Study of odorant compounds and sensory changes associated with wine spirit ageing using chestnut wood and Limousin oak under different technologies

Bibliographic Details
Main Author: Caldeira, Ilda
Publication Date: 2022
Other Authors: Anjos, O., Vitória, Cláudia, Fernandes, Tiago A., Catarino, Sofia, Canas, Sara
Language: eng
Source: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Download full: http://hdl.handle.net/10400.11/8583
Summary: Wine spirit, resulting from wine distillation, usually undergoes ageing in wood before being marketed. Traditionally, the oak wood, especially from the French region of Limousin (mostly Quercus robur L.), is used for manufacturing the barrels for this purpose.
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spelling Study of odorant compounds and sensory changes associated with wine spirit ageing using chestnut wood and Limousin oak under different technologiesWine spiritAgeingWine spirit, resulting from wine distillation, usually undergoes ageing in wood before being marketed. Traditionally, the oak wood, especially from the French region of Limousin (mostly Quercus robur L.), is used for manufacturing the barrels for this purpose.Sociedade Portuguesa de QuímicaRepositório Científico do Instituto Politécnico de Castelo BrancoCaldeira, IldaAnjos, O.Vitória, CláudiaFernandes, Tiago A.Catarino, SofiaCanas, Sara2023-08-04T16:10:05Z20222022-01-01T00:00:00Zconference objectinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10400.11/8583eng978-989-8124-36-4info:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2025-02-26T14:25:41Zoai:repositorio.ipcb.pt:10400.11/8583Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-28T21:39:50.498171Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Study of odorant compounds and sensory changes associated with wine spirit ageing using chestnut wood and Limousin oak under different technologies
title Study of odorant compounds and sensory changes associated with wine spirit ageing using chestnut wood and Limousin oak under different technologies
spellingShingle Study of odorant compounds and sensory changes associated with wine spirit ageing using chestnut wood and Limousin oak under different technologies
Caldeira, Ilda
Wine spirit
Ageing
title_short Study of odorant compounds and sensory changes associated with wine spirit ageing using chestnut wood and Limousin oak under different technologies
title_full Study of odorant compounds and sensory changes associated with wine spirit ageing using chestnut wood and Limousin oak under different technologies
title_fullStr Study of odorant compounds and sensory changes associated with wine spirit ageing using chestnut wood and Limousin oak under different technologies
title_full_unstemmed Study of odorant compounds and sensory changes associated with wine spirit ageing using chestnut wood and Limousin oak under different technologies
title_sort Study of odorant compounds and sensory changes associated with wine spirit ageing using chestnut wood and Limousin oak under different technologies
author Caldeira, Ilda
author_facet Caldeira, Ilda
Anjos, O.
Vitória, Cláudia
Fernandes, Tiago A.
Catarino, Sofia
Canas, Sara
author_role author
author2 Anjos, O.
Vitória, Cláudia
Fernandes, Tiago A.
Catarino, Sofia
Canas, Sara
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Politécnico de Castelo Branco
dc.contributor.author.fl_str_mv Caldeira, Ilda
Anjos, O.
Vitória, Cláudia
Fernandes, Tiago A.
Catarino, Sofia
Canas, Sara
dc.subject.por.fl_str_mv Wine spirit
Ageing
topic Wine spirit
Ageing
description Wine spirit, resulting from wine distillation, usually undergoes ageing in wood before being marketed. Traditionally, the oak wood, especially from the French region of Limousin (mostly Quercus robur L.), is used for manufacturing the barrels for this purpose.
publishDate 2022
dc.date.none.fl_str_mv 2022
2022-01-01T00:00:00Z
2023-08-04T16:10:05Z
dc.type.driver.fl_str_mv conference object
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.11/8583
url http://hdl.handle.net/10400.11/8583
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 978-989-8124-36-4
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Sociedade Portuguesa de Química
publisher.none.fl_str_mv Sociedade Portuguesa de Química
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron:RCAAP
instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron_str RCAAP
institution RCAAP
reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository.name.fl_str_mv Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
repository.mail.fl_str_mv info@rcaap.pt
_version_ 1833599368504016896

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