Encontrados 4 documentos, a visualizar página 1 de 1
Efeito do tratamento térmico nas modificações térmicas e quimicas das madeiras ...
Sousa, Raul Bruno de; Canas, Sara; Belchior, A.P.; Falcão, A.; Gonçalves, J.A.; Spranger, M. IsabelThe 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...
Sousa, Raul Bruno de; Canas, Sara; Caldeira, Ilda; Mateus, Ana M.; Belchior, A. Pedro; Climaco, M. CristinaThe 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...
Cinética de impregnação/evaporação e transferência de compostos fenólicos da ma...
Sousa, Raul Bruno de; Canas, Sara; Belchior, A. Pedro; Mateus, Ana M.; Spranger, Maria IsabelAn 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...
Sousa, Raul Bruno de; Canas, Sara; Grazina, Nelson; Belchior, A. Pedro; Spranger, Maria IsabelThe 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...
| Financiadores do RCAAP | |||||||
|
|
|
|
|
|
||