Projects of the team on the subject

Main publications of team on the subject

• Anjos O., Caldeira I., Pedro S.I.,Canas S., 2020. FT-Raman methodology applied to identify different ageing stages of wine spirits. LWT – Food Science and Technology. 134, 110179 | https://doi.org/10.1016/j.lwt.2020.110179
• Anjos O., Caldeira I., Roque R., Pedro S.I., Lourenço S., Canas S., 2020. Screening of different ageing technologies of wine spirit by application of Near-Infrared (NIR) Spectroscopy and volatile quantification. Processes, 8, 736 | https://doi.org/10.3390/pr8060736
• Anjos O., Martínez Comesaña M., Caldeira I., Pedro S.I., Eguía Oller P., Canas S., 2020. Application of functional data analysis and FTIR-ATR spectroscopy to discriminate wine spirits ageing technologies. Mathematics, 8, 896 | https://doi.org/10.3390/math8060896

• Anjos O., Carmona C., Caldeira I., Canas S., 2013. Variation of extractable compound and lignin contents in wood fragments used in the aging of wine brandies. BioResources, 8, 4484-4496 | https://bioresources.cnr.ncsu.edu/resources/variation-of-extractable-compounds-and-lignin-contents-in-wood-fragments-used-in-the-aging-of-wine-brandies/
• Anjos O., Santos A.J.A., Estevinho L.M., Caldeira I., 2016. FTIR-ATR spectroscopy applied to quality control of grape-derived spirits. Food Chemistry, 205, 28–35 | https://doi.org/10.1016/j.foodchem.2016.02.128
• Belchior A.P., Canas S., Caldeira I., Carvalho E.C., 2015. Aguardentes vinícolas - Tecnologias de produção e envelhecimento. Controlo de qualidade. 181 p. Publindústria, Edições Técnicas, Porto | ISBN 978-989-723-133-9
• Caldeira I., Anjos O., BelchiorP., Canas S., 2017. Sensory impact of innovative ageing technology for the production of wine brandies. Ciência e Técnica Vitivinícola, 32, 12-22 | https://doi.org/10.1051/ctv/20173201012
• Caldeira I., Anjos O., Portal V., Belchior A.P., Canas S., 2010. Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels. Analytica Chimica Acta, 660, 43-52 | https://doi.org/10.1016/j.aca.2009.10.059
• Caldeira I., Santos R., Ricardo-da-Silva J., Anjos O., Mira H., BelchiorP., Canas S., 2016. Kinetics of odorant compounds in wine brandies aged in different systems. Food Chemistry, 211, 937-946 | https://doi.org/10.1016/j.foodchem.2016.05.129
• Canas S., 2015. Aguardentes vínicas envelhecidas. In: Química enológica - métodos analíticos. Avanços recentes no controlo da qualidade de vinhos e de outros produtos vitivinícolas, Capítulo 18.2, 741-771, Curvelo-Garcia A.S., Barros P. (Eds.), Publindústria, Edições Técnicas, Porto | ISBN 978-989-723-118-6.
• Canas S., 2017. Phenolic composition and related properties of aged wine spirits: Influence of barrel characteristics. A review. Beverages, 3, 55-76 | https://doi.org/10.3390/beverages3040055
• Canas S., Caldeira I., 2015. Utilização de madeiras em Enologia. In: Química enológica - métodos analíticos. Avanços recentes no controlo da qualidade de vinhos e de outros produtos vitivinícolas, Capítulo 14, 565-619, Curvelo-Garcia A.S., Barros P. (Eds.), Publindústria, Edições Técnicas, Porto | ISBN 978-989-723-118-6.
• Canas S., Caldeira I., Anjos O., Lino J., Soares A., BelchiorP., 2016. Physicochemical and sensory evaluation of wine brandies aged using oak and chestnut wood simultaneously in wooden barrels and in stainless steel tanks with staves. International Journal of Food Science and Technology, 51, 2537-2545 | https://doi.org/10.1111/ijfs.13235
