{"id":5197,"date":"2025-05-05T15:08:45","date_gmt":"2025-05-05T15:08:45","guid":{"rendered":"https:\/\/events.ipv.pt\/cernas\/?p=5197"},"modified":"2026-05-05T15:09:20","modified_gmt":"2026-05-05T15:09:20","slug":"phenolic-content-volatile-composition-and-sensory-profile-of-red-wines-macerated-with-toasted-woods-from-different-south-american-botanical-species","status":"publish","type":"post","link":"https:\/\/events.ipv.pt\/cernas\/en\/phenolic-content-volatile-composition-and-sensory-profile-of-red-wines-macerated-with-toasted-woods-from-different-south-american-botanical-species\/","title":{"rendered":"Phenolic content, volatile composition and sensory profile of red wines macerated with toasted woods from different South American botanical species"},"content":{"rendered":"<p>JORD\u00c3O A.M., CORREIA A.C., BOTELHO R.V., ORTEGA-HERAS M., GONZ\u00c1LEZ-SANJOS\u00c9 M.L. (2025)<br \/>\nPhenolic content, volatile composition and sensory profile of red wines macerated with toasted woods from different South American botanical species.<br \/>\nJournal of Food Composition and Analysis, 137 (part A), 106854<br \/>\n<a href=\"https:\/\/doi.org\/10.1016\/j.jfca.2024.106854\" target=\"_blank\">https:\/\/doi.org\/10.1016\/j.jfca.2024.106854<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>JORD\u00c3O A.M., CORREIA A.C., BOTELHO R.V., ORTEGA-HERAS M., GONZ\u00c1LEZ-SANJOS\u00c9 M.L. (2025) Phenolic content, volatile composition and sensory profile of red wines macerated with toasted woods from different South American botanical species. Journal of Food Composition and Analysis, 137 (part A), 106854 https:\/\/doi.org\/10.1016\/j.jfca.2024.106854<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[81,69],"tags":[74],"class_list":["post-5197","post","type-post","status-publish","format-standard","hentry","category-81","category-artigo-cientifico","tag-antonio-jordao"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\r\n<title>Phenolic content, volatile composition and sensory profile of red wines macerated with toasted woods from different South American botanical species &#8226; CERNAS - IPV<\/title>\r\n<meta name=\"robots\" content=\"noindex, follow\" \/>\r\n<meta property=\"og:locale\" content=\"en_GB\" \/>\r\n<meta property=\"og:type\" content=\"article\" \/>\r\n<meta property=\"og:title\" content=\"Phenolic content, volatile composition and sensory profile of red wines macerated with toasted woods from different South American botanical species &#8226; CERNAS - IPV\" \/>\r\n<meta property=\"og:description\" content=\"JORD\u00c3O A.M., CORREIA A.C., BOTELHO R.V., ORTEGA-HERAS M., GONZ\u00c1LEZ-SANJOS\u00c9 M.L. 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