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I graduated in Oenology from UTAD in 1999, obtaining a Master's in Viticulture and Oenology in 2005 from UTL/ISA. I earned a Doctorate in Chemical and Biological Sciences, specializing in Chemistry, in 2018 (UTAD), and completed a Postdoctoral program in Oenological Sciences in 2022 (UTAD). Since 2015, I have been a researcher at the Chemistry Research Centre of Vila Real, working in the Food and Wine Chemistry Lab. My research focuses on Food and Oenology, including analytical methods, aroma compounds, phenolic compounds, new treatments and additives, their impact on wine quality, sensory analysis, and contaminants. Over the past years, I have actively participated in numerous projects, research endeavors, and student guidance. I am the author of over 30 scientific articles, 2 books, 11 book chapters, 5 patents, and more than 25 technical publications. Regularly, I engage as a speaker in international and national congresses. I currently serve as the Manager and Technical Director of SAI Enology, an oenological company, overseeing the Laboratory and R&D+i department. Additionally, I am the CEO of Vinesa, a wine company primarily dedicated to the bulk wine business. Between 1999 and 2007, I worked as a consultant in viticulture and oenology, serving as the responsible winemaker in several wineries during that period. In these wineries, millions of bottles of different types of wines from various demarcated regions (white, rose, red, sparkling wines, etc.) were produced. Currently, I serve as the winemaker responsible for some wineries (orcid.org/0000-0002-6744-4082).
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Identification

Personal identification

Full name
Luis Filipe Da Mota Ribeiro

Citation names

  • Ribeiro, Luis
  • L. Filipe-Ribeiro

Author identifiers

Ciência ID
2211-AB77-E4BE
ORCID iD
0000-0002-6744-4082

Knowledge fields

  • Agrarian Sciences - Agrarian and Food Biotechnology

Languages

Language Speaking Reading Writing Listening Peer-review
Portuguese Advanced (C1) Advanced (C1) Advanced (C1) Advanced (C1)
English Advanced (C1) Advanced (C1) Advanced (C1) Advanced (C1)
French Beginner (A1) Intermediate (B1) Beginner (A1) Beginner (A1)
Spanish; Castilian Advanced (C1) Advanced (C1) Intermediate (B1) Advanced (C1)
Education
Degree Classification
2018/11 - 2022/02
Concluded
 Pós-Doutoramento em Ciências Enológicas (Pós-doutoramento)
Universidade de Trás-os-Montes e Alto Douro Centro de Química Vila Real, Portugal
2018/02/16
Concluded
 3º Ciclo em Ciências Químicas e Biológicas (Doutoramento)
Universidade de Trás-os-Montes e Alto Douro Escola de Ciências da Vida e do Ambiente, Portugal
"Removing the negative sensory impact of volatile phenols in red wine: Optimization and evaluation of different materials and their impact on wine quality" (THESIS/DISSERTATION)
 Muito Bom (máx.)
2005/10/12
Concluded
 Mestrado em Viticultura e Enologia (Mestrado)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
"Avaliação do Azoto Assimilável em Mostos da Região Demarcada do Douro" (THESIS/DISSERTATION)
 Aprovado
1999/01/27
Concluded
 Licenciatura em Enologia (Licenciatura)
Universidade de Trás-os-Montes e Alto Douro, Portugal
"O Doseamento do Ácido l-láctico como Indicador da Instabilidade Microbiológica dos Vinhos Generosos do Douro" (THESIS/DISSERTATION)
 15
Affiliation

Science

Category
Host institution 		Employer
2015 - 2020 Researcher (Research) Universidade de Trás-os-Montes e Alto Douro Centro de Química Vila Real, Portugal
2008 - 2014 Researcher (Research) Universidade de Trás-os-Montes e Alto Douro Escola de Ciências da Vida e do Ambiente, Portugal

