Results 161 to 170 of about 1,336 (170)

Microwave assisted extraction combined with dispersive liquid–liquid microextraction as a sensitive sample preparation method for the determination of haloanisoles and halophenols in cork stoppers and oak barrel sawdust

Food Chemistry, 2012
Consuelo Pizarro Millán, JOSÉ Maria González-Sáiz   +1 more
exaly  

Effect of oak barrel type on the volatile composition of wine: Storage time optimization

LWT - Food Science and Technology, 2006
Carmen Ancín-Azpilicueta
exaly  

Effect of oak matrix (barrel and toasted chips) on the volatiles in Goji (LyciumChinese) wine

Journal of the Institute of Brewing, 2018
Chongde Wu, , Yao Jin
exaly  

Dynamic changes in dissolved oxygen concentration, microbial communities, and volatile compounds during industrial oak-barrel fermentation of Sauvignon Blanc wine

Food Research International
Yi Qin
exaly  

Barrel Maturation and Oak Treatments

2007
exaly  

Multi-omics analysis reveals microbial community succession and aroma enhancement mechanisms during spontaneous oak-barrel fermentation of chardonnay wine

Food Research International
Yi Qin
exaly  

The Use of Micro-Oxygenation of Beer to Simulate Oak Barrel Maturation

Technical Quarterly, 2012
openaire   +1 more source

Barrel maturation and oak treatments

2016
exaly  

Spoilage of Italian quality wine aged in oak barrels

2000
ZINNAI, ANGELA, TOFFANIN, ANNITA, AGNOLUCCI, MONICA, Leporini C., ANDRICH, GIANPAOLO, Tachis G., Nuti M. P.   +6 more
openaire   +1 more source

Effect of vacuum distillation, concentrated grape juice and oak barrel aging on the chemical, sensory and nutritional value of Marselan low-alcohol wine

Food Chemistry
exaly