Encontrados 11 documentos, a visualizar página 1 de 2
Evaluation of alcoholic beverages with wild berries: alcoholic beverages with j...
Anjos, O.; Caldeira, I.Evaluation of alcoholic beverages with wild berries: alcoholic beverages with juniper berry and blueberry liquor.
Variation of extractable compounds and lignin contents in wood fragments used i...
Anjos, O.; Carmona, C.; Caldeira, I.; Canas, S.Aging systems of wine brandies have been a target of investigation to reduce the costs and aging time. In this study, the extractives and Klason lignin contents of wood fragments used in the aging of wine brandies in stainless steel tanks were evaluated. Two types of wood fragments, known as staves and tablets, and two wood botanical species, Limousin oak (Quercus robur L. from the Limousin region of France) an...
Application of FTIR-ATR Spectroscopy for the quality control of wine spirits, b...
Anjos, O.; Caldeira, I.This study attempted to apply a rapid method for the determination of methanol, acetaldehyde and ethyl acetate in wine spirits, brandies and grape marc spirits, using Fourier Transform Infrared – Attenuated Total Reflectance (ATR) Spectroscopy.
Influence of the kind of wood (chestnut and Limousin oak) in the extractives an...
Carmona, C.; Anjos, O.; Caldeira, I.; Canas, S.Só está disponível o resumo da comunicação. ; Influence of the kind of wood (chestnut and Limousin oak) in the extractives and Klason lignin contents of wood fragments used in the ageing of wine brandies
First approach to the characterization of a traditional alcoholic drink "Aguard...
Nunes, D.; Anjos, O.; Caldeira, I.The alcoholic drink called “aguardente de zimbro” is normally presented at touristic documentation about “Serra da Estrela” and included in the food heritage of the region. However, there is a lack of technical and scientific information about this beverage. This work intends to achieve a first characterization of this product concerning its technology, and its sensory properties and physico-chemical characteri...
GC-FID and GC-MS as a tool to screen the influence of wood ageing technologies ...
Caldeira, I.; Anjos, O.; Portal, V.; Belchior, A.P.; Cana, S.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...
A inovação e a tradição a partir de destilados vínicos: licor de mirtilo e agua...
Lopes, D.; Nunes, D.; Anjos, O.; Caldeira, I.Comunicação oral da qual só está disponível a apresentação. ; A inovação e a tradição a partir de destilados vínicos: licor de mirtilo e aguardente de zimbro.
Single-laboratory validation of determination of acetaldehyde, ethyl acetate, m...
Luís, A.C.M.; Mota, D.; Anjos, O.; Caldeira, I.This work presents the determination of principal volatile compounds (acetaldehyde, ethyl acetate, methanol, 2-butanol, 1-propanol, 2-methyl- 1-propanol, 2-propen-1-ol, 1-butanol, 2-methyl-1-butanol and 3-methyl-1-butanol) in wine spirits, brandies and grape marc spirits by GC-FID. The method was evaluated in terms of suitability of chromatographic system, accuracy, precision, linearity and detection and quanti...
Teores de metanol em aguardentes vínicas e bagaceiras portuguesas
Mota, D.; Luís, A.; Cerveira, O.; Anjos, O.; Canas, S.; Caldeira, I.Comunicação apresentada no 8.º Simpósio de Vitivinicultura do Alentejo que decorreu em Évora de 5 a 7 de Maio de 2010. ; O metanol é um álcool resultante da degradação das pectinas que ocorre durante o processo de fermentação do vinho e do bagaço, passando para a aguardente durante o processo de destilação. A tecnologia utilizada na preparação dos vinhos e dos bagaços condiciona o seu teor nos destilados. Por ...
Sensory and chemical modifications of wine brandy aged with chestnut and oak wood
Caldeira, I.; Anjos, O.; Portal, V.; Belchior, A.P.; Canas, S.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.
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