Encontrados 11 documentos, a visualizar página 1 de 2
Grape must mineralization by high pressure microwave digestion for trace elemen...
Catarino, S.; Trancoso, I.M.; Sousa, Raul Bruno de; Curvelo-Garcia, A.S.Analytical Note ; The present work describes the development and validation of a high pressure microwave-assisted mineralization procedure for the determination of metals in grape must by spectrometric techniques. Metals of special oenological and food safety importance (Al, Co, Cu, Cd, Pb) were used as model elements to achieve the optimum working conditions. The study was conducted by monitoring their concen...
Determination of cobalt in wine and must by electrothermal atomization atomic a...
Sousa, Raul Bruno de; Catarino, S.; Neves, A.An electrothermal atomization atomic absorption spectrometry method was optimized to quantify cobalt in musts and wines, especially within quality control scope. As far as wine samples are concerned, the method involves reduced risk of contamination by eliminating prior treatment other than dilution (1:2). For must samples a pre-treatment is needed, in order to destroy the organic matter that could interfere wi...
Uma abordagem sensorial e quimica ao aroma de aguardentes vinicas envelhecidas ...
Sousa, Raul Bruno de; Caldeira, Ilda; Belchior, A.P.; Clímaco, M. CristinaThe 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...
Revisão: elementos contaminantes nos vinhos
Sousa, Raul Bruno de; Catarino, Sofia; Curvelo-Garcia, A.S.Approximately ten years after a first critical review of the authors on the occurrence of contaminant elements in wine, the subject remains of the utmost importance within the technological, food safety and legal concern. Future developments on toxicological and analytical field, as well as on international trade, will promote changes in existing regulations. Increasing concern with wine food safety may lead to...
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...
Cedência de elementos contaminantes de bentonites ao vinho: contributo para a o...
Sousa, Raul Bruno de; Catarino, Sofia; Madeira, M.; Monteiro, F.; Curvelo-Garcia, A.S.The release of mineral elements from six bentonites to wine and to the test solution established by the OIV was evaluated in order to compare the extraction performance of both solutions.Significant differences between wine and tartaric solution results for 34 mineral elements analyzed by AAS, ETAAS and ICP-MS were observed, suggesting that the extraction solution proposed by the OIV is not suitable for bentoni...
Estudo da evolução de actividades enzimáticas durante a compostagem de resíduos...
Queda, Ana Cristina Cunha; Vallini, Giovanni; Sousa, Raul Bruno de; Duarte, Elizabeth AlmeidaWe studied the evolution of some enzymatic activities related to the C, N and P cycles during the composting of vegetable waste from the Lisbon municipal market. The evolution of several physical, physico-chemical, chemical, biological and microbiological parameters were also evaluated in order to relate them to the enzymatic activities studied.
Determinação do zinco em vinhos por espectrofotometria de absorção atómica com ...
Sousa, Raul Bruno de; Catarino, Sofia; Curvelo-Garcia, A.S.O doseamento do zinco (Zn) em vinhos justifica-se pelo seu potencial efeito tóxico sob o organismo humano e ainda por se encontrar na origem de acidentes de estabilidade fisico-quimica, No presente artigo, é apresentada a descrição e caracterização intralaboratorial do método de determinação analítica do etor total de Zn em vinhos por espectrofotometria de absorção atómica com chama. A praticabilidade, especifi...
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...
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