Amorim and Irmaos

Praia da Vitória, Portugal

Amorim and Irmaos

Praia da Vitória, Portugal
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Moreira N.,University of Porto | Moreira N.,Catholic University of Portugal | Lopes P.,Amorim and Irmaos | Ferreira H.,Adega de Borba | And 2 more authors.
Food Packaging and Shelf Life | Year: 2016

This work studied the volatile composition and sensory properties of red wines after packaging under different configurations: bag-in-box (BIB) and glass bottles sealed with natural cork stoppers. The experiments were carried out over a period of 12 months and analysis were performed at initial time (just before packaging) and after 3, 6 and 12 months of storage. Volatile compounds composition was determined by two different analytical techniques which combined headspace solid-phase microextraction (HS-SPME) with gas chromatography-ion trap/mass spectrometry (GC-IT/MS). Sensory analysis and other enological parameters, such as free and total SO2 and color intensity, were also monitored. Results showed that, after one year of storage, BIB wines were characterized by higher levels of several carbonyl compounds when compared to bottled wines. Moreover, bottled wines sealed with cork stoppers retained much more free and total SO2 than wines in BIB. In addition, the premature wine development under BIB was confirmed by sensory analyses. © 2016.


Oliveira V.,University of Lisbon | Lopes P.,Amorim and Irmaos | Cabral M.,Amorim and Irmaos | Pereira H.,University of Lisbon
American Journal of Enology and Viticulture | Year: 2013

The kinetics of oxygen ingress into bottles closed with natural cork stoppers was investigated by a nondestructive colorimetric measurement method using the oxidation of an indigo carmine solution. In order to encompass the natural variability of cork regarding its oxygen ingress into the bottle, 600 natural cork stoppers from different quality classes and produced from cork planks of different calipers were analyzed. The kinetics of oxygen transfer was similar in all cases and could be adjusted to logarithmic models. A significant variability was found for oxygen ingress into the bottles closed with natural cork stoppers: ingress at 12 months ranged from 0.3 to 4.8 mg; 21% of the stoppers reached the limit of oxygen quantification along the experiment. The results suggest that the variation of oxygen ingress is a consequence of the natural differing features in the cell dimensions and air volume within the stopper's structure. © 2013 by the American Society for Enology and Viticulture. All rights reserved.


Oliveira V.,University of Lisbon | Lopes P.,Amorim and Irmaos | Cabral M.,Amorim and Irmaos | Pereira H.,University of Lisbon
Journal of Food Engineering | Year: 2015

Cork may sporadically include defects of biological or external origin that will influence the adequacy of cork to specific uses and the performance of cork products, namely of wine stoppers. The present work evaluates cork defects in relation to the oxygen ingress to the bottle through wine stoppers. The characterization of defects is made by image analysis of the cork stopper's surface. Non-destructive observation by X-ray tomography allowed the observation and identification of the internal defects. The performance was followed by studying the kinetics of oxygen ingress into the bottles during 12 months using a non-destructive colorimetric method. There is a common logarithmic behaviour of oxygen ingress with time. Insect galleries have a major influence on the oxygen ingress rate. The results may be applied to selection of quality key features and contribute to value enhancement of natural cork stoppers and to their qualified use in wine ageing. © 2015 Elsevier Ltd. All rights reserved.


Lopes P.,Amorim and Irmaos | Marques J.,University of Porto | Lopes T.,University of Porto | Lino J.,University of Porto | And 5 more authors.
American Journal of Enology and Viticulture | Year: 2011

This study examined the sealing effectiveness of different closures on the permeation of exogenous compounds when bottled wine model solutions were stored in a contaminated environment with deuterium-labeled 2,4,6-trichloroanisole (d5-TCA). Wine model solutions and closure fractions (outer, middle, and inner) were assessed over time for the concentration of releasable d5-TCA by SPME-GC-MS. During 24 months of storage, high concentrations of d5-TCA were essentially retained in the outer portions of natural and microagglomerate corks. Under the conditions of this experiment, the natural and microagglomerate cork stoppers were effective barriers to the transmission of exogenous contaminants. Conversely, d5-TCA penetrated synthetic closures and contaminated the wine. © 2011 by the American Society for Enology and Viticulture.

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