Results 151 to 159 of about 2,075 (159)

Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines

Food Chemistry, 2012
Eva Sánchez-Palomo Lorenzo, M A Gonzalez Vinas   +1 more
exaly  

Differences in the phenolic composition and sensory profile between red wines aged in oak barrels and wines aged with oak chips

LWT - Food Science and Technology, 2010
Miriam Ortega-Heras, Silvia Pérez-Magariño   +1 more
exaly  

Identification, amounts, and kinetics of extraction of C-glucosidic ellagitannins during wine aging in oak barrels or in stainless steel tanks with oak chips

Analytical and Bioanalytical Chemistry, 2011
Cedric Saucier, Pierre-Louis Teissedre, Michael Jourdes   +2 more
exaly  

Improvement of Verdejo white wines by contact with oak chips at different winemaking stages

LWT - Food Science and Technology, 2017
Eva Sánchez-Palomo Lorenzo, M A González-Viñas   +1 more
exaly  

Application of the differential colorimetry and polyphenolic profile to the evaluation of the chromatic quality of Tempranillo red wines elaborated in warm climate. Influence of the presence of oak wood chips during fermentation

Food Chemistry, 2013
FRANCISCO J Heredia, FRANCISCO J Rodríguez-Pulido, Maria Jesus Cejudo-Bastante   +2 more
exaly  

Volatile Compounds of Red Wines Macerated with Spanish, American, and French Oak Chips

Journal of Agricultural and Food Chemistry, 2009
Miriam Ortega-Heras, Juan José Rodriguez Bencomo, Silvia Pérez-Magariño   +2 more
exaly  

Sensory Descriptive Analysis Between White Wines Fermented With Oak Chips and In Barrels

Journal of Food Science, 2002
exaly  

Sensory Descriptive Analysis of Red Wines Undergoing Malolactic Fermentation with Oak Chips

Journal of Food Science, 2003
exaly  

Changes in Phenolic Compounds and Colour Parameters of Red Wine Aged with Oak Chips and in Oak Barrels

Food Science and Technology International, 2004
exaly