Results 21 to 30 of about 289,612 (197)
The Effect of Wood Chips with Various Degrees of Toasting on the Quality and Sensory Parameters of Fruit Distillates [PDF]
MoleculesThe quality of fruit distillates is primarily influenced by how they are aged in wood. Not only the species of wood used but also the degree of its toasting is significant.
Tomasz Tarko, Maryna Liubko
doaj +2 more sources
Exploring new applications of toasted chestnut shells as an oak alternative in distilled spirit aging [PDF]
npj Science of FoodThis study investigated the potential of toasted chestnut shells as a novel and cost-effective material for aging distilled spirits. Results showed that aging whiskey with toasted chestnut shell chips moderately increased its acidity (0.14–0.18 g/L) and ...
Yue Zhao +7 more
doaj +2 more sources
Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips. [PDF]
Foods, 2019 Many modern alcoholic beverages are subjected to ageing processes during which compounds extracted from wood contribute decisively to the overall beverage character. Wines represent a perfect example of beverage in which ageing is a crucial technological
Dumitriu Gabur GD +5 more
europepmc +2 more sources
Effect of Oak Chip Aging on the Flavor of Persimmon Brandy [PDF]
Shipin Kexue, 2023 Mopan persimmon brandy with an alcohol content of 42% (V/V), prepared by fermentation and distillation, was aged after being added with 5–20 g/L of Chinese-made moderately roasted oak chips.
LI Jiamin, SUN Jinxun, WANG Zijuan, YUAN Ye, ZHU Huixia, NIE Xinyu, LIU Kexin, ZHANG Yifan, AO Changwei
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Molecules, 2022 Consumers increasingly prefer and seek functional beverages, which, given their characteristics, provide important bioactive compounds that help prevent and treat chronic diseases.
Juciane Prois Fortes +8 more
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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 +4 more
doaj +1 more source
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 +3 more
doaj +1 more source
Effect of Oak Chips Application on Phenolic Compounds of Wine Vinegars at Different Maturation Times [PDF]
, 2021 This study was conducted to investigate the effects of oak chips-supplementations on phenolic compound profiles of grape vinegar samples. Total acidity, volatile acids, non-volatile acids, pH, dry extract, ash, color, alcohol, total phenolic compound ...
Semra Topuz +3 more
core +1 more source
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
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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 +4 more
doaj +3 more sources