Results 11 to 20 of about 2,075 (159)

The influence of stems and oak chips on the fermentation and color stabilization during maturation of red wines produced by cv. Shesh i Zi [PDF]

Journal of Central European Agriculture, 2020
In Albania, the autochthonous cv. ‘Shesh i Zi’ it is well known for red wine production. During the wine production, the main problem with this variety is the collapse of its color after alcoholic fermentation.
Fatbardha Lamce, Onejda Kycyk, Krenar Gozhdari, Sanije Zejnelhoxha, Edlira Kukali   +4 more
doaj   +1 more source

Effect of Maturation with American Oak Chips on the Volatile and Sensory Profile of a Cabernet Sauvignon Rosé Wine and Its Comparison with Commercial Wines

Beverages, 2023
Rosé wines are commonly consumed as young wines mainly due to their freshness and fruity character. Nevertheless, in recent years a new market looking for alternatives to traditional wines has emerged.
Miguel Ángel Hernández-Carapia, José Ramón Verde-Calvo, Héctor Bernardo Escalona-Buendía, Araceli Peña-Álvarez   +3 more
doaj   +1 more source

Evolution of phenolic composition and sensory properties in red wine aged in contact with Portuguese and French oak wood chips

OENO One, 2006
A red wine was matured in contact with 4 g/L of oak wood chips from Portuguese (Quercus pyrenaica Willd.), French (Quercus petraea L.) and a mixture (50:50) of this two oak wood species, during 13 weeks, in order to evaluate the effects of these ...
G. de Coninck, António Manuel Jordão, Jorge Manuel Ricardo-da-Silva, Olga Laureano   +3 more
doaj   +1 more source

Impact of the contact time of different oak wood chips on red wine phenolic composition evolution after bottling

BIO Web of Conferences, 2019
The main object of the present work was to evaluate the potential influence of the oak wood chips-wines contact time (30 and 60 days) on the evolution of the red wine phenolic composition during storage in bottle. Thus, global phenolic composition, color
Jordão A.M., Costa F., Fontes L., Correia A.C., Miljić U., Puškaš V., Nunes F.M., Cosme F.   +7 more
doaj   +1 more source

Effects of smoke flavoring using different wood chips and barbecuing on the formation of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in salmon fillets.

PLoS ONE, 2020
Herein, the concentrations of food toxicants, polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAAs), in salmon fillets smoke flavored with different smoking wood chips (oak, apple, bourbon soaked oak, cherry and hickory) and ...
Emel Oz
doaj   +1 more source

Impact of oak (Q. pyrenaica and Q. pubescens) and cherry (P. avium) wood chip contact on phenolic composition and sensory profile evolution of red wines during bottle storage

OENO One, 2020
The majority of published work has studied the impact of wood chips on red wine composition by conducting analyses during wood chip contact or immediately after the removal of chips from wine.
António M. Jordão, Manuela Costa, Luisa Fontes, Ana C. Correia , Uroš Miljić   +4 more
doaj   +3 more sources

Effect of different aging methods on the quality of distilled spirits of white grape [PDF]

Zhongguo niangzao
In order to enhance the quality and improve the style of distilled spirits, the distilled spirits of white grape was aged by light oak chips (LOC), moderate oak chips (MOC), and heavy oak chips (HOC) with ultrasonic treatment.
WANG Jiangbo, CHEN Jiahao, XIA Xiao, ZHANG Juan, HE Chao, CAI Fengjiao, ZHANG Ruijing, XU Jian
doaj   +1 more source

Influence of Oak Chips and Oak Barrel Ageing on Volatile Profile in Chardonnay Wine of Romania

Applied Sciences, 2021
The influence of the addition of oak chips and barrel ageing on basic wine parameters and volatile compounds of Chardonnay wines has been studied. Chardonnay wines were obtained by the traditional wine-making process.
Diana Ionela Stegăruș, Anamaria Călugăr, Corneliu Tanase, Adriana Muscă, Oana Romina Botoran, Mihail Manolache, Anca Cristina Babeș, Claudiu Bunea, Emese Gál, Andrea Bunea, Teodora Emilia Coldea   +10 more
doaj   +1 more source

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

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   +1 more source