Alice Vilela

Universidade de Trás-os-Montes e Alto Douro | utad · Departamento de Agronomia

The wine industry is responsible for many environmental problems because of the significant residues. However, several studies have shown these wine industry residues, such as grapes, skins, seeds, and leaves, represent a complex matrix of bio-compounds, such as phenolic compounds, flavonoids, procyanidins, anthocyanins, tannins, catechin, querceti...

The chestnut (Castanea sativa Mill) is a nut with single nutritional and sensory properties that play an essential role in human nutrition, especially in celiac patients, where it is highly recommended for that diet. This study aims to understand the influence of the chestnut cooking process, chemical composition, and tasters α-amylase activity on...

Almonds are one of the most produced nuts worldwide, and numerous studies have shown that they have nutritional and medicinal characteristics, which gives them the possibility of being applied in various products. However, several by-products are generated during their production, which have characteristics of interest but remain underutilised, nam...

The most known and traditional vinegar is the one that is made from wine. For its production, the grape must undergo alcohol fermentation and the posterior oxidation of ethanol to acetic acid. Yeasts and acetic acid bacteria (AAB) carry out the biochemical processes in sequence. The process of wine acetification can be achieved by slow traditional...

This study aimed to evaluate, through Quantitative Descriptive Analysis (ADQ) and Temporal Dominance of Sensations (TDS), the impact that different chocolates have on the sensory perception of assorted styles of Port wines. The panel of tasters was composed of twelve expert tasters who performed the sensory analysis of three Port wines (white reser...

Currently, consumers are paying more attention to the characteristics of the products they consume, prioritizing healthy food. This awareness of the impact of the characteristics of each product requires the development of reliable methods that allow a selection of products where chemical and sensory qualities are fundamental. Chestnut fruit has un...

Many connoisseurs of alcoholic beverages are spellbound by the superb descriptions of the aromas and tastes of wine or beer, emerging into a plethora of sensations. So, what underlies these sensations? The flavor. The flavor is determined by the chemical balance of the drink, namely the tannins, acidity, enzymes, percentage of ethanol, fermentation...

Wine is a subject worth studying not only because it has economic value but also because of its potential health benefits [1]. When consumed in moderation, wine is mainly known for helping to prevent coronary heart disease [2]. However, it can also contribute to mineral intake and exposure to toxic elements. It is important to note that certain ele...

The buffering capacity of human saliva is not sufficient to maintain a constant pH after contact with the wine. • α-Amylase enzyme activity and concentration depend on the degree of stress the individual is subjected to during the saliva collection. • α-Amylase activity significantly increases in the presence of alcoholic and acidic beverages and d...

Enzymes are highly effective biocatalysts used in various industrial processes, playing a key role in winemaking and in other fermented beverages. Many of the enzymes used in fermentation processes have their origin in fruits, in the indigenous microbiota of the fruit, and in the microorganisms present during beverage processing. Besides naturally...

The introduction of a drink in the mouth and the action of saliva and enzymes cause the perception of basic tastes and some aromas perceived in a retro-nasal way. Thus, this study aimed to evaluate the influence of the type of alcoholic beverage (beer, wine, and brandy) on lingual lipase and α-amylase activity and in-mouth pH. It was possible to se...

The possibility that nut intake may defend human health is an interesting point of view and has been investigated worldwide. Consequently, nuts are commonly promoted as healthy. In recent decades, the number of investigations proposing a correlation between nut consumption and a decrease in the risk of key chronic diseases has continued to increase...

Sweet cherry is among the most appreciated fruits by consumers, due to its organoleptic and health-promoting properties. However, it is a fruit with reduced shelf life, which limits its availability on the market. Several strategies to improve shelf life of fruits are available, including the use of plant-based edible coatings. This work aims to st...

The current consumer, with privileged access to information, can make more responsible and demanding choices, preferring healthy and environmentally friendly products. The food industry also takes advantage of technological and scientific advances to produce food and drinks that better adapt to consumer demand, with more sustainable and efficient p...

The European chestnut (Castanea sativa Mill.), is an environmentally and economically important species in Europe, mainly for fruit production. The chestnut fruit is well-known for its nutritional properties, namely its high concentration of carbohydrates (starch) and its low-fat content , as well as being one of the few fruits that do not contain...

Neste estudo foram analisadas duas variedades de castanhas, a Longal e a Judia em diferentes modos de preparação – congeladas, assadas e cozidas. Dos parâmetros químicos estudados - açúcares solúveis, amido e gordura bruta – verificou-se a existência de diferenças estatisticamente significativas, nos açúcares solúveis e no amido, entre cada uma das...

