Results 51 to 60 of about 1,336 (170)

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, Mitchell Richmond, Harlen Wheatley, Victoria G. Pook, Meera Nair, Isabelle A. Kagan, Seth DeBolt   +6 more
doaj   +1 more source

Advances in Wine Yeast Autolysis: Biochemical and Molecular Mechanisms, and the Release of Organic Compounds in White and Sparkling Wines—An Updated Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Wine yeasts play a central role in alcoholic fermentation and significantly contribute to the sensory attributes of wines through cellular autolysis during lees aging (sur lie), especially in white wines. This process releases organic compounds that alter the wine's chemical and sensory profile.
José Ricardo Machado dos Santos, Aniela Pinto Kempka   +1 more
wiley   +1 more source

Evolution of oak barrels C-glucosidic ellagitannins in wine model solution

OENO One
Oak wood has a significant impact on the chemical composition of wine, leading to transformations that influence its organoleptic properties, such as its aroma, structure, astringency, bitterness and color.
Julia Hernandez, Pierre Louis Teissedre, Kleopatra Chira   +2 more
doaj   +1 more source

Automated Feature Extraction and Classification of Submerged Cultural Heritage Assets in the Puck Lagoon via Multisensor Remote Sensing

Archaeological Prospection, Volume 33, Issue 2, Page 397-421, April/June 2026.
ABSTRACT This study presents a strong framework for the detection and classification of Submerged Cultural Heritage Assets (SCHA) in shallow marine environments using the integration of multibeam echosounder and airborne LiDAR bathymetry with object‐based image analysis and fuzzy logic–based classification.
Łukasz Janowski, Andrzej Pydyn, Mateusz Popek, Anna M. Kotarba‐Morley, Paweł Tysiąc   +4 more
wiley   +1 more source

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, Pierre Waffo-Téguo, Marine Gammacurta, Andréi Prida, Denis Dubourdieu   +4 more
doaj  

Differences in xylovolatiles composition between chips or barrel aged wines

OENO One, 2020
Aim: In this research xylovolatile aromatic compounds were determined to highlight any compositional differences between wines aged in barrels and those produced using oak chips.
Maurizio Petrozziello, Federica Bonello, Andriani Asproudi, Tiziana Nardi, Christos Tsolakis, Antonella Bosso, Vincenzo Di Martino, Michele Fugaro, Raffaele Antonio Mazzei   +8 more
doaj   +1 more source

A Systematic Review on Chinese Baijiu Aging Process in Cellular Built Environment: States, Challenges, and Directions

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
This review addresses a critical gap in Chinese Baijiu aging research: the neglect of physical properties in cellar storage environments. Current studies emphasize microorganisms, CO2, and base liquor interactions, yet lack systematic consideration of environmental dynamics.
Jin Li, Yuwen Wen, Chang Yi, Wenwu Zhou, Yin Zhang   +4 more
wiley   +1 more source

Feeding Management of African Rhinos (Ceratotherium simum, Diceros bicornis) in European Zoos

Zoo Biology, Volume 45, Issue 2, Page 109-123, March/April 2026.
The average estimated diets (in % dry matter) of white rhinos (C. simum) and black rhinos (D. bicornis) in European zoos differ in the proportion of (pelleted) compound feed and other non‐forage items. The reason for this difference is elusive but possibly related to creating more complicated diets for browsers. ABSTRACT White rhinos (WR, Ceratotherium
Gila Sauspeter, Marcus Clauss, Sylvia Ortmann, Andrew J. Abraham, Rebecca Biddle, Lars Versteege, Marcin Przybyło   +6 more
wiley   +1 more source

Ellagitannins and Flavano-Ellagitannins: Red Wines Tendency in Different Areas, Barrel Origin and Ageing Time in Barrel and Bottle

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, Rémi Jacquet, Michael Jourdes, Stéphane Quideau, Pierre-Louis Teissedre   +4 more
doaj   +1 more source

Book Symposium Introduction: John Behr, Gregory of Nyssa: On the Human Image of God

International Journal of Systematic Theology, Volume 28, Issue 2, Page 135-142, April 2026.
Abstract This article introduces a series of response essays to John Behr's Gregory of Nyssa: On the Human Image of God, which includes contributions from Rowan Williams, Morwenna Ludlow, Paul Blowers, Gabrielle Thomas and Martin Laird – with a final response from John Behr.
Thomas Breedlove, Alex Fogleman
wiley   +1 more source