Results 1 to 10 of about 990,240 (252)

Study on Durability of Oak Wood by Field test stakes [PDF]

تحقیقات علوم چوب و کاغذ ایران, 2010
With the aim of measuring the durability of Oak wood (Quercus castaneafolia), 2×2×45cm wood samples were prepared. The treatments were included natural wood and impregnated with Celcure.
Ali Rezaneghad, Habibalah Arab tabar firozjaei   +1 more
doaj   +2 more sources

White wines aged in barrels with controlled tannin potential exhibit correlated long-term oxidative stability in bottle

Food Chemistry: X
Chardonnay and Sauvignon blanc wines aged in oak wood barrels with low and medium tannin potentials were discriminated for their abilities to resist against oxidation during bottle storage. The oak wood tannin potential was positively correlated to wines
Kevin Billet, Cécile Thibon, Marie Laure Badet, Nolwenn Wirgot, Laurence Noret, Maria Nikolantonaki, Regis D. Gougeon   +6 more
doaj   +1 more source

Comparison of the bond strength of oak (Quercus L.) and beech (Fagus sylvatica L.) wood glued with different adhesives considering various hydrothermal exposures

Journal of Forest Science, 2015
The investigation of the hydrothermal exposure effect on the glue-line strength is obvious when outdoor application of wood products is in option. In our research the bonding quality of oak (Quercus L.) and beech (Fagus sylvatica L.) wood was tested in ...
P. Král, P. Klímek, D. Děcký
doaj   +1 more source

Comparison of the Decay Behavior of Two White-Rot Fungi in Relation to Wood Type and Exposure Conditions

Microorganisms, 2020
Fungal wood decay strategies are influenced by several factors, such as wood species, moisture content, and temperature. This study aims to evaluate wood degradation characteristics of spruce, beech, and oak after exposure to the white-rot fungi ...
Ehsan Bari, Geoffrey Daniel, Nural Yilgor, Jong Sik Kim, Mohammad Ali Tajick-Ghanbary, Adya P. Singh, Javier Ribera   +6 more
doaj   +1 more source

DETECTION OF VOLATILE COMPOUNDS FROM ROMANIAN OAK TOASTED WOOD BY GC/MS ANALYSIS

Agricultura, 2018
The toasting process changes the extractable substances in the oak wood of barrels used for wine aging. The GC/MS analysis led to the detection of 13 volatile compounds.
Mihail Manolache, Tiberia Ioana Pop, Anca Cristina Babes, Iulia-Alexandra Farcas, Anamaria Călugăr, Emese Gal   +5 more
doaj   +1 more source

Properties and Depth-Related Changes in Moderately Fire-Affected Pedunculate Oak Wood

Fire
Wildfires significantly affect wood properties and usability, yet their impact on hardwood species remains insufficiently understood. This study presents an exploratory characterization of moderately fire-affected pedunculate oak (Quercus robur L.) wood,
Lukáš Sahula, Kateřina Hájková, Tomáš Holeček, Aleš Zeidler, Monika Barbara Gach, Radosław Radoń, Krzysztof Słowiński, Bartłomiej Bednarz, Krzysztof Michalec, Piotr Romanek   +9 more
doaj   +1 more source

The Impact of Unregulated Utilization of Quercus aegilops on the Amount of O₂ and CO₂ in Zawita District During 2024.

Zanin Journal of Science and Engineering
This research addresses the impacts resulting from the consumption of (Quercus aegilops) oak wood and the random utilization in its forests on the environmental balance in the Zawita district of Duhok Governorate in the Kurdistan Region of Iraq during ...
Hishiar Saeed Abdi, Aree Abdulkhaleq Abdulqader, Hashim Saeed Murad   +2 more
doaj   +1 more source

Ellagitannins and Flavano-Ellagitannins: Red Wines Tendency in Different Areas, Barrel Origin and Ageing Time in Barrel and Bottle

Biomolecules, 2019
During maturation and ageing in oak barrels polyphenolic compounds from oak wood, and particularly C-glucosidic ellagitannins, can be released from wood to the wine.
Zuriñe Rasines-Perea, Rémi Jacquet, Michael Jourdes, Stéphane Quideau, Pierre-Louis Teissedre   +4 more
doaj   +1 more source

Comparison of Sessile Oak (Quercus petraea) and Pedunculate Oak (Quercus robur L.) Wood Machinability

BioResources
It is usually stated that sessile oak wood has the same properties as pedunculate oak wood. However, in practice, sessile oak wood can be distinguished from pedunculate oak wood by appearance, quality, and machinability.
Igor Đukić, Juraj Jovanović, Matija Jug, Ante Jurčević, Ružica Beljo Lučić   +4 more
doaj  

CHANGES IN VOLATILE COMPOSITION AND SENSORY PROPERTIES OF VUGAVA WINES AGED IN CROATIA OAK BARRELS [PDF]

Journal of Central European Agriculture, 2001
Vugava musts were fermented in medium-toasted Croatian barrique barrels (225 L) made from Quercus petrea and Q. robur oak wood. The oak species used in this research infl uenced the specifi c change of the aroma structure of Vugava wines.
Stanka HERJAVEC, Ana JEROMEL, Sandi ORLIC, Bernard KOZINA   +3 more
doaj