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LWT, ISSN 0023-6438, 08/2019, Volume 111, pp. 260 - 269
Alternative technologies have been extensively investigated towards a more sustainable ageing of red wine, but few studies were made on wine spirits. Moreover,... 
Phenolics | Wine spirit | Ageing technology | Micro-oxygenation | Colour | OXIDATION | BRANDIES | FOOD SCIENCE & TECHNOLOGY | CHESTNUT | OAK WOOD | DERIVATIVES | BARRELS
Journal Article
Food Control, ISSN 0956-7135, 01/2019, Volume 95, pp. 77 - 84
European regulations do not allow the addition of flavouring agents, including vanillin, and permit the caramel to be added (as a means to adapt colour) to the... 
Authenticity | Ageing | Furanic aldehydes ratio | Wine spirit | Phenolic aldehydes ratios | Control charts | FOOD SCIENCE & TECHNOLOGY | VALIDATION | CHESTNUT | IDENTIFICATION | BRANDIES | SPECTROSCOPY | OAK | VINEGAR | STATISTICAL PROCESS-CONTROL | LIGNIN | Unfair competition (Commerce) | Beverages | Aldehydes | Analysis | Flavoring essences
Journal Article
Food Chemistry, ISSN 0308-8146, 11/2016, Volume 211, pp. 937 - 946
The odorants compounds of aged wine brandies comprise compounds deriving from the wood, from the distillate and from the reactions that occur inside the... 
Ageing system | Oak | Wine brandies | Kinetics | Odorant compounds | Chestnut | FOOD SCIENCE & TECHNOLOGY | MATURATION | WOOD FRAGMENTS | AROMA COMPOUNDS | EXTRACTION | NUTRITION & DIETETICS | EVOLUTION | OAK FRAGMENTS | OCTALACTONE | CHEMISTRY, APPLIED | BARRELS | LIGNIN | CONSTITUENTS | Humans | Odorants | Food Handling - methods | Wine - analysis | Index Medicus
Journal Article
Ciência e Técnica Vitivinícola, ISSN 0254-0223, 12/2013, Volume 28, Issue 2, pp. 51 - 58
According to the European legislation, the wine brandies may only contain added caramel as a means to adapt colour. Nevertheless, there is no legal limit for... 
FOOD SCIENCE & TECHNOLOGY
Journal Article
Journal of Food Composition and Analysis, ISSN 0889-1575, 2008, Volume 21, Issue 8, pp. 626 - 633
The antioxidant activity and the phenolic composition (total polyphenols, phenolic acids and hydrolyzable tannins) of Portuguese brandies were analyzed with... 
Toasting level | Antioxidant activity | Aged brandies | Ageing time | Botanical species | Food composition | Phenolic compounds | CAPACITY | FOOD SCIENCE & TECHNOLOGY | WOODS | CHESTNUT | FOODS | ELLAGITANNINS | RED WINES | SPIRITS | OAK | CASTANEA-SATIVA | CHEMISTRY, APPLIED | CORONARY-HEART-DISEASE | Wine | Antioxidants | Polyphenols
Journal Article
Ciencia e Tecnica Vitivinicola, ISSN 0254-0223, 12/2013, Volume 27, Issue 2, pp. 83 - 93
Journal Article
by Khachatryan, V and Sirunyan, AM and Tumasyan, A and Adam, W and Asilar, E and Bergauer, T and Brandstetter, J and Brondolin, E and Dragicevic, M and Ero, J and Flechl, M and Friedl, M and Fruhwirth, R and Ghete, VM and Hartl, C and Hormann, N and Hrubec, J and Jeitler, M and Knunz, V and Konig, A and Krammer, M and Kratschmer, I and Liko, D and Mikulec, I and Rabady, D and Rahbaran, B and Rohringer, H and Schieck, J and Schofbeck, R and Strauss, J and Treberer-Treberspurg, W and Waltenberger, W and Wulz, CE and Mossolov, V and Shumeiko, N and Gonzalez, JS and Alderweireldt, S and Cornelis, T and De Wolf, EA and