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1

Behaviour of low molecular weight compounds, iron and copper of wine spirit aged with chestnut staves under different levels of micro-oxygenation

by Canas, Sara

Published 2020

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2

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

by Canas, Sara

Published 2021

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3

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

by Canas, Sara

Published 2022

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4

Are the furanic aldehydes ratio and phenolic aldehydes ratios reliable to assess the addition of vanillin and caramel to the aged wine spirit?

by Canas, Sara

Published 2019

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5

Behaviour of low molecular weight compounds, iron and copper of wine spirit aged with chestnut staves under different levels of micro-oxygenation

by Canas, Sara

Published 2020

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6

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

by Canas, Sara

Published 2022

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7

Behaviour of low molecular weight compounds, iron and copper of wine spirit aged with chestnut staves under different levels of micro-oxygenation

by Canas, Sara

Published 2020

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8

Sustainable use of wood in wine spirit production

by Canas, Sara

Published 2022

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9

Evolution de la Couleur des Eaux-De-Vie de Lourinhã au Cours des Trois Premieres Annees de Vieillissement

by Canas,Sara

Published 2000

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10

Precipitação da Matéria Corante de Vinhos Tintos. Contributo para o Estudo da Composição dos Precipitados

by Canas,Sara

Published 2000

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11

Modelisation of Heat Treatment of Portuguese Oak Wood (Quercus pyrenaica L.). Analysis of the Behaviour of Low Molecular Weight Phenolic Compounds.

by Canas,Sara

Published 2000

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12

Kinetics of Impregnation/Evaporation and Release of Phenolic Compounds from Wood to Brandy in Experimental Model

by Canas,Sara

Published 2002

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13

Effect of natural seasoning on the chemical composition of chestnut wood used for barrel making

by Canas,Sara

Published 2006

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14

Comparison of altyernative systems for the ageing of wine brandvy. Oxigenation and wood shape effect.

by Canas,Sara

Published 2009

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15

Comparison of alternative systems for the ageing of wine brandy: Wood shape and wood botanical species effect

by Canas,Sara

Published 2009

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16

Effects of sterilising filtration on microbiological stability, chemical composition and sensory properties of red wine

by Canas,Sara

Published 2011

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17

Effects of caramel addition on the characteristics of wine brandies

by Canas,Sara

Published 2013

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18

Strategy for reducing the methanol content in strawberry tree-based spirit

by Anjos, O.

Published 2023

Other Authors: “...Canas, Sara...”
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19

Effect of ageing system and time on the quality of wine brandy aged at industrial-scale

by Cruz,Sara

Published 2012

Other Authors: “...Canas,Sara...”
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20

Effect of alternative ageing systems on the wine brandy sensory profile

by Caldeira,Ilda

Published 2013

Other Authors: “...Canas,Sara...”
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