Results 121 to 130 of about 2,096 (174)

Thoughts on natural drying of oak wood for barrel production

, 1996
Vivas, Nicolas, Glories, Y., Donèche, B.   +2 more
openaire   +1 more source

Wine Industry Waste as a Source of Bioactive Compounds for Drug Use. [PDF]

Int J Mol Sci
Mesta-Corral M, Ramirez-Guzman N, Aguillón-Gutiérrez D, Torres-León C, Aguirre-Joya J.   +4 more
europepmc   +1 more source

Wine Bottle Refinement: A Review of Emerging Aging Strategies. [PDF]

Foods
Mercanti N, Lanza G, Pouzalgues N, Macaluso M, Palla F, Verdini PG, Zinnai A.   +6 more
europepmc   +1 more source

Detailed three-dimensional analyses of tyloses in oak used for bourbon and wine barrels through X-ray computed tomography. [PDF]

Sci Rep
Kim D, Gollihue J, Poovathingal SJ, DeBolt S.   +3 more
europepmc   +1 more source

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

Breaking Bad: Deagglomerating TiO₂ in 3D Printable Polymer Composites for Photocatalysis in Environmental Media. [PDF]

ACS Appl Mater Interfaces
Kennedy AJ, Das A, Williams C, Slattery L, Martin S, Hull M, Griggs C, Bortner MJ.   +7 more
europepmc   +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   +5 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   +4 more sources