Results 21 to 30 of about 10,379 (216)

Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes

OENO One, 2022
Toasting is a key step in the barrel-making process. It plays an important role in the breakdown of oak wood compounds and thus influences the chemical composition and organoleptic properties of wines and brandies.
Mathilde Gadrat, Joël Lavergne, Catherine Emo, Pierre Louis Teissedre, Kleopatra Chira   +4 more
doaj   +2 more sources

Red Wine Aging in Oak Barrels: The Influence of Toasting Levels on Aromatic Profile, Phenolic Composition, and Sensory Properties

Beverages
The aging of wine in oak barrels is a crucial stage in winemaking, greatly influencing its chemical composition, sensory characteristics, and overall quality.
Tanja Marković
doaj   +2 more sources

Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence

Foods, 2020
Losses of volatile compounds during baking are expected due to their evaporation at the high temperatures of the oven, which can lead to a decrease in the aroma intensity of the final product, which is crucial for gluten-free breads that are known for ...
Joana Pico, Iuliia Khomenko, Vittorio Capozzi, Luciano Navarini, Franco Biasioli   +4 more
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, Robert Musundire, Alice Muriithi, Ruth T. Ngadze   +3 more
doaj   +2 more sources

Phenolic Profile, Antioxidant Activity, Chemical Composition, and Elements of Merlot Wine Stored in Toasted Oak Barrels [PDF]

Foods
Wine 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, Ivana Ivić, Jurislav Babić, Josip Mesić, Ina Ćorković, Tanja Marković, Mirela Kopjar   +6 more
doaj   +2 more sources

A Comparative Study of Cabernet Sauvignon Red Wine Aroma Profiles During Ageing in Medium-Toasted Oak Barrels [PDF]

Foods
Ageing in oak barrels affects the tertiary aroma of red wine, yet further research on the impact of different conditions used for medium toasting of barrels could still be conducted to optimise wine production and meet consumer preferences. In this study,
Anita Pichler, Ivana Ivić, Josip Mesić, Brankica Svitlica, Nela Nedić Tiban, Iva Ostrun, Tanja Marković, Mirela Kopjar   +7 more
doaj   +2 more sources

Effects of particle size and toasting of fava beans and forage source on nutrient digestibility, ruminal fermentation, and metabolizable protein supply in dairy cows

Journal of Dairy Science, 2022
: The objective of this study was to investigate the effects of heat treatment (toasting) and particle size alterations (grinding; rolling) on nutrient utilization, ruminal fermentation, and supply of metabolizable protein (MP), and to study the ...
W.J. Wang, M. Larsen, M.R. Weisbjerg, M. Johansen, A.L.F. Hellwing, P. Lund   +5 more
doaj   +2 more sources

Effect of toasting grain silages from field peas (Pisum sativum) and field beans (Vicia faba) on in vitro gas production, methane production, and post-ruminal crude protein content

Animal Nutrition, 2020
Legume grains such as field peas and field beans can be produced on a local level, and may be reliable sources of dietary protein and energy apart from common soybean and rapeseed meals.
Martin Bachmann, Christian Kuhnitzsch, Sebastian Michel, Annabel Thierbach, Mandy Bochnia, Jörg M. Greef, Siriwan D. Martens, Olaf Steinhöfel, Annette Zeyner   +8 more
doaj   +2 more sources

Enhancement of the Functional Properties of Mead Aged with Oak (Quercus) Chips at Different Toasting Levels. [PDF]

Molecules, 2022
Consumers increasingly prefer and seek functional beverages, which, given their characteristics, provide important bioactive compounds that help prevent and treat chronic diseases.
Fortes JP, Franco FW, Baranzelli J, Ugalde GA, Ballus CA, Rodrigues E, Mazutti MA, Somacal S, Sautter CK.   +8 more
europepmc   +2 more sources

Impact of barrel toasting on the cognac eau-de-vie sensory profile

IVES Technical Reviews, 2022
During barrel production, the oak undergoes several processing stages that contribute to wine and brandy flavours. The toasting step is considered to have the most important influence on oak wood chemical composition as it causes the thermodegradation ...
Mathilde Gadrat, Joël Lavergne, Catherine Emo, Pierre-Louis Teissedre, Kleopatra Chira   +4 more
doaj   +1 more source