Identification of Oak-Barrel and Stainless Steel Tanks with Oak Chips Aged Wines in Ningxia Based on Three-Dimensional Fluorescence Spectroscopy Combined with Chemometrics [PDF]
Molecules, 2023 With the increased incidence of wine fraud, a fast and reliable method for wine certification has become a necessary prerequisite for the vigorous development of the global wine industry.
Yi Lv +10 more
exaly +5 more sources
Chemosensors, 2023 The time involved and the high economic cost of using oak barrels to age wines have led to a significant price difference compared to non-oak barrel aged wines and may lead to some fraudulent sales in the market.
Qian Ge, Yong-Jie Yu
exaly +5 more sources
Influence of Oak Chips and Oak Barrel Ageing on Volatile Profile in Chardonnay Wine of Romania [PDF]
Applied Sciences, 2021 The influence of the addition of oak chips and barrel ageing on basic wine parameters and volatile compounds of Chardonnay wines has been studied. Chardonnay wines were obtained by the traditional wine-making process.
Diana Ionela Stegăruș +10 more
doaj +3 more sources
Characterization and Evolution of Volatile Compounds of Cabernet Sauvignon Wines from Two Different Clones during Oak Barrel Aging [PDF]
Foods, 2021 Xinjiang is a major wine-making region in China, but its hot climate in summer and intense sun exposure negatively affect the aroma quality of Cabernet Sauvignon wine.
Xu Qian +5 more
doaj +3 more sources
Oxygen gas transfer through oak barrels: a macroscopic approach [PDF]
OENO One, 2021 The oak barrel maturation step is nowadays strongly rooted in the production of quality wines. Two main physico‑chemical phenomena contribute to the modification and improvement of wine: the solubilisation of volatile and non-volatile wood compounds ...
Rémy Junqua +2 more
doaj +5 more sources
Comparative effects of ceramic vessels and conventional aging containers on the chemical composition, sensory attributes, and consumer perception of wine [PDF]
Food Chemistry: XThe effects of ceramic pot on the sensory characteristics and chemical composition of aging Chardonnay and Cabernet Sauvignon wine were compared with stainless steel tanks and oak barrel.
Yuqing Pang +8 more
doaj +2 more sources
Dynamic changes of flavor characterization of lager beer during barrel aging process based on untargeted volatilomics [PDF]
Food Chemistry: XOak barrel aging induces complex, time-dependent transformations in beer flavor. This study systematically characterized these changes through a 300-day aging experiment integrating quantitative sensory analysis, physicochemical monitoring, and HS-SPME ...
Yaqi Shi +10 more
doaj +2 more sources
White wines aged in barrels with controlled tannin potential exhibit correlated long-term oxidative stability in bottle [PDF]
Food Chemistry: XChardonnay and Sauvignon blanc wines aged in oak wood barrels with low and medium tannin potentials were discriminated for their abilities to resist against oxidation during bottle storage. The oak wood tannin potential was positively correlated to wines
Kevin Billet +6 more
doaj +2 more sources
Comparison between the contribution of ellagitannins of new oak barrels and one-year-used barrels [PDF]
BIO Web of Conferences, 2016 The influence of the botanical origin (French oak: Quercus petraea and American oak: Quercus alba), toasting level and if the barrel were new of previously used during one year have been studied.
Navarro María +6 more
doaj +2 more sources
From chemical signatures to consumer preference: Decoding bottle and barrel aging effects on Aronia melanocarpa wines using integrated analytical and sensory techniques [PDF]
Food Chemistry: XThis study comprehensively evaluated the phytochemical and organoleptic evolution of Aronia melanocarpa wines aged for 12 months in glass bottles and oak barrels.
Zhongzheng Zhang +4 more
doaj +2 more sources