Results 41 to 50 of about 2,096 (174)
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 +4 more
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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 +4 more
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, 2015 International audienceThe effect of toasting method and forest origin on volatile compounds and ellagitannin concentration extracted into Merlot wine during 1-year barrel maturation is described. Sensory analysis concerning vanilla, spicy, overall woody,
Chira, Kleopatra +3 more
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, 2020 Bourbon whiskey is a distilled spirit which is a uniquely American with several legal requirements including 1) the major grain in the mash is corn, 2) must be aged in a new charred white oak barrel, and 3) made in the United States of America.
Gollihue, Jarrad Wade
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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 +2 more
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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.
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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 +4 more
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Effect of the type of oak barrels employed during ageing on the ellagitannin profile of wines [PDF]
, 2017 [EN] Background and Aims: Ellagitannins released from wood to wine during barrel ageing can affect wine colour and astringency. This work aimed to examine the influence that oak wood type (French or American) and age (first-fill or second-fill) of ...
García Estévez, Ignacio +7 more
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OENO One, 1971 Traditionnellement les vins rouges de Bordeaux sont conservés, depuis la vinification et jusqu'à la mise en bouteilles, en fûts de bois de chêne de 225 litres ; des raisons économiques obligent à réutiliser les fûts usagés et seuls les vins nouveaux de ...
Pascal RIBEREAU-GAYON
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Liberation of recalcitrant cell wall sugars from oak barrels into bourbon whiskey during aging
Scientific Reports, 2018 Oak barrels have been used by humans for thousands of years to store and transport valuable materials. Early settlers of the United States in Kentucky began charring the interior of new white oak barrels prior to aging distillate to create the ...
Jarrad Gollihue +6 more
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