Results 151 to 160 of about 1,336 (170)

Oak wine barrel as an active vessel: A critical review of past and current knowledge

Critical Reviews in Food Science and Nutrition, 2018
Maria Del Alamo-Sanza, Ignacio Nevares
exaly  

Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review

Critical Reviews in Food Science and Nutrition, 2019
Changqing Duan
exaly  

Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine

Journal of the Science of Food and Agriculture, 2017
Fernando M Nunes, Fernanda Cosme, Antonio Jordao   +2 more
exaly  

Colour of Amontillado wines aged in two oak barrel types

European Food Research and Technology, 2006
Dolores Hernanz, FRANCISCO J Heredia, Heredia FRANCISCO J   +2 more
exaly  

The chemical composition of barrel oak wood

1996
Masson, Gérard, Puech, J.L., Moutounet, Michel   +2 more
openaire   +1 more source

Influence of physical and chemical barrel sanitization treatments on the volatile composition of toasted oak wood

European Food Research and Technology, 2019
Engela Cornelia Stadler, Hans-Georg Schmarr, Ulrich Fischer   +2 more
exaly  

Study on the effects and mechanism on rum aging by microwaving oak barrels

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

AROMATIC AND ORGANOLEPTIC PROFILE OF WHITE WINES AGED IN OAK BARRELS

Abstract A study was carried out on the influence of oak wood on the volatile aromatic compounds and organoleptic profile of white wines. The study was focused on three commercial white dry wines from different producers and regions of Bulgaria. All samples were aged in barrels of various wood and different duration of contact.
Yoncheva, Tatyana, Dimitrov, Dimitar
openaire   +1 more source

Barrel maturation, oak alternatives and micro-oxygenation: Influence on red wine aging and quality

Food Chemistry, 2015
Anita Oberholster, H Heymann
exaly  

Oak barrel maturation vs. micro-oxygenation: Effect on the formation of anthocyanin-derived pigments and wine colour

Food Chemistry, 2010
J M López-Roca
exaly