António Manuel Jordão

Polytechnic Institute of Viseu | IPV · Viticulture and Oenology Programme

In 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 complete...

The 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 pseudoacac...

Viticulture in Brazil develops from the south to the north of the country. Due to the high edapho-climatic variability, Brazilian viticulture is divided into 3 main productive locations: temperate viticulture in south, subtropical viticulture in southeast and tropical viticulture in north/northeast. Temperate viticulture in southern Brazil is the m...

Table grapes are extensively planted and consumed worldwide due to their high nutritional values as well as unique sensory attributes attracting strong interest among consumers and gained great popularity. Grape contains a good range of nutrient elements such as dietary fiber, vitamins, and minerals, and are a rich source of bioactive phytochemical...

The use of wood species from Brazilian forests has not been the subject of studies on oenology. Thus, the main goal of this study was to carry out a comparative analysis of the impact of several different Brazilian wood species (Jequitibá, Jaqueira, Ipê, Amburana, and Grápia) on global phenolic parameters, chromatic characteristics, and sensory pro...

Grapes are one of the most important fruit commodities, as economic plants, with good agricultural characteristics being also an important source of antioxidants, such as polyphenols. These compounds confer several benefits to human health, performing biochemical and pharmacological effects such as anticancer, anti-inflammatory, antimicrobial, and...

‘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...

The majority of studies to date into crossflow microfiltration have not only focused on the physical effects of filtration and how they influence flux, fouling and filter performance but have been small-scale investigations. Portuguese researchers subjected three wines to both crossflow filtration and membrane plate filtration under winery-scale co...

Wine 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 involv...

The preservation of the old vine heritage, combined with the fact that old vines could present greater resistance to biotic and abiotic factors, has led to an increase in research studies about the contribution of vine age on grape and wine quality. Thus, the main goal of this work was to evaluate the potential influence of grapevine age on several...

Recent 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.

The archipelago of Azores is an autonomous region of Portugal located in Atlantic Ocean from about 1400 kilometers west of Portugal and about 1925 kilometers southeast of Canada. This archipelago is formed by nine islands and some of them have a tradition in wine production, especially in Pico island. Since 2004, the landscape of the Pico vineyards...

Wine aging with alternative systems consists of adding wood to wine so that it acquires certain properties recalling wine that is aged in barrels. In general, the increased use of these alternatives is mainly related to low investments and simplicity of use in the wineries. According to OIV and European Union rules the pieces of wood used for winem...

In the last two decades, several international grape varieties from different traditional wine countries such as, France, Portugal, Italy, and Spain have been introduced in several world wine regions, increasing their representation in the world. The introduction of grape varieties in emerging regions with diverse environmental conditions from thei...

Aging wine is a usual practice in winemaking, as the wine quality improves due to the compounds extracted from wood barrels or chips, cubes, blocks, or staves used. The wood species used are traditionally oak, namely from Quercus petraea, Q. alba, or Q. robur species. In the last years, the increasing request for oak wood has caused a significant i...

Cross-flow microfiltration and membrane plate filtration are the main filtration processes used in wineries. However, the inherent compositional variability of red wines could affect the impact of these two filtration techniques on the final wine quality. Thus, this work aims to study, under winery-scale conditions, the impact of these two filtrati...

Federal State Budget Scientific Institution All-Russian National Research Institute of Viticulture and Winemaking Magarach of the Russian Academy of Sciences (FSBSI Institute Magarach of the Russian Academy of Sciences) is one of the oldest and leading agricultural scientific institutions in the Russian Federation. The International Scientific and...

Several previous research works have demonstrated the value of different wood species in oenology. However, the use of walnut wood from Juglans regia L. species was not totally previously considered, for wine aging. Thus, this work focuses on the comparative evolution over a period of 30 storage days of phenolic composition and sensory characterist...

In recent years, several studies have reported the influence of diverse winemaking technologies in white wine characteristics, such as the fermentation and aging in the barrel on lees, the use of different wood alternative materials, and also the use of different oak and no oak wood species in white wine aging. This theme is particularly interestin...

In recent years, the consumption of teas and herbal infusions has increased in Europe and the United States of America and created a new market opportunity for new entries to the herbal tea market. Herbal infusions can be prepared from a great diversity of edible, aromatic, and medicinal plants. Vine leaves after grape harvest are often left on the...

Grapevines and their clusters are very rich in components with different and interesting healthy effects, which also extend to grape derivatives such as must, wines and all other products (extracts, flour, leaves, seeds, pomace, etc.). Bioactive constituents present in grapes and vines, mainly polyphenols, are attracting increasing interest from co...

