Search filters

List of works by ilda caldeira

Behaviour of Low Molecular Weight Compounds, Iron and Copper of Wine Spirit Aged with Chestnut Staves under Different Levels of Micro-Oxygenation

scientific article published on 12 November 2020

Effect of innovative technology using staves and micro-oxygenation on the odorant and sensory profile of aged wine spirit

scientific article published on 04 July 2020

Extraction/oxidation kinetics of low molecular weight compounds in wine brandy resulting from different ageing technologies.

scientific article

FT-RAMAN methodology for the monitoring of honeys' spirit distillation process

scientific article published on 10 September 2019

FTIR–ATR spectroscopy applied to quality control of grape-derived spirits

scientific article published on 23 February 2016

First Approach to the Aroma Characterization of Monovarietal Red Wines Produced from Varieties Better Adapted to Abiotic Stresses

scientific article published in 2023

Kinetics of odorant compounds in wine brandies aged in different systems.

scientific article published on 24 May 2016

Molecular and oenological characterization of Touriga Nacional non-Saccharomyces yeasts.

scientific article

Reactivity of polymeric proanthocyanidins toward salivary proteins and their contribution to young red wine astringency.

scientific article published on 17 January 2013

Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels.

scientific article published on 3 November 2009

Paulina is supported by:

About Paulina

Help