Antioxidant ativities of wine spirits aged by a sustainable technology using chestnut wood staves and micro-oxygenation

Micro-oxygenation level as a key to explain the variation in the colour and chemical composition of wine spirits aged with chestnut wood staves

Canas, Sara
Anjos, Ofélia
Caldeira, Ilda
Fernandes, Tiago
Santos, Nádia
Lourenço, Sílvia
Soares, Joana Granja
Fargeton, Laurent
Boissier, Benjamin
Catarino, Sofia

January 2022

Chemistry and to select the most suitable technological option towards quality and sustainability. F...

Micro-oxygenation level as a key to explain the variation in the colour and chemical composition of wine spirits aged with chestnut wood staves

Canas, Sara
Anjos, Ofélia
Caldeira, Ilda
Fernandes, Tiago
Santos, Nádia
Lourenço, Sílvia
Soares, Joana Granja
Fargeton, Laurent
Boissier, Benjamin
Catarino, Sofia

January 2022

Chemistry and to select the most suitable technological option towards quality and sustainability. F...

Article Phenolic compounds and sensorial characterization of wines aged with alternative to barrel products made of Spanish oak wood (Quercus pyrenaica Willd.)

L Gallego
M Del Alamo
I Nevares
B Fernández De Simón
E Cadahı́a

January 2011

Wood of Quercus pyrenaica has suitable properties for the wine ageing process. However, the forest a...

Antioxidant activity and phenolic composition of wine spirit resulting from an alternative ageing technology using micro-oxygenation: a preliminary study

Nocera, Anna
Ricardo-da-Silva, Jorge M.
Canas, Sara

January 2020

Aim: Alternative technologies for the aging of wine spirit, as for other spirit beverages, have been...

Impact of an alternative ageing technology using micro-oxigenation on the wine spirit's antioxidant activity

Nocera, Anna

January 2019

Mestrado em Engenharia de Viticultura e Enologia - Instituto Superior de Agronomia / Faculdade de Ci...

Phenolic profile and colour acquired by the wine spirit in the beginning of ageing: Alternative technology using micro-oxygenation vs traditional technology

Canas, Sara
Caldeira, Ilda
Anjos, O.
Belchior, A. Pedro

January 2019

Alternative technologies have been extensively investigated towards a more sustainable ageing of red...

Influence of the Storage in Bottle on the Antioxidant Activities and Related Chemical Characteristics of Wine Spirits Aged with Chestnut Staves and Micro-Oxygenation

Sheila Oliveira-Alves
Sílvia Lourenço
Ofélia Anjos
Tiago A. Fernandes
Ilda Caldeira
Sofia Catarino
Sara Canas

December 2021

Different ageing technology of wine spirits (WSs) has been investigated, but little has been publish...

Impact of an alternative ageing technology using micro-oxigenation on the wine spirit's antioxidant activity

Nocera, Anna

January 2019

Mestrado em Engenharia de Viticultura e Enologia - Instituto Superior de Agronomia / Faculdade de Ci...

Effect of innovative technology using staves and micro-oxygenation on the odorant and sensory profile of aged wine spirit

Soares, J.G.
Roque, Rita
Cabrita, M.J.
A., Ofélia
Belchior, A.P.
Caldeira, Ilda
Canas, Sara

January 2020

The aged wine spirit is a beverage with great aromatic complexity. Their volatile compounds with odo...

Antioxidant activity and phenolic composition of wine spirit resulting from an alternative ageing technology using micro-oxygenation: a preliminary study

Nocera, Anna
Ricardo-da-Silva, Jorge M.
Canas, Sara

January 2020

Aim: Alternative technologies for the aging of wine spirit, as for other spirit beverages, have been...

Biotechnological strategies for controlling wine oxidation

ZIRONI, Roberto
COMUZZO, Piergiorgio

January 2012

Apart from the controversial positive effects of a moderate wine consumption on human health, wine a...

Wine aging technology: fundamental role of wood barrels

Carpena Rodríguez, María
González Pereira, Antía
Prieto Lage, Miguel Ángel
Simal Gándara, Jesús

October 2020

The aging of wines is a process used to preserve wine but also to enhance its properties. It is a pr...