Concise Encyclopedia of Science and Technology of Wine contains the most comprehensive, yet still succinct, collection of information on the science and technology of winemaking. With 45 chapters contributed by leading experts in their fields, it is an indispensable treatise offering extensive details of the processes of winemaking. The book is an...

The main purpose of this chapter is to summarize recent developments of grape composition and the dynamic of the evolution of the most important compounds during this process, as well as the different factors that could determine how this evolution occurs. In addition, several key aspects of different methodologies used for the evaluation and quant...

The majority of published work has studied the impact of wood chips on red wine composition by conducting analyses during wood chip contact or immediately after the removal of chips from wine. Less attention has been directed at the potential influence of prior chip-wine contact on the further phenolic and sensory evolution of red wines during bott...

Grapes, especially from Vitis vinifera L. species, have long been appreciated for their high content in phenolic compounds such as gallic acid, (+)-catechin, anthocyanins, resveratrol, and proanthocyanidins. Phenolic compounds, especially, anthocyanins, flavonols, catechins and other flavonoids, are very important for wine quality. These compounds...

Anthocyanins are the main compounds responsible for the color of red grapes. They are localized in the skins and sometimes in the pulp of “teinturier” varieties that have colored fl esh. The composition and content of grape anthocyanins could be aff ected by many extrinsic and intrinsic factors, such as grape variety, growing regions, vineyard mana...

The genus Vitis, one of the 16 genera in the family Vitaceae, according to the Plant List (2013) includes 68 species and is distinguished from the other genera in Vitaceae by its petals that remain coalescent at the top and separated at the base (calyptra), falling as cap. All Vitis are lianas, or woody, climbing vines. The taxonomy of the genus Vi...

There is a lack of knowledge about the use of different wood species on rosé wine production. Thus, this work focused on the impact of the addition of wood chips from oak and cherry trees during the alcoholic fermentation and maturation process on rosé wine characteristics. Therefore, phenolic composition and sensory characteristics were monitored...

INTRODUÇÃO: A cerveja é uma bebida obtida por fermentação alcoólica, mediante leveduras selecionadas, de um mosto preparado a partir de malte de cereais, principalmente cevada, ao qual foram adicionadas flores de lúpulo e água potável. Com o intuito de responder a uma procura de um produto com caraterísticas sensoriais específicas e distintas das c...

Today, there is a restricted knowledge about the potential impact of the use of different wood chip species on the white wine aging process. This lack of knowledge is even greater when wood species are used in blends of different species. Thus, the aim was to carry out a comparative analysis of the impact of different blends of wood chip species, i...

The main object of the present work was to evaluate the potential influence of the oak wood chips wines contact time (30 and 60 days) on the evolution of the red wine phenolic composition during storage in bottle. Thus, global phenolic composition, color parameters, and individual anthocyanins of bottled red wines that had previously been in contac...

The possibility to use other woods, although not authorized by the OIV and not recommended by E.U., such as acacia and cherry, has been object of recent studies for white wines [1,2]. In fact, presently, the use of other non oak wood species in enology its an important subject, because the increase demand of oak wood caused a remarkable potential i...

There is restricted knowledge about the potential impact of the use of different wood species on color and anthocyanin changes during the red wine aging process. This lack of knowledge is even greater when no oak wood species are used. Thus, the aim of this study was to carry out a comparative analysis of the impact of wood chip extracts from oak,...

There is a restricted knowledge about the potential impact of the use of different wood species on color and anthocyanin changes during the red wine aging process. This lack of knowledge is even greater when no oak wood species are used. Thus, the aim of this study was to carry out a comparative analysis of the impact of wood chip extracts from oak...

Atualmente, torna-se importante o aproveitamento e valorização dos subprodutos do sector vitivinícola de forma a aumentar o seu potencial económico e reduzir o seu impacto ambiental. Portanto, o aproveitamento da folhas das videiras, para a produção de infusões, surge como uma possibilidade de valorizar economicamente uma parte da videira que usual...

Atualmente, torna-se importante o aproveitamento e valorização dos subprodutos do sector vitivinícola de forma a aumentar o seu potencial económico e reduzir o seu impacto ambiental. Portanto, o aproveitamento da folhas das videiras, para a produção de infusões, surge como uma possibilidade de valorizar economicamente uma parte da videira que usual...

Nos últimos anos, a produção e o consumo de vinho rosé tem de forma continuada apresentado um forte crescimento. De acordo com os dados publicados pelo OIV em 2015, este tipo de vinho representou cerca de 10% (24.3 milhões de hectolitros) do total da produção mundial (excluindo os vinhos espumantes). Em Portugal, os vinhos rosés representam já cerc...

