Article
Food Science & Technology
Maria Guerrero-Chanivet, Manuel J. Valcarcel-Munoz, Dominico Antonio Guillen-Sanchez, Remedios Castro-Mejias, Enrique Duran-Guerrero, Carmen Rodriguez-Dodero, Maria De Valme Garcia-Moreno
Summary: This study explores the impact of production variables on the sensory characteristics of brandy. Factors such as the use of sulphur dioxide, distillation system, alcohol content during aging, botanical origin of aging casks, and their toasting degree all play a role in shaping the sensory profile of brandy. The study finds that different types of oak casks lead to variations in color, and that oak casks better preserve the aromatic traits of brandy. Additionally, brandies aged without the addition of sulphur dioxide are perceived as more balanced, while brandies aged at 55% ABV have a more intense aroma.
Article
Food Science & Technology
Sofia Catarino, Vasiliki Thanasi, Gael Morin, Ofelia Anjos, Tiago A. Fernandes, Ilda Caldeira, Laurent Fargeton, Benjamin Boissier, Sara Canas
Summary: This study investigated the evolution of mineral composition in wine spirit aged with chestnut wood. The results showed that there were no significant differences between different ageing modalities, but ageing time had a significant effect on most elements. The concentrations of mineral elements in the wine spirits were found to be low, especially heavy metals.
Article
Food Science & Technology
Raquel Munoz-Garcia, M. Conuelo Diaz-Maroto, Maria Arvalo Villena, M. Soledad Perez-Coello, M. Elena Alanon
Summary: The feasibility of accelerating the release of volatile compounds of oak wood chips and aged aroma in wines using ultrasound and microwave techniques was evaluated. Results showed that wines treated with ultrasound for 12 hours at 400W with hourly pulses, or with microwave for 20 minutes at 700W, had similar concentrations of released compounds as wines macerated with oak chips for 8 days. Wines treated with microwave had more oak wood compounds, while ultrasound enhanced the extraction of more relevant compounds from a sensory perspective. Therefore, ultrasound-assisted ageing resulted in wines acquiring more pronounced aged aromas in shorter times, resembling or even enhancing the sensorial profile of wines in contact with oak chips.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Sara Canas, Ofelia Anjos, Ilda Caldeira, Tiago A. Fernandes, Nadia Santos, Silvia Lourenco, Joana Granja-Soares, Laurent Fargeton, Benjamin Boissier, Sofia Catarino
Summary: Stronger oxygenation accelerates color evolution and increases total phenolic index of wine spirits, with no significant differences between different oxygenation levels after 365 days of aging. Oxygen plays a pivotal role in wine spirit aging, particularly in color evolution.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Soraya Solar, Remedios Castro, Enrique Duran Guerrero
Summary: Ageing in wood is a crucial stage in the production of oenological products, influencing the final product's sensory characteristics and quality standards. New technologies, such as ultrasounds and microwaves, are being used to accelerate this process and enhance the physical-chemical and sensory characteristics of the final product.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Yanxia Yu, Lingxi Li, Ruowei Xue, Chen Wang, Mengying Chen, Joao Ramos, Shuting Zhang, Baoshan Sun
Summary: This study found that adding different oak chips can improve the color and sensory properties of Vitis amurensis wine. The concentration of volatile compounds is influenced by different oak species and toasting levels.
Article
Food Science & Technology
Manuel J. Valcarcel-Munoz, Maria Guerrero-Chanivet, M. Valme Garcia-Moreno, M. Carmen Rodriguez-Dodero, Dominico A. Guillen-Sanchez
Summary: The study shows that even after 32 years of use, wooden barrels still impact the organoleptic characteristics of brandy. Additionally, brandies aged in used barrels were considered more balanced than those aged in new barrels.
