Effects of caramel addition on the characteristics of wine brandies

by Canas,Sara, Belchior,A. Pedro
Published 2013

Comparison of altyernative systems for the ageing of wine brandvy. Oxigenation and wood shape effect.

by Canas,Sara, Caldeira,Ilda, Belchior,A. Pedro
Published 2009

Comparison of alternative systems for the ageing of wine brandy: Wood shape and wood botanical species effect

by Canas,Sara, Caldeira,Ilda, Belchior,A. Pedro
Published 2009

Effect of ageing system and time on the quality of wine brandy aged at industrial-scale

by Cruz,Sara, Canas,Sara, Belchior,A. Pedro
Published 2012

Effect of alternative ageing systems on the wine brandy sensory profile

by Caldeira,Ilda, Belchior,A. Pedro, Canas,Sara
Published 2013

Prova de consumidor versus prova técnica de aguardentes velhas

by Belchior,Pedro, Mateus,Ana, Canas,Sara, Caldeira,Ilda
Published 2004

Effects of sterilising filtration on microbiological stability, chemical composition and sensory properties of red wine

by Canas,Sara, Sun,Baoshan, Coimbra,Luis, Barroca,João
Published 2011

Precipitação da Matéria Corante de Vinhos Tintos. Contributo para o Estudo da Composição dos Precipitados

by Canas,Sara, Leandro,M. Conceição, Spranger,M.I.
Published 2000

Formação de uma Câmara de Prova Organoléptica de Aguardentes Velhas e Selecção de Descritores Sensoriais a,b

by Caldeira,Ilda, Canas,Sara, Costa,Susana, Carvalho,Estrela, Belchior,A. Pedro
Published 1999

Ensaio Laboratorial sobre a Cinética de Extracção de Compostos de Baixa Massa Molecular da Madeira pela Aguardente

by Belchior,A.P., Almeida,Tânia G.T., Mateus,Ana M., Canas,Sara
Published 2003

Commercial Sanitizers Efficacy - A Winery Trial

by Duarte,Filomena L., López,Alberto, Alemão,M. Filomena, Santos,Rodrigo, Canas,Sara
Published 2011

Evolution de la Couleur des Eaux-De-Vie de Lourinhã au Cours des Trois Premieres Annees de Vieillissement

by Canas,Sara, Belchior,A. Pedro, Caldeira,Ilda, Spranger,M.Isabel, Sousa,R. Bruno de
Published 2000

Modelisation of Heat Treatment of Portuguese Oak Wood (Quercus pyrenaica L.). Analysis of the Behaviour of Low Molecular Weight Phenolic Compounds.

by Canas,Sara, Grazina,Nelson, Belchior,A. Pedro, Spranger,M. Isabel, Sousa,R. Bruno de
Published 2000

Kinetics of Impregnation/Evaporation and Release of Phenolic Compounds from Wood to Brandy in Experimental Model

by Canas,Sara, Belchior,A. Pedro, Mateus,Ana M., Spranger,M. Isabel, Bruno-de-Sousa,R.
Published 2002

Effect of natural seasoning on the chemical composition of chestnut wood used for barrel making

by Canas,Sara, Caldeira,Ilda, Mateus,Ana M., Belchior,A. Pedro, Clímaco,M. Cristina, Bruno-de-Sousa,Raul
Published 2006