Wine aging technology: fundamental role of wood barrels

Carpena Rodríguez, María
González Pereira, Antía
Prieto Lage, Miguel Angel
Simal Gandara, Jesus

October 2020

The aging of wines is a process used to preserve wine but also to enhance its properties. It is a pr...

Micro-oxygenation level as a key to explain the variation in the colour and chemical composition of wine spirits aged with chestnut wood staves

Canas, Sara
Anjos, Ofélia
Caldeira, Ilda
Fernandes, Tiago
Santos, Nádia
Lourenço, Sílvia
Soares, Joana Granja
Fargeton, Laurent
Boissier, Benjamin
Catarino, Sofia

January 2022

Chemistry and to select the most suitable technological option towards quality and sustainability. F...

Wine spirit ageing with chestnut staves under different micro-oxygenation strategies: effects on the volatile compounds and sensory profile

Caldeira, Ilda
Vitória, Cláudia
Anjos, Ofélia
Fernandes, Tiago A.
Gallardo, Eugénia
Fargeton, Laurent
Boissier, Benjamin
Catarino, Sofia
Canas, Sara

January 2021

The purpose of this work is to evaluate the wine spirit aged by an alternative process (staves comb...

Micro-oxygenation level as a key to explain the variation in the colour and chemical composition of wine spirits aged with chestnut wood staves

Canas, Sara
Anjos, Ofélia
Caldeira, Ilda
Fernandes, Tiago
Santos, Nádia
Lourenço, Sílvia
Soares, Joana Granja
Fargeton, Laurent
Boissier, Benjamin
Catarino, Sofia

January 2022

Chemistry and to select the most suitable technological option towards quality and sustainability. F...

Micro-oxygenation level as a key to explain the variation in the colour and chemical composition of wine spirits aged with chestnut wood staves

Canas, Sara
Anjos, Ofélia
Caldeira, Ilda
Fernandes, Tiago
Santos, Nádia
Lourenço, Sílvia
Soares, Joana Granja
Fargeton, Laurent
Boissier, Benjamin
Catarino, Sofia

January 2022

Chemistry and to select the most suitable technological option towards quality and sustainability. F...

Article Phenolic compounds and sensorial characterization of wines aged with alternative to barrel products made of Spanish oak wood (Quercus pyrenaica Willd.)

L Gallego
M Del Alamo
I Nevares
B Fernández De Simón
E Cadahı́a

January 2011

Wood of Quercus pyrenaica has suitable properties for the wine ageing process. However, the forest a...

Antioxidant activity and phenolic composition of wine spirit resulting from an alternative ageing technology using micro-oxygenation: a preliminary study

Nocera, Anna
Ricardo-da-Silva, Jorge M.
Canas, Sara

January 2020

Aim: Alternative technologies for the aging of wine spirit, as for other spirit beverages, have been...

Impact of an alternative ageing technology using micro-oxigenation on the wine spirit's antioxidant activity

Nocera, Anna

January 2019

Mestrado em Engenharia de Viticultura e Enologia - Instituto Superior de Agronomia / Faculdade de Ci...

Phenolic profile and colour acquired by the wine spirit in the beginning of ageing: Alternative technology using micro-oxygenation vs traditional technology

Canas, Sara
Caldeira, Ilda
Anjos, O.
Belchior, A. Pedro

January 2019

Alternative technologies have been extensively investigated towards a more sustainable ageing of red...

Influence of the Storage in Bottle on the Antioxidant Activities and Related Chemical Characteristics of Wine Spirits Aged with Chestnut Staves and Micro-Oxygenation

Sheila Oliveira-Alves
Sílvia Lourenço
Ofélia Anjos
Tiago A. Fernandes
Ilda Caldeira
Sofia Catarino
Sara Canas

December 2021

Different ageing technology of wine spirits (WSs) has been investigated, but little has been publish...

Impact of an alternative ageing technology using micro-oxigenation on the wine spirit's antioxidant activity

Nocera, Anna

January 2019

Mestrado em Engenharia de Viticultura e Enologia - Instituto Superior de Agronomia / Faculdade de Ci...