• Canas S., Caldeira I.,  Anjos O., Belchior A.P., 2019. Phenolic profile and colour acquired by the wine spirit in the beginning of ageing: Alternative technology using micro-oxygenation vs traditional technology. LWT - Food Science and Technology, 111, 260-269 |  https://doi.org/10.1016/j.lwt.2019.05.018
• Canas S., Caldeira I., Belchior A.P., 2013. Extraction/oxidation kinetics of low molecular weight compounds in wine brandy resulting from different ageing technologies. Food Chemistry, 138, 2460-2467 | https://doi.org/10.1016/j.foodchem.2012.12.018
• Canas S., Caldeira I., Belchior A.P., Spranger M.I., Clímaco M.C., Bruno de Sousa R., 2011. Chestnut wood: a sustainable alternative for the aging of wine brandies. In: Food Quality: Control, Analysis and Consumer Concerns, Chapter 4, 181-228, Medina D.A., Laine A.M. (Eds.), Nova Science Publishers Inc., New York | ISBN 978-1-61122-917-2
• Catarino S., Curvelo-Garcia A.S., Bruno de Sousa R., 2006. Measurements of contaminant elements of wines by inductively coupled plasma mass spectrometry: a comparison of two calibration approaches. Talanta, 70, 1073-1080 | http://dx.doi.org/10.1016/j.talanta.2006.02.022
• Cruz S., Canas S., Belchior A.P., 2012. Effects of ageing system and time on the quality of wine brandy aged at industrial scale. Ciência e Técnica Vitivinícola, 27, 83-93 | http://www.scielo.mec.pt/scielo.php?script=sci_arttext&pid=S0254-02232012000200003&lng=pt&nrm=iso
• Fernandes T.A., André V., Kirillova M.V., Kirillov A.M., 2017. Mild homogeneous oxidation and hydrocarboxylation of cycloalkanes catalyzed by novel dicopper(II) aminoalcohol-driven cores, Journal of Molecular Catalysis A: Chemical, 426, 357-367 | http://dx.doi.org/10.1016/j.molcata.2016.07.050
• Fernandes T.A., Santos C.I.M., André V., Dias S.S.P., Kirillova M.V., Kirillov A.M., 2016. New aqua-soluble dicopper(II) aminoalcoholate cores for mild and water-assisted catalytic oxidation of alkanes, Catalysis Science & Technology, 6, 4584-4593 | http://dx.doi.org/10.1039/c5cy02084k
• Fernandes T.A., Santos C.I.M., André V., Kłak J., Kirillova M.V., Kirillov A.M., 2016. Aqua-Soluble Copper(II) Coordination Polymers Self-assembled from Aminoalcohols and Pyromellitic Acid: Highly Active Pre-catalysts for the Mild Water-promoted Oxidation of Alkanes, Inorganic Chemistry, 55(1), 125–135 | http://dx.doi.org/10.1021/acs.inorgchem.5b01983
• Granja-Soares J., Roque R., Cabrita M.J., Anjos O., Belchior A.P., Caldeira I., Canas S., 2020. Effect of innovative technology using staves and micro-oxygenation on the sensory and odorant profile of aged wine spirit. Food Chemistry, 333, 127450 | https://doi.org/10.1016/j.foodchem.2020.127450
• Kaya A., Bruno de Sousa R., Curvelo-Garcia A.S., Ricardo-da-Silva J., Catarino S., 2017. Effect of wood aging on mineral composition and wine ⁸⁷Sr/⁸⁶Sr isotopic ratio. Journal of Agricultural and Food Chemistry, 65, 4766-4776 | https://dx.doi.org/10.1021/acs.jafc.7b01510
• Luís A., Mota D., Anjos O., Caldeira I., 2011. Single-laboratory validation of determination of acetaldehyde, ethyl acetate, methanol and fusel alcohols in wine spirits, brandies and grape marc spirits using GC-FID. Ciência e Técnica Vitivinícola, 26, 69-76.
• Nocera A., Ricardo da Silva J.M., Canas S., 2020. Antioxidant activity and phenolic composition of wine spirit resulting from an alternative ageing technology using micro-oxygenation: a preliminary study. Oeno One, 54, 485-496 | https://doi.org/0.20870/oeno-one.2020.54.3.3114
• Pilet A., Bruno de Sousa R., Ricardo-da-Silva J.M., Catarino S., 2019. Barrel-to-barrel variation of phenolic and mineral composition of red wine. Bio Web of Conferences, 12, 02011. https://doi.org/10.1051/bioconf/20191202011