Atualmente o consumidor tem vindo a revelar uma maior atenção às características dos produtos que consome, priorizando os alimentos saudáveis. Esta consciencialização do impacto das características de cada produto exige o desenvolvimento de métodos confiáveis que permitam uma seleção de produtos onde as qualidades químicas e sensoriais são fundamen...

To improve almond performance under water limitations, the use of algae-based biostimulants may become a useful tool to reduce drought stress. However, besides possible effects on plant behavior, changes in fruit characteristics must also be considered. In this work, a preliminary study on the effect of two levels of an Ascophyllum nodosum-based bi...

In the mouth, the action of saliva and enzymes causes the perception of elementary tastes and flavors. Therefore, the objective of this study was to evaluate the influence of pH and the action of enzymes-lipase, and α-amylase-in human saliva on the perception of beverages flavor. We found that saliva-beverage interactions depend essentially on the...

Trichloroanisole (TCA) in wine results in a sensory defect called “cork taint”, a significant problem for the wine industry. Wines can become contaminated by TCA absorption from the atmosphere through contaminated wood barrels, cork stoppers, and wood pallets. Air-depleted solvent-impregnated (ADSI) cork powder (CP) was used to mitigate TCA in wine...

Yeast selection for the wine industry in Spain started in 1950 for the understanding of the microbial ecology, and for the selection of optimal strains to improve the performance of alcoholic fermentation and the overall wine quality. This process has been strongly developed over the last 30 years, firstly on Saccharomyces cerevisiae, and, lately,...

In the mouth, the action of saliva and enzymes causes the perception of elementary tastes and flavors. Therefore, the objective of this study was to evaluate the influence of pH and the action of enzymes lipase and α amylase in human saliva on the perception of beverages' flavor We found that saliva beverage interactions depend essentially on the c...

Recent social, economic, and technological evolutions have impacted consumption habits. The new consumer is more rational, more connected and demanding with products, more concerned with the management of the family budget, with the health, origin, and sustainability of food. The food industry over the last few years has shown remarkable technologi...

The impact of each product's sensory attributes on our daily consumption requires the development of reliable analytical methods to select products with a good balance between quality and sensory profile. Chestnut (Castanea sativa M.) is a fruit with unique nutraceutical properties and sensory characteristics that can be used in several gastronomic...

Sensory science provides objective information about consumer understanding of a product, acceptance or rejection of stimuli, and description of the emotions evoked. This research aims to create a sensory profile of three categories of wine vinegar (white wine vinegar, red wine vinegar, and Porto wine vinegar) from Douro and Rioja regions through Q...

Nowadays, consumers are demanding more from the characteristics and flavor of the products. The impact of each product's sensory attributes on our daily consumption requires the development of reliable analytical methods to select products with a good balance between quality and sensory profile. Chestnut (Castanea sativa) is a fruit with unique sen...

A relevant trend in winemaking is to reduce the use of chemical compounds in both the vineyard and winery. In organic productions, synthetic chemical fertilizers and pesticides must be avoided, aiming to achieve the production of a “safer wine”. Also, in line with consumer preferences and due to the effects of global climate change, new trends have...

In the Portuguese Douro region, several DOC (Denomination of Controlled Origin) Douro red wines are produced and, due to the peculiar characteristics of the three Douro sub-regions, present particular imprinted terroirs, that can be perceived when tasted. Considering the DOC Douro wine’s sensory profile and terroir, this study aimed to analyze the...

Grapes and grape/wine byproducts such as non-fermented/semi-fermented or fermented grapes, skins, and seeds are a rich source of polyphenols, known to have nutraceutical properties. Grape byproducts present a great potential for the development of new beverages, such as infusions and tisanes. This work aimed to study the effects of different drying...

The probability that fruit ingestion may protect human health is an intriguing vision and has been studied around the world. Therefore, fruits are universally promoted as healthy. Over the past few decades, the number of studies proposing a relationship between fruit intake and reduced risk of major chronic diseases has continued to grow. Fruits su...

Sensory science provides objective information about the consumer understanding of a product, the acceptance or rejection of stimuli, and the description of the emotions evoked. It is possible to answer how consumers perceive a product through discriminative and descriptive techniques. However, perception can change over time, and these fluctuation...

