Results 141 to 150 of about 1,336 (170)

Influence of oak species and different levels of toasting of barrels on the oak aroma of the wine

2007
The 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, Gracin, Leo, Vahcic, Nada, Banović, Mara   +3 more
openaire   +2 more sources

Red wine aging in oak barrels: evolution of the monosaccharides content

Food Chemistry, 2000
The authors wish to acknowledge the financial support of the Comisión Interministerial de Ciencia y Tecnologı́a (CICYT) for this research (ALI92-0232), and the assistance provided by I. Izquierdo. Marı́a del Alamo Sanza thanks the Spanish CICYT for a doctoral fellowship.
Alamo, Marı́a del, Bernal, José Luis, Nozal, María J. del, Gómez-Cordovés, Carmen   +3 more
openaire   +2 more sources

The quality of white wines fermented in Croatian oak barrels

Food chemistry, 2006
Croatian 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, Jeromel, Ana, Orlić, Sandi, Redžepović, Sulejman   +3 more
openaire  

Barrel-to-Barrel Variation of Volatile Oak Extractives in Barrel-Fermented Chardonnay

American Journal of Enology and Viticulture, 1996
John P. Towey, Andrew L. Waterhouse
openaire   +1 more source

Determination of ellagitannins in extracts of oak wood and in distilled beverages matured in oak barrels. (Alcoholic beverages)

1990
International ...
Puech, J.L., Rabier, P., Bories-Azeau, J., Sarni, F., Moutonnet, M.   +4 more
openaire   +1 more source

An efficient methodology for modeling to predict wine aroma expression based on quantitative data of volatile compounds: A case study of oak barrel-aged red wines

Food Research International, 2023
Yibin Lan, Changqing Duan, Mengqi Ling   +2 more
exaly  

The Evaluation of Alternative Oak Enhancements to Extend Barrel Life

American Journal of Enology and Viticulture, 1999
Evelyn Heraty, Amanda Mccord, Lise Skaanild, Margaret Davenport   +3 more
openaire   +1 more source

Oak barrels leave chemical signature in wine

New Scientist, 2009
openaire   +1 more source

The quality of Chardonnay and Sauvignon wines prduced in Croatian oak barrels

2003
This papaer is a preliminary investigation into the Croatian barrique barrels and their influence on wine quality. Chardonnay and Sauvignon musts were fermented with indigenous selected yeast strain in a new light and medium toasted Croatian barrique barrles (225L) and in the steel tanks of the same volume.
Jeromel, Ana, Orlić, Sandi, Redžepović, Sulejman, Herjavec, Stanka   +3 more
openaire  

Research on the production process of oak barrels for rum aging

Electronics, Electrical Engineering and Information Science, 2016
Y. Zou, W. Gao, W.H. Wu
openaire   +1 more source