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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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European oak wood polyphenols and cognac ageing in oak barrels
1992International ...
Viriot, C. +3 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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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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Influence of oak species and different levels of toasting of barrels on the oak aroma of the wine
2007The aim of this work was the influence of oak species and toasting intensity of barrique barrels on wine aroma. Oak barrels are made of Slavonian oak Q. petrae and Q. robur. The wines that aged in those barrels are "Modro jezero" (Trnjak, Cabernet Sauvignon and Merlot) from the region of Imotski and "Plavac mali" (autochthonous variety) from the region
Kovačević-Ganić, Karin +3 more
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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
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The quality of white wines fermented in Croatian oak barrels
Food chemistry, 2006Croatian 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 +3 more
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Barrel-to-Barrel Variation of Volatile Oak Extractives in Barrel-Fermented Chardonnay
American Journal of Enology and Viticulture, 1996John P. Towey, Andrew L. Waterhouse
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