Teaching in Higher Education

Category
Host institution 		Employer
2021 - 2022 Invited Assistant Professor (University Teacher) Universidade de Trás-os-Montes e Alto Douro Escola de Ciências Agrárias e Veterinárias, Portugal
2020 - 2021 Invited Assistant Professor (University Teacher) Universidade de Trás-os-Montes e Alto Douro Escola de Ciências Agrárias e Veterinárias, Portugal
2019/12/04 - 2020/06/30 Invited Assistant Professor (University Teacher) Universidade de Trás-os-Montes e Alto Douro Escola de Ciências Agrárias e Veterinárias, Portugal
2012 - 2014 Invited Assistant (University Teacher) Instituto Politécnico do Porto Escola Superior de Hotelaria e Turismo, Portugal
Instituto Politécnico do Porto Escola Superior de Hotelaria e Turismo, Portugal
2003/09/01 - 2013/07/01 Invited Assistant (University Teacher) Universidade de Trás-os-Montes e Alto Douro Escola de Ciências da Vida e do Ambiente, Portugal

Others

Category
Host institution 		Employer
1997 - 2003 Colaborador Universidade de Trás-os-Montes e Alto Douro, Portugal
Projects

Contract

Designation Funders
2019/01/01 - 2019/12/31 Centro de Química - Vila Real
UID/QUI/00616/2019
Universidade de Trás-os-Montes e Alto Douro, Portugal

Universidade de Trás-os-Montes e Alto Douro Centro de Química Vila Real, Portugal
Fundação para a Ciência e a Tecnologia
Concluded

Other

Designation Funders
2019/01/01 - 2019/12/31 Projeto UID/QUI/00616/2019
UID/QUI/00616/2019
Researcher
Universidade de Trás-os-Montes e Alto Douro Centro de Química Vila Real, Portugal
 Fundação para a Ciência e a Tecnologia
Concluded
Outputs

