Contribution of Starmerella bacillaris and Oak Chips to Trebbiano d’Abruzzo Wine Volatile and Sensory Diversity [PDF]
Foods, 2023 In this study, six fermentation trials were carried out: co-inoculation and sequential inoculation of Saccharomyces cerevisiae and Starmerella bacillaris in the presence and absence of oak chips. Moreover, Starm. bacillaris strain was attached to the oak
Giorgia Perpetuini +7 more
doaj +2 more sources
Identification of Oak-Barrel and Stainless Steel Tanks with Oak Chips Aged Wines in Ningxia Based on Three-Dimensional Fluorescence Spectroscopy Combined with Chemometrics [PDF]
Molecules, 2023 With the increased incidence of wine fraud, a fast and reliable method for wine certification has become a necessary prerequisite for the vigorous development of the global wine industry.
Yi Lv +10 more
doaj +2 more sources
Impact of Different Oak Chips’ Aging on the Volatile Compounds and Sensory Characteristics of Vitis amurensis Wines [PDF]
Foods, 2022 In this work, different oak chips were used to age Vitis amurensis wine, and the effects on sensory properties were observed. Twenty-one different oak chips were added to a one-year-old wine made by a traditional technique. The wine was aged for 6 months
Yanxia Yu +7 more
doaj +2 more sources
Changes in the Chemical Composition of Plum Distillate During Maturation with Oak Chips under Different Conditions [PDF]
Food Technology and Biotechnology, 2017 This study investigates the effect of ageing on the qualitative and quantitative composition of plum distillate in contact with oak wood chips. Maturation was performed with lightly toasted French oak (Quercus sessiflora and Quercus robur) chips or oak ...
Maria Balcerek +4 more
doaj +2 more sources
Comparative effects of ceramic vessels and conventional aging containers on the chemical composition, sensory attributes, and consumer perception of wine [PDF]
Food Chemistry: XThe effects of ceramic pot on the sensory characteristics and chemical composition of aging Chardonnay and Cabernet Sauvignon wine were compared with stainless steel tanks and oak barrel.
Yuqing Pang +8 more
doaj +2 more sources
Characterization of volatile compounds and sensory properties of spine grape (Vitis davidii Foex) brandies aged with different toasted wood chips [PDF]
Food Chemistry: XAging is an important process for improving wine and brandy quality. In this study, the chemical characterization and sensory properties of spine grape brandies were compared after aging with various species of wood chips, including French oak (FO ...
Bingbing Duan +7 more
doaj +2 more sources
The Influence of Active Compounds of Chips Made from Different Wood Species on the Antioxidant, Oenological and Sensory Properties of Apple Wines [PDF]
MoleculesWood chips contain numerous active compounds that can affect the wine’s characteristics. They are commonly used in red grape wines, whisky, cherry and brandy, but in fruit wines, production is not typically utilised.
Tomasz Tarko +4 more
doaj +2 more sources
Exploring new applications of toasted chestnut shells as an oak alternative in distilled spirit aging [PDF]
npj Science of FoodThis study investigated the potential of toasted chestnut shells as a novel and cost-effective material for aging distilled spirits. Results showed that aging whiskey with toasted chestnut shell chips moderately increased its acidity (0.14–0.18 g/L) and ...
Yue Zhao +7 more
doaj +2 more sources
Effect of Oak Chip Aging on the Flavor of Persimmon Brandy [PDF]
Shipin Kexue, 2023 Mopan persimmon brandy with an alcohol content of 42% (V/V), prepared by fermentation and distillation, was aged after being added with 5–20 g/L of Chinese-made moderately roasted oak chips.
LI Jiamin, SUN Jinxun, WANG Zijuan, YUAN Ye, ZHU Huixia, NIE Xinyu, LIU Kexin, ZHANG Yifan, AO Changwei
doaj +1 more source
Molecules, 2022 Consumers increasingly prefer and seek functional beverages, which, given their characteristics, provide important bioactive compounds that help prevent and treat chronic diseases.
Juciane Prois Fortes +8 more
doaj +1 more source