List of works - Fernanda Cosme

4-Ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines: Microbial formation, prevention, remediation and overview of analytical approaches

scientific article published on 19 December 2017

A simple, cheap and reliable method for control of 4-ethylphenol and 4-ethylguaiacol in red wines. Screening of fining agents for reducing volatile phenols levels in red wines

scientific article published on 27 October 2016

Adaptability of some French red grape varieties cultivated at two different Portuguese terroirs: Comparative analysis with two Portuguese red grape varieties using physicochemical and phenolic parameters

scientific article published on 26 September 2015

Bioactive (Poly)phenols, Volatile Compounds from Vegetables, Medicinal and Aromatic Plants

scientific article published on 06 January 2021

Comparison between different types of carboxylmethylcellulose and other oenological additives used for white wine tartaric stabilization

scientific article published on 05 February 2014

Data on changes in red wine phenolic compounds and headspace aroma compounds after treatment of red wines with chitosans with different structures.

scientific article

Data on changes in red wine phenolic compounds, headspace aroma compounds and sensory profile after treatment of red wines with activated carbons with different physicochemical characteristics.

scientific article

Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine

scientific article published on 6 April 2017

Elimination of Aflatoxins B1 and B2 in White and Red Wines by Bentonite Fining. Efficiency and Impact on Wine Quality

scientific article published on 02 December 2020

General phenolic characterisation, individual anthocyanin and antioxidant capacity of matured red wines from two Portuguese Appellations of Origins.

scientific article published on 4 March 2013

Influence of the structural features of commercial mannoproteins in white wine protein stabilization and chemical and sensory properties

scientific article published on 12 March 2014

Optimization of honey-must preparation and alcoholic fermentation by Saccharomyces cerevisiae for mead production.

scientific article published on 24 September 2010

Origin of the pinking phenomenon of white wines.

scientific article published on 6 June 2014

Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: Impact on wine quality

scientific article published on 15 February 2017

Silicates of Potassium and Aluminium (Kaolin); Comparative Foliar Mitigation Treatments and Biochemical Insight on Grape Berry Quality in Vitis vinifera L. (cv. Touriga National and Touriga Franca)

scientific article published on 20 March 2020

Terroir Effect on the Phenolic Composition and Chromatic Characteristics of Mencía/Jaen Monovarietal Wines: Bierzo D.O. (Spain) and Dão D.O. (Portugal)

scientific article published on 18 December 2020

Volatile components of vine leaves from two Portuguese grape varieties (Vitis vinifera L.), Touriga Nacional and Tinta Roriz, analysed by solid-phase microextraction.

scientific article

List of works by Fernanda Cosme

4-Ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines: Microbial formation, prevention, remediation and overview of analytical approaches

A simple, cheap and reliable method for control of 4-ethylphenol and 4-ethylguaiacol in red wines. Screening of fining agents for reducing volatile phenols levels in red wines

Adaptability of some French red grape varieties cultivated at two different Portuguese terroirs: Comparative analysis with two Portuguese red grape varieties using physicochemical and phenolic parameters

Bioactive (Poly)phenols, Volatile Compounds from Vegetables, Medicinal and Aromatic Plants

Comparison between different types of carboxylmethylcellulose and other oenological additives used for white wine tartaric stabilization

Data on changes in red wine phenolic compounds and headspace aroma compounds after treatment of red wines with chitosans with different structures.

Data on changes in red wine phenolic compounds, headspace aroma compounds and sensory profile after treatment of red wines with activated carbons with different physicochemical characteristics.

Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine

Elimination of Aflatoxins B1 and B2 in White and Red Wines by Bentonite Fining. Efficiency and Impact on Wine Quality

General phenolic characterisation, individual anthocyanin and antioxidant capacity of matured red wines from two Portuguese Appellations of Origins.

Influence of the structural features of commercial mannoproteins in white wine protein stabilization and chemical and sensory properties

Optimization of honey-must preparation and alcoholic fermentation by Saccharomyces cerevisiae for mead production.

Origin of the pinking phenomenon of white wines.

Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: Impact on wine quality

Silicates of Potassium and Aluminium (Kaolin); Comparative Foliar Mitigation Treatments and Biochemical Insight on Grape Berry Quality in Vitis vinifera L. (cv. Touriga National and Touriga Franca)

Terroir Effect on the Phenolic Composition and Chromatic Characteristics of Mencía/Jaen Monovarietal Wines: Bierzo D.O. (Spain) and Dão D.O. (Portugal)

Volatile components of vine leaves from two Portuguese grape varieties (Vitis vinifera L.), Touriga Nacional and Tinta Roriz, analysed by solid-phase microextraction.