Results 151 to 160 of about 1,245 (176)
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GC-MS identification of volatile compounds in oak chips and powder
2022The volatile composition of untoasted and toasted oak chips and powder samples were determined using gas chromatography–mass spectrometry (GC–MS) coupled with headspace solid phase microextraction (HS-SPME) and using a PDMS/Carboxen/DVB fibre. Samples were produced from oak wood Quercus grown in the Republic of Macedonia.
Necev, Boris +4 more
openaire
Food Chemistry, 2010
The aim of this work was to study the effect of different parameters on the accumulation of volatile oak compounds and ethylphenols in red barrel-aged wines. For this, 510 wines, from four different geographic zones and aged for various times in different oak barrel types were analysed.
T. Garde-Cerdán +5 more
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The aim of this work was to study the effect of different parameters on the accumulation of volatile oak compounds and ethylphenols in red barrel-aged wines. For this, 510 wines, from four different geographic zones and aged for various times in different oak barrel types were analysed.
T. Garde-Cerdán +5 more
openaire +1 more source
Transfer of volatile phenols at oak wood/wine interface in a model system
2006Abstract In order to assess the influence of wood on the concentration of aroma compounds during ageing of wine, the transfer of volatile phenols including 4-ethylphenol, eugenol and a homologous series of guaiacols from wine to oak wood were studied in a model system at 10°C. At equilibrium most of the volatile phenols adsorbed in the wood.
Daniela Barrera-García +4 more
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Beyond oak: impacts of juniper versus oak on red-wine colour, phenolic composition, and volatiles
Wood ageing remains one of the most fascinating processes in winemaking. Wood can act as a catalyst for wine quality through the release of volatile and non‐volatile constituents. Historically, a range of species has been employed according to local availability, most notably oak, but also chestnut and walnut.Leonardo D’Intino +4 more
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Use of Oak Wood to Enrich Wine with Volatile Compounds
2015Pedro M. Pérez-Juan +1 more
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Oak Wood Volatiles Impact on Red Wine Fruity Aroma Perception in Various Matrices
Journal of Agricultural and Food Chemistry, 2020Jean-Christophe Barbe +1 more
exaly
Effect of oak matrix (barrel and toasted chips) on the volatiles in Goji (LyciumChinese) wine
Journal of the Institute of Brewing, 2018Chongde Wu, , Yao Jin
exaly