Results 161 to 170 of about 2,096 (174)

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

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
exaly  

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

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

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

Food Research International
Yanlin Liu, Yuyang Song, Yi Qin
exaly  

Oak-matured wines: influence of the characteristics of the barrel on wine colour and sensory characteristics

Journal of the Science of Food and Agriculture, 2003
JOSÉ Maria López-Roca, JOSÉ Ignacio Fernández-Fernández, Encarna Gómez-Plaza   +2 more
exaly  

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
Xiaochun Zheng, Xuewei Shi
exaly  

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

Food Research International
Yanlin Liu, Yuyang Song, Yi Qin
exaly  

Oak wood polyphenols and their evolution during wine and spirit ageing in oak barrels

1995
Scalbert, Augustin, Viriot, C., Lapierre, Catherine, Herve Du Penhoat, C., Moutounet, Michel   +4 more
openaire   +1 more source

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

Food Chemistry, 2010
exaly  

Barrel Maturation and Oak Treatments

2007
exaly