Results 61 to 70 of about 2,096 (174)

Lignans in Spirits: Chemical Diversity, Quantification, and Sensory Impact of (±)-Lyoniresinol

Molecules, 2018
During barrel aging, spirits undergo organoleptic changes caused by the release of aroma and taste compounds. Recently, studies have revealed the bitter properties of oak wood lignans, such as (±)-lyoniresinol, and their contribution to wine taste.
Delphine Winstel, Axel Marchal
doaj   +1 more source

Evolution of phenolic composition and sensory properties in red wine aged in contact with Portuguese and French oak wood chips

OENO One, 2006
A red wine was matured in contact with 4 g/L of oak wood chips from Portuguese (Quercus pyrenaica Willd.), French (Quercus petraea L.) and a mixture (50:50) of this two oak wood species, during 13 weeks, in order to evaluate the effects of these ...
G. de Coninck, António Manuel Jordão, Jorge Manuel Ricardo-da-Silva, Olga Laureano   +3 more
doaj   +1 more source

Bourbon Barrel Aging Optimization

, 2014
Bourbon barrel aging is a common and increasingly popular brewing technique. Oak sensory impact and bourbon spirit flavors are desirable properties of bourbon barrel aging, and are additive properties of this technique.
Steve Gonzalez
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The image analysis of Moldavian oak chips [PDF]

, 2017
& ReferencesThis study is focused on measuring the oak chips/wine contact surface. Two samples from Moldova were analyzed with the doses used in oenology.
CHICIUC, Andrei, URSU, Daniel, CHICIUC, Igor   +2 more
core  

USE OF OAK ALTERNATIVE PRODUCTS IN VINIFICATION

Harčova Nauka ì Tehnologìâ
Traditionally, the best wines are aged in oak barrels. It is generally accepted that the quality of wines and spirits depends on their aging in contact with oak wood. The selection of oak wood and its maturation are mandatory stages of barrel production.
V. Aleksovych, О. Tkachenko
doaj   +1 more source

Dataset of volatile compounds identified, quantified and GDA generated of the maturation process of silver tequila in new French oak barrels

Data in Brief, 2019
This article contains data obtained by following the evolution of minor volatile compounds throughout 32 weeks of 100% Agave Silver tequila maturation in new French oak barrels under real cellar conditions.
S.T. Martín-del-Campo, J.E. López-Ramírez, M. Estarrón-Espinosa   +2 more
doaj   +1 more source

Chemical And Sensory Properties Of Chardonnay Wines Produced In Different Oak Barrels

, 2017
{"references": ["J. Mari\u0107, \"Sensory characteristics of Chardonnay wines during bottle aging\", Agronomski glasnik, no. 3, pp. 75 \u2013 88, 2001.", "J. M. Gambetta, S.E. Bastian, D. Cozzolino, D. W. Jeffery, \"Factors influencing the aroma composition of Chardonnay wines\", J. Agric. Food Chem., vol. 62, no. 28, pp.
Obradović, Valentina, Mesić, Josip, Ergović Ravančić, Maja, Mijowska, Kamila, Svitlica, Brankica   +4 more
openaire   +3 more sources

Comparative Study of a Cell-Based and Electrochemical Biosensor for the Rapid Detection of 2,4,6-Trichloroanisole in Barrel Water Extracts

Beverages, 2018
(1) Background: Fungal metabolites such as haloanisoles (especially 2,4,6-tribromoanisole/ 2,4,6-TCA) are contaminants of cork and wood barrels, materials that are widely used in the wine industry.
Georgia Moschopoulou, Sophie Mavrikou, Diego Valdes, Spyridon Kintzios   +3 more
doaj   +1 more source

Impact of French Oak Chip Maturation on the Volatile Composition and Sensory Profile of Agiorgitiko Wine

Beverages
The traditional practice of aging wines in oak barrels has long been associated with the evolution of wine aromas. However, due to rising costs, alternative approaches like aging with oak chips have gained popularity.
Ioannis Ligas, Yorgos Kotseridis
doaj   +1 more source

ETS Oak Aroma Analysis, The [PDF]

, 2001
ETS Laboratories now offers a tool for the analysis of the primary oak aroma compounds found in wine. Nine compounds are reported, representing a broad range of chemical classes and sensory effects.
ETS Laboratories
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