Results 71 to 80 of about 2,360 (180)

Extraction of oak volatiles and ellagitannins compounds and sensory profile of wine aged with French winewoods subjected to different toasting methods: Behaviour during storage [PDF]

, 2020
a b s t r a c t In Merlot wines the evolution of volatile and non-volatile (ellagitannins) compounds extracted from winewoods while being macerated for 12 months was studied.
Pierre-Louis Teissedre, Kleopatra Chira
core  

Characterisation of Low Molecular Weight Compounds of Strawberry Tree (Arbutus unedo L.) Fruit Spirit Aged with Oak Wood

Fermentation
There is a trend towards the commercialisation of strawberry tree fruit spirit (AUS) with wood ageing, motivated by its favourable sensory characteristics.
Ofélia Anjos, Carlos A. L. Antunes, Sheila Oliveira-Alves, Sara Canas, Ilda Caldeira   +4 more
doaj   +1 more source

Phenolic-Driven Evaluation of Maclura tinctoria (Tajuva) Wood as a Sustainable Alternative to Oak for Alcoholic Beverage Aging

Beverages
Oak (Quercus spp.), traditionally used for aging alcoholic beverages, is not native in many countries, which increases production costs and environmental impact.
Fernanda Wouters Franco, Clarissa Obem dos Santos, Juciane Prois Fortes, Taísa Ceratti Treptow, Vivian Caetano Bochi, Douglas Gonçalves Friedrichs, Sabrina Somacal, Cláudia Kaehler Sautter   +7 more
doaj   +1 more source

Molecular characterization of toasted oak wood (Quercus petraea) volatilome by untargeted GCxGC-ToFMS analysis

Applied Food Research
Application of heat to oak wood to make barrels or alternatives produces many volatile compounds involved in the formation of specific nuances found in wines and spirits.
Marie Courregelongue, Warren Albertin, Andrei Prida, Alexandre Pons   +3 more
doaj   +1 more source

Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods

, 2016
International audienceEllagitannins and aromatic compounds evolution in Cabernet Sauvignon wines macerated in oak barrels for a year was studied. Identical barrels with different toastings (medium toasting, medium toasting with watering, Noisette) were ...
TEISSEDRE, Pierre Louis, CHIRA, Kleopatra, González-Centeno, María Reyes, GONZÁLEZ-CENTENO, M. R.   +3 more
core   +1 more source

Comparison between malolactic fermentation container and barrel toasting effects on phenolic, volatile, and sensory profiles of red wines.

, 2017
Ellagitannin and anthocyanin profiles, woody volatile composition, and sensory properties of wines in which malolactic fermentation (MLF) took place in barrels or stainless steel tanks, have been compared after 12 months of barrel aging.
TEISSEDRE, Pierre Louis, Pierre-Louis Teissedre, CHIRA, Kleopatra, GONZÁLEZ-CENTENO, Maria Reyes, María Reyes González-Centeno, Kleopatra Chira   +5 more
core   +1 more source

Toasting of corn flakes: Product characteristics as a function of processing conditions

, 2008
Toasting of corn flake is an important processing step that dictates the attributes of the finished product with particular reference to consumer acceptability.
Sumithra, B., Sila, Bhattacharya
core  

Chemical and sensory evaluation of wine matured in oak barrel: effect of oak species involved and toasting process

, 2015
International audienceThe effect of toasting method and forest origin on volatile compounds and ellagitannin concentration extracted into Merlot wine during 1-year barrel maturation is described. Sensory analysis concerning vanilla, spicy, overall woody,
Chira, Kleopatra, Pierre-Louis Teissedre, Teissedre, Pierre Louis, Kleopatra Chira   +3 more
core   +1 more source

Effect of cooking methods on nutritional value and microbial safety of edible rhinoceros beetle grubs (Oryctes sp.)

Heliyon
Although edible rhinoceros beetle (Oryctes sp.) larvae are popularly consumed in many countries worldwide, they are prepared using different methods such as boiling, roasting, toasting, and deep-frying, whose effect on nutritional value and microbial ...
Marliyn W. Muthee, Fathiya M. Khamis, Xavier Cheseto, Chrysantus M. Tanga, Sevgan Subramanian, James P. Egonyu   +5 more
doaj   +1 more source

Formation of RRR-α-tocopherol in rumen and intestinal digestibility of tocopherols in dairy cows. [PDF]

Anim Nutr, 2023
Lashkari S, Panah FM, Weisbjerg MR, Jensen SK.   +3 more
europepmc   +1 more source