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Sanitization of Oak Barrels for Wine—A Review
Journal of Agricultural and Food Chemistry, 2020Oak 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
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Promotion of the organization for the sale of oak barrels
Экономика и предпринимательство, 2021В 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.
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Ellagitannins and lignins in aging of spirits in oak barrels
Journal of Agricultural and Food Chemistry, 1993The 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. +3 more
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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 +4 more
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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 +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, 2014The 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 +1 more
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The quality of white wines fermented in Croatian oak barrels
Food Chemistry, 2007Croatian barrels are traditionally made of the oak wood from the region of Slavonia, but its influence on wine quality has not been explored scientifically. This paper is a first investigation of Croatian barrique barrels and their influence on wine quality. Chardonnay and Sauvignon musts were fermented in new light and medium-toasted Croatian barrique
Herjavec, Stanka +4 more
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Review of quality factors on wine ageing in oak barrels
Trends in Food Science & Technology, 2006Oak barrels have an important effect on wine aroma, colour, and stability. In addition, the product undergoes spontaneous clarification. The quality of aged wine depends on many different factors, mainly the wood composition, wine composition and ageing time. First, we shall review the different studies carried out on the above-mentioned factors.
Teresa Garde-Cerdán +1 more
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Changes in Amine Concentrations during Aging of Red Wine in Oak Barrels
Journal of Agricultural and Food Chemistry, 2003This investigation studied the evolution of amines in red wines made with Merlot variety, during aging in American oak barrels (Quercus alba) and in French oak barrels (Quercus sessilis) from the Allier and Nevers regions. From the results obtained it was observed that the evolutions of the amines were similar in all three types of oak woods. Histamine
Nerea, Jiménez Moreno +2 more
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Impact of Toasting Oak Barrels on the Presence of Polycyclic Aromatic Hydrocarbons in Wine
Journal of Agricultural and Food Chemistry, 2007Toasting Quercus sp. oak wood is one of the key stages in manufacturing barrels intended for aging wines and spirits. During this operation, the increase in temperature causes variable modifications in the physical structure and, more importantly, the chemical composition of the wood.
Pascal, Chatonnet, Julien, Escobessa
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The quality of Maraština wine fermented in croatian oak barrels
2009The alcoholic fermentation and maturation of white wines in Croatia is often carried out in the barrique barrels made from the Croatian oak. Scientific research in their effect on the quality of obtained white wines has been scant. Hence the goal of the present research was to determine the influence of the Croatian barrique barrels on the quality of ...
Jagatić Korenika, Ana-Marija +2 more
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