Alves, Sheila OliveiraLourenço, SílviaFernandes, Tiago A.Anjos, OféliaCaldeira, IldaCatarino, SofiaCanas, Sara2023-08-042023-08-042022ALVES, Sheila Oliveira [et al.] (2022) - Influence of the storage in bottle on the antioxidant activity of wine spirit aged by sustainable technology of micro-oxygenation with Limousin oak staves. 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. 441-442. Póster.978-989-8124-36-4http://hdl.handle.net/10400.11/8588The authors thank Adega Cooperativa da Lourinhã, Tanoaria J. M. Gonçalves, and A. Pedro Belchior for the technical support.The 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.engWine spiritAgeingconference object