António Jordão

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Professor Coordenador

Instituto Politécnico de Leiria

Portugal

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About

António Jordão is a Professor Coordenador at Instituto Politécnico de Viseu, Portugal. His research focuses on enology, with recent articles examining the physicochemical and sensory characteristics of wines and table grapes, as well as the application of various wood species in wine production. He is also involved in studies related to fungal enzymes and their impact on food systems.

Recent Grants

Grant: Close

Improving Mediterranean supply chain through innovative agro-food business to strengthen small-scale farmers competitiveness, using prickly pear and fig as case study.

Open Date: 2022-03-01

Close Date: 2025-03-01

Grant: Close

Projeto piloto para a constituição de uma rede regional para a valorização da fileira da floresta da região centro

Open Date: 2021-04-01

Close Date: 2023-04-01

Grant: Close

Caracterização e Valorização da autenticidade do QSE DOP e sua vocação para a promoção da Saúde

Open Date: 2017-08-01

Close Date: 2019-08-01

Grant: Close

QClasse - Caraterização e valorização da autenticidade do Queijo Serra da Estrela DOP e sua vocação para a promoção da Saúde

Open Date: 2017-01-01

Close Date: 2019-01-01

Grant: Close

Conservação e Valorização de Recursos Genéticos de Cynara sp.

Open Date: 2010-01-01

Close Date: 2012-01-01

Articles (13)

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2025

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2024

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2023

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2023

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2023

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2022

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2022

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2021

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2020

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2020

Collaborators (4)

Miriam Ortega-Heras

Profesor

Universidad de Burgos

SPAIN

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Fernanda Cosme

Assistant Professor

Universidade de Trás-os-Montes e Alto Douro Escola de Ciências Agrárias e Veterinárias

PORTUGAL

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António Pinto

Professor

Polytechnic Institute of Viseu

PORTUGAL

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María L González-SanJosé

Universidad de Burgos

SPAIN

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António Jordão

Research Interests

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About

Recent Grants

Articles (13)

Effect of storage temperature on physicochemical, physical, microbiological, and sensory characteristics of table grapes (‘Red Globe’ variety)

Phenolic content, volatile composition and sensory profile of red wines macerated with toasted woods from different South American botanical species

Optimized Production of Fungal Polygalacturonase Using Cupuaçu (Theobroma grandiflorum) Peel as Substrate and Its Effect on Clarification of Cupuaçu Juice

General Physicochemical Parameters, Phenolic Composition, and Varietal Aromatic Potential of Three Red Vitis vinifera Varieties (“Merlot”, Syrah”, and “Saborinho”) Cultivated on Pico Island—Azores Archipelago

Global Phenolic Composition and Antioxidant Capacity of Extracts from the Endophytic Fungi Cophinforma mamane with Potential Use in Food Systems: The Effects of Time, Temperature, and Solvent on the Extraction Process

Storage of a white wine with different untoasted wood species: impact on the chemical composition and sensory characteristics

Preliminary Study of the Effect of Short Maceration with Cherry and Oak Wood Chips on the Volatile Composition of Different Craft Beers

The impact of Quercus pubescens wood chips on chemical and sensory characteristics of a Serbian Kadarka red wine during aging: A comparison with other oak species (Q. petraea, Q. alba, and Q. pyrenaica)

The Application of Wood Species in Enology: Chemical Wood Composition and Effect on Wine Quality

Impact of Cross-Flow and Membrane Plate Filtrations under Winery-Scale Conditions on Phenolic Composition, Chromatic Characteristics and Sensory Profile of Different Red Wines

Storage of a Touriga Nacional red wine in contact with Juglans regia L. and Quercus petraea L. wood chip species: comparative influence on phenolic and sensory characteristics

Impact of oak (Q. pyrenaica and Q. pubescens) and cherry (P. avium) wood chip contact on phenolic composition and sensory profile evolution of red wines during bottle storage

Use of Oak and Cherry Wood Chips during Alcoholic Fermentation and the Maturation Process of Rosé Wines: Impact on Phenolic Composition and Sensory Profile

Collaborators (4)

Miriam Ortega-Heras

Fernanda Cosme

António Pinto

María L González-SanJosé

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