Results 191 to 197 of about 289,612 (197)

The use of oak chips during the ageing of a red wine in stainless steel tanks or used barrels: effect of the contact time and size of the oak chips on aroma compounds

Australian Journal of Grape and Wine Research, 2008
A B Bautista-Ortín
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  

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  

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  

Chemical characterization and sensory properties of apple brandies aged with different toasted oak chips and ultra-high-pressure treatments

Food Chemistry
Zhimin Xu, Chi-Tang Ho, Yixiao Shen
exaly