Publications

Book chapter
  1. Filipe-Ribeiro, Luís; Cosme, Fernanda; M. Nunes, Fernando. "White Wine Protein Instability: Origin, Preventive and Removal Strategies". In Grapes and Wine. IntechOpen, 2022.
    10.5772/intechopen.101713
  2. Filipe-Ribeiro, Luís; Cosme, Fernanda; Nunes, Fernando M.. "Origin, prevention, and mitigation of light-struck taste in white wine". In White Wine Technology, 197-204. Elsevier, 2022.
    10.1016/b978-0-12-823497-6.00022-3
  3. Filipe-Ribeiro, Luís; Andrea-Silva, Jenny; Cosme, Fernanda; Nunes, Fernando M.. "Pinking". In White Wine Technology, 187-195. Elsevier, 2022.
    10.1016/b978-0-12-823497-6.00024-7
  4. Milheiro, Juliana; Cosme, Fernanda; Filipe-Ribeiro, Luís; M. Nunes, Fernando. "Port Wine: Production and Ageing". In Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging. IntechOpen, 2021.
    10.5772/intechopen.94900
  5. Cosme, Fernanda; Filipe-Ribeiro, Luís; M. Nunes, Fernando. "Wine Stabilisation: An Overview of Defects and Treatments". In Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging. IntechOpen, 2021.
    10.5772/intechopen.95245
  6. Filipe da Mota Ribeiro, Luís; Fernanda Gil Cosme Martins, Maria; Hermínio Ferreira Milheiro Nunes, Fernando. "Air Depleted and Solvent Impregnated Cork Powder as a New Natural and Sustainable Wine Fining Agent". In Advances in Grape and Wine Biotechnology. IntechOpen, 2019.
    10.5772/intechopen.85691
  7. Cosme, Fernanda; Vilela, Alice; Filipe-Ribeiro, Luís; Inês, António; Nunes, Fernando M.. "Wine Microbial Spoilage: Advances in Defects Remediation". In Microbial Contamination and Food Degradation, 271-314. Elsevier, 2018.
    10.1016/b978-0-12-811515-2.00009-3
Conference paper
  1. Elisa Costa; Miguel Ribeiro; Luís Filipe-Ribeiro; Fernanda Cosme; Fernando M. Nunes. "Protein Extraction from Arthrospira platensis for Use in Food Processing". 2024.
    10.3390/msf2023023008
Journal article
  1. Lara Dias; Juliana Milheiro; Miguel Ribeiro; Cristina Fernandes; Nuno Neves; Luís Filipe-Ribeiro; Fernanda Cosme; Fernando M. Nunes. "Fast and Simple UPLC–Q-TOF MS Method for Determination of Bitter Flavan-3-ols and Oligomeric Proanthocyanidins: Impact of Vegetable Protein Fining Agents on Red Wine Composition". Foods (2023): https://doi.org/10.3390/foods12173313.
    10.3390/foods12173313
  2. Milheiro, Juliana; Filipe-Ribeiro, Luís; Cosme, Fernanda; Nunes, Fernando M.. "Development and validation of a multiple headspace solid-phase microextraction method for accurate and precise analysis of the aroma of Tawny and White Port wines". Food Chemistry 421 (2023): 136154. http://dx.doi.org/10.1016/j.foodchem.2023.136154.
    10.1016/j.foodchem.2023.136154
  3. Milheiro, Juliana; Cosme, Fernanda; Filipe-Ribeiro, Luís; Nunes, Fernando M.. "Reductive amination of aldehyde 2,4-dinitrophenylhydrazones using cyanoborohydride for determination of selected carbonyl compounds in Port wines, table wines, and wine spirits". Food Chemistry 405 (2023): 134897. http://dx.doi.org/10.1016/j.foodchem.2022.134897.
    10.1016/j.foodchem.2022.134897
  4. Milheiro, Juliana; Filipe-Ribeiro, Luís; Cosme, Fernanda; Nunes, Fernando M.. "Discrimination of Port wines by style and age using chromatic characteristics, phenolic, and pigment composition". Food Research International 172 113181 (2023): https://doi.org/10.1016/j.foodres.2023.113181.
    Published • 10.1016/j.foodres.2023.113181