There are currently about 68 different species of the genus Vitis, with a wide variety of morphological and physiological characteristics, however, all plants of this genus are lianas, woody or climbing vines. Grapevines are one of the most economically important crops in the world. Indeed, the growing consumer demand for healthy food with numerous...

The natural biopolymer chitin and its deacetylated derivative chitosan are abundant in nature. They are obtained from different sources, including the crustacean shells and the cell wall of fungi. Chitin and chitosan have various applications in the beverage industry, such as a flocculent to improve the clarification process, for the reduction of m...

Human gut microbiota is a protective agent of intestinal and systemic health, and its modulation is of great interest for human wellbeing. In the world of biotics, besides probiotics, prebiotics, and synbiotics, also appears the denomination of “postbiotics” and “psychobiotics”. Fermented dairy products are, traditionally, the major source of probi...

The cherry rootstock influences the performance of the scion cultivar. It has an effect on cherry fruit quality, tree growth, yield and yield efficiency and floral and foliar nutrition. In this work, the influence of Saint Lucie 64 and Maxma 60 rootstocks on the fruit quality traits of cv. Early Bigi was evaluated. For this, several parameters, nam...

The production of nutraceutical drinks gains great importance in the market once consumers prefer and seek food and beverages, which, due to their natural characteristics, bring health benefits 1,2. Several studies have shown that infusions intake may have many beneficial effects on human health and these effects are mainly attributed to the phenol...

Berries are among the richest sources of phenolic compounds with high antioxidant activity in usually consumed fruits, such as raspberries and blackberries but the impact of agricultural practices organic versus conventional on their phytochemical composition is not well known. Also, the consumer demand for organic products is growing continually i...

Grape production is one of the largest in the world, not only because it is a fruit widely used in human food, but also for the variety of by-products that can be obtained from it. Numerous studies have shown that grapes and their by-products have preventive and medicinal nutritional characteristics, which give them applications in several product...

As said by Marcello Copello “Vision is light, the smell is memory and taste is chemistry”. Many alcoholic beverages connoisseurs are bewitched by the superb descriptions of wine or a beer aroma, emerging in an immensity of aromas. So, what separates a prodigious wine or an extraordinary beer from the others? The flavor. The flavor is determined by...

In the QDA of Cima Corgo wines, the olfactory profile was characterized by aromatic Fruity, Floral, and Balsamic notes. The taste by Astringency and Acidity and again Fruity as the main mouth-aroma (Fig.1). For TDS, in the olfactory assessment, the highest maximum dominance rate (DR max) was obtained by the Ripe Fruit attribute (48.86%), followed b...

By tradition, herbal infusions have been mainly consumed for their pleasant taste, but, nowadays, the consumer, along with the pleasantness of drinking a savory beverage, also looks for their health benefits. Grapes and grape/wine by-products are a rich source of health-promoting compounds, presenting great potential for the development of new beve...

Vários estudos têm mostrado que as uvas possuem benefícios terapêuticos e nutricionais, nomeadamente a presença de vários compostos com capacidade antioxidante. Uma potencial aplicação no setor das bebidas é o uso de uvas para a preparação de infusões ou tisanas. As uvas podem ser secas em fornos com temperatura e ventilação controlados, e, posteri...

Estudar o efeito de diferentes temperaturas de secagem do bagaço da casta Moscatel Galego nos parâmetros sensoriais, colorimétricos e bioquímicos em infusões de bagaço. • Prepararam-se infusões com Bagaço previamente desidratado a 50, 60 e 70°C (3 g/0,5 L água fervente). • Estudaram-se parâmetros físico-químicos e sensoriais: • Colorimetria (Dmowsk...

The common fig (Ficus carica L.) is a fruit species traditionally cultivated in coastal Croatia. After some years of being of low commercial value, the interest in fig consumption and cultivation in this region seems to start following the increasing trend. One way of promoting fig consumption is to identify the varietal sensory properties, intendi...

Humans have used their senses to evaluate food for several thousands of years. Given that so many phytotoxins and bacterial metabolites are bitter and sour, humanity had probably used sensory evaluation since before Homo sapiens were human. As civilization developed and the trading and selling of goods became commonplace, the first seeds of food se...

The wine industry requires coexistence between tradition and innovation to meet consumers’ preferences. Sensory science allows the objective quantification of consumers’ understanding of a product and subjective feedback of consumer’s perception through acceptance or rejection of stimulus or even describing emotions evoked [1]. To measure sensation...

