Results 31 to 40 of about 2,096 (174)
Water Science and Technology, 2022 Wine wastewater management is critical to the sustainable development of the wine industry. In this study, three wineries were selected with growing wine production scales of Ningxia.
Lanxiang Zheng +4 more
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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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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
openaire +2 more sources
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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Impact of Oak Wood Barrel Tannin Potential and Toasting on White Wine Antioxidant Stability
, 2019 Wines aged in oak wood barrels with various uniform tannin contents (which were classified according to their total ellagitannins contents as predicted by Near Infrared Spectroscopy on the untoasted wood) and different toasting levels (high precision ...
Samar Daoud (6984698) +6 more
core +2 more sources
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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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
openaire +2 more sources
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
doaj +1 more source
Toasted sugarcane bagasse as a sustainable alternative to traditional distillate aging in oak barrels [PDF]
Brazilian Journal of Food TechnologyThis study evaluated toasted sugar cane bagasse as a sustainable alternative for aging distilled spirits, comparing it with the traditional oak barrel method and medium-toasted oak chips.
Nubia Judith Valcarcel Bolívar +2 more
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