, is a technological alternative that has been investigated by our team.

Description

The authors are very grateful to Victor de Freitas as the Scientific Consultant of the Project POCI-01-0145- FEDER-027819, and to João Pedro Catela, Nádia Santos, Manuela Gomes, Eugénia Gomes and Inês Antunes from Adega Cooperativa da Lourinhã, José Abílio Gonçalves and Sérgio Gonçalves from Tanoaria J. M. Gonçalves, Ana Partidário from INIAV Oeiras, Pedro Rodrigues and Diogo Rodrigues from AZ3Oeno Portugal, Sílvia Lourenço, João Amaral, Deolinda Mota from INIAV Polo de Dois Portos, and A. Pedro Belchior for their technical support.

Keywords

Wine spirits Ageing

URI

http://hdl.handle.net/10400.11/8587

Citation

Fernandes, Tiago [et al.] (2022) - Hydrolysable tannins in aged wine spirits: a fresh perspective using alternative ageing technology and high-resolution mass spectrometry. In XVI Encontro de Química dos Alimentos, Castelo Branco, 2022 - Bio-sustentabilidade e bio-segurança alimentar, inovação e qualidade alimentar. Castelo Branco : SPQ. P. 105-106.