Results 11 to 20 of about 236,543 (300)

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.
Catarino S, Thanasi V, Morin G, Anjos O, Fernandes TA, Caldeira I, Fargeton L, Boissier B, Canas S.   +8 more
europepmc   +2 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.
Canas S, Danalache F, Anjos O, Fernandes TA, Caldeira I, Santos N, Fargeton L, Boissier B, Catarino S.   +8 more
europepmc   +2 more sources

PLS-R Calibration Models for Wine Spirit Volatile Phenols Prediction by Near-Infrared Spectroscopy. [PDF]

Sensors (Basel), 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).
Anjos O, Caldeira I, Fernandes TA, Pedro SI, Vitória C, Vitória C, Oliveira-Alves S, Catarino S, Canas S.   +8 more
europepmc   +2 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.
Sónia Gomes Ribeiro, Cátia Martins, Tiago Tavares, Alisa Rudnitskaya, Fernando Alves, Sílvia M. Rocha   +5 more
doaj   +1 more source

Chemical and Sensory Profile of Grape Distillates Aged in Quercus alba Casks Previously Used for Sherry Wine or Brandy. [PDF]

Molecules
This 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.
Butrón-Benítez D, Valcárcel-Muñoz MJ, García-Moreno MV, Rodríguez-Dodero MC, Guillén-Sánchez DA.   +4 more
europepmc   +2 more sources

A Study on the Influence of the Use of Sulphur Dioxide, the Distillation System and the Aging Conditions on the Final Sensory Characteristics of Brandy

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, Manuel J. Valcárcel-Muñoz, Dominico Antonio Guillén-Sánchez, Remedios Castro-Mejías, Enrique Durán-Guerrero, Carmen Rodríguez-Dodero, María de Valme García-Moreno   +6 more
doaj   +1 more source

FT-Raman Methodology Applied to Study the Effect of Time and Type of Seasoning in the Crafting of Sherry Casks^® Used in the Aging of Brandy De Jerez

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, Dominico A. Guillén-Sánchez, Manuel José Valcárcel-Muñoz, M. Valme García-Moreno, Ofelia Anjos   +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

Antioxidant activity and phenolic composition of wine spirit resulting from an alternative ageing technology using micro-oxygenation: a preliminary study

OENO One, 2020
Aim: Alternative technologies for the aging of wine spirit, as for other spirit beverages, have been developed over the past decade in order to meet consumer and industry expectations of differentiation and sustainability.
Anna Nocera, Jorge M. Ricardo-da-Silva, Sara Canas   +2 more
doaj   +1 more source

The Theology of the Holy Eucharist and the Doctrine of Transubstantiation [PDF]

E-Journal of Religious and Theological Studies, 2021
Holy Communion is one of the seven sacraments in the Catholic Church. With Baptism and Confirmation, they constitute the sacraments of Initiation. Similarly, with the Word of God, they constitute the two indispensable pillars upon which the Church is ...
Francis Appiah-Kubi
doaj   +1 more source