No other agricultural product has a stronger relationship with the soil than wine. This study aimed to characterize the sensory profile of red wines from the Douro Demarcated Region (RDD) certified as DOC Douro, through the application of Quantitative Descriptive Analysis (QDA®) and Temporal Dominance of Sensations (TDS) sensory methods. QDA® provi...

Antioxidant activities and bioactive compounds were generally enhanced following roasting but reduced after blanching. Both roasting and blanching led to significant changes in the fatty acid profiles of almonds. Very few significant differences in cultivars and treatments relative to sensorial characteristics were found. The findings of this study...

Sweet cherry (Prunus avium L.) is a fruit appreciated by consumers for its well-known physical and sensory characteristics and its health benefits. Being an extremely perishable fruit, it is important to know the unique attributes of the cultivars to develop cultivation or postharvest strategies that can enhance their quality. This study aimed to u...

Consumers increasingly prefer and seek food and beverages, which, due to their natural characteristics, bring health benefits, both in the prevention of diseases and in their curative power. In this way, the production of nutraceutical foods and beverages gains more and more importance in the market. On the other hand, and because the eyes also eat...

The impact of COVID-19 on education is a high concern for governments all over the world. Therefore, this is the time to Rethink, Renovate and Redesign, our education system, what we can call a three R challenge. Due to “stay at home policies” online education became a pedagogical shift of teachinglearning from classroom to Zoom, and other platform...

Humans have used their senses to evaluate food for several thousands of years. Since so many phytotoxins and bacterial metabolites are bitter and sour, humanity had probably used sensory evaluation since before Homo sapiens were human. Historically, the evaluation of beverage flavor, both sensorially and chemically, focused on the presence or absen...

Polyphenols, as well as volatile compounds responsible for aromatic features, play a critical role in the quality of vegetables and medicinal, and aromatic plants (MAPs). The research conducted in recent years has shown that these plants contain biologically active compounds, mainly polyphenols, that relate to the prevention of inflammatory process...

Modern industrial winemaking is based on the use of specific starters of wine strains. Commercial wine strains present several advantages over natural isolates, and it is their use that guarantees the stability and reproducibility of industrial winemaking technologies. For the highly competitive wine market with new demands for improved wine qualit...

Aroma and flavor compounds play a critical role in the quality of vegetables, medicinal and aromatic plants (MAPs), being two of the most important sensory attributes for consumer‘s preferences. Throughout the last decades, many studies have correlated the presence of bioactive compounds with consumer‘s choices or with their beneficial health prope...

Mencía'/'Jaen' it's an important red grape variety, exclusive of the Iberian Peninsula, used in wine production namely in Bierzo D.O. and Dão D.O., respectively. This work evaluates the effect of the two different "terroirs" on the phenolic composition and chromatic characteristics of 'Mencía'/'Jaen' monovarietal wines produced at an industrial sca...

Fragrances are important for the beverage and food industries and the search for new compounds is challenging for academic and industrial investigation. Fragrance and flavor compounds present many different chemical structures and can be obtained by biosynthesis (de novo synthesis), or extraction, or using enzymatic precursor. Recent innovations ha...

Almond is one of the most commonly consumed nuts worldwide, with health benefits associated with availability of bioactive compounds and fatty acids. Almond is often eaten raw or after some processing steps. However, the latter can positively or negatively influence chemical and sensorial attributes of almonds. This work was carried out to assess t...

Probiotics and prebiotics are microbiota-management instruments for improving human health once they may be beneficial for maintaining a healthy community of gut microbiota and bowel function. Probiotic's main target is the gut, via the gastrointestinal tract, although direct application to other body zones such as the vaginal tract, the oral cavit...

Port wine, the ultimate expression of the Demarcated Douro Region's (DDR's) history, cultural heritage experience, and art, was born on the slopes of the Douro river valley. One of the categories of port wine that is much appreciated by consumers is tawny port wine. This category of wine is aged in oak barrels and is characterized by oxidative arom...

Background Difference strategies are needed to mitigate the negative impact or to increment fruit quality. The effect of spraying Kaolin (K), Ascophyllum nodosum (An) and Salicylic acid (SA), in trees with and without irrigation, on quality and sensorial attributes of hazelnut (Grada de Viseu cultivar) was investigated during two consecutive years...

