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- Contribution of wine tourism by the implementation of an urban vineyard in a Portuguese Historic Hotel: Challenges, perspectives, and impactsPublication . Jordão, António; Barroco, Cristina; Gonçalves, TiagoWine tourism is essentially tourism in rural areas linked to wine and vineyards. However, the dissemination of viticultural heritage and wine culture with the aim of contributing to a greater connection between tourists and wine sector, even in urban environments, is an option that has been increasing in some countries. In fact, wine tourism involves a wide ecosystem of actors, which can include the hotels located in the center of the cities. In addition, inside of some cities, it could be possible for some hotels to implement small-scales vineyards. These places could represent an agricultural, historical, and cultural heritage with enormous value which could also be used for tourist purposes. Thus, the main goal of this work is to present the experience and the technical challenges during the implementation of an urban vineyard in a Portuguese Historic Hotel located in the center of the city of Viseu. In addition, the activities related with wine tourism centered on the urban vineyard are shown. The strategy for the recovery of green spaces and the hotel's communication policy are also presented and discussed.
- Storage of a white wine with different untoasted wood species: impact on the chemical composition and sensory characteristicsPublication . Correia, Ana Cristina; Miljić, Uroš; Jordão, AntónioThe use of untoasted woods was not previously considered for white wine aging. Thus, this work focuses on the comparative analysis of phenolic composition, wood volatile compounds and sensory characteristics of a white wine stored for 20 days in contact with untoasted woods from oak (Quercus petraea and Quercus pyrenaica) acacia (Robinia pseudoacacia), and chestnut (Castanea sativa). The outcomes obtained demonstrated a clear differentiation between the impact of untoasted wood cubes from chestnut specie on wine characteristics compared to other wood species studied. Thus, the results showed that the wine stored in contact with chestnut cubes exhibited significantly highest values for the global phenolic parameters, browning potential index, tanning power, and individual phenolic compounds (gallic and caffeic acids, castalagin, and vescalagin), followed by an evident change in wine chromatic characteristics. However, for wood volatile compounds, an absence of clear differentiation between the wines was observed. In general, these compounds were also detected with concentrations below their level of sensory perception. The wine stored in contact with the untoasted acacia cubes showed the least changes in its chemical composition. From a sensory point of view, a higher score for “color intensity”, “woody aroma” and “body” descriptors were obtained for wines stored in contact with untoasted woods compared to control wine. Nevertheless, wine stored in contact with untoasted oak cubes from Quercus pyrenaica showed the highest score for overall appreciation. The outcomes of this research improved the knowledge of the use of untoasted wood species on white wine characteristics
- Global Phenolic Composition and Antioxidant Capacity of Extracts from the Endophytic Fungi Cophinforma mamane with Potential Use in Food Systems: The Effects of Time, Temperature, and Solvent on the Extraction ProcessPublication . Gurgel, Raiana S.; Pereira, Dorothy I. M.; Martins, Bárbara; Falcão, Lucas S.; Lacerda, Caroline D.; Neves, Cláudia M. B.; Pinto, António; Jordão, António; Albuquerque, Patrícia M.Endophytic fungi are promising producers of phenolic compounds; however, the process of extracting these molecules from the culture medium is a crucial step for obtaining these metabolites. In this context, the best conditions for extracting phenolic compounds produced by Cophinforma mamane CF2-13, isolated from an Amazonian plant, were evaluated. The fungus was cultivated in a liquid medium to obtain its metabolites. The effects of the solvent, time, and temperature were investigated, as well as the use of ultrasound. The total phenolics and the antioxidant activity were assessed to define the best extraction conditions. The optimized extract was chemically characterized and used to analyze its potential in protecting olive oil from lipid oxidation. The best results were found using ethyl acetate at 20 ◦C for 2 h. These conditions led to 61.61 mg GAEq/g of extract of total phenolics, and an antioxidant capacity of 0.47, 0.45, and 0.29 mmol TEq/g of extract using the DPPH, ABTS, and FRAP methods, respectively. In addition, the optimized extract presented caffeic acid and was able to delay the lipid oxidation of olive oil. The potential of endophytic fungi to produce phenolic compounds is promising for the food industry since natural bioactive compounds have many benefits for human health.
- Evolution of Proanthocyanidins During Grape Maturation, Winemaking, and Aging Process of Red WinesPublication . Jordão, António; Ricardo-da-Silva, Jorge M.Grapes and wine native proanthocyanidins are oligomers and polymers of flavan-3-ols linked mainly by C4–C8 and/or C4–C6 bonds (B type). Proanthocyanidins play an important role in red wine sensorial properties contributing to the wine color and mouthfeel properties. As a result of different factors, such as grape variety, grape maturation and sanitary level, climatic conditions, viticultural practices, winemaking, stabilization technology and type of aging, there is a high range in the levels and composition of proanthocyanidins quantified in the different fractions of grape bunch and in the wines. During the wine aging, in particular for red wines, several changes in the wine phenolic compounds occur. In many cases this aging occurs in the presence of wood, in particular by the use of oak wood (barrels or alternative wood products). Indeed, the environment evolving inside oak barrels during the maturation of wines provides conditions for further reactions involving several wood compounds and wine phenolics, like proanthocyanidins and anthocyanins, with consequent chemical and sensory repercussions.