Effect of innovative technology using staves and micro-oxygenation on the odorant and sensory profile of aged wine spirit

Soares, J.G.
Roque, Rita
Cabrita, M.J.
A., Ofélia
Belchior, A.P.
Caldeira, Ilda
Canas, Sara

January 2020

The aged wine spirit is a beverage with great aromatic complexity. Their volatile compounds with odo...

Antioxidant activity and phenolic composition of wine spirit resulting from an alternative ageing technology using micro-oxygenation: a preliminary study

Nocera, Anna
Ricardo-da-Silva, Jorge M.
Canas, Sara

January 2020

Aim: Alternative technologies for the aging of wine spirit, as for other spirit beverages, have been...

Biotechnological strategies for controlling wine oxidation

ZIRONI, Roberto
COMUZZO, Piergiorgio

January 2012

Apart from the controversial positive effects of a moderate wine consumption on human health, wine a...

Wine aging technology: fundamental role of wood barrels

Carpena Rodríguez, María
González Pereira, Antía
Prieto Lage, Miguel Ángel
Simal Gándara, Jesús

October 2020

The aging of wines is a process used to preserve wine but also to enhance its properties. It is a pr...

Wine aging technology: fundamental role of wood barrels

Carpena Rodríguez, María
González Pereira, Antía
Prieto Lage, Miguel Angel
Simal Gandara, Jesus

October 2020

The aging of wines is a process used to preserve wine but also to enhance its properties. It is a pr...

Micro-oxygenation level as a key to explain the variation in the colour and chemical composition of wine spirits aged with chestnut wood staves

Canas, Sara
Anjos, Ofélia
Caldeira, Ilda
Fernandes, Tiago
Santos, Nádia
Lourenço, Sílvia
Soares, Joana Granja
Fargeton, Laurent
Boissier, Benjamin
Catarino, Sofia

January 2022

Chemistry and to select the most suitable technological option towards quality and sustainability. F...

Wine spirit ageing with chestnut staves under different micro-oxygenation strategies: effects on the volatile compounds and sensory profile

Caldeira, Ilda
Vitória, Cláudia
Anjos, Ofélia
Fernandes, Tiago A.
Gallardo, Eugénia
Fargeton, Laurent
Boissier, Benjamin
Catarino, Sofia
Canas, Sara

January 2021

The purpose of this work is to evaluate the wine spirit aged by an alternative process (staves comb...

Micro-oxygenation level as a key to explain the variation in the colour and chemical composition of wine spirits aged with chestnut wood staves

Canas, Sara
Anjos, Ofélia
Caldeira, Ilda
Fernandes, Tiago
Santos, Nádia
Lourenço, Sílvia
Soares, Joana Granja
Fargeton, Laurent
Boissier, Benjamin
Catarino, Sofia

January 2022

Chemistry and to select the most suitable technological option towards quality and sustainability. F...

Micro-oxygenation level as a key to explain the variation in the colour and chemical composition of wine spirits aged with chestnut wood staves

Canas, Sara
Anjos, Ofélia
Caldeira, Ilda
Fernandes, Tiago
Santos, Nádia
Lourenço, Sílvia
Soares, Joana Granja
Fargeton, Laurent
Boissier, Benjamin
Catarino, Sofia

January 2022

Chemistry and to select the most suitable technological option towards quality and sustainability. F...

Article Phenolic compounds and sensorial characterization of wines aged with alternative to barrel products made of Spanish oak wood (Quercus pyrenaica Willd.)

L Gallego
M Del Alamo
I Nevares
B Fernández De Simón
E Cadahı́a

January 2011

Wood of Quercus pyrenaica has suitable properties for the wine ageing process. However, the forest a...

Antioxidant ativities of wine spirits aged by a sustainable technology using chestnut wood staves and micro-oxygenation

Abstract

Extracted data

Antioxidant ativities of wine spirits aged by a sustainable technology using chestnut wood staves and micro-oxygenation

Abstract

Extracted data

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