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
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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
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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
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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
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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 +3 more
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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. +7 more
doaj +2 more sources
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 +10 more
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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
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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
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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
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