Results 181 to 190 of about 289,612 (197)

Influence of oak chips addition on the physicochemical properties of beer

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

Artificial aging of wines using oak chips

Food Chemistry, 2004
Panagiotis Arapitsas
exaly  

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

Food Chemistry, 2016
Francesca Fort, Sergio Gómez-Alonso, Fernando Zamora   +2 more
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 () oak chips compared to wines macerated with American () and European () oak chips

Food Chemistry, 2018
Maria del Alamo-Sanza, Ana Martínez 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, M L Morales
exaly  

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

Food Chemistry, 2006
M A González-Viñas, M S Pérez-Coello
exaly  

A preliminary study about the influence of high hydrostatic pressure processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine

Food Chemistry, 2016
Yang Tao, Ryszard Amarowicz, Adrian R Górecki   +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, M A Gonzalez Vinas
exaly  

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, M A Gonzalez Vinas
exaly