Results 141 to 150 of about 2,075 (159)

Influence of oak chips addition on the physicochemical properties of beer

European Food Research and Technology, 2022
Szymon Skoneczny, Monika Cioch-Skoneczny, Pawel Satora   +2 more
exaly  

Oxygen consumption by oak chips in a model wine solution; Influence of the botanical origin, toast level and ellagitannin content

Food Chemistry, 2016
Fort Francesca, Sérgio Gómez-Alonso, Fernando Zamora   +2 more
exaly  

Artificial aging of wines using oak chips

Food Chemistry, 2004
Panagiotis Arapitsas
exaly  

Experimental and modeling studies of ultrasound-assisted release of phenolics from oak chips into model wine

Ultrasonics Sonochemistry, 2014
Yang Tao, Da-Wen Sun, Zhihang Zhang
exaly  

Volatile composition and sensory characteristics of Carménère wines macerating with Colombian (Quercus humboldtii) oak chips compared to wines macerated with American (Q. alba) and European (Q. petraea) oak chips

Food Chemistry, 2018
Maria Del Alamo-Sanza, Ana Maria Martinez-Gil, Ignacio Nevares   +2 more
exaly  

Accelerated aging of wine vinegars with oak chips: evaluation of wood flavour compounds

Food Chemistry, 2004
A M Troncoso
exaly  

Volatile composition and sensory characteristics of Chardonnay wines treated with American and Hungarian oak chips

Food Chemistry, 2006
Maria Soledad Pérez Coello, M A González-Viñas   +1 more
exaly  

Optimisation of an oak chips-grape mix maceration process. Influence of chip dose and maceration time

Food Chemistry, 2016
M TERESA Escribano-Bailón, Berta Baca Bocanegra, Ignacio García-Estévez   +2 more
exaly  

Volatile composition of Bobal red wines subjected to alcoholic/malolactic fermentation with oak chips

LWT - Food Science and Technology, 2014
Eva Sánchez-Palomo Lorenzo, M A Gonzalez Vinas   +1 more
exaly  

Influence of Oak Chips Geographical Origin, Toast Level, Dosage and Aging Time on Volatile Compounds of Apple Cider

Journal of the Institute of Brewing, 2006
Yan Xu, Wenlai Fan
exaly