Results 61 to 70 of about 1,336 (170)
Food Technology and Biotechnology, 2012 This paper focuses on the effect of some of the physicochemical characteristics of wines such as volatile acidity, titratable acidity, pH, free SO2 and alcohol content on the accumulation of oak-related volatile compounds in barrel-aged wines, in order ...
Pedro Rodríguez-Rodríguez +1 more
doaj
Sensitivity Threshold for Selected Aromas and Defects in Casual Wine Consumers
Journal of Sensory Studies, Volume 41, Issue 2, April 2026.ABSTRACT Wine aromas and faults are caused by chemical compounds impacting wine quality that can originate from viticulture, vinification, bottling, or aging. Wine professionals are highly trained to recognize and assess quality indicators including characteristic aromas and faults/defects.
Katherine C. Dectis, Beverly J. Tepper
wiley +1 more source
Production of prototype lab-scale oak barrel analogues using additive manufacturing
OENO OneExperiments involving the maturation of wine or spirits in oak barrels are economically challenging to undertake, especially when there is a need for extensive replication to account for the compositional variability of oak wood.
Hugh Holds +4 more
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Work in Progress: Use of Wood‐Based Inserts in Injection Molding
Engineering Reports, Volume 8, Issue 3, March 2026.The study investigates the suitability of wood‐based mold inserts for the production of small series in polymer injection molding, showing that specially modified materials like laminated beech and compressed bamboo are more promising than natural woods. The results indicate that reproducible components can be produced with these tools. ABSTRACT In the
David Grundmann +6 more
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Polyphenolic Activation of Basophils Explains Alcohol Hypersensitivity in AERD
The Laryngoscope, Volume 136, Issue 3, Page 1126-1133, March 2026.The mechanism behind alcohol sensitivity in AERD has not been previously characterized. This study demonstrates the activation of basophils in patients with CRSwNP and AERD by polyphenolic compounds, but not ethanol. Since these compounds can be found in alcoholic beverages in similar frequencies by which they trigger symptoms, this research provides a
Spencer C. Payne +3 more
wiley +1 more source
Lignin-derived phenolic compounds in cachaça aged in new barrels made from two oak species
Heliyon, 2020 Aging cachaça in wooden barrels is essential to improve its quality. The level of maturation of distillates can be determined based on the contents of aging-marker phenolic compounds extracted from the lignin of the wooden barrel.
Mariana C. Castro +3 more
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BeveragesThe aging of wine in oak barrels is a crucial stage in winemaking, greatly influencing its chemical composition, sensory characteristics, and overall quality.
Tanja Marković
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Barrel-to-barrel variation of phenolic and mineral composition of red wine
BIO Web of Conferences, 2019 The aim of the present work was to evaluate the effect of barrel-to-barrel variability on chemical characteristics of red wine. An experimental trial was carried out involving two red wines from the Portuguese DO Dão and independent replicates of French ...
Pilet A. +3 more
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OENO One, 2018 During wine aging, several complex phenomena take place in barrels according to oak’s intrinsic physical properties. This research aims to better understand oxygen desorption and oxygen transfer phenomena through oak staves and especially through stave ...
Yang Qiu +4 more
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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
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