  5. Gonçalves, Ana Carolina; Minute, Fabrizio; Giotto, Federico; Filipe-Ribeiro, Luís; Cosme, Fernanda; Nunes, Fernando M.. "Is pinking susceptibility index a good predictor of white wines pinking phenomena?". Food Chemistry 386 (2022): 132861. http://dx.doi.org/10.1016/j.foodchem.2022.132861.
    10.1016/j.foodchem.2022.132861
  6. Fernanda Cosme; Sara Gomes; Alice Vilela; Luís Filipe-Ribeiro; Fernando M. Nunes. "Air-Depleted and Solvent-Impregnated Cork Powder as a New Natural and Sustainable Fining Agent for Removal of 2,4,6-Trichloroanisole (TCA) from Red Wines". Molecules (2022): https://doi.org/10.3390/molecules27144614.
    10.3390/molecules27144614
  7. Filipe-Ribeiro, Luís; Milheiro, Juliana; Guise, Raquel; Vilamarim, Rafael; Fraga, Joana B.; Martins-Gomes, Carlos; Nunes, Fernando M.; Cosme, Fernanda. "Efficiency of carboxymethylcellulose in red wine tartaric stability: Effect on wine phenolic composition, chromatic characteristics and colouring matter stability". Food Chemistry 360 (2021): 129996. http://dx.doi.org/10.1016/j.foodchem.2021.129996.
    10.1016/j.foodchem.2021.129996
  8. Luís Filipe-Ribeiro; Susete Rodrigues; Fernando M. Nunes; Fernanda Cosme. "Reducing the Negative Effect on White Wine Chromatic Characteristics Due to the Oxygen Exposure during Transportation by the Deoxygenation Process". Foods 10 9 (2021): 2023-2023. https://doi.org/10.3390/foods10092023.
    10.3390/foods10092023
  9. Milheiro, Juliana; Vilamarim, Rafael; Filipe-Ribeiro, Luís; Cosme, Fernanda; Nunes, Fernando M.. "An accurate single-step LLE method using keeper solvent for quantification of trace amounts of sotolon in Port and white table wines by HPLC-DAD". Food Chemistry 350 (2021): 129268. http://dx.doi.org/10.1016/j.foodchem.2021.129268.
    10.1016/j.foodchem.2021.129268
  10. Cosme, Fernanda; Milheiro, Juliana; Pires, Joana; Guerra-Gomes, Fernanda Isabel; Filipe-Ribeiro, Luís; Nunes, Fernando M.. "Authentication of Douro DO monovarietal red wines based on anthocyanin profile: Comparison of partial least squares – discriminant analysis, decision trees and artificial neural networks". Food Control 125 (2021): 107979. http://dx.doi.org/10.1016/j.foodcont.2021.107979.
    10.1016/j.foodcont.2021.107979
  11. Cosme, Fernanda; Inês, António; Silva, Davide; Filipe-Ribeiro, Luís; Abrunhosa, Luís; Nunes, Fernando M.. "Elimination of ochratoxin A from white and red wines: Critical characteristics of activated carbons and impact on wine quality". LWT 140 (2021): 110838. http://dx.doi.org/10.1016/j.lwt.2020.110838.
    10.1016/j.lwt.2020.110838
  12. Inma Arenas; Miguel Ribeiro; Luís Filipe-Ribeiro; Rafael Vilamarim; Elisa Costa; João Siopa; Fernanda Cosme; Fernando M. Nunes. "Effect of Pre-Fermentative Maceration and Fining Agents on Protein Stability, Macromolecular, and Phenolic Composition of Albariño White Wines: Comparative Efficiency of Chitosan, k-Carrageenan and Bentonite as Heat Stabilisers". Foods 10 3 (2021): 608-608. https://doi.org/10.3390/foods10030608.
    10.3390/foods10030608
  13. Fabrizio Minute; Federico Giotto; Luís Filipe-Ribeiro; Fernanda Cosme; Fernando M. Nunes. "Alternative Methods for Measuring the Susceptibility of White Wines to Pinking Alteration: Derivative Spectroscopy and CIEL*a*b* Colour Analysis". Foods 10 3 (2021): 553-553. https://doi.org/10.3390/foods10030553.
    10.3390/foods10030553
