Sofia Catarino

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Universidade de Aveiro

Portugal

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Recent Grants

Grant: Close

POCI-01-0145-FEDER-027819 (call AAC No 02/SAICT/2017). OXYREBRAND Oxidation reactions: a key towards a novel and sustainable wine brandy ageing technology

Open Date: 2018-10-01

Close Date:

Grant: Close

PDR2020-784-042704. Conservação e selecção de castas antigas de Videira.

Open Date: 2018-01-01

Close Date:

Grant: Close

UID/AGR/04129/2013. Centro de Investigação em Agronomia, Alimentos, Ambiente e Paisagem. Linking Landscape, Environment, Agriculture and Food

Open Date: 2015-01-01

Close Date: 2018-01-01

Grant: Close

UID/CTM/04540/2013. Centro de Física e Engenharia de Materiais Avançados. Center of Physics and Engineering of Advanced Materials

Open Date: 2015-01-01

Close Date: 2018-01-01

Grant: Close

PIDDAC 720. Commercial additives used in winemaking. Effects on quality and food safety

Open Date: 2002-01-01

Close Date: 2004-01-01

Articles (14)

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2025

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2022

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2022

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2021

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2021

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2021

Collaborators (12)

Natacha Fontes

Guest Assistant Professor

University of Aveiro

PORTUGAL

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Suzana Ferreira-Dias

Universidade de Lisboa Instituto Superior de Agronomia

PORTUGAL

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Andreia Bento da Silva

Assistant Professor

Universidade de Lisboa Faculdade de Farmácia

PORTUGAL

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Maria Rosário Bronze

Universidade de Aveiro

PORTUGAL

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Sílvia Lourenço

Instituto Nacional de Investigação Agrária e Veterinária

PORTUGAL

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Soraia Pedro

Instituto Politécnico de Leiria

PORTUGAL

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Henrique Ribeiro

Assistant professor

University of Lisbon, School of Agriculture

PORTUGAL

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Luis Santos

Professor

Universidade de Lisboa Instituto Superior Técnico

PORTUGAL

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Victor Freitas

University of Porto

PORTUGAL

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Alexandra Antunes

Assistant Professor

Instituto Superior Técnico

PORTUGAL

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Ofélia Anjos

Instituto Politécnico de Leiria

PORTUGAL

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Jorge M. Ricardo-da-Silva

University of Lisbon

PORTUGAL

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Sofia Catarino

Research Interests

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Recent Grants

Articles (14)

Storage Time in Bottle: Influence on Physicochemical and Phytochemical Characteristics of Wine Spirits Aged Using Traditional and Alternative Technologies

137Cs Analysis by Gamma Spectrometry and Its Potential for Dating Portuguese Old Wines

Simultaneous Determination of Ethanol and Methanol in Wines Using FTIR and PLS Regression

Evaluating the Greenness of Wine Analytical Chemistry: A New Metric Approach

The Interplay of Bottle Storage and Wood Ageing Technology: Volatile and Sensory Profiles of Wine Spirits Aged with Chestnut Wood

Potential Use of Grape Stems and Pomaces from Two Red Grapevine Cultivars as Source of Oligosaccharides

Shedding Light on Metals Release from Chestnut Wood to Wine Spirit Using ICP-MS

Micro-oxygenation level as a key to explain the variation in the colour and chemical composition of wine spirits aged with chestnut wood staves

Identification of gallotannins and ellagitannins in aged wine spirits: A new perspective using alternative ageing technology and high-resolution mass spectrometry

Mechanical Pruning and Soil Organic Amending in Two Terroirs. Effects on Wine Chemical Composition and Sensory Profile

Fourier transform infrared spectroscopy in monitoring the wine production

PLS-R Calibration Models for Wine Spirit Volatile Phenols Prediction by Near-Infrared Spectroscopy

Influence of the Storage in Bottle on the Antioxidant Activities and Related Chemical Characteristics of Wine Spirits Aged with Chestnut Staves and Micro-Oxygenation

Effect of Barrel-to-Barrel Variation on Color and Phenolic Composition of a Red Wine

Collaborators (12)

Natacha Fontes

Suzana Ferreira-Dias

Andreia Bento da Silva

Maria Rosário Bronze

Sílvia Lourenço

Soraia Pedro

Henrique Ribeiro

Luis Santos

Victor Freitas

Alexandra Antunes

Ofélia Anjos

Jorge M. Ricardo-da-Silva

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