OENO One, 2018 During wine aging, several complex phenomena take place in barrels according to oak’s intrinsic physical properties. This research aims to better understand oxygen desorption and oxygen transfer phenomena through oak staves and especially through stave ...
Yang Qiu +4 more
doaj +2 more sources
Use of Oak Fragments during the Aging of Red Wines. Effect on the Phenolic, Aromatic, and Sensory Composition of Wines as a Function of the Contact Time with the Wood [PDF]
Beverages, 2018 The use of oak fragments allows wine cellars to reduce costs and the length of wine aging compared to traditional aging in oak barrels in the winery.
Pilar Rubio-Bretón +2 more
doaj +2 more sources
Food Technology and Biotechnology, 2012 This paper focuses on the effect of some of the physicochemical characteristics of wines such as volatile acidity, titratable acidity, pH, free SO2 and alcohol content on the accumulation of oak-related volatile compounds in barrel-aged wines, in order ...
Pedro Rodríguez-Rodríguez +1 more
doaj +2 more sources
Biomolecules, 2019 During maturation and ageing in oak barrels polyphenolic compounds from oak wood, and particularly C-glucosidic ellagitannins, can be released from wood to the wine.
Zuriñe Rasines-Perea +4 more
doaj +2 more sources
Barrel-to-barrel variation of phenolic and mineral composition of red wine [PDF]
BIO Web of Conferences, 2019 The aim of the present work was to evaluate the effect of barrel-to-barrel variability on chemical characteristics of red wine. An experimental trial was carried out involving two red wines from the Portuguese DO Dão and independent replicates of French ...
Pilet A. +3 more
doaj +3 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
Origins of the sweetness derived from the aging of dry wines: the role of oak triterpenoids
IVES Technical Reviews, 2020 Aging in barrel affects the sensory characteristics of wines and modifies the sweet taste in particular. Using an inductive approach, several sweet triterpenes, QTTs, have been identified in oak.
Axel Marchal +4 more
doaj +2 more sources
Oxygen transfer through oak barrel
, 2015 De par ses propriétés physiques et chimiques particulières du bois de chêne, une barrique est le siège de phénomènes de transfert très complexes. Les tonnelleries souhaitent apporter de plus en plus de précision pour le choix des barriques en ce qui concerne les arômes transmis au bois mais aussi en ce qui concerne les échanges entre l’atmosphère du ...
Qiu, Yang
openaire +2 more sources
Exploring the influence of oak barrel aging on the quality of Cabernet Sauvignon wine with a high ethanol content: Interactions with wood grain and toasting level [PDF]
Food Chemistry: XXingmeng Lei, Dongqing Ye
exaly +2 more sources
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