Janssen, X and Knutsson, A and Lauwers, J and Luyckx, S and Ochesanu, S and Rougny, R and Van de Klundert, M and Van Haevermaet, H and Van Mechelen, P and Van Remortel, N and Van Spilbeeck, A and Abu Zeid, S and Blekman, F and D'Hondt, J and Daci, N and De Bruyn, I and Deroover, K and Heracleous, N and Keaveney, J and Lowette, S and Moreels, L and Olbrechts, A and Python, Q and Strom, D and Tavernier, S and Van Doninck, W and Van Mulders, P and Van Onsem, GP and Van Parijs, I and Barria, P and Caillol, C and Clerbaux, B and De Lentdecker, G and Delannoy, H and Dobur, D and Fasanella, G and Favart, L and Gay, APR and Grebenyuk, A and Leonard, A and Mohammadi, A and Pernie, L and Randleconde, A and Reis, T and Seva, T and Thomas, L and Vander Velde, C and Vanlaer, P and Wang, J and Zenoni, F and Beernaert, K and Benucci, L and Cimmino, A and Crucy, S and Fagot, A and Garcia, G and Gul, M and Mccartin, J and Rios, AAO and Poyraz, D and Ryckbosch, D and ... and CMS Collaboration
JOURNAL OF HIGH ENERGY PHYSICS, ISSN 1029-8479, 06/2015, Issue 6
Searches for third-generation squarks in fully hadronic final states are presented using data samples corresponding to integrated luminosities of 19.4 or 19.7... 
Supersymmetry | BREAKING | PARTON DISTRIBUTIONS | MISSING ENERGY | MODELS | MEASURING MASSES | Hadron-Hadron Scattering | NATURALNESS | PHYSICS | PHYSICS, PARTICLES & FIELDS
Journal Article
Ciência e Técnica Vitivinícola, ISSN 0254-0223, 06/2013, Volume 28, Issue 1, pp. 09 - 18
The wine brandies, as other alcoholic beverages, must be kept for several months (minimum of six months according to the European legislation) in wooden... 
FOOD SCIENCE & TECHNOLOGY
Journal Article
Analytica Chimica Acta, ISSN 0003-2670, 2006, Volume 563, Issue 1, pp. 382 - 390
With the objective of studying the relationship between stilbenic composition in grape skins and that in corresponding red wine, we have firstly optimized a... 
Wine | Stilbenes | Grape | Resveratrol | Piceid | CIS-RESVERATROL | stilbenes | CHEMISTRY, ANALYTICAL | piceid | BERRY SKINS | LEAVES | grape | PICEID ISOMERS | VITIS-VINIFERA WINES | VINIFICATION | BIOSYNTHESIS | FERMENTATION | TRANS-RESVERATROL | PLANTS | resveratrol | wine | Grapes | Analysis | Vineyards | Wetland flora | Fermentation
Journal Article
Ciencia e Tecnica Vitivinicola, ISSN 0254-0223, 2017, Volume 32, Issue 1, pp. 12 - 22
The production of wine brandies requires their stage in wooden barrels, for a minimum period of time, a process called ageing or maturation. Due to the high... 
Sensory profile | Wood staves | Ageing | Brandies | Wooden barrel | ageing | QUALITY | ODORANT COMPOUNDS | FOOD SCIENCE & TECHNOLOGY | wooden barrel | AROMA | wood staves | CHESTNUT | OAK CHIPS | brandies | STAINLESS-STEEL TANKS | PROFILE | WOODEN BARRELS | SYSTEMS | sensory profile | DESCRIPTIVE ANALYSIS | Wine | Wood | Tanks | Brandy | Steel | Aging (metallurgy) | Stainless steels | Fragmentation | Barrels | Wines | Technology | Stainless steel | Sensory evaluation | Chestnut | Aging
Journal Article
Ciência e Técnica Vitivinícola, ISSN 0254-0223, 12/2012, Volume 27, Issue 2, pp. 83 - 93
During the first six it was performed the analysis of dissolved oxygen dry extract polyphenol index chromatic characteristics and low molecular weight... 
