Results 21 to 30 of about 1,336 (170)
Química Nova, 2011 The objective of the present study was the identification and quantification of ethyl carbamate (EC), by HPLC-FLD, after different periods of storage in an oak (Quercus sp) barrel and a glass vessel.
Jeancarlo Pereira dos Anjos +6 more
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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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Journal of AOAC INTERNATIONAL, 1990 Abstract A method Is described for determination of ellagitannins In ethanol-water extracts of oak wood and In distilled alcoholic beverages matured In oak barrels. It Is based on the combined ellagic acid content according to ellagltannln structure.
J L, Puech +4 more
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A Simple Tactic for Purchasing French Oak Barrels
Journal of Applied Business and Economics, 2018 This paper identifies a cost-minimizing tactic for U.S. wineries when buying French oak barrels. An otherwise trivial decision is potentially confounded by wineries’ order timing choice and exchange rate risk. Using an intuitive model, which applies exchange rate futures prices and sixteen years of price data for a specific custom-made French oak ...
Sarah Quintanar, Eric Sims, Andy Terry
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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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Beverages, 2017 Aroma is an important property of wine and it can be influenced significantly by enological practices. The aim of this work was, by use of stir bar sorptive extraction/gas chromatography-mass spectrometry (SBSE/GC-MS), to compare semi-quantitative ...
Darren J. Caven-Quantrill +1 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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Volatile composition of aged wine in used barrels of French oak and of American oak
Food Research International, 2002 This investigation studied the behaviour of the barrels at the completion of their cycle of use (5-6 years old) on the volatile composition of a red wine. Results showed that compounds from the wood such as vanillin, syringaldehyde and trans--methyl--octalactone, which are important for the aroma of the wine, were lower than their threshold of ...
Cerdán, T.G. +5 more
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Identification of Rotundone as an Important Contributor to the Flavor of Oak-Aged Spirits
Molecules, 2021 Experiments were conducted to identify a compound responsible for a spicy, woody, incense-like odor note in oak-aged spirits. The target compound was extracted from oak wood and various oak-aged spirits and analyzed by multidimensional (heart-cut) gas ...
Elizabeth Genthner-Kreger +1 more
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BIO Web of Conferences, 2016 C-Glucosidic ellagitannins, which are the main polyphenolic compounds in oak heartwood, are extracted by wine during aging in oak barrels. The C-glucosidic ellagitannins were extracted and purified (> 95% pure) from Quercus robur heartwood and the ...
Rasines-Perea Zuriñe +4 more
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