  14. Fernanda Cosme; Alice Vilela; Luís Moreira; Carla Moura; José A. P. Enríquez; Luís Filipe-Ribeiro; Fernando M. Nunes. "Terroir Effect on the Phenolic Composition and Chromatic Characteristics of Mencía/Jaen Monovarietal Wines: Bierzo D.O. (Spain) and Dão D.O. (Portugal)". Molecules 25 24 (2020): 6008-6008. https://doi.org/10.3390/molecules25246008.
    10.3390/molecules25246008
  15. Fernanda Cosme; António Inês; Beatriz Ferreira; Davide Silva; Luís Filipe-Ribeiro; Luís Abrunhosa; Fernando M. Nunes. "Elimination of Aflatoxins B1 and B2 in White and Red Wines by Bentonite Fining. Efficiency and Impact on Wine Quality". Foods (2020): https://doi.org/10.3390/foods9121789.
    10.3390/foods9121789
  16. Fernanda Cosme; Conceição Fernandes; Tânia Ribeiro; Luís Filipe-Ribeiro; Fernando M. Nunes. "White Wine Protein Instability: Mechanism, Quality Control and Technological Alternatives for Wine Stabilisation—An Overview". Beverages 6 1 (2020): 19-19. https://doi.org/10.3390/beverages6010019.
    10.3390/beverages6010019
  17. Filipe-Ribeiro, L.; Cosme, F.; Nunes, F.M.. "New molecularly imprinted polymers for reducing negative volatile phenols in red wine with low impact on wine colour". Food Research International 129 (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85076295803&partnerID=MN8TOARS.
    10.1016/j.foodres.2019.108855
  18. Luís Filipe-Ribeiro; Juliana Milheiro; Leonor C. Ferreira; Elisete Correia; Fernanda Cosme; Fernando M. Nunes. "Biogenic amines and polyamines in wines: Does Dekkera/Brettanomyces red wine spoilage increases the risk of intake by consumers?". LWT 115 (2019): 108488-108488. https://doi.org/10.1016/j.lwt.2019.108488.
    10.1016/j.lwt.2019.108488
  19. Lui´s Filipe-Ribeiro; Fernanda Cosme; Fernando M. Nunes. "A Simple Method To Improve Cork Powder Waste Adsorption Properties: Valorization as a New Sustainable Wine Fining Agent". ACS Sustainable Chemistry & Engineering 7 1 (2019): 1105-1112. https://doi.org/10.1021/acssuschemeng.8b04775.
    10.1021/acssuschemeng.8b04775
  20. Milheiro, J.; Ferreira, L.C.; Filipe-Ribeiro, L.; Cosme, F.; Nunes, F.M.. "A simple dispersive solid phase extraction clean-up/concentration method for selective and sensitive quantification of biogenic amines in wines using benzoyl chloride derivatisation". Food Chemistry 274 (2019): 110-117. http://www.scopus.com/inward/record.url?eid=2-s2.0-85054062310&partnerID=MN8TOARS.
    10.1016/j.foodchem.2018.08.116
  21. Milheiro, J.; Filipe-Ribeiro, L.; Vilela, A.; Cosme, F.; Nunes, F.M.. "4-Ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines: Microbial formation, prevention, remediation and overview of analytical approaches". Critical Reviews in Food Science and Nutrition 59 9 (2019): 1367-1391. http://www.scopus.com/inward/record.url?eid=2-s2.0-85066325999&partnerID=MN8TOARS.
    10.1080/10408398.2017.1408563
  22. Filipe-Ribeiro, L.; Cosme, F.; Nunes, F.M.. "Reducing the negative sensory impact of volatile phenols in red wine with different chitosans: Effect of structure on efficiency". Food Chemistry 242 (2018): 591-600. http://www.scopus.com/inward/record.url?eid=2-s2.0-85030456103&partnerID=MN8TOARS.
    10.1016/j.foodchem.2017.09.099
  23. Filipe-Ribeiro, L.; Cosme, F.; Nunes, F.M.. "Data on changes in red wine phenolic compounds and headspace aroma compounds after treatment of red wines with chitosans with different structures". Data in Brief 17 (2018): 1201-1217. http://www.scopus.com/inward/record.url?eid=2-s2.0-85042862264&partnerID=MN8TOARS.
