Understanding Wood Polysaccharide Depolymerization and Denaturation Under Different Toasting Conditions Through Analysis of Sugars Extracted from French Oak Chips [PDF]
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.
Masashi Hisamoto +2 more
exaly +5 more sources
Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes [PDF]
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 +4 more
doaj +2 more sources
A Comparative Study of Cabernet Sauvignon Red Wine Aroma Profiles During Ageing in Medium-Toasted Oak Barrels [PDF]
FoodsAgeing 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 +7 more
doaj +2 more sources
Toasting of cereal grains: effects on in vitro rumen gas production and VFA yield
Italian Journal of Animal Science, 2010 The fermentation properties of the following feeds: pelleted barley (PB), toasted and pelleted barley (TPB), pelleted maize (PM) and toasted and pelleted maize (TPM) were studied using an in vitro gas production (GP) technique.
Seerp Tamminga +2 more
doaj +2 more sources
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 +2 more sources
Ellagitannin evolution of aged Cognac eaux-de-vie; Impact of barrel toasting [PDF]
BIO Web of Conferences, 2023 The contribution of C-glucosidic ellagitannin-derived compounds to eaux-de-vie quality has been recently demonstrated. However, there is a gap in our knowledge of the content, composition, and evolution of these compounds in this specific matrix.
Gadrat Mathilde +4 more
doaj +2 more sources
Journal of Applied Animal Nutrition, 2023 This study was conducted to examine effects of ensiling, toasting or ensiling plus toasting in partial-crop field peas and faba beans harvested each with 375 g dry matter/kg (Biologische Bundesanstalt, Bundessortenamt und Chemische Industrie (BBCH) scale
M. Bachmann +6 more
doaj +1 more source
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 +4 more
doaj +1 more source
Foods, 2020 Edible insects are increasingly being considered as food and feed ingredients because of their rich nutrient content. Already, edible insect farming has taken-off in Africa, but quality and safety concerns call for simple, actionable hazard control ...
Dorothy N. Nyangena +7 more
doaj +1 more source
Use of Alternative Wood for the Ageing of Brandy de Jerez
Foods, 2020 The use of alternative types of wood has arisen for the aging of the Brandy de Jerez, on a pilot plant level. In particular, besides the use of American oak, two more types of oak have been studied, French oak and Spanish oak, allowed by the Technical ...
M. Valme García-Moreno +6 more
doaj +1 more source