Results 121 to 130 of about 1,336 (170)

Metabolomics of Red Wines Aged Traditionally, with Chips or Staves. [PDF]

Foods
Dumitriu Gabur GD, Sánchez-Suárez F, Peinado RA, Cotea VV, de Lerma NL, Gabur I, Simioniuc V.   +6 more
europepmc   +1 more source

Low-pressure continuous dynamic extraction from oak chips combined with passive micro-oxygenation to tune red wine properties. [PDF]

Heliyon
Paradiso VM, Fioschi G, Tripaldi M, Sanarica L, Pisarra C, Noviello M, Prezioso I, Gambacorta G.   +7 more
europepmc   +1 more source

Woodlands of Antiquity: A millennium of dendrochronological data on forest exploitation and timber economy between the Alps and the Atlantic. [PDF]

Proc Natl Acad Sci U S A
Muigg B, Haneca K, Tegel W, Grünewald M, Bernard V, Bleicher N, Blondel F, Bolliger M, Broich M, Couturier Y, van Daalen S, Domínguez-Delmás M, Girardclos O, Herzig F, Langenegger F, Le Digol Y, Nelle O, Nicolussi K, Oberhänsli M, Perrault C, Rzepecki A, Vorst Y, Weidemüller J, Westphal T, Seim A.   +24 more
europepmc   +1 more source

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Sanitization of Oak Barrels for Wine—A Review

Journal of Agricultural and Food Chemistry, 2020
Oak barrels form an integral part of wine production, especially that of high-quality wines where they are implemented as fermentation and aging vessels. Insufficient cleaning and sanitization of barrels can result in microbial spoilage which may have a detrimental impact on wine quality.
Engela Stadler, Ulrich Fischer
openaire   +2 more sources

Promotion of the organization for the sale of oak barrels

Экономика и предпринимательство, 2021
В статье представлен реальный практический пример процесса продвижения организации и его результаты. Продвижение включало в себя разработку элементов фирменного стиля компании, создание коммерческого аккаунта, осуществление публикационной активности, привлечение клиентов.
openaire   +1 more source

Aroma Potential of Oak Battens Prepared from Decommissioned Oak Barrels

Journal of Agricultural and Food Chemistry, 2015
During barrel maturation, volatile compounds are extracted from oak wood and impart aroma and flavor to wine, enhancing its character and complexity. However, barrels contain a finite pool of extractable material, which diminishes with time. As a consequence, most barrels are decommissioned after 5 or 6 years.
Li, S., Crump, A., Grbin, P., Cozzolino, D., Warren, P., Hayasaka, Y., Wilkinson, K.   +6 more
openaire   +4 more sources

Ellagitannins and lignins in aging of spirits in oak barrels

Journal of Agricultural and Food Chemistry, 1993
The solubilization and evolution of high molecular weight polyphenols, ellagitannins and lignins, have been studied by selective degradation methods and by gel-permeation chromatography in cognacs and brandies of different ages. Both ellagitannin and lignin contents largely exceed those of low molecular weight phenol such as vanillin or syringaldehyde.
Viriot, C., Scalbert, Augustin, Lapierre, Catherine, Moutounet, Michel   +3 more
openaire   +2 more sources

Maturing Wines in Oak Barrels. Effects of Origin, Volume, and Age of the Barrel on the Wine Volatile Composition

Journal of Agricultural and Food Chemistry, 2002
The influence of the oak origin, volume, and age of the barrel on the volatile composition of a red wine after six months of maturation have been studied. Major volatile compounds in wine were determined using liquid-liquid extraction with dichloromethane, and those volatiles being due to the oak were determined by extraction with pentane-ether using ...
L J, Pérez-Prieto, J M, López-Roca, A, Martínez-Cutillas, F, Pardo Mínguez, Encarna, Gómez-Plaza   +4 more
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Recent Advances in the Evaluation of the Oxygen Transfer Rate in Oak Barrels

Journal of Agricultural and Food Chemistry, 2014
The entry of atmospheric oxygen into wine barrels is a desirable characteristic of the wine aging process. The oxygen transfer rate regulates changes in wine affecting aging rates because some barrels may undergo a greater wine oxygenation. This study measured the transfer rate and oxygen distribution within a barrel.
María, del Alamo-Sanza, Ignacio, Nevares   +1 more
openaire   +2 more sources

Determination of oak lactones in barrel-aged wines and in oak extracts by stable isotope dilution analysis

Journal of Chromatography A, 1999
The cis- and trans-isomers of 5-butyl-4-methyl-4,5-dihydro-2(3H)-furanone, the so-called oak lactones, are derived from oakwood, and the cis-isomer is an important contributor to wine flavour. Their deuterium-labelled forms, [2H4]cis-oak lactone and [2H4]trans-oak lactone, were synthesised from the unlabelled analogues, and were utilised in a new ...
Pollnitz, A., Jones, G., Sefton, M.
openaire   +3 more sources