The main object of the present study was to analyze the phenolic composition of vine leaves infusions prepared from 8 different Portuguese (Fernão Pires, Touriga Franca, Tinta Roriz, Encruzado, Touriga Nacional, Rufete, Baga, and Siria) and Spanish (Pardina, Cayetana, Garnacha, Cigüente, Eva, Tempranillo, Macabeo and Verdelho) Vitis vinifera L. var...

BACKGROUND There is a restricted knowledge about the potential impact of the use of different wood chip species on rosé wines aging process. Thus, the aim of this work was to evaluate the general phenolic parameters, aroma composition and sensory profile of rosé wines during a short maturation (20 aging days) in the contact with wood chips from oak...

The main object of the present work was to evaluate the potential influence of the oak wood chips-wines contact time (30 and 60 days) on the evolution of the red wine phenolic composition during storage in bottle. Thus, global phenolic composition, color parameters, and individual anthocyanins of bottled red wines that had previously been in contac...

In this chapter book, several topics are analyzed about "Evolution of Proanthocyanidins During Grape Maturation, Winemaking, and Aging Process of Red Wines": General composition and content of proanthocyanidins in grapes; Evolution of proanthocyanidins during grape maturation; evolution of proanthocyanidins during fermentative maceration of red win...

This study is aimed to evaluate the phenolic composition of 2 oak wood species, one from France (Q. petraea L., one of the most used oak species), and other from Serbia (Q. pubescens Willd, where there is scarce knowledge about its composition).

One of the potential possibilities to introduce different sensory profile of white wines is to use wood chips during the winemaking and/or aging process. Currently, only woods from Quercus and Castanea Sativa species are recommended by OIV for oenological use. Nevertheless, in particular for oak wood, there is an expansion demand of these wood, whi...

The archipelago of Azores is an autonomous region of Portugal located in Atlantic Ocean from about 1400 kilometers west of Portugal and about 1925 kilometers southeast of Canada. This archipelago is formed by nine islands and some of them have a tradition in wine production (in particular, Pico, Graciosa, São Miguel and Terceira islands). Due to th...

In the last years, there has been an increase in consumption of wine vinegars in Portugal. Thus, the aim of this work was to evaluate the phenolic composition and total antioxidant capacity from several commercial red wine vinegars commercialized in Portuguese market. Several parameters were evaluated: general phenolic composition, chromatic charac...

In the last years, there has been an increase in consumption of wine vinegars in Portugal. Thus, the aim of this work was to evaluate the phenolic composition and total antioxidant capacity from several commercial red wine vinegars commercialized in Portuguese market. Several parameters were evaluated: general phenolic composition, chromatic charac...

The objective of this printed edition of the special issue of Beverages is to publish a compilation of original research and review papers that cover different aspects of phenolic compounds in fruit beverages, such as, fruit composition, varieties and factors that could affect their phenolic composition, analytical methods for phenolic identificati...

In this current special issue, different aspects related to phenolic compounds in fruit beveragesare presented.[...]

Grape and wine sector has probably inspired more research and publications than any other agricultural and food area. In fact, through their passion for vine, wine and derived products, a great number of scientists have not only contributed to the development of viticultural practices, but have also made advances in the winemaking technological pro...

Proanthocyanidins and anthocyanins are two important phenolic compounds of red grape varieties and wines. Anthocyanins are found in the grape skin and pulp (in “teinturier” grape varieties), while proanthocyanidins are found in the skin, pulp, seeds and stems of the grape bunch. Their content and properties differ according to their grape location....

After harvest, red grapes are taken to the winery for the wine production. In fact, during the last decades, several winemaking technologies, in particular to improve the maceration process, have been developed in order to increase the process efficiency and to enhance the wines chemical and sensory characteristics, particularly in red wines. One o...

The global phenolic composition and sensorial profile of a ‘Encruzado’ white wine aged in contact with chips from different wood species (cherry - Prunus avium, acacia - Robinia pseudoacacia, and two oak species - Quercus petraea and Quercus alba) has been investigated during 28 aging days. During the briefly aging time studied the use of wood chip...

Foods analysis, in the 21fst century, demands the development of more robust, efficient, sensitive, and cost-effective analytical methods to assure safety, quality, and traceability of foods according to legislation and consumers’ demands. Computer vision is a fast, non-invasive low-cost method for evaluating food quality. Regarding to food composi...

