Results 111 to 120 of about 2,552 (209)

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

open access: yes, 2013
International audienceIn Merlot wines the evolution of volatile and non-volatile (ellagitannins) compounds extracted from winewoods while being macerated for 12 months was studied.
Chira, Kleopatra   +3 more
core   +1 more source

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

open access: yes, 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   +3 more
core   +1 more source

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]

open access: yes, 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  

Effects of pressure toasting on in situ degradability and intestinal protein and protein-free organic matter digestibility of rapeseed

open access: yes, 2008
BACKGROUND: Rapeseed is a protein supplement that contains up to 40% crude protein (CP) on a dry matter (DM) basis, but a large part of its protein can be easily degraded in the rumen.
van der Poel, A.F.B.   +3 more
core   +1 more source

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

open access: yes, 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  

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

open access: yes, 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   +5 more
core   +1 more source

Joe Craston and Friend Toasting Drinks Photograph

open access: yes
Black and white photograph of Joe Craston, on the right, and another man toasting a drink. The men are wearing bridge trousers, jackets and hats, they are leaning on each other, Joe is holding