Results 71 to 80 of about 2,096 (174)

Red wine aging in oak barrels: evolution of the monosaccharides content

Food Chemistry, 2000
The authors wish to acknowledge the financial support of the Comisión Interministerial de Ciencia y Tecnologı́a (CICYT) for this research (ALI92-0232), and the assistance provided by I. Izquierdo. Marı́a del Alamo Sanza thanks the Spanish CICYT for a doctoral fellowship.
Alamo, Marı́a del, Bernal, José Luis, Nozal, María J. del, Gómez-Cordovés, Carmen   +3 more
openaire   +2 more sources

Phenolic compounds and sensorial characterization of wines aged with alternative to barrel products made of Spanish oak wood (Quercus pyrenaica Willd.)

, 2012
Wood of Quercus pyrenaica has suitable properties for the wine ageing process. However, the forest available for the barrel making from this particular type of tree is very limited.
Fernández, José A., del Alamo-Sanza, Maria, Nevares, Ignacio, Fernández De Simón, María Brígida, Cadahía, Estrella, Gallego, Laureano   +5 more
core   +1 more source

Microwave technology as a new tool to improve microbiological control of oak barrels: A preliminary study

, 2013
This study presents a novel microwave technology application which investigates the ability of a new equipment prototype, based on high frequency microwaves, to reduce microbial populations in oak wine barrels.
González-Arenzana, L. [0000-0001-5181-3173], López-Alfaro, I. [0000-0002-6438-423X], López, R., Garijo, P. [0000-0003-0268-9414], Garde-Cerdán, T. [0000-0002-2054-9071], Gutiérrez, A.R. [0000-0002-2585-0576], Santamaría, P.   +6 more
core   +1 more source

Comparison between malolactic fermentation container and barrel toasting effects on phenolic, volatile, and sensory profiles of red wines.

, 2017
Ellagitannin and anthocyanin profiles, woody volatile composition, and sensory properties of wines in which malolactic fermentation (MLF) took place in barrels or stainless steel tanks, have been compared after 12 months of barrel aging.
TEISSEDRE, Pierre Louis, Pierre-Louis Teissedre, CHIRA, Kleopatra, GONZÁLEZ-CENTENO, Maria Reyes, María Reyes González-Centeno, Kleopatra Chira   +5 more
core   +1 more source

Inference of core barrel motion from neutron noise spectral density. [PWR]

, 1977
A method was developed for inference of core barrel motion from the following statistical descriptors: cross-power spectral density, autopower spectral density, and amplitude probability density.
Shahrokhi, F., Robinson, J. C., Kryter, R. C., J.C. Robinson, F. Shahrokhi, R.C. Kryter   +5 more
core   +1 more source

Modifications in aroma characteristics of ‘Merlot’ dry red wines aged in American, French and Slovakian oak barrels with different toasting degrees

Food Science and Human Wellness
Aging in oak barrels is widely used in enology which could bring flavor changes and aromatic complexity to wines. In the present study, the aroma compounds were analyzed from the ‘Merlot’ dry red wines, which were fermented in two types of fermenters ...
Haocheng Lu, Binhao Cheng, Yibin Lan, Changqing Duan, Fei He   +4 more
doaj   +1 more source

Influence of toasting of oak chips on red wine maturation from sensory and gas chromatographic headspace analysis

, 2009
Red wine from the Greek grape cultivar Aghiorghitiko, was aged in stainless steel with and without wood chips toasted to different degrees (heavily, medium, lightly) and in a 225L American standard oak barrel for 32 days. Headspace concentrations of four
Koussissi, E., Dourtoglou, T., Dourtoglou, V.G., E. Koussissi, T. Dourtoglou, Paraskavopoulos, Y., V.G. Dourtoglou, Chatzilazarou, A., Y. Paraskevopoulos, Paterson, A., A. Paterson, Ageloussis, G., G. Ageloussis, A. Chatzilazarou   +13 more
core   +1 more source

Influence of vinification integrale in oak barrel and traditional vinification on polyphenolic composition of wine Plavac mali

, 2015
Fenolni spojevi su velika skupina spojeva koja je važna pri određivanju kvalitete vina. Utječu na boju vina, trpkoću i gorčinu. U vino dolaze iz grožđa postupkom maceracije, metabolizmom kvasaca tjekom alkoholne i jabučno-mliječne fermentacije ili iz ...
Tuđen, Lucija
core  

The effect of oak wood source, location of seasoning and coopering on the composition of volatile compounds in oak-matured wines

, 2004
The effect of geographical origin and place of seasoning and coopering of oakwood on the concentration of 20 compounds extracted into, or formed in, Chardonnay, Cabernet Sauvignon and model wines during barrel maturation is described.
Sefton, M., MARK A. SEFTON, Spillman, P., Gawel, R., RICHARD GAWEL, PHILIP J. SPILLMAN   +5 more
core   +1 more source

Effect of oak wood heating on cognac spirit matured in new barrel: a pilot study

, 2003
This study investigates the influence of different levels of wood heat treatment on the quality of a Cognac spirit using a pilot barrel model. The pilot barrels were composed of a stainless steel cylinder closed at both ends by a piece of stave.
Annie Faure, Odile Lablanquie, Jean-Michel Boulesteix, Jacqueline Gaschet, Sylvie Estréguil, Roger Cantagrel, Guillaume Snakkers   +6 more
core   +1 more source