Results 71 to 80 of about 1,336 (170)

Oxygen transfer through oak barrel

, 2015
De par ses propriétés physiques et chimiques particulières du bois de chêne, une barrique est le siège de phénomènes de transfert très complexes. Les tonnelleries souhaitent apporter de plus en plus de précision pour le choix des barriques en ce qui concerne les arômes transmis au bois mais aussi en ce qui concerne les échanges entre l’atmosphère du ...
openaire   +2 more sources

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

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

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

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

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

Monitoring red wine maturation in oak barrels using ¹H NMR-based metabolomics

OENO One
Wine maturation in oak barrels is a well-known winemaking practice that, among other things, brings roundness and complexity to wine. Studying wine evolution during barrel maturation is crucial to ensure wine quality.
Inès Le Mao, Grégory Da Costa, Guillaume Leleu, Tristan Richard   +3 more
doaj  

Exploring the influence of oak barrel aging on the quality of Cabernet Sauvignon wine with a high ethanol content: Interactions with wood grain and toasting level. [PDF]

Food Chem X
Chen Y, Lei X, Zhang T, Chen H, Tang L, Shang Y, Huang Z, Song Y, Qin Y, Ye D, Liu Y.   +10 more
europepmc   +1 more source