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GC-FID and GC-MS as a tool to screen the influence of wood ageing technologies ...

The maturation of wine brandies in wooden barrels cause many sensory and physicochemical changes in these alcoholic beverages, namely its flavour modification. Previous work (Caldeira et al. 2008) pointed out the most potent odourant compounds of the wine aged brandies. Some of these compounds proceed from the distillate and others are extracted from the wood. In this study it was quantified, some odourless com...

Effects of trichodorids and TRV on potato growth and yield

Potato production impacts of the association trichodorids and TRV in naturally ...

An investigation was conducted to determine the effect of soil-born Tobacco rattle virus (TRV) isolates on yield and some quality attributes of 8 potato cultivars (Agata, Amorosa, Almera, Cunéria, Kondor, Picasso, Raja and Stemster) in Portuguese growing areas. Preliminary results revealed that some attributes (canopy growth, total yield, tuber numbers and yield within size grades, tuber spraing symptoms and se...

Sensory and chemical modifications of wine brandy aged with chestnut and oak wood

This work evaluated the sensorial and chemical modifications in brandy aged in presence of two types of wood fragments in comparison with a brandy aged in wooden barrels.

Uma abordagem sensorial e quimica ao aroma de aguardentes vinicas envelhecidas ...

The maturation of wine brandies in wooden barrels origin many sensory and physical-chemical changes in these alcoholic beverages. This work studies the odorants in different aged brandies from Lourinhã. These brandies were analyzed by gas chromatography coupled to olfactometry (CG-O). A panel taster profiled these brandies and the identified odorants were also quantified by gas chromatography coupled to a flame...

Efeito do tratamento térmico nas modificações térmicas e quimicas das madeiras ...

The effects of temperature and frequency of moistening during the first phase of the heath treatment (bending phase) on the simultaneous response of different kinds of wood (Portuguese chestnut, Rumanian and American oak wood) used in brandy ageing were studied. The evolution of the wood temperature was measured by K thermocouple probes. The wood extractable compounds (phenolic acids, phenolic aldehydes, coumar...

Efeito da secagem natural na composição quimica da madeira de castanheiro usada...

The ageing of high quality brandies requires a period of storage in wooden barrels. Several studies have showed the great influence of the seasoning process on the characteristics of oak wood and their influence on wines and brandies quality. This study provides, for the first time, specific information about the seasoning effects on portuguese chestnut wood from two different geographical origins, namely on th...

Evaluation of wine brandies authenticity by the relationships between benzoic a...

Cinética de impregnação/evaporação e transferência de compostos fenólicos da ma...

An essay was carried out under model conditions, simulating the natural ageing of brandies in 250dm3 wooden barrels, to study the kinetics of impregnation/evaporation of brandy and the release of phenolic compounds from wood into brandy. The influence of wood botanical species (Limousin oak and portuguese chestnut), toasting level (light and strong)and ageing time (0, 42 and 250 days) was investigated. In paral...

Modelização do tratamento térmico de madeira de carvalho português (Quercus Pyr...

The heat treatment is of primary significance for the barrel quality. In the last fifteen years many papers have been focused on the effects of heat treatment on the phenolic composition of French and American oak woods, but the oak species grown in Portugal traditionally used in portuguese cooperage have never been studied. In this study we characterised the toasting levels with temperature and time by modelli...