FOOD SCIENCE & TECHNOLOGY
Journal Article
Analytica Chimica Acta, ISSN 0003-2670, 2004, Volume 513, Issue 1, pp. 151 - 161
Phenolic and volatile compounds play an important role in enology owing to their contribution to wine sensory properties and to their participation in various... 
Phenolic compounds | Winemaking technology | Volatile compounds | GRAPE SEEDS | WINE | CHEMISTRY, ANALYTICAL | PROANTHOCYANIDINS | phenolic compounds | CATECHINS | BITTERNESS | ASTRINGENCY | CARBONIC MACERATION | winemaking technology | EXTRACTION | PROCYANIDINS | volatile compounds | SEPARATION
Journal Article
Ciencia e Tecnica Vitivinicola, ISSN 0254-0223, 06/2013, Volume 28, Issue 1, pp. 9 - 18
The wine brandies, as other alcoholic beverages, must be kept for several months (minimum of six months according to the European legislation) in wooden... 
Sensory profile | Barrel | Tablets | Ageing | Staves | Aged wine brandies | barrel | ageing | aged wine brandies | FOOD SCIENCE & TECHNOLOGY | AROMA | staves | VOLATILE COMPOUNDS | CHESTNUT | TIME | OAK CHIPS | RED WINES | ORIGIN | WOODEN BARRELS | sensory profile | tablets
Journal Article
Ciencia e Tecnica Vitivinicola, ISSN 0254-0223, 2013, Volume 28, Issue 2, pp. 51 - 58
According to the European legislation, the wine brandies may only contain added caramel as a means to adapt colour. Nevertheless, there is no legal limit for... 
Chemical composition | Wine brandies | Caramel | Chromatic characteristics | HPLC | COFFEE | caramel | FOOD SCIENCE & TECHNOLOGY | PENTOSES | MELANOIDINS | wine brandies | PERFORMANCE LIQUID-CHROMATOGRAPHY | COLORED COMPOUNDS | chromatic characteristics | AMINO-ACIDS | chemical composition | MAILLARD REACTIONS
Journal Article
Ciencia e Tecnica Vitivinicola, ISSN 0254-0223, 2009, Volume 24, Issue 1, pp. 33 - 40
Journal Article
Ciencia e Tecnica Vitivinicola, ISSN 0254-0223, 2009, Volume 24, Issue 2, pp. 91 - 99
Journal Article
Journal of Separation Science, ISSN 1615-9306, 05/2003, Volume 26, Issue 6-7, pp. 496 - 502
A simple and reproducible HPLC method permitting simultaneous determination of phenolic acids (gallic, vanillic, syringic, and ferulic), phenolic aldehydes... 
HPLC method | Validation | Furanic derivatives | Phenolic aldehydes | Phenolic acids | Brandies | furanic derivatives | CHEMISTRY, ANALYTICAL | LOW-MOLECULAR-WEIGHT | ALCOHOLIC BEVERAGES | brandies | MATURATION | OAK WOOD | SPIRITS | phenolic aldehydes | phenolic acids | validation | FLAVOR | CONSTITUENTS
Journal Article
Ciência e Técnica Vitivinícola, ISSN 0254-0223, 2009, Volume 24, Issue 1, pp. 33 - 40
During the first year of ageing, the dissolved oxygen, dry extract, total polyphenol index, low molecular weight compounds, colour parameters and sensory... 
FOOD SCIENCE & TECHNOLOGY
Journal Article
Ciência e Técnica Vitivinícola, ISSN 0254-0223, 2009, Volume 24, Issue 2, pp. 91 - 99
During the first year of ageing, the dissolved oxygen, dry extract, total polyphenol index and colour of Lourinhã wine brandies were analysed with regard to... 
FOOD SCIENCE & TECHNOLOGY
Journal Article
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