Results 31 to 40 of about 1,336 (170)

Toasted sugarcane bagasse as a sustainable alternative to traditional distillate aging in oak barrels [PDF]

Brazilian Journal of Food Technology
This 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, Gerardo Andrés Caicedo Pineda, Óscar Julio Medina Vargas   +2 more
doaj   +2 more sources

Effect of wine maturing on the colour and chemical properties of Chardonnay wine

Czech Journal of Food Sciences, 2020
Untreated chardonnay wine was used as the raw material for this study. The wine samples were divided into three groups and monitored over 32 weeks. Three ways of wine maturation were used: glassware, wooden barrel and the addition of oak chips for 6 ...
Martin Bartkovský, Boris Semjon, Slavomír Marcinčák, Peter Turek, Viera Baričičová   +4 more
doaj   +1 more source

Effects of Different Aging Methods on the Phenolic Compounds and Antioxidant Activity of Red Wine

Fermentation, 2022
In this study, oak barrels, glazed pottery altars, unglazed pottery altars, and stainless-steel tanks were selected as aging containers for red wine, and phenolic compounds and antioxidant activity were analyzed and compared.
Chao Wang, Chenhui Wang, Ke Tang, Zhiming Rao, Jian Chen   +4 more
doaj   +1 more source

Holocene vegetation change and fire–plant diversity shifts in Mediterranean France

Journal of Quaternary Science, EarlyView.
ABSTRACT Changes in fire activity are recognized as a major threat to biodiversity and vegetation communities across the Mediterranean Basin. However, long‐term fire–vegetation interactions remain poorly investigated. Here, we combine a high‐resolution charcoal record with pollen data from the “Étang des Aulnes” lake (southern France) to reconstruct ...
Cécile Latapy, Marion Lestienne, Andy Hennebelle, Johanne Burmeister, Aymeric LeGall, Gwendal Mouden, Damien Rius, Lisa Bajolle, Jacques‐Louis de Beaulieu, Walter Finsinger, Emmanuel Gandouin, François Demory, Cécile H. Albert, Bérangère Leys   +13 more
wiley   +1 more source

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

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, Teresa Garde-Cerdán, Juana Martínez   +2 more
doaj   +1 more source

Oxygen transmission rate in American oak barrel staves used for wine aging: Influence of wood macrostructure

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Background Oak barrels are widely used in wine and spirit aging, where oxygen transmission plays a key role in the development of chemical and sensory properties. In cooperage, stave selection is traditionally based on grain width; however, the extent to which grain and wood macrostructure determine oxygen transmission under barrel conditions ...
Maria del Alamo‐Sanza, Maria Asensio‐Cuadrado, Ana María Martínez‐Gil, Ignacio Nevares   +3 more
wiley   +1 more source

Accumulation of volatile oak compounds in a model wine stored in American and Limousin oak barrels

Australian Journal of Grape and Wine Research, 1998
Changes in concentration of oak-derived volatile compounds extracted into a model wine stored in four American and four Limousin oak barrels were measured over a 93-week period. The accumulation curves for cis- and trans-oak lactone and eugenol were asymptotic and virtually identical in shape. Guaiacol was extracted more rapidly in the first six weeks,
Spillman, P., Iland, P., Sefton, M.
openaire   +2 more sources

Validation of a mass spectrometry method to identify and quantify ellagitannins in oak wood and cognac during aging in oak barrels

Food Chemistry, 2021
Ellagitannins are the main extractible phenolic compounds in oak wood; the monomers vescalagin and castalagin, lyxose/xylose-bearing monomers grandinin and roburin E, dimers roburins A and D and lyxose/xylose-bearing dimers roburins B and C are the principal ones. These compounds are responsible for the high durability of wood and may contribute to the
Gadrat, Mathilde, Lavergne, Joel, Emo, Catherine, Teissedre, Pierre-Louis, Chira, Kleopatra   +4 more
openaire   +3 more sources

Mechanically robust biochar‐modified polystyrene foam with enhanced flame retardancy using halogen‐free additives

Polymer International, EarlyView.
Halogen‐free biocomposite polystyrene foams were fabricated via pilot‐scale supercritical CO2 extrusion using expandable graphite, melamine polyphosphate, biochar, and recycled polymer. The optimized formulation exhibited refined cellular morphology, enhanced flame retardancy (limiting oxygen index of 25%, rapid self‐extinguishing), and improved ...
Apurv Gaidhani, Harasavardanan Velumani Jayaraman, Stephan Edwards, Lauren Tribe, Paul Charpentier   +4 more
wiley   +1 more source

Application of image analysis and artificial neural networks to the prediction in-line of OTR in oak wood planks for cooperage

Materials & Design, 2019
Oxygen Transmission Rate (OTR) is an important property of the wood employed in cooperage because of its relationship with the characteristics attained by the wine during the aging process.
V. Martínez-Martínez, M. del Alamo-Sanza, I. Nevares   +2 more
doaj   +1 more source