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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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Influence of Wine Turbidity on the Accumulation of Volatile Compounds from the Oak Barrel
Journal of Agricultural and Food Chemistry, 2007In this work the influence of the turbidity of a red wine aged in oak barrels on the accumulation of volatile compounds has been studied. From the results obtained, it may be concluded that the wine turbidity had an effect on the concentration of many of the oak volatile compounds, especially furanic and phenolic compounds.
Nerea Jiménez, Moreno +2 more
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Food Science and Technology International, 2004
Changes in phenolic compounds and colour related parameters of a red wine, Cigales Appellation of Origin, were monitored during its ageing in oak barrels and with added oak chips. Results were statistically analysed by multifactor analysis of variance and discriminant analysis.
M. Del Alamo Sanza +2 more
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Changes in phenolic compounds and colour related parameters of a red wine, Cigales Appellation of Origin, were monitored during its ageing in oak barrels and with added oak chips. Results were statistically analysed by multifactor analysis of variance and discriminant analysis.
M. Del Alamo Sanza +2 more
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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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European oak wood polyphenols and cognac ageing in oak barrels
1992International ...
Viriot, C. +3 more
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Oak Lactone Isomer Ratio Distinguishes between Wine Fermented in American and French Oak Barrels
Journal of Agricultural and Food Chemistry, 1994A procedure that involves solvent extraction, evaporation, and gas chromatographic analysis can be used to distinguish between wines fermented in Amercan oak and wines fermented in French European oak. The parameter that makes the distinction is the ratio of cis- to trans-β-methyl-γ-octalactone (oak lactone).
Andrew L. Waterhouse, John P. Towey
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International Journal of Food Science and Technology, 2004
Abstract Changes in the concentration of furfuryl compounds, guaiacol and 4-methylguaiacol, cis- and trans-oak lactone, and vanillin were studied during the maturation of wines in oak barrels of different origins (French oak and American oak).
Encarna Gómez-Plaza +3 more
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Abstract Changes in the concentration of furfuryl compounds, guaiacol and 4-methylguaiacol, cis- and trans-oak lactone, and vanillin were studied during the maturation of wines in oak barrels of different origins (French oak and American oak).
Encarna Gómez-Plaza +3 more
openaire +1 more source