Results 151 to 160 of about 2,096 (174)
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The Evaluation of Alternative Oak Enhancements to Extend Barrel Life
American Journal of Enology and Viticulture, 1999Evelyn Heraty +3 more
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The quality of Chardonnay and Sauvignon wines prduced in Croatian oak barrels
2003This 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 +3 more
openaire
Oak wine barrel as an active vessel: A critical review of past and current knowledge
Critical Reviews in Food Science and Nutrition, 2018Maria Del Alamo-Sanza, Ignacio Nevares
exaly
Research on the production process of oak barrels for rum aging
Electronics, Electrical Engineering and Information Science, 2016Y. Zou, W. Gao, W.H. Wu
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Barrel maturation, oak alternatives and micro-oxygenation: Influence on red wine aging and quality
Food Chemistry, 2015Anita Oberholster, Hildegarde Heymann
exaly