- Preliminary Study of the Effect of Short Maceration with Cherry and Oak Wood Chips on the Volatile Composition of Different Craft BeersPublication . Correia, Ana Cristina; González-SanJosé, Maria L.; Ortega-Heras, Miriam; Jordão, AntónioIn the last few years, the production and consumption of craft beers has increased notably. However, there is restricted knowledge about the potential impact of chips from different wood species on beer quality. Thus, this work aimed to evaluate the effect of the addition of wood chips from cherry and oak species—after the fermentation was completed and during a brief maceration time—on the volatile composition of three different beer groups (Ale, Lager, and Porter) through a headspace solid-phase dynamic extraction (HS-SPDE) and GC-MS analysis. Fifty-six volatile compounds from different chemical families (esters, alcohols, terpenes, acids, aldehydes, ketones, and pyrazines) were detected, identified, and considered in this study. In general, the volatile composition of the beers macerated with wood chips was very similar to that of the control beers. However, the control beers showed higher volatile compound levels. The results suggest potential interactions between beer volatile compounds and the wood chips during maceration. The outcomes of this research could be of practical interest to brewers since they could improve the knowledge of the impact of short-time contact and low wood chip concentration on the volatile composition of different craft beers.
- The impact of Quercus pubescens wood chips on chemical and sensory characteristics of a Serbian ‘Kadarka’ red wine during aging: A comparison with other oak species (Q. petraea, Q. alba, and Q. pyrenaica)Publication . MILIJIC, Uros; Puskas, Vladimir; Correia, Ana Cristina; Jordão, António‘Kadarka’ (Vitis vinifera L.) is a red grape variety considered native for the countries on the lower reaches of the Danube River (east of Europe). However, there is very limited knowledge about the evolution of the wines produced from this variety during aging in contact with oak wood. Thus, the aim of this work was to investigate under laboratory conditions the changes in phenolic, volatile, and sensory profile of a ‘Kadarka’ wine during 180 days in contact with 4 different oak chip species: Q. petraea (French and Hungarian origin), Q. alba, Q. pyrenaica and Q. pubescens. In addition, there is scarce knowledge about the use of Q. pubescens species in enology. So, another objective was to assess its impact on wine composition and sensory properties. Independently of the oak chip species used, the results obtained demonstrated a decrease of anthocyanin content and an increase of gallic, caffeic and p-coumaric acids during 180 aging days for all wines with oak chips contact. Significantly higher amounts of vanillin in wines aged in contact with Q. petraea from France and Q. alba chips was detected, while wine aged in contact with Q. pubescens chips showed significantly higher amounts of furan derivatives, trans-β-methyl-γ-octalactone and eugenol. From a sensorial point of view, a tendency for higher scores for overall appreciation was obtained for wines aged in contact with Q. petraea chips. The outcomes of this work improved the knowledge of the Kardaka wine characteristics and their evolution in contact with different oak chips and also expanded the knowledge about the use of Q. pubescens in enology.
- Recent Advances in Grapes and Wine Production - New Perspectives for Quality ImprovementPublication . Jordão, António; Vasconcelos Botelho, Renato; Miljić, UrošRecent Advances in Grape and Wine Production - New Perspectives for Quality Improvement, written by a group of international researchers, provides a comprehensive overview of recent innovations in viticulture and enology - grape and wine production. This book is not only for technicians actively engaged in the field but also for students at technical schools and/or universities and other professionals interested in the latest innovations in grape and wine research.
- General Physicochemical Parameters, Phenolic Composition, and Varietal Aromatic Potential of Three Red Vitis vinifera Varieties (“Merlot”, Syrah”, and “Saborinho”) Cultivated on Pico Island—Azores ArchipelagoPublication . Jordão, António; Correia, Ana Cristina; Martins, Bárbara; Oliveira, BrunoPico Island is one of the islands of the Azores archipelago located in the North Atlantic Ocean, where there are very specific conditions for vine cultivation. In this context, there is scarce knowledge related to grape ripening under these conditions. Thus, the aim of this study was to evaluate several physicochemical parameters, the phenolic composition, antioxidant capacity, and varietal aromatic potential, of the “Merlot”, Syrah”, and “Saborinho” grape varieties cultivated on Pico Island over three vintages. The outcomes obtained demonstrated that “Merlot” grapes showed a tendency for significantly higher values of estimated alcohol degree, total phenols, flavonoid and non-flavonoid phenols, total anthocyanins, color intensity, and antioxidant capacity over the three vintages. In addition, for individual anthocyanins, “Merlot” and “Syrah” grapes showed a predominance of acetyl-anthocyanins in relation to p-coumaroylated forms, while for “Saborinho” grapes, an oppositive tendency was observed. For varietal aromatic potential, only in the 2021 vintage was it possible to detect significantly different values between the three grape varieties studied. In this case, “Merlot” and “Syrah” grapes showed the significantly highest values. Considering all parameters analyzed, the results obtained for the “Merlot” grape variety seem to show a better adaptation of this variety to the conditions of Pico Island than the remaining two varieties studied.