    10.1016/j.dib.2018.02.029
  24. Ferreira, S.S.; Alves, A.J.; Filipe-Ribeiro, L.; Cosme, F.; Nunes, F.M.. "Holistic and Sustainable Approach for Recycling and Valorization of Polyvinylpolypyrrolidone Used in Wine Fining". ACS Sustainable Chemistry and Engineering (2018): http://www.scopus.com/inward/record.url?eid=2-s2.0-85054182091&partnerID=MN8TOARS.
    10.1021/acssuschemeng.8b03208
  25. Milheiro, J.; Filipe-Ribeiro, L.; Cosme, F.; Nunes, F.M.. "A simple, cheap and reliable method for control of 4-ethylphenol and 4-ethylguaiacol in red wines. Screening of fining agents for reducing volatile phenols levels in red wines". Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences 1041-1042 (2017): 183-190. http://www.scopus.com/inward/record.url?eid=2-s2.0-85008226730&partnerID=MN8TOARS.
    10.1016/j.jchromb.2016.10.036
  26. Filipe-Ribeiro, L.; Milheiro, J.; Matos, C.C.; Cosme, F.; Nunes, F.M.. "Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: Impact on wine quality". Food Chemistry 229 (2017): 242-251. http://www.scopus.com/inward/record.url?eid=2-s2.0-85013771140&partnerID=MN8TOARS.
    10.1016/j.foodchem.2017.02.066
  27. Filipe-Ribeiro, L.; Milheiro, J.; Matos, C.C.; Cosme, F.; Nunes, F.M.. "Data on changes in red wine phenolic compounds, headspace aroma compounds and sensory profile after treatment of red wines with activated carbons with different physicochemical characteristics". Data in Brief 12 (2017): 188-202. http://www.scopus.com/inward/record.url?eid=2-s2.0-85017440334&partnerID=MN8TOARS.
    10.1016/j.dib.2017.03.055
  28. Guise, R.; Filipe-Ribeiro, L.; Nascimento, D.; Bessa, O.; Nunes, F.M.; Cosme, F.. "Comparison between different types of carboxylmethylcellulose and other oenological additives used for white wine tartaric stabilization". Food Chemistry 156 (2014): 250-257. http://www.scopus.com/inward/record.url?eid=2-s2.0-84896736549&partnerID=MN8TOARS.
    10.1016/j.foodchem.2014.01.081
  29. Ribeiro, T.; Fernandes, C.; Nunes, F.M.; Filipe-Ribeiro, L.; Cosme, F.. "Influence of the structural features of commercial mannoproteins in white wine protein stabilization and chemical and sensory properties". Food Chemistry 159 (2014): 47-54. http://www.scopus.com/inward/record.url?eid=2-s2.0-84897076561&partnerID=MN8TOARS.
    10.1016/j.foodchem.2014.02.149
  30. Andrea-Silva, J.; Cosme, F.; Ribeiro, L.F.; Moreira, A.S.P.; Malheiro, A.C.; Coimbra, M.A.; Domingues, M.R.M.; Nunes, F.M.. "Origin of the pinking phenomenon of white wines". Journal of Agricultural and Food Chemistry 62 24 (2014): 5651-5659. http://www.scopus.com/inward/record.url?eid=2-s2.0-84902667384&partnerID=MN8TOARS.
    10.1021/jf500825h
  31. Cosme, F.; Capão, I.; Filipe-Ribeiro, L.; Bennett, R.N.; Mendes-Faia, A.. "Evaluating potential alternatives to potassium caseinate for white wine fining: Effects on physicochemical and sensory characteristics". LWT - Food Science and Technology 46 2 (2012): 382-387. http://www.scopus.com/inward/record.url?eid=2-s2.0-84856042021&partnerID=MN8TOARS.
    10.1016/j.lwt.2011.12.016
  32. Filipe-Ribeiro, L.; Mendes-Faia, A.. "Validation and comparison of analytical methods used to evaluate the nitrogen status of grape juice". Food Chemistry 100 3 (2007): 1272-1277. http://www.scopus.com/inward/record.url?eid=2-s2.0-33745951242&partnerID=MN8TOARS.
    10.1016/j.foodchem.2005.10.006
Activities

