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Changes of the physicochemical characteristics of aged wine spirits during the storage in bottle

2022Conference object Open access
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dc.contributor.authorLourenço, Sílvia
dc.contributor.authorSoares, Amélia
dc.contributor.authorMota, Deolinda
dc.contributor.authorAnjos, O.
dc.contributor.authorCaldeira, Ilda
dc.contributor.authorAlves, Sheila Oliveira
dc.contributor.authorCanas, Sara
dc.date.accessioned2023-08-04T16:20:33Z
dc.date.available2023-08-04T16:20:33Z
dc.date.issued2022
dc.description.abstractThe 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.pt_PT
dc.description.sponsorshipThe authors thank the financial support of the Project CENTRO-04-3928-FEDER-000028. This work is also funded by National Funds through FCT - Foundation for Science and Technology under the Projects UIDB/05183/2020[MED] and UIDB/00239/2020 [CEF].pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLourenço, S. [et al.] (2022) - Changes of the physicochemical characteristics of aged wine spirits during the storage in bottle. In XVI Encontro de Química dos Alimentos, Castelo Branco, 2022 - Bio-sustentabilidade e bio-segurança alimentar, inovação e qualidade alimentar : livro de resumos. Castelo Branco : SPQ. P. 241-243. Póster.pt_PT
dc.identifier.issn978-989-8124-36-4
dc.identifier.urihttp://hdl.handle.net/10400.11/8589
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSociedade Portuguesa de Químicapt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectWine spiritspt_PT
dc.subjectAgeingpt_PT
dc.titleChanges of the physicochemical characteristics of aged wine spirits during the storage in bottlept_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceCastelo Brancopt_PT
oaire.citation.endPage243pt_PT
oaire.citation.startPage241pt_PT
oaire.citation.titleXVI Encontro de Química dos Alimentospt_PT
person.familyNameLourenço
person.familyNameAnjos
person.familyNamecaldeira
person.familyNameOliveira Alves
person.familyNamede Almeida Lopes Canas
person.givenNameSílvia
person.givenNameOfélia
person.givenNameilda
person.givenNameSheila Cristina de
person.givenNameSara Maria
person.identifierB-9350-2
person.identifier.ciencia-id121B-13F4-8EBB
person.identifier.ciencia-idC21D-D8C7-3037
person.identifier.ciencia-id1915-F5F5-C6AD
person.identifier.ciencia-id3E1A-CDB8-3D21
person.identifier.ciencia-idEB11-791E-0118
person.identifier.orcid0000-0003-2948-6633
person.identifier.orcid0000-0003-0267-3252
person.identifier.orcid0000-0003-2151-2008
person.identifier.orcid0000-0002-9963-4673
person.identifier.orcid0000-0002-9781-6481
person.identifier.ridG-2808-2012
person.identifier.ridB-4023-2016
person.identifier.scopus-author-id23395659700
person.identifier.scopus-author-id8056539300
person.identifier.scopus-author-id57193863077
person.identifier.scopus-author-id6507398291
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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