Maria João Cabrita
WOOD BARRELS VS WOOD FRAGMENTS FOR AGEING WINE: SEEKING FOR DIFFERENCES
With the increase use of wood pieces instead of barrels in wineries, it is important to understand the differences between the two technologies: the traditional aging system and the accelerating aging. What are the differences concerning the final characteristics of the wines??
Also it is important to consider the possibility of using other wood species, like cherry, chestnut or acacia besides the traditional oak wood species. Does these different species can impart the wines with different characteristics??
Aiming to contribute to the above questions, it is mandatory to know what compounds can be released from wood into wine, in order to look for markers of each wood species. It is also mandatory to look for the differences that can be used as markers of authenticity of a wine aged in barrels, and to achieve this goal it is necessary to understand the differences between the two technologies.
For the last years we have been dedicated to the study of volatile and phenolic composition of different wood species, the extraction kinetics of the compounds, and the impact of adding wood pieces into wine in their final characteristics.
Maria João Cabrita, Assistant professor at the Dep. Fitotecnia, Escola de Ciências e Tecnologia, Instituto de Ciências Agrárias e Ambientais Mediterranicas (ICAAM), Universidade de Évora, Portugal
Maria JOÃO CABRITA was born in Aveiro, Portugal. She went to Technical University of Lisbon where she studied Food Science, and obtained her degree in 1991 and her MSc in 1994. Her PhD was obtained at 2005 at Évora University and at 2016 she obtained the habilitation degree. She is now Assistant Professor at Évora University, in Crop Science Department and researcher at ICAAM (Instituto de Ciências Agrárias e Ambientais Mediterrânicas).
Actually she is engaged in 3 main research lines:
1 - wine technology, wine and wood chemistry, mainly aroma and colour compounds; HPLC-DAD-FLD; GC/MS; Py-GC/MS.
2 – olive oil authenticity: geographic and varietal origin of olive oils. GC/MS; ICP-MS,GC-C-IRMS
3 – MIP technology: development of molecularly imprinting polymers for pesticide residues in olive oil.
Teresa Crespo
NEW APPROACHES TO THE BOTANICAL IDENTITY OF HONEY
Frédéric B Gaspar1, M.Teresa Barreto Crespo1, Inês Valbom2, Joana Godinho3, Mário Gadanho2, Sandra Chaves2
1 iBET, Oeiras Portugal; 2 Biopremeir, Lisboa Portual; 3 INIAV, oeiras, Portugal
Food identity is very important for consumers due to their right to food authenticity and integrity. Food and food products can be very diverse, so new technologies and analytical tools are demanded to trace their composition, origin, production and transportation. When speaking about authenticity the ideal sample analysis should present some features: several targets detected in a single test, reliable results in complex and processed samples, high specificity, high sensitivity and quick answers at a fair price. Next generation sequencing (NGS) is probably the methodology that better fulfills these features. NGS can be applied to complex and processed foods products targeting all species in the mixture. Honey is one of the EU top 10 targets most at risk of food fraud and thus was the selected matrix for this work. The origin of honey can be perceived by geographical origin and/or floral or vegetable origin. Pollen analysis by melissopalynology is traditionally used to determine botanical origin of honey. In the present work the results of melissopalynology are compared with results from NGS. The profile of plant species associated with each honey sample was correlated with their origin and compared with the results obtained with both methods.
Maria Teresa Barreto Crespo, Senior Researcher at iBET and Head of the Microbiology of Man-Made Environments Laboratory of iNOVA4Health, Portugal
Maria Teresa Barreto Crespo, PhD in Biological Engineering, has a long track record as been researcher in charge, more than 20 projects, of both national and international projects (EUREKA, 6FP, 7FP), as well as been participant in projects as researcher. Has large experience of cooperation with agro-industrial, pharma and biopharma companies. The area of work in the last 20 year has been microbiology, in particular in microbial characterization and ecology and on pathogenecity/virulence mechanisms of bacteria, in particular Enterococcus, Aeromonas, and nodulating bacteria. She has dedicated special attention to the areas of food and water quality and safety, food traceability and authenticity and, more recently, in bioremediation processes and water treatments.
Has more than 55 articles in peer-reviewed journals, 9 book chapters in internationally published books and was editor of one book. She has supervised PhD Thesis and has hosted Pos-Docs in scientific research and in the Artistic Studies. Director of the Analytical Services of iBET and ITQB for 9 years (with certification in Good Manufacturing Practices- Quality Control from INFARMED and DGAV) and is actually Manager of the Quality Assurance Unit of iBET.
