Factors in Modulating the Potential Aromas of Oak Whisky Barrels: Origin, Toasting, and Charring [PDF]
Foods, 2023 In this study, the effects of origin (Chinese, France, and America), intensity of toasting, and degree of charring on the volatiles of oak whisky barrels were comprehensively investigated via liquid–liquid extraction–gas chromatography–mass spectrometry (
Dongsheng Cui +2 more
exaly +4 more sources
A Green Synthesis Route to Derive Carbon Quantum Dots for Bioimaging Cancer Cells [PDF]
Nanomaterials, 2023 Carbon quantum dots (CQDs) are known for their biocompatibility and versatile applications in the biomedical sector. These CQDs retain high solubility, robust chemical inertness, facile modification, and good resistance to photobleaching, which makes ...
Karthiga Anpalagan +8 more
doaj +2 more sources
Exploring the Influence of Toasting Levels, Grain Sizes, and Their Combination on the Volatile Profile of Tempranillo Red Wines Aged in Quercus petraea Barrels [PDF]
MoleculesThe ageing of wine in oak barrels enhances its sensory properties, with the toasting level and grain size of the wood significantly influencing the volatile composition of the wine. This study evaluated the impact of three toasting levels (light toasting,
Mikel Landín Ross-Magahy +3 more
doaj +2 more sources
Aroma Profile of Merlot Red Wine Stored in Stainless-Steel Tanks and Wooden Barrels with Different Toasting Methods [PDF]
Foods, 2023 Stainless-steel tanks and wooden barrels are the most common wine ageing and storage vessels. Wooden barrels are often toasted to improve their chemical composition and influence on wine. The aim of this study was to investigate the changes in Merlot red
Anita Pichler +6 more
doaj +2 more sources
The Influence of Wood-Derived Compounds on the Quality of Alcoholic Beverages [PDF]
MoleculesWood is a material frequently used in the production of alcoholic beverages. Oak barrels have been used to store wines, beers, and spirits for generations. Nowadays, beverages are increasingly matured in the presence of staves and chips from various wood
Paweł Sroka, Tomasz Tarko
doaj +2 more sources
Effects of drying on the nutritional, sensory and microbiological quality of edible stinkbug (Encosternum delgorguei) [PDF]
Heliyon, 2023 Entomophagy has recently gained attention as a potential solution to the problems of food and nutritional security. One example is the consumption of edible stinkbug.
Melania Dandadzi +3 more
doaj +2 more sources
New C-Glycosidic Ellagitannins Formed upon Oak Wood Toasting, Identification and Sensory Evaluation
Foods, 2020 In the courses of studies on ellagitannin changes during oak wood toasting, two C-glycosidic ellagitannins were isolated from the french oak wood for the first time.
Kleopatra Chira +2 more
exaly +3 more sources
Phenolic Profile, Antioxidant Activity, Chemical Composition, and Elements of Merlot Wine Stored in Toasted Oak Barrels [PDF]
FoodsWine ageing represents an important stage during wine production when the final wine composition is formed. In this study, 2020 and 2021 vintage Merlot red wines were subjected to 12-month ageing in a stainless-steel tank, Excellence oak barrels with ...
Anita Pichler +6 more
doaj +2 more sources
Over-toasting dehulled rapeseed meal and soybean meal, but not sunflower seed meal, increases prececal nitrogen and amino acid digesta flows in broilers [PDF]
Poultry Science, 2022 : Poorly digestible proteins may lead to increased protein fermentation in the ceca of broilers and hence, the production of potentially harmful metabolites.
Miranda L. Elling-Staats +3 more
doaj +2 more sources
Impact of Barrel Toasting on Ellagitannin Composition of Aged Cognac Eaux-de-Vie [PDF]
Molecules, 2022 It is well established that C-glucosidic ellagitannins contribute to wine quality, and new forms of ellagitannins have been found recently in cognac eaux-de-vie. The contribution of some ellagitannin-derived spirit compounds to eaux-de-vie taste has been
Mathilde Gadrat +4 more
doaj +2 more sources