The most important organic acids in grapes are tartaric and malic acids, comprising about 70 to 90% of the total grapes acidity. The precursors of the organic acids are produced in the vine leaves and after they are synthesized into acids in grape berries. At ripening, the acidity level of grapes is an important parameter to determine the quality o...

Aim: The evolution of global phenolic parameters and the sensory profile of a Portuguese red wine aged for 90 days in contact with wood chips from different species were evaluated. Methods and results: For this purpose, wood chips from cherry (Prunus avium ), acacia (Robinia pseudoacacia ) and two oak species (Quercus petraea and Quercus pyrenaica...

Several works reported the influence of oak wood on white wine characteristics, namely by the use of different oak wood barrels during fermentation and aging process. However, in last years there is an increase demand of oak wood caused a remarkable potential increase in costs due to the limited availability of materials. In addition, the high dema...

Pieces of wood from different types in particular from oak species, are usually used to simulating the aging process in barrels. However, the use of potential alternative wood species, such as acacia and cherry, may be an interesting option for use also in wine aging process. In addition, there is a scare detailed information about the acacia and c...

With the development of commercial tannin products, numerous types of oenological tannins are available with different specific functions, such as modifying antioxidant effect, color stabilization and aroma modifications. Thus, actually in the market, a wide spectrum of oenological tannins is now available. However, the tannins’ chemical nature and...

The aim of present work was to investigate the impact of different oak (Q. alba, Q. robur and Q. pyrenaica), acacia and cherry wood chips on evolution of individual anthocyanin content, chromatic characteristics and antioxidant capacity by the use of model wine solutions. According to the results obtained, model wine solutions containing acacia and...

With a view to learn more about some traditional Portuguese red grape varieties grown in two important wine regions (‘Dão’ and ‘Douro’) from north of Portugal, the main object of the present study was to investigate the individual anthocyanin profile from 7 different red grape varieties (‘Baga’, ‘Castelão’, ‘Mourisco’, ‘Tinta Roriz’, ‘Touriga Fêmea...

The main object of the present study was to investigate the volatile composition and sensorial profile of vine leaves infusions prepared from vine leaves collected 30 and 60 days after grape harvest from two Portuguese red grape varieties (Touriga Nacional and Tinta Roriz). Twelve volatile compounds were detected in vine leaves infusions (6-methyl-...

The aim of present work was to investigate the impact of different oak (Q. alba, Q. robur and Q. pyrenaica), acacia and cherry wood chips on evolution of individual anthocyanin content, chromatic characteristics and antioxidant capacity by the use of model wine solutions. According to the results obtained, model wine solutions containing acacia and...

BACKGROUND: Several works reported the influence of diverse winemaking technologies in white wine characteristics. However, the impact of the use of different oak wood barrels capacities and utilization time on the evolution of white wine phenolic content and sensorial characteristics, are not usually considered. Thus, the aim of this work was to e...

Phenolic compounds are secondary metabolites abundant in our diet. These compounds may affect positively or negatively the sensory characteristics of food with important impacts on color, flavor, and astringency. An adequate consumption of phenolic com‐ pounds may also offer health benefits. After the consumption of fruits, the colon is the main si...

Grape production is one of the main agro economic activities in the world. Grapes presented compounds with important biological properties namely phenolic compounds that include tannins, phenolic acids, anthocyanins, and resveratrol. Many grape phenolic compounds are considered to be powerful free radical scavengers, and their antioxidant propertie...

Grapes have long been appreciated for their rich content of phenolic compounds such as gallic acid, (+)-catechin, anthocyanins and resveratrol, and a wide diversity of proanthocyanidins (PAs). In the grape berries, the flavan-3-ols ((+)-catechins and PAs) are present in the solid parts of grapes (stems, skins and particularly seeds) and exist with...

The main object of the present study was to investigate the volatile composition and sensorial profile of vine leaves infusions prepared from vine leaves collected 30 and 60 days after grape harvest from two Portuguese red grape varieties (Touriga Nacional and Tinta Roriz). Twelve volatile compounds were detected in vine leaves infusions (6-methyl-...

The main objective of this work was to understand the effect of the addition of different commercial types of oenological tannins on red wine phenolic compounds and sensorial characteristics evolution. So, six different commercial oenological tannins obtained from different sources at an average dosage recommended by the manufactures were added to...

The main goal of our study was to evaluate the time dependent changes during 180 days in the sensorial profile of a white wine from ‘Encruzado’ grape variety matured in oak wood barrels with two different sizes and degrees of utilization. ‘Encruzado’ is a traditional Portuguese white grape variety which in last year’s had a great commercial success...