The authors are very grateful to Victor de Freitas as the Scientific Consultant of the Project POCI-01-0145-
FEDER-027819, and to João Pedro Catela, Nádia Santos, Manuela Gomes, Eugénia Gomes and Inês Antunes from Adega Cooperativa da Lourinhã, José Abílio Gonçalves and Sérgio Gonçalves from Tanoaria J. M. Gonçalves, Ana Partidário from INIAV Oeiras, Pedro Rodrigues and Diogo Rodrigues from AZ3Oeno Portugal, Sílvia Lourenço, João Amaral, Deolinda Mota from INIAV Polo de Dois Portos, and A. Pedro Belchior for their technical support.Wine spirits (WSs) are usually aged in wooden barrels, but using wood pieces instead of barrels, with or without
micro-oxygenation, is a technological alternative that has been investigated by our team.This research was funded by National Funds through FCT - Foundation for Science and Technology under the Project OXYREBRAND - POCI-01-0145-FEDER-027819 (PTDC/OCE-ETA/27819/2017). The authors thank the research units and Fundação para a Ciência e a Tecnologia, I.P.: CEF (UIDB/00239/2020); CQE (UIDB/00100/2020; UIDP/00100/2020); LEAF (UIDP/04129/2020; UIDB/04129/2020); MED (UIDB/05183/2020) and contracts CEECIND/02725/2018, CEECIND/02001/2017 and DL 57/2016/CP1382/CT0025.info:eu-repo/semantics/publishedVersio
