Results 1 to 10 of about 289,612 (197)

Influence of the Aging of Apple Wines with Oak Chips on the Quality and Sensory Parameters of the Wines

Acta Universitatis Cibiniensis. Series E: Food Technology, 2023
This study investigated the effect of the oak chips added at different dosages and stages of apple wine production on its oenological, antioxidant and sensory properties.
Tarko Tomasz, Krzysztof Natalia, Duda-Chodak Aleksandra   +2 more
doaj   +2 more sources

Toasted sugarcane bagasse as a sustainable alternative to traditional distillate aging in oak barrels [PDF]

Brazilian Journal of Food Technology
This study evaluated toasted sugar cane bagasse as a sustainable alternative for aging distilled spirits, comparing it with the traditional oak barrel method and medium-toasted oak chips.
Nubia Judith Valcarcel Bolívar, Gerardo Andrés Caicedo Pineda, Óscar Julio Medina Vargas   +2 more
doaj   +2 more sources

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

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

Accelerating Aging of White and Red Wines by the Application of Hydrostatic High Pressure and Maceration with Holm Oak (Quercus ilex) Chips. Influence on Physicochemical and Sensory Characteristics

Foods, 2021
Background: The use of holm oak (Quercus ilex) chips as a potential alternative wood and the application of hydrostatic high pressure (HHP) as an alternative technique to accelerate the release to the wine of wood-related compounds within a short ...
María Esperanza Valdés, Rosario Ramírez, Manuel Alejandro Martínez-Cañas, Samuel Frutos-Puerto, Daniel Moreno   +4 more
doaj   +1 more source

Effect of different wood species on heterocyclic aromatic amine level in Harbin red sausages

Food Science of Animal Products, 2023
The influence of different wood species (in the form of wood chips) on the formation of heterocyclic aromatic amines (HAAs) in smoked Harbin red sausages was investigated. Four common species of wood (pear, oak, apple, beech) were used for smoking.
Xiaoyu Yin, Wenjun Yang, Qian Liu, Baohua Kong, Qian Chen   +4 more
doaj   +1 more source

The influence of oak alternatives on some quality characteristics of rosé wine

Тваринництво та технології харчових продуктів
Rosé wine has found its place in modern global society due to its perfect alignment with new consumption trends and lifestyle choices: less structured meals, a variety of cuisines from around the world, simple gastronomy, an interest in discovery, and ...
D. Tkachenko, T. Manoli, Y. Nikitina, A. Menchynska, L. Tkachenko   +4 more
doaj   +1 more source

Alternatives to Traditional Aging of Bobal Red Wines from Semi-Arid Climate: Influence on Phenolic Composition and Related Properties

Beverages
The effect of oak chips on the phenolic composition, color characteristics, and antioxidant capacity of Bobal red wines caused by contact with oak chips at different stages of the winemaking process has been studied.
María Osorio Alises, Eva Sánchez Palomo, M. Ángel González-Viñas   +2 more
doaj   +1 more source

Effect of Different Baking Degrees of Oak on Lychee Brandy Volatility Flavor Based on Electronic Nose and GC-MS

Shipin gongye ke-ji
In order to study the influence of oak chips with different toasty degrees on the aging flavor of lychee brandy, oak chips with different toasty degrees were added to lychee brandy for aging.
Chen HUANG, Dejun GUO, Gang YOU, Ningjing QIN   +3 more
doaj   +1 more source

Use of Oak and Cherry Wood Chips during Alcoholic Fermentation and the Maturation Process of Rosé Wines: Impact on Phenolic Composition and Sensory Profile

Molecules, 2020
There is a lack of knowledge about the use of different wood species on rosé wine production. Thus, this work focused on the impact of the addition of wood chips from oak and cherry trees during the alcoholic fermentation and maturation process on ...
Inês Nunes, Ana C. Correia, António M. Jordão, Jorge M. Ricardo-da-Silva   +3 more
doaj   +1 more source