Results 11 to 20 of about 2,096 (174)
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
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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
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Impact of oak barrel aging on the quality of dry red wine from Shacheng production area [PDF]
Zhongguo niangzaoThe original dry red wines were prepared using Cabernet Sauvignon (CXZ), Marselan (MSL), Syrah (XL) and Petit Verdot (XWD) grapes from the Shacheng production area as raw materials.
WANG Yuchen, JIAN Mudong, FU Xiaofang, XUE Churan, BAI Youbo, FAN Weidong, JIN Dapeng, ZHANG Ji, YANG Xuewei
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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
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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
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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
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Effect of Barrel-to-Barrel Variation on Color and Phenolic Composition of a Red Wine
Foods, 2021 Tangible variation of sensory characteristics is often observed in wine aged in similar barrels. Barrel-to-barrel variation in barrel-aged wines was investigated in respect of the most important phenolic compounds of oenological interest.
Leonard Pfahl +4 more
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Evaluation of Volatile Compounds during Ageing with Oak Chips and Oak Barrel of Muscat Ottonel Wine [PDF]
Processes, 2020 The aim of this work was to compare the variations of alcohols compounds in white wine Muscat Ottonel variety aged in the presence of untoasted oak chips, toasted oak chips and untoasted barrel, considering three ageing periods—30, 60, and 90 days. The liquid-liquid extraction and gas chromatography coupled to mass spectrometry were used to compare the
Anamaria Călugăr +7 more
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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
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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
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