Article
Food Science & Technology
M. Valme Garcia-Moreno, Manuel M. Sanchez-Guillen, Manuel J. Delgado-Gonzalez, Enrique Duran-Guerrero, M. Carmen Rodriguez-Dodero, Carmelo Garcia-Barroso, Dominico A. Guillen-Sanchez
Summary: The study explored the use of alternative woods for ageing Oloroso Sherry wines, confirming that the chemical composition and sensory characteristics of the aged samples differed from those aged in American oak. The results suggest that using different types of woods and levels of toasting could provide specific differences in products compared to traditional ageing in American oak.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Manuel J. Valcarcel-Munoz, Daniel Butron-Benitez, Maria Guerrero-Chanivet, M. Valme Garcia-Moreno, M. Carmen Rodriguez-Dodero, Dominico A. Guillen-Sanchez
Summary: This study investigates the influence of alcohol content on the characteristics of aged Brandy de Jerez, finding that brandies with 65% ABV exhibit higher concentrations of polyphenolic compounds, stronger color intensity, and greater preference from tasters.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Chemistry, Multidisciplinary
Ofelia Anjos, Soraia Ines Pedro, Debora Caramelo, Andreia Semedo, Carlos A. L. Antunes, Sara Canas, Ilda Caldeira
Summary: This study aims to assess the impact of oak wood ageing on Arbutus unedo spirit, revealing that beverages produced with medium toast oak wood during a three-month ageing period exhibited the highest quality based on sensory attributes.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Shubhendra Singh, Abhishek Dutt Tripathi, Anil Kumar Chauhan, Arun Kumar Gupta
Summary: The study found that different wine strains and inoculum sizes had an impact on the quality of beetroot wine, with T5 (TSS 18 degrees Brix and inoculum size of 5% (v/v)) producing an acceptable wine.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Food Science & Technology
Eduardo Coelho, Jose A. Teixeira, Teresa Tavares, Lucilia Domingues, Jose M. Oliveira
Summary: The study demonstrates that using oak chips previously immersed in fortified wine for the additive ageing of alcoholic beverages can have a greater impact and satisfactory yield, particularly on beer. Higher temperatures and wood concentrations lead to a more prominent wood flavor profile, with lower perception of fruity and floral aromas, reflecting changes in chemical composition.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Multidisciplinary
Marine Gammacurta, Justine Laboyrie, Andrei Prida, Valerie Lavigne, Virginie Moine, Philippe Darriet, Axel Marchal
Summary: The study investigated the influence of winemaking parameters on pyrrole concentrations in Chardonnay wines, finding significantly higher levels of pyrroles in wines made in new barrels compared to other containers, suggesting a significant contribution of oak wood during winemaking. The research also developed a method to assay pyrroles in oak wood extracts, and observed significant differences in pyrrole concentrations based on different cooperage parameters. These findings provide new insights for monitoring winemaking and aging of Chardonnay wines.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Agriculture, Multidisciplinary
Margaux Cameleyre, Clemence Monsant, Sophie Tempere, Georgia Lytra, Jean-Christophe Barbe
Summary: The study evaluated the impact of commercial proanthocyanidic tannins on the fruity pool of esters in Bordeaux red wines using model solutions. It was found that the presence of tannins significantly attenuated perception of fruity notes. Physicochemical analysis revealed a decrease in ester contents in the headspace due to the presence of proanthocyanidic tannins. A new sensory tool was developed to compare perceived odors, demonstrating the implications of pre-sensory levels on odor perception.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Food Science & Technology
Onofrio Corona, Paola Bambina, Diego De Filippi, Luciano Cinquanta
Summary: This research investigated the chemical characterization of two different tannins extracted from oak wood in aqueous solution, as well as their influence on alcoholic fermentation kinetics and sensory characteristics of white wine. The addition of tannins in aqueous solution resulted in significant differences in fixed and volatile compounds of the wines, and facilitated alcoholic fermentation. This study also found that adding tannins before fermentation led to wines with more complex sensory profiles and increased persistent taste notes.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Article
Chemistry, Multidisciplinary
Silvia Lourenco, Ofelia Anjos, Ilda Caldeira, Sheila Oliveira Alves, Nadia Santos, Sara Canas
Summary: This study aimed to develop a new technology, natural blending, for wine spirits blending, and results showed that there were no significant differences in physicochemical characteristics and sensory profile between natural blending and traditional blending technologies, indicating that natural blending is a reliable alternative without changing the characteristics imparted by different ageing technologies.
APPLIED SCIENCES-BASEL
(2022)
Article
Green & Sustainable Science & Technology
Raquel P. F. Guine, Sofia G. Florenca, Cristina A. Costa, Paula M. R. Correia, Manuela Ferreira, Ana P. Cardoso, Sofia Campos, Ofelia Anjos, Cristina Chuck-Hernandez, Marijana Matek Saric, Ilija Djekic, Maria Papageorgiou, Jose M. F. Baro, Malgorzata Korzeniowska, Masa Cernelic-Bizjak, Elena Bartkiene, Monica Tarcea, Nada M. Boustani, Dace Klava, Emel Damarli
Summary: This study aimed to investigate the level of knowledge about edible insects (EIs) in a sample of people from thirteen countries. The results showed that there is a high variability in the knowledge about EIs according to individual characteristics and the social and cultural influences of different countries.
Review
Engineering, Chemical
Luana M. Rosendo, Ana Teresa Brinca, Bruno Pires, Goncalo Catarro, Tiago Rosado, Raquel P. F. Guine, Andre R. T. S. Araujo, Ofelia Anjos, Eugenia Gallardo
Summary: Natural products are widely used in industry, food, and therapy. Characterizing them chemically is vital to explore their potential applications. Microextraction techniques, which use less organic solvents and sample amount compared to classical techniques, have gained popularity but are still less used in natural product analysis. This manuscript reviews popular solid-based miniaturized sample preparation techniques and discusses their advantages, disadvantages, and main applications in determining compounds in natural products.
Article
Food Science & Technology
Sofia Catarino, Vasiliki Thanasi, Gael Morin, Ofelia Anjos, Tiago A. Fernandes, Ilda Caldeira, Laurent Fargeton, Benjamin Boissier, Sara Canas
Summary: This study investigated the evolution of mineral composition in wine spirit aged with chestnut wood. The results showed that there were no significant differences between different ageing modalities, but ageing time had a significant effect on most elements. The concentrations of mineral elements in the wine spirits were found to be low, especially heavy metals.
Article
Green & Sustainable Science & Technology
Raquel P. F. Guine, Joao Duarte, Cristina Chuck-Hernandez, Nada M. M. Boustani, Ilija Djekic, Elena Bartkiene, Marijana Matec Saric, Maria Papageorgiou, Malgorzata Korzeniowska, Patricia Combarros-Fuertes, Masa Cernelic-Bizjak, Roxana Martin-Hadmas, Evita Straumite, Emel Damarli, Sofia G. G. Florenca, Manuela Ferreira, Cristina A. A. Costa, Paula M. R. Correia, Ana P. P. Cardoso, Sofia Campos, Ofelia Anjos
Summary: This study aimed to validate the KPEI (knowledge and perceptions about edible insects) scale which assesses different dimensions of people's attitudes towards edible insects. The data collected from 13 countries were subjected to CFA and SEM analysis, resulting in two acceptable models. The successful validation of the KPEI scale confirms its value as a tool for future international applications.
Article
Agronomy
Ana Maria Garcia-Lopez, Antonio Delgado, Ofelia Anjos, Carmo Horta
Summary: This study aimed to assess the fertilizing effects of digestate on soil properties. The results showed that digestate not only contains essential nutrients for crops but also can alter the biogeochemical cycle of nutrients and soil functionality. However, at high doses, digestate application negatively affected soil enzyme activities, microbial biomass, and soil P and C cycling capacity.
Article
Food Science & Technology
Ana Rita Ferraz, Manuela Goulao, Christophe E. E. Santo, Ofelia Anjos, Maria Luisa Serralheiro, Cristina M. B. S. Pintado
Summary: This study developed a whey protein-based film to protect cheese, with the addition of melanin M2 to make the cheese darker. Experimental results showed that the film with M2 exhibited the best mechanical, chemical, and antimicrobial properties for application in cheese.
Review
Food Science & Technology
Alexandra Costina Avirvarei, Liana Claudia Salanta, Carmen Rodica Pop, Elena Mudura, Antonella Pasqualone, Ofelia Anjos, Natalia Barboza, Jessie Usaga, Cosmin Pompei Darab, Cristina Burja-Udrea, Haifeng Zhao, Anca Corina Farcas, Teodora Emilia Coldea
Summary: The importance of food and beverage safety is crucial due to globalization and consumer demands. This review critically analyzes the presence of hazards and potential formation of toxic compounds in fruit-based fermented beverages. Techniques such as microbial fermentation and mycotoxin oxidation can help reduce or eliminate contaminants and ensure the safety of these beverages.
Article
Plant Sciences
Francesco Agostinelli, Ilda Caldeira, Jorge M. Ricardo-da-Silva, Miguel Damasio, Ricardo Egipto, Jose Silvestre
Summary: The adaptation strategies in the wine sector involve the use of cultural techniques and vine varieties better adapted to climate change effects. A study conducted in Portugal analyzed the aromatic character of ten monovarietal wines produced under a global warming scenario and deficit irrigation. Sensory analysis revealed a subtle appreciation for the wines tasted and identified several odor active compounds mainly derived from fermentation processes.
Article
Plant Sciences
Soraia I. Pedro, Carlos A. L. Antunes, Carmo Horta, Ines Pitacas, Joana Goncalves, Jorge Gominho, Eugenia Gallardo, Ofelia Anjos
Summary: This study evaluated the nutritional and mineral contents of green pods from seven different species of Acacia and found that they are high in protein, fibre, and minerals, especially potassium, calcium, and magnesium. The study aimed to explore the potential use of Acacia green pods as livestock feed and soil fertilizer.
Article
Food Science & Technology
Ofelia Anjos, Natalia Seixas, Carlos A. L. Antunes, Maria Graca Campos, Vanessa Paula, Leticia M. Estevinho
Summary: Bee pollen is a valuable natural food product with various applications, including medical purposes. Its chemical composition is rich in nutrients and possesses significant bioactivities, making it a superfood. However, optimizing storage conditions and processing methods are necessary to maintain its properties and maximize its benefits.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Plant Sciences
Soraia I. Pedro, Tiago A. Fernandes, Angelo Luis, Alexandra M. M. Antunes, Jose C. Goncalves, Jorge Gominho, Eugenia Gallardo, Ofelia Anjos
Summary: This study evaluated the potential industrial applications of various Acacia species by examining their chemical composition, antioxidant, and antimicrobial properties. Among the studied species, A. pycnantha exhibited a higher concentration of total phenolic compounds and displayed notable antibacterial activity. Vibrational spectroscopy was a reliable method for distinguishing between species.
Article
Food Science & Technology
Joao Brazao, Baoshan Sun, Ilda Caldeira, Francisco Baeta, Joao Amaral, Jose Eiras-Dias
Summary: The viticultural genetic heritage in Portugal is diverse and abundant, with a high density of native varieties. However, the majority of these varieties only occupy a small percentage of the total vineyard area. Thus, there is a need for the wine sector to valorize and disseminate these minority varieties.
CIENCIA E TECNICA VITIVINICOLA
(2023)
