Gelatine, casein and potassium caseinate as distinct wine fining agents: different effects on colour, phenolic compounds and sensory characteristics

by Asençao Braga, Fernanda Cosme, Jorge Manuel Ricardo-da-Silva, Olga Laureano
Published 2007-12-01

Characterization of mannoproteins during white wine (<em>Vitis vinifera</em> L. cv. ENCRUZADO) ageing on lees with stirring in oak wood barrels and in a stainless steel tank with o...

by Ana Rodrigues, Jorge Manuel Ricardo-da-Silva, Carlos Lucas, Olga Laureano
Published 2012-12-01

Evolution of phenolic composition and sensory properties in red wine aged in contact with Portuguese and French oak wood chips

by G. de Coninck, António Manuel Jordão, Jorge Manuel Ricardo-da-Silva, Olga Laureano
Published 2006-03-01

Rootstock and harvest season affect the chemical composition and sensory analysis of grapes and wines of the Alicante Bouschet (<i>Vitis vinifera</i> L.) grown in a tropical semi-a...

by Juliane Barreto de Oliveira, Olga Laureano, Rogério Castro, Giuliano Elias Pereira, Jorge Manuel Ricardo-da-Silva
Published 2020-11-01

Study of phenolic potential of seasoned and toasted Portuguese wood species (<em>Quercus pyrenaica</em> and <em>Castanea sativa</em>)

by Lucía Castro-Vázquez, Maria Elena Alañón, Jorge Manuel Ricardo-da-Silva, Maria Soledad Pérez-Coello, Olga Laureano
Published 2013-12-01