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Livro das Actas - advid

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REFERÊNCIAS BIBLIOGRÁFICAS<br />

CHATONNET P., BOIDRON J. N., DUBOURDIEU D., PONS M. (1994). Evolution of oakwood<br />

volatile compounds during seasoning. First results, J. Int. Sci. Vigne Vin., 28 359–380.<br />

CUTZACH I., CHATONNET P., HENRY R., DUBOURDIEU D. (1997). Identification of volatile<br />

compounds with a “toasty” aroma in heated oak used in barrelmaking. J. Agric. Food Chem.,<br />

45, 2217-2224.<br />

GIERGIELEWICZ-MOZAJSKA H., DABROWSKY L., NAMIENIK J. (2001). Accelerated solvent<br />

extraction (ASE) in the analysis of environmental solid samplesssome aspects of theory<br />

and practice. Crit. ReV. Anal. Chem., 31, 149-165.<br />

MARCO J., ARTAJONA J., LARREMI M. S., RIUS F. X. (1994). Relationship between geographical<br />

origin and chemical composition of wood for oak barrels. Am. J. Enol. Vit., 45, 192-200.<br />

MARGALIT Y. (2004). Concepts in wine technology. The wine appreciation guild. USA. San Francisco.<br />

MONTIES B. (1987). Composition chimique des bois de chêne: composés phénoliques, relations<br />

avec quelques propriétés physiques et chimiques susceptibles d'influencer la qualité des vins<br />

et des eaux-de-vie. Conn. Vigne Vin, 22, 169-190.<br />

MOUTOUNET M., PUECH J.L., KELLER R., FEUILLAT F. (1999). Les caractéristiques du bois<br />

de chêne en relation avec son utilisation en oenologie. Le phénomène de duramisation et ses<br />

conséquences. R. F. Oenol., 174, 12-17.<br />

PUECH J L. (1987). Extraction of phenolic compounds from oak wood in model solutions and<br />

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RIBÉREAU-GAYON J., PEYNAUD E., RIBÉREAU-GAYON P., SUDRAUD P. (1976). Traité<br />

d’oenologie. Sciences et techniques du vin. 719 pp. Dunod, Paris.<br />

SEFTON M. A., FRANCIS I. L., POCOCK K. F., WILLIAMS P. J. (1993). The influence of natural<br />

seasoning on the concentrations of eugenol, vanillin and cis-trans-β-methyl-γ-octalactone<br />

extracted from French and American oak wood. Sci. Aliments, 13, 629-643.<br />

SINGLETON V. L. (1974). Some aspects of wooden container as a factor in wine maturation.<br />

Chemistry of wine making. 311 pp. ACS series nº 137, Webb A. D. (Ed.), ACS Pub. Co, New<br />

York.<br />

SPILLMAN P. J., ILAND P. G., SEFTON M. A. (1998 ). Accumulation of volatile oak compounds<br />

in a model wine stored in American and Limousin oak barrels. Aust. J. of Grape Wine Res.,<br />

4, 67-73.<br />

139<br />

<strong>Livro</strong> <strong>Actas</strong>

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