Oral presentation

Presentation title Event name
Host (Event location)
2019/07/15 Recycling of PVPP used in the wine industry: An opportunity for obtaining reusable PVPP and bioactive phenolic compounds World Congress of Vine and Wine 15th
OIV (Genebra, Switzerland)
2019/07/15 Precision enology in Tawny Port wine aging process: monitoring barrel to barrel variation in oxygen, temperature and redox potential 42th World Congress of Vine and Wine
OIV (Genebra, Switzerland)
2019/07/15 Cork powder as a new natural and sustainable fining agent to reduce negative volatile phenols in red wine 42 th World Congress of Vine and Wine
OIV (Genebra, Switzerland)
2018/11/21 Quantification of biogenic amines in wines using a dispersive solid phase extraction clean-up/concentration method. XXIV Encontro Luso Galego de Química
SPQ (Porto, Portugal)
2018/11/19 The origin of pinking phenomena in white wines: An update 41th World Congress of Vine and Wine
OIV (Punta del Este, Uruguay)
2018/11/06 Tartrate stabilisation of rosé wine using ion exchange resins: Impact on wine sensory characteristics 14º Encontro de Quimica dos Alimentos - Indústria, Ciência, Formação e Inovação
SPQ (Viana do Castelo, Portugal)
2017/12/04 Validation of a dspe-HPLC methodology for the determination of biogenic amines in wines 10º Encontro Nacional de Cromatografia
SPQ (Bragança, Portugal)
2017/09/11 Reducing negative volatile phenols in red wine by chitosan: impact on wine quality 12ª Reunião do Grupo de Glúcidos Aveiro
SPQ (Aveiro, Portugal)
2017/07/13 Food safety in wine: the application of oenological products to reduce aflatoxins from contaminated wine ICFC 2017 Internacional Conference on Food Contamination
UMinho (Braga, Portugal)
2017/02/06 Oenological polysaccharides: Impact on red wine phenolic composition 40º World Congress of Vine and Wine, OIV
OIV (Sofia, Bulgaria)
2016/11/11 Effectiveness between carboxymethylcellulose and other oenological additives in red wine tartaric stabilization XXII Encontro Luso-Galego de Química
SPQ (Bragança, Portugal)
2016/10/23 Reducing 4-ethylphenol and 4-ethylguaiacol in red wine by different commercial activated carbons: effect on wine phenolic compounds and aroma 39º World Congress of Vine and Wine
OIV (Bento Gonçalves, Brazil)
2016/10/23 Contribution for food safety in wine: the application of oenological fining agents to remove ochratoxin A from contaminated white and red wines 39º World Congress of Vine and Wine
OIV (Bento Gonçalves, Brazil)
2016/09/14 Red wine tartaric stabilization using carboxymethylcellulose with different structural features 13º Encontro de Química dos Alimentos
SPQ (Porto, Portugal)
2016/09/11 Activated carbons with different physicochemical proprieties: efficiency in removing 4-ethylphenol and 4-ethylguaiacol in red wine and their impact on wine phenolic and aroma compounds XXII Encontro Luso-Galego de Química
SPQ (Bragança, Portugal)
2016/05/04 Controlo de qualidade de vinhos: validação de um método rápido e simples para a quantificação de fenóis voláteis relacionados com o “Brett Character”. , 4-6 maio, Évora (Oral) 175-1822016 10º Simpósio de Vitivinicultura do Alentejo
ATEVA
2015/07/29 Food safety in wine: removal of ochratoxin a in contaminated white wine using commercial fining agents 17th International Conference on Nutrition and Food Sciences
ICNFS (Zurique, Switzerland)
2014/09/10 Impact of deoxygenation on white wine quality 12º Encontro de Química dos Alimentos
SPQ (Lisboa, Portugal)
2012/11/28 Effect of transport and deoxygenation on loureiro monovarietal wine quality XVIII Encontro Luso-Galego de Química
SPQ (Vila Real, Portugal)
2012/11/28 Potential of mannoproteins for white wine protein stabilization: effect on physicochemical and sensory characteristics XVIII Encontro Luso-Galego de Química
SPQ (Vila Real , Portugal)

