Shedding Light on Metals Release from Chestnut Wood to Wine Spirit Using ICP-MS [PDF]
Foods, 2022 Possible effects caused by mineral elements during wine spirit ageing are diverse. In this study, the evolution of the mineral composition of wine spirit during ageing with chestnut (Castanea sativa Mill.) wood was investigated.
Sofia Catarino +2 more
exaly +6 more sources
Volatile Composition of Fortification Grape Spirit and Port Wine: Where Do We Stand?
Foods, 2023 Port wine’s prominence worldwide is unequivocal and the grape spirit, which comprises roughly one fifth of the total volume of this fortified wine, is also a contributor to the recognized quality of this beverage.
Sonia Gomes Ribeiro +2 more
exaly +4 more sources
Behaviour of Low Molecular Weight Compounds, Iron and Copper of Wine Spirit Aged with Chestnut Staves under Different Levels of Micro-Oxygenation [PDF]
Molecules, 2020 Alternative technologies for a more sustainable wine spirits’ ageing have been studied but a lack of knowledge on the effect of oxygenation level remains.
Sara Canas +2 more
exaly +4 more sources
Wine Spirit Ageing with Chestnut Staves under Different Micro-Oxygenation Strategies: Effects on the Volatile Compounds and Sensory Profile [PDF]
Applied Sciences (Switzerland), 2021 The purpose of this work is to evaluate the wine spirit aged by an alternative process (staves combined with different micro-oxygenation levels) and its comparison with the traditional process (wooden barrels).
Ilda Caldeira +2 more
exaly +6 more sources
PLS-R Calibration Models for Wine Spirit Volatile Phenols Prediction by Near-Infrared Spectroscopy [PDF]
Sensors, 2021 Near-infrared spectroscopic (NIR) technique was used, for the first time, to predict volatile phenols content, namely guaiacol, 4-methyl-guaiacol, eugenol, syringol, 4-methyl-syringol and 4-allyl-syringol, of aged wine spirits (AWS).
Ofélia Anjos +7 more
doaj +4 more sources
Chemical and Sensory Profile of Grape Distillates Aged in Quercus alba Casks Previously Used for Sherry Wine or Brandy [PDF]
MoleculesThis work investigates the influence of oak-cask ageing on the chemical composition and sensory profile of a variety of grape distillates. Wine spirit, wine distillate, neutral alcohol, and grape marc distillate were investigated.
Daniel Butrón-Benítez +4 more
doaj +2 more sources
Juice turbidity and fermentation method: key drivers of aroma complexity in Italian Riesling grape spirit production [PDF]
Food Chemistry: XJuice turbidity and fermentation mode are key factors affecting aroma formation in grape spirit production, but their combined effects remain unclear. In this study, Italian Riesling juice under two turbidity conditions (clear and turbid) was fermented ...
Huiyan Wang +7 more
doaj +2 more sources
Foods, 2022 Brandy is a unique alcoholic beverage obtained from wine distillates. Numerous studies have been published on its physicochemical traits and the effect of certain elaboration variables on them, but not many studies have been carried out from a sensory ...
María Guerrero-Chanivet +6 more
doaj +1 more source
Sensors, 2023 Brandy de Jerez is a grape-derived spirit produced in Southern Spain with specific characteristics that come from the casks where it is produced, which must have previously contained some type of Sherry wine for at least 12 months.
María Guerrero-Chanivet +4 more
doaj +1 more source
The role of the epiclesis in transubstantiation
Colloquia Theologica Ottoniana, 2021 The official doctrine of the Catholic Church, contained in the magisterial documents, is still evolving. One recent example is the teaching on who is involved in transubstantiation in the Eucharist.
Jozef Krupa
doaj +1 more source