Results 11 to 20 of about 1,336 (170)
From chemical signatures to consumer preference: Decoding bottle and barrel aging effects on Aronia melanocarpa wines using integrated analytical and sensory techniques [PDF]
Food Chemistry: XThis study comprehensively evaluated the phytochemical and organoleptic evolution of Aronia melanocarpa wines aged for 12 months in glass bottles and oak barrels.
Zhongzheng Zhang +4 more
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The Oxidative Stability of Champagne Base Wines Aged on Lees in Barrels: A 2-Year Study [PDF]
AntioxidantsIn contrast with the elaboration of still wines, the impact of barrel aging before the “prise de mousse” on the aging potential of Champagne base wines has not been studied so far.
Charlotte Maxe +4 more
doaj +2 more sources
The Role of Redox Potential Measurement in Oak Barrel Wine Maturation [PDF]
Chemical and Biochemical Engineering Quarterly, 2019 Redox potential measurement was efficiently used for monitoring the two-year maturation process of cultivar Blau Fränkisch wine in 225-L oak barrels. Redox potential of maturing wine was measured at six levels from the top to the bottom of the barrel ...
M. Berovič , J. Nemanič
doaj +2 more sources
The Influence of Active Compounds of Chips Made from Different Wood Species on the Antioxidant, Oenological and Sensory Properties of Apple Wines [PDF]
MoleculesWood chips contain numerous active compounds that can affect the wine’s characteristics. They are commonly used in red grape wines, whisky, cherry and brandy, but in fruit wines, production is not typically utilised.
Tomasz Tarko +4 more
doaj +2 more sources
Beverages, 2019 This study aims to investigate the ability of high power ultrasound (HPU) to ensure oak barrel sterilization and wood structure preservation. Optimization was performed in terms of temperature and time and the impact of the HPU process on the porous ...
Remy Ghidossi
exaly +3 more sources
Biosensors, 2022 Due to its physical, chemical, and structural properties, oakwood is widely used in the production of barrels for wine ageing. When in contact with the wine, oak continuously releases aromatic compounds such as lignin, tannin, and cellulose to the liquid.
Tatevik Chalyan +6 more
doaj +1 more source
Impact of barrel toasting on the cognac eau-de-vie sensory profile
IVES Technical Reviews, 2022 During barrel production, the oak undergoes several processing stages that contribute to wine and brandy flavours. The toasting step is considered to have the most important influence on oak wood chemical composition as it causes the thermodegradation ...
Mathilde Gadrat +4 more
doaj +1 more source
Foods, 2020 The sensorial evaluation of Chenin blanc wine produced with different types of oak wood treatments over time has not been investigated before. The main aim of this study was to assess the sensory profile, using a trained panel, of a South African Chenin ...
Anri Botha +4 more
doaj +1 more source
Criteria to discriminate between wines aged in oak barrels and macerated with oak fragments [PDF]
Food Research International, 2014 Abstract Wine aging in barrels is carried out to increase stability and achieve more complex aromas. In the last few years, however, the practice of macerating wine with small fragments of toasted oak (chips) has become increasingly common. This conveys similar tastes, aromas, and wooden notes to the wine as those obtained with traditional barrel ...
Purificación Hernández-Orte +7 more
openaire +1 more source
Does barrel size influence white wine aging quality?
IVES Technical Reviews, 2020 White wine is increasingly aged in oak barrels to enhance its stability, aromatic complexity and organoleptic properties. Thus, this research aimed to highlight chemical and sensory differences in Sauvignon Blanc wines linked to barrel size.
María Reyes González-Centeno +3 more
doaj +1 more source