Supervision

Thesis Title
Role 		Degree Subject (Type)
Institution / Organization
2018 - 2019 Implementação da certificação IFS na Indústria Alimentar
Supervisor
 Mestrado em Engenharia Química (Master)
Instituto Politécnico do Porto Centro de Estudo do Movimento e Atividade Humana, Portugal
2016 - 2017 Preparação e caracterização de diferentes soluções de Carboximetilcelulose (CMC): Efeito na estabilidade tartárica do vinho.
Supervisor
 Mestrado em Engenharia Química (Master)
Instituto Politécnico do Porto, Portugal
2014 - 2015 Impacto físico-química e sensorial da aplicação de patatina, quitosano e proteína de ervilha em vinho Bairrada DOC.
Co-supervisor
 Mestrado em Enologia (Master)
Universidade de Trás-os-Montes e Alto Douro Escola de Ciências da Vida e do Ambiente, Portugal
2014 - 2015 Carvões Ativados: Impacto na Composição Fenólica dos Vinhos Tintos
Co-supervisor
 Licenciatura em Ciência Alimentar (Degree)
Universidade de Trás-os-Montes e Alto Douro Escola de Ciências da Vida e do Ambiente, Portugal
2013 - 2014 Efeito da adição da goma-arábica e da carboximetilcelulose nas características físico-químicas do vinho
Co-supervisor
 Licenciatura em Ciência Alimentar (Degree)
Universidade de Trás-os-Montes e Alto Douro Escola de Ciências da Vida e do Ambiente, Portugal
2011 - 2012 Efeito da desoxigenação na qualidade do vinho
Co-supervisor
 Mestrado em Enologia (Master)
Universidade de Trás-os-Montes e Alto Douro Escola de Ciências da Vida e do Ambiente, Portugal
2010 - 2011 Estabilização tartárica de vinhos: comparação da carboxilmetilcelulose com outros aditivos enológicos
Co-supervisor
 Licenciatura em Ciência Alimentar (Degree)
Universidade de Trás-os-Montes e Alto Douro Escola de Ciências da Vida e do Ambiente, Portugal
2007 - 2008 Estabilização de vinhos base espumante por colagem
Supervisor
Universidade de Trás-os-Montes e Alto Douro Escola de Ciências da Vida e do Ambiente, Portugal
2007 - 2008 Impacto físico-químico e sensorial de colas vegetais não alergénicas em vinhos
Supervisor
 Licenciatura em Enologia (Degree)
Universidade de Trás-os-Montes e Alto Douro Escola de Ciências da Vida e do Ambiente, Portugal
2006 - 2007 Controlo de qualidade em lotes de rolhas de cortiça
Supervisor
 Licenciatura em Enologia (Degree)
Universidade de Trás-os-Montes e Alto Douro Escola de Ciências da Vida e do Ambiente, Portugal
2005 - 2006 Fermentação Maloláctica induzida verus fermentação malolática espontânea
Supervisor
 Licenciatura em Enologia (Degree)
Universidade de Trás-os-Montes e Alto Douro Escola de Ciências da Vida e do Ambiente, Portugal
2004 - 2005 Doseamento do azoto assimilável e amónia em mostos da Região Demarcada do Douro
Supervisor
 Licenciatura em Enologia (Degree)
Universidade de Trás-os-Montes e Alto Douro Escola de Ciências da Vida e do Ambiente, Portugal
2004 - 2005 Impacto da filtração no vinho
Supervisor
 Licenciatura em Enologia (Degree)
Universidade de Trás-os-Montes e Alto Douro Escola de Ciências da Vida e do Ambiente, Portugal
2004 - 2005 Vinificação da casta Touriga Franca por maceração carbónica
Supervisor
 Licenciatura em Enologia (Degree)
Universidade de Trás-os-Montes e Alto Douro Escola de Ciências da Vida e do Ambiente, Portugal
2003 - 2004 Evolução do azoto assimilável em uvas e mostos da região Demarcada do Ribatejo
Supervisor
 Licenciatura em Enologia (Degree)
Universidade de Trás-os-Montes e Alto Douro Escola de Ciências da Vida e do Ambiente, Portugal
2001 - 2002 Avaliação aromática e físico-química dos mostos e vinhos da casta “Jaen” durante o período de maturação
Supervisor
 Licenciatura em Enologia (Degree)
Universidade de Trás-os-Montes e Alto Douro Escola de Ciências da Vida e do Ambiente, Portugal