Results 31 to 40 of about 2,075 (159)

Effect of Different Baking Degrees of Oak on Lychee Brandy Volatility Flavor Based on Electronic Nose and GC-MS

Shipin gongye ke-ji
In order to study the influence of oak chips with different toasty degrees on the aging flavor of lychee brandy, oak chips with different toasty degrees were added to lychee brandy for aging.
Chen HUANG, Dejun GUO, Gang YOU, Ningjing QIN   +3 more
doaj   +1 more source

Use of Oak and Cherry Wood Chips during Alcoholic Fermentation and the Maturation Process of Rosé Wines: Impact on Phenolic Composition and Sensory Profile

Molecules, 2020
There is a lack of knowledge about the use of different wood species on rosé wine production. Thus, this work focused on the impact of the addition of wood chips from oak and cherry trees during the alcoholic fermentation and maturation process on ...
Inês Nunes, Ana C. Correia, António M. Jordão, Jorge M. Ricardo-da-Silva   +3 more
doaj   +1 more source

Parental Exposure to Nanoplastics and Graphene Oxide Induces Transgenerational Toxicity in Caenorhabditis elegans

Journal of Applied Toxicology, EarlyView.
ABSTRACT Environmental pollution by emerging contaminants such as nanoplastics (NPs) and graphene oxide (GO) represents a growing threat to global health and ecosystems. This study investigated the effects of parental exposure, both isolated and combined, to 100 μg/L NPs (polystyrene, spherical, 100 nm) and 100 mg/L GO, using Caenorhabditis elegans as ...
Gabriela Corrêa Soares, Larissa Müller, Suamy Machado Cruz, Andy Taipe Huisa, Danilo Roberto Carvalho Ferreira, Clascídia Aparecida Furtado, Juliane Ventura‐Lima   +6 more
wiley   +1 more source

Late Holocene environmental history of Dojran, Macedonia: Investigating the interplay of imperial dynamics and climatic change

Journal of Quaternary Science, EarlyView.
ABSTRACT This study presents a high‐resolution, multi‐proxy reconstruction of environmental and land‐use change from Lake Dojran over historical times (last 2500 years), combining pollen, biomarkers, radiocarbon dating, Ottoman taxation records and other historical data.
Alessia Masi, Lucrezia Masci, Georgios C. Liakopoulos, Monica Bini, Alexander Francke, Ilaria Isola, Carlo Ricotta, Laura Sadori, Alexander Sarantis, Sławomir Sprawski, Jakub Sypiański, Irene Tunno, Cristiano Vignola, Bernd Wagner, Giovanni Zanchetta, Adam Izdebski   +15 more
wiley   +1 more source

Understanding Wood Polysaccharide Depolymerization and Denaturation Under Different Toasting Conditions Through Analysis of Sugars Extracted from French Oak Chips

Beverages
By analyzing the sugars extracted from oak chips toasted at various temperatures (180 to 280 °C) for various durations (10 to 30 min) in a model wine, we examined how wood polysaccharides are affected by toasting.
Genki Kainuma, Ayano Mochizuki, Fumie Watanabe-Saito, Masashi Hisamoto, Norihisa Kusumoto, Gilles de Revel, Tohru Okuda   +6 more
doaj   +1 more source

Oxygen transmission rate in American oak barrel staves used for wine aging: Influence of wood macrostructure

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Background Oak barrels are widely used in wine and spirit aging, where oxygen transmission plays a key role in the development of chemical and sensory properties. In cooperage, stave selection is traditionally based on grain width; however, the extent to which grain and wood macrostructure determine oxygen transmission under barrel conditions ...
Maria del Alamo‐Sanza, Maria Asensio‐Cuadrado, Ana María Martínez‐Gil, Ignacio Nevares   +3 more
wiley   +1 more source

Chemical Transfers Occurring Through Oenococcus oeni Biofilm in Different Enological Conditions

Frontiers in Nutrition, 2019
Chardonnay wine malolactic fermentations were carried out to evaluate the chemical transfers occurring at the wood/wine interface in the presence of two different bacterial lifestyles.
Christian Coelho, Régis D. Gougeon, Luc Perepelkine, Hervé Alexandre, Jean Guzzo, Stéphanie Weidmann   +5 more
doaj   +1 more source

Application of ultrasounds to improve oak aging of white wines

BIO Web of Conferences, 2023
Increasing the efficiency of the release for certain compounds during the maturation of some wines in the presence of oak chips is an important topic for oenology research. This study followed the influence of the use of ultrasound waves with a frequency
Focea Elena-Cornelia, Luchian Camelia Elena, Colibaba Lucia Cintia, Scuturașu Elena Cristina, Popîrdă Andreea, Focea Mihai-Cristian, Niculaua Marius, Cotea Valeriu V.   +7 more
doaj   +1 more source

Sensory profiling of South Korean grape wines: a comparison of fast profiling methods and evaluation environments

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The South Korean wine market has rapidly expanded in recent years; however, the sensory characteristics of domestically produced red wines remain largely unexplored. This study aims to profile the sensory attributes of South Korean red wines and compare the performance of two rapid profiling methods – check‐all‐that‐apply (CATA) and
Yeonjoo Yeo, Han Sub Kwak, Seo‐Jin Chung, Kaixin Xiao, Mi‐Ran Kim, Jungmin Oh   +5 more
wiley   +1 more source

Can't outrun recurrence: Long‐term outcomes of treating American black bear sarcoptic mange

The Journal of Wildlife Management, EarlyView.
Abstract The growing incidence of sarcoptic mange in American black bears (Ursus americanus) has become a concern for wildlife managers in the eastern United States. Inconsistency in the use of single and multi‐dose treatment approaches makes it difficult to evaluate their effects on post‐release outcomes of mange‐rehabilitated bears, which remain ...
Raquel Francisco, Viviana Berdecia‐Martinez, Marcelo Jorge, Jillian R. Broadhurst, Katherine Martin, Carl Tugend, John Tracey, Karra Pierce, Peach Van Wick, Michael J. Yabsley   +9 more
wiley   +1 more source