Modelização do tratamento térmico de madeira de carvalho português (Quercus Pyrenaica). Análise do comportamento dos compostos fenólicos de baixo peso molecular
Autor(a) principal: | |
---|---|
Data de Publicação: | 2000 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.5/953 |
Resumo: | The heat treatment is of primary significance for the barrel quality. In the last fifteen years many papers have been focused on the effects of heat treatment on the phenolic composition of French and American oak woods, but the oak species grown in Portugal traditionally used in portuguese cooperage have never been studied. In this study we characterised the toasting levels with temperature and time by modelling, in laboratory, the heat treatment applied to barrels of a portuguese oak wood (Quercus pyrenaica) during coopering. The effect on some phenolic acids and aldehydes was acessed by HPLC. In all toasting levels and thoroughout the depth, it was found that the best curve to fit the data was given by a 5th degree polynomial equation. The analysis of phenolic composition indicates that optimization of this technological operation, in order to maximise the quality of the wood barrels, implies the control of both temperature and time. The results also show that the time has a secondary role in comparison with temperature. The phenolic fraction trends to increase with toasting temperature over time. |
id |
RCAP_7b62f343cf33c3b0f5601a85479e6202 |
---|---|
oai_identifier_str |
oai:www.repository.utl.pt:10400.5/953 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
7160 |
spelling |
Modelização do tratamento térmico de madeira de carvalho português (Quercus Pyrenaica). Análise do comportamento dos compostos fenólicos de baixo peso molecularModelisation of heat treatment of portuguese oak wood (Quercus pyrenaica). Analysis of the behaviour of low molecular weight phenolic compoundsquercus pyrenaicamadeiratratamento térmicocomposto fenolicobarrelheat treatmentThe heat treatment is of primary significance for the barrel quality. In the last fifteen years many papers have been focused on the effects of heat treatment on the phenolic composition of French and American oak woods, but the oak species grown in Portugal traditionally used in portuguese cooperage have never been studied. In this study we characterised the toasting levels with temperature and time by modelling, in laboratory, the heat treatment applied to barrels of a portuguese oak wood (Quercus pyrenaica) during coopering. The effect on some phenolic acids and aldehydes was acessed by HPLC. In all toasting levels and thoroughout the depth, it was found that the best curve to fit the data was given by a 5th degree polynomial equation. The analysis of phenolic composition indicates that optimization of this technological operation, in order to maximise the quality of the wood barrels, implies the control of both temperature and time. The results also show that the time has a secondary role in comparison with temperature. The phenolic fraction trends to increase with toasting temperature over time.Estação Vitivinicola NacionalRepositório da Universidade de LisboaSousa, Raul Bruno deCanas, SaraGrazina, NelsonBelchior, A. PedroSpranger, Maria Isabel2009-05-20T15:25:25Z20002000-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/953por"Ciência e Técnica Vitivinicola". ISSN 0254-0223. 15:2 (2000) 75-940254-0223info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:32:14Zoai:www.repository.utl.pt:10400.5/953Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:49:11.060020Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Modelização do tratamento térmico de madeira de carvalho português (Quercus Pyrenaica). Análise do comportamento dos compostos fenólicos de baixo peso molecular Modelisation of heat treatment of portuguese oak wood (Quercus pyrenaica). Analysis of the behaviour of low molecular weight phenolic compounds |
title |
Modelização do tratamento térmico de madeira de carvalho português (Quercus Pyrenaica). Análise do comportamento dos compostos fenólicos de baixo peso molecular |
spellingShingle |
Modelização do tratamento térmico de madeira de carvalho português (Quercus Pyrenaica). Análise do comportamento dos compostos fenólicos de baixo peso molecular Sousa, Raul Bruno de quercus pyrenaica madeira tratamento térmico composto fenolico barrel heat treatment |
title_short |
Modelização do tratamento térmico de madeira de carvalho português (Quercus Pyrenaica). Análise do comportamento dos compostos fenólicos de baixo peso molecular |
title_full |
Modelização do tratamento térmico de madeira de carvalho português (Quercus Pyrenaica). Análise do comportamento dos compostos fenólicos de baixo peso molecular |
title_fullStr |
Modelização do tratamento térmico de madeira de carvalho português (Quercus Pyrenaica). Análise do comportamento dos compostos fenólicos de baixo peso molecular |
title_full_unstemmed |
Modelização do tratamento térmico de madeira de carvalho português (Quercus Pyrenaica). Análise do comportamento dos compostos fenólicos de baixo peso molecular |
title_sort |
Modelização do tratamento térmico de madeira de carvalho português (Quercus Pyrenaica). Análise do comportamento dos compostos fenólicos de baixo peso molecular |
author |
Sousa, Raul Bruno de |
author_facet |
Sousa, Raul Bruno de Canas, Sara Grazina, Nelson Belchior, A. Pedro Spranger, Maria Isabel |
author_role |
author |
author2 |
Canas, Sara Grazina, Nelson Belchior, A. Pedro Spranger, Maria Isabel |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Sousa, Raul Bruno de Canas, Sara Grazina, Nelson Belchior, A. Pedro Spranger, Maria Isabel |
dc.subject.por.fl_str_mv |
quercus pyrenaica madeira tratamento térmico composto fenolico barrel heat treatment |
topic |
quercus pyrenaica madeira tratamento térmico composto fenolico barrel heat treatment |
description |
The heat treatment is of primary significance for the barrel quality. In the last fifteen years many papers have been focused on the effects of heat treatment on the phenolic composition of French and American oak woods, but the oak species grown in Portugal traditionally used in portuguese cooperage have never been studied. In this study we characterised the toasting levels with temperature and time by modelling, in laboratory, the heat treatment applied to barrels of a portuguese oak wood (Quercus pyrenaica) during coopering. The effect on some phenolic acids and aldehydes was acessed by HPLC. In all toasting levels and thoroughout the depth, it was found that the best curve to fit the data was given by a 5th degree polynomial equation. The analysis of phenolic composition indicates that optimization of this technological operation, in order to maximise the quality of the wood barrels, implies the control of both temperature and time. The results also show that the time has a secondary role in comparison with temperature. The phenolic fraction trends to increase with toasting temperature over time. |
publishDate |
2000 |
dc.date.none.fl_str_mv |
2000 2000-01-01T00:00:00Z 2009-05-20T15:25:25Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.5/953 |
url |
http://hdl.handle.net/10400.5/953 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
"Ciência e Técnica Vitivinicola". ISSN 0254-0223. 15:2 (2000) 75-94 0254-0223 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Estação Vitivinicola Nacional |
publisher.none.fl_str_mv |
Estação Vitivinicola Nacional |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
|
_version_ |
1799130965565505536 |