Nowadays, the consumers ask for more than a drink, and in the market, it can be found a huge variety of beverages, where colloidal science is used for controlling flavor, color, presence of technological or nutritional value compounds, nutraceutical / bioactive compounds and, also, the beverage turbidity. Emulsions, foams, and suspensions are the b...

big_cover-fermentation, Vol. 6, Iss. 1 March 2020

big_cover-fermentation, Vol. 5, Iss. 2 June 2019

A relevant trend in winemaking is to reduce the use of chemical compounds in both the vineyard and winery. In organic productions, synthetic chemical fertilizers, pesticides, and genetically modified organisms must be avoided, aiming to achieve the production of a “safer wine”. Safety represents a big threat all over the world, being one of the mos...

Raspberries are rich in polyphenols but the impact of organic versus conventional agricultural practices on their phytochemical composition is not well known. This study aimed to analyse and compare the polyphenol accumulation in raspberries grown under both agricultural practices in the same edaphoclimatic conditions. Two raspberry cultivars ‘Kwel...

A economia mundial tem sido construída com base num modelo linear de negócios. A transição de um modelo linear de produção de bens para um modelo circular, onde os materiais são devolvidos ao ciclo produtivo através da reutilização, recuperação e reciclagem, impõem-se como garantia de futuro da vida no planeta Terra. A uva é um dos frutos mais prod...

Wine sensory experience includes flavor, aroma, color, and (for some) even acoustic traits, which impact consumer acceptance. The quality of the wine can be negatively impacted by the presence of off-flavors and aromas, or dubious colors, or sediments present in the bottle or glass, after pouring (coloring matter that precipitates or calcium bitart...

ResumoHá milhares de anos que os humanos usam os sentidos para avaliar os alimentos. Dado que muitas fitotoxinas e metabólitos bacterianos têm gosto amargo ou ácido, a humanidade provavelmente usou a avaliação sensorial desde antes que o Homo sapiens fosse considerado “humano”. À medida que a civilização se desenvolveu e o comércio e a venda de mer...

Flavours and fragrances are especially important for the beverage and food industries. Biosynthesis or extraction are the two main ways to obtain these important compounds that have many different chemical structures. Consequently, the search for new compounds is challenging for academic and industrial investigation. This overview aims to present t...

In recent years, wine consumers have been looking for fruitier wines, with less ethanol, but presenting a good balance in terms of mouthfeel. However, due to the effects of global climate change, wines can be more alcoholic and flatter in terms of acidity. If in the past, non-Saccharomyces yeasts were often considered as spoilage yeasts, now they a...

Traditionally, tea, a beverage made from the processed leaves of the tea plant, Camellia sinensis, and herbal infusions have been primarily consumed for their pleasant taste. Nowadays, they are also consumed because they contain nutraceutical compounds, such as polyphenols. Grapes and grape/wine sub-products such as non-fermented/semi-fermented or...

A unique wine landscape was created almost two millennia ago on the slopes of the Douro River valley and its tributaries, creating a wine marked by a deep articulation between tradition and modernity. Port Wine is the ultimate expression of the RDD's history, cultural heritage of work, experience and art. Tawny Port Wine is aged in barrels and is c...

A unique wine landscape was created almost two millennia ago on the slopes of the Douro River valley and its tributaries, creating a wine marked by a deep articulation between tradition and modernity. Port Wine is the ultimate expression of the RDD's history, cultural heritage of work, experience and art. Tawny Port Wine is aged in barrels and is c...

RESUMO Ao longo do processo de produção de vi-nho, o controle do pH é necessário já que influencia vários aspetos, como a cor, a eficiência do dióxido de enxofre, a acidez real, e também determinantemente a sua estabilidade microbiológica. A aplicação de resinas de troca iónica, particularmen-te de troca catiónica, permite a redução do pH do vinho...

Organic farming is distinguished from other production systems because it excludes almost all synthetic chemicals, uses cultural rotations, crop residues, animal manure, and all organic waste from the farm. Several studies have demonstrated that fruits and vegetables from organic farming are generally endowed with enhanced physicochemical and senso...

Os vinhos com Denominação de Origem "Vinhos Verdes" são produzidos numa ampla área composta por nove sub-regiões (Amarante, Ave, Baião, Basto, Cávado, Lima, Monção, Paiva e Sousa). A diversidade dos vinhos produzidos nessa região pode ser explicada pelas diferentes características do solo e clima e pela diversidade das castas. Os vinhos brancos são...

The increasing demand for healthy products rises the pressure on the chestnut production due to their nutritional qualities and beneficial health effects. Martaínha chestnut variety is most well-adapted with great economic importance due to its precocity and technological properties. The exogenous application of Silicon has an important role in agr...