Open Access
Issue
Ciência Téc. Vitiv.
Volume 32, Number 1, 2017
Page(s) 12 - 22
DOI https://doi.org/10.1051/ctv/20173201012
Published online 09 August 2017
  • Afonso V.L.G., 2002. Sensory descriptive analysis between white wines fermented with oak chips and in barrels. J. Food Sci., 67, 2415–2419. [CrossRef]
  • Anjos O., Carmona C., Caldeira I., Canas S., 2013. Variation of Extractable Compounds and Lignin Contents in Wood Fragments Used in the Aging of Wine Brandies. Bioresources, 8, 4484–4496. [CrossRef]
  • Belchior A.P., Almeida T.G.T., Mateus A.M., Canas S., 2003. Ensaio laboratorial sobre a cinética de extracção de compostos de baixa massa molecular da madeira pela aguardente. Ciência Téc. Vitiv., 18, 29–41.
  • Belchior A.P., Carvalho E.C., 1984. Métodos de Análise de Aguardentes. I. Análise Clássica. Instituto Nacional de Investigação Agrária e de Extensão Rural. Estação Vitivinícola Nacional, Dois Portos.
  • Caldeira I., Anjos O., Portal V., Belchior A.P., Canas S., 2010. Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels. Anal. Chim. Acta, 660, 43–52. [CrossRef]
  • Caldeira I., Belchior A.P., Canas S., 2013. Effect of alternative ageing systems on the wine brandy sensory profile. Ciência Téc. Vitiv., 28, 9–18.
  • Caldeira I., Belchior A.P., Clímaco M.C., Bruno de Sousa R., 2002. Aroma profile of Portuguese brandies aged in chestnut and oak woods. Anal. Chim. Acta, 458, 55–62. [CrossRef]
  • Caldeira I., Bruno de Sousa R., Belchior A.P., Clímaco M.C., 2008. A sensory and chemical approach to the aroma of wooden aged Lourinhã wine brandy. Ciência Téc. Vitiv., 23, 97–110.
  • Caldeira I., Canas S., Costa S., Carvalho E., Belchior A.P., 1999. Formação de uma câmara de prova organoléptica de aguardentes velhas e selecção de descritores sensoriais. Ciência Téc. Vitiv., 14, 21–30.
  • Caldeira I., Mateus A.M., Belchior A.P., 2006. Flavour and odour profile modifications during the first five years of Lourinhã brandy maturation on different wooden barrels. Anal. Chim. Acta, 563, 264–273. [CrossRef]
  • Caldeira I., Santos R., Ricardo-da-Silva J.M., Anjos O., Mira H., Belchior A.P., Canas S. 2016. Kinetics of odorant compounds in wine brandies aged in different systems. Food Chem., 211, 937–946. [CrossRef]
  • Canas S., Belchior A.P., Caldeira I., Spranger M.I., Bruno de Sousa R., 2000. La couleur et son évolution dans les eaux-de-vie Lourinhã pendant les trois premières années du vieillissement. Ciência Téc. Vitiv., 15, 1–14.
  • Canas S., Caldeira I., Anjos O., Lino J., Soares A., Belchior A.P., 2016. Physicochemical and sensory evaluation of wine brandies aged using oak and chestnut wood simultaneously in wooden barrels and in stainless steel tanks with staves. Int. J. Food Sci. Technol., 51, 2537–2545. [CrossRef]
  • Canas S., Caldeira I., Belchior A.P., 2009a. Comparação de sistemas alternativos para o envelhecimento de aguardente vínica. Efeito da oxigenação e da forma da madeira. Ciência Téc. Vitiv., 24, 33–40.
  • Canas S., Caldeira I., Belchior A.P., 2009b. Comparison of alternative systems for the ageing of wine brandy. Wood shape and wood botanical species effect. Ciência Téc. Vitiv., 24, 90–99.
  • Canas S., Caldeira I., Belchior A.P., 2013. Extraction/oxidation kinetics of low molecular weight compounds in wine brandy produced in alternative ageing systems. Food Chem., 138, 2460–2467. [CrossRef]
  • Canas S., Caldeira I., Belchior A.P., Spranger M.I., Clímaco M.C., Bruno de Sousa R. (2011) Chestnut wood: a sustainable alternative for the aging of wine brandies. In: Food Quality: Control, Analysis and Consumer Concerns. 181-228. Medina D.A., Laine A.M. (eds), Nova Science Publishers Inc, New York.
  • Cano-López M., Bautista-Ortín A.B., Pardo-Mínguez F., López-Roca J.M., Gómez-Plaza E., 2008. Sensory descriptive analysis of a red wine aged with oak chips in stainless steel tanks or used barrels: effect of the contact time and size of the oak chips. J. Food Quality, 31, 645–660. [CrossRef]
  • Cruz S., Canas S., Belchior A.P., 2012. Effect of ageing system and time on the quality of wine brandy aged at industrial-scale. Ciência Téc. Vitiv., 27, 83–93.
  • du Plessis H.W., Steger C.L.C., du Toit M., Lambrechts M.G., 2002. The occurrence of malolactic fermentation in brandy base wine and its influence on brandy quality. J. Appl. Microbiol., 92, 1005–1013. [CrossRef] [PubMed]
  • Ferrari G., Lablanquie O., Cantagrel R., Ledauphin J., Payot T., Fournier N., Guichard E., 2004. Determination of key odorant compound in freshly distilled Cognac using GC-O, GC-MS and sensory evaluation. J. Agric. Food Chem., 52, 5670–5676. [CrossRef] [PubMed]
  • Fiches G., Saint Eve A., Jourdren S., Déléris I., Brunerie P., Souchon I., 2015. Temporality of perception during the consumption of French grape brandies with different aging times in relation with aroma compound release. Flavour Fragr. J., 31, 31–40. [CrossRef] [EDP Sciences]
  • Heymann H., Machado B., Torri L., Robinson A.L., 2012. How many judges should one use for sensory descriptive analysis? J. Sens. Stud., 27, 111–122. [CrossRef]
  • ISO-International Organization for Standardization. ISO standard 3591, 1977. Sensory analysis - Apparatus -Wine-tasting glass. This standard was last reviewed in 2010.
  • ISO-International Organization for Standardization. ISO standard 8586, 2012. Sensory analysis – General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors.
  • Janácová A., Sádecká J., Kohajdová Z., Spanik I., 2008. The identification of aroma-active compounds in Slovak brandies using GC-sniffing, GC-MS and sensory evaluation. Chomatographia, 67, 113–121. [CrossRef]
  • Lablanquie O., Cantagrel R., Ferrari G., 2002. Characterisation of young Cognac spirit aromatic quality. Anal. Chim. Acta, 458, 191–196. [CrossRef]
  • Lea P., Næs T., Rødbotten M., 1997. Analysis of variance for sensory data. 102 p. John Wiley & Sons, Chichester.
  • Léauté R., Mosedale J.R., Mourgues J., Puech J.L., 1998. Barrique et vieillissement des eaux-de-vie In: Oenologie fondements scientifiques et technologiques. Flanzy C. (ed.), 1085–1142. Tec & Doc-Lavoisier, Paris.
  • Lilly M., Bauer F.F., Styger G., Lambrechts M.G., Pretorius I.S., 2006. The effect of increased branched-chain amino acid transaminase activity inyeaston the production of higher alcohols and on the flavour profiles of wine and distillates. FEMS Yeast Res., 6, 726–743. [CrossRef] [PubMed]
  • Louw L., Malherbe S., Naes T., Lambrechts M., van Rensburg P., Nieuwoudt H., 2013. Validation of two Napping techniques as rapid sensory screening tools for high alcohol products. Food Qual. Prefer., 30, 192–201. [CrossRef]
  • Luís A., Mota D., Anjos O., Caldeira I., 2011. Single-laboratory validation of determination of acetaldehyde, ethyl acetate, methanol and fusel alcohols in wine spirits, brandies and grape marc spirits using GC-FID. Ciência Téc. Vitiv., 26, 69–76.
  • Macfie H.J.M., Bratchell N., Greenhoff H., Vallis L.V., 1989. Designs to balance the effects of order of presentation and first order carryover effects in hall tests. J. Sens. Stud., 4, 129–148. [CrossRef]
  • OIV, 2014. Compendium of international methods of analysis of spirituous beverages of vitivinicultural origin. OIV, Paris.
  • Ortega-Heras M., Pérez-Magariño S., Cano-Mozo E., González-San José M.L., 2010. Differences in the phenolic composition and sensory profile between red wines aged in oak barrels and wines aged with oak chips. LWT-Food Sci. Technol., 43, 1533–1541. [CrossRef]
  • Peña y Lillo M., Latrille E., Casaubon G., Agosin E., Bordeu E., Martin N., 2005. Comparison between odour and aroma profiles of Chilean Pisco spirit. Food Qual. Pref., 16, 59–70. [CrossRef]
  • Quesada-Granados J., Merelo-Guervós J.J., Oliveras-López M.J., González-Peñalver J., Olalla-Herrera M., Blanca Herrera R., López Martinez M.C., 2002. Application of Artificial Aging Techniques to Samples of Rum and Comparison with Traditionally Aged Rums by Analysis with Artificial Neural Nets. J. Agric. Food Chem., 50, 1470–1477. [CrossRef] [PubMed]
  • Rodríguez Madrera R.R., García Hevia A., Suárez Valles B., 2013. Comparative study of two aging systems for cider brandy making. Changes in chemical composition. LWT-Food Sci. Technol., 54, 513–520. [CrossRef]
  • Rohlf F.J., 2000. NTSYS-pc: Numerical taxonomy and multivariate analysis system. 130 p. Exeter Software, New York.
  • Schwarz M., Carmen Rodríguez M., Sánchez M., Guillén D.A., Barroso C.G., 2014. Development of an accelerated aging method for Brandy. LWT-Food Sci. Technol., 59, 108–114. [CrossRef]
  • Zhao Y., Jiming L., Yan X., Fan W., Jiang W., 2009. Characterization of aroma compounds of four brandies by aroma extract dilution analysis. Am. J. Enol. Vitic., 60, 269–276.

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.