Results 11 to 20 of about 18,205 (153)

Effect of controlled micro-oxygenation on white wine [PDF]

Ciência e Técnica Vitivinícola, 2018
The aim of the study was to determine the effect of controlled micro-oxygenation on the fermentation process of two types of white wine (ʻPinot Blancʼ and ʻPinot Grisʼ). The wine was micro-oxygenated during fermentation and maturation.
Prusova Bozena, Baron Mojmir
doaj   +2 more sources

Micro-oxygenation of wines produced using toasted vine-shoots (SEGs)

IVES Technical Reviews
This study assessed the quality of Tempranillo wines after 35 days of contact with two different doses of SEGs (“Shoots from vines - Enological - Granule”) and two micro-oxygenation levels, analysed at bottling and after six months of aging.
Cristina Cebrián-Tarancón, Francisco Fernández-Roldán, M. Rosario Salinas, Gonzalo L. Alonso, Ana M. Martínez-Gil, María del Álamo-Sanza, Ignacio Nevares, Rosario Sánchez-Gómez   +7 more
doaj   +3 more sources

Wine Spirit Ageing with Chestnut Staves under Different Micro-Oxygenation Strategies: Effects on the Volatile Compounds and Sensory Profile

Applied Sciences, 2021
The purpose of this work is to evaluate the wine spirit aged by an alternative process (staves combined with different micro-oxygenation levels) and its comparison with the traditional process (wooden barrels).
Ilda Caldeira, Cláudia Vitória, Ofélia Anjos, Tiago A. Fernandes, Eugénia Gallardo, Laurent Fargeton, Benjamin Boissier, Sofia Catarino, Sara Canas   +8 more
doaj   +1 more source

Advances in Wine Fermentation

Fermentation, 2021
Fermentation is a well-known natural process that has been used by humanity for thousands of years, with the fundamental purpose of making alcoholic beverages such as wine, and also other non-alcoholic products. From a strictly biochemical point of view,
Sergi Maicas
doaj   +1 more source

Effect of micro-oxygenation on color of wines made with toasted vine-shoots. [PDF]

J Sci Food Agric
AbstractBACKGROUNDToasted vine‐shoots (SEGs) are an enological tool to improve wines, to differentiate them, and to encourage sustainable wine production. Micro‐oxygenation (MOX) is typically combined with the use of alternative oak products to simulate the oxygen transmission rate of traditional barrel aging, affecting wine color.
Sánchez-Gómez R, Cebrián-Tarancón C, Martínez-Gil AM, Nevares I, Alonso GL, Salinas MR, Del Alamo-Sanza M.   +6 more
europepmc   +4 more sources

Current Technologies to Accelerate the Aging Process of Alcoholic Beverages: A Review

Beverages, 2022
The aging process contributes to the sensory evolution of alcoholic beverages, producing changes in the color and flavor of the final product. Traditionally, aging has occurred by storing beverages in wooden barrels for several months or years.
Roselini Trapp Krüger, Aline Alberti, Alessandro Nogueira   +2 more
doaj   +1 more source

Enhanced volatile fatty acids production from Napier grass (Pennisetum purpureum) using micro-aerated anaerobic culture [PDF]

Songklanakarin Journal of Science and Technology (SJST), 2021
The laboratory-scale horizontal acidogenic bioreactor was conducted in semi-anaerobic and strict anaerobic conditions using Napier grass (Pennisetum purpureum) as the sole substrate to determine the effects of micro-aeration on organic acids yield ...
Chayanon Sawatdeenarunat, Rotjapun Nirunsin, Sumate Chaiprapat   +2 more
doaj   +1 more source

Effect of Musts Oxygenation at Various Stages of Cider Production on Oenological Parameters, Antioxidant Activity, and Profile of Volatile Cider Compounds

Biomolecules, 2020
The micro-oxygenation of musts may affect the quality of a finished alcoholic beverage. The aim of this study was to determine the effect of micro-oxygenation at various stages of fermentation on oenological parameters, antioxidant activity, total ...
Tomasz Tarko, Aleksandra Duda-Chodak, Paweł Sroka, Magdalena Januszek   +3 more
doaj   +1 more source

Application of Functional Data Analysis and FTIR-ATR Spectroscopy to Discriminate Wine Spirits Ageing Technologies

Mathematics, 2020
Fourier transform infrared spectroscopy (FTIR) with Attenuated Total Reflection (ATR) combined with functional data analysis (FDA) was applied to differentiate aged wine spirits according to the ageing technology (traditional using 250 L wooden barrels ...
Ofélia Anjos, Miguel Martínez Comesaña, Ilda Caldeira, Soraia Inês Pedro, Pablo Eguía Oller, Sara Canas   +5 more
doaj   +1 more source

Antioxidant activity and phenolic composition of wine spirit resulting from an alternative ageing technology using micro-oxygenation: a preliminary study

OENO One, 2020
Aim: Alternative technologies for the aging of wine spirit, as for other spirit beverages, have been developed over the past decade in order to meet consumer and industry expectations of differentiation and sustainability.
Anna Nocera, Jorge M. Ricardo-da-Silva, Sara Canas   +2 more
doaj   +1 more source