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 (
Yibin Lan +2 more
exaly +5 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 +3 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 +3 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
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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 +4 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
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Exploring the influence of oak barrel aging on the quality of Cabernet Sauvignon wine with a high ethanol content: Interactions with wood grain and toasting level [PDF]
Food Chemistry: XThis study investigated and addressed the harm caused by high ethanol levels (above 16 % vol) to the quality of industrial Cabernet Sauvignon wines through aging in oak barrels with three types of wood grains and three toasting levels.
Yu Chen +10 more
doaj +3 more sources
BeveragesBy 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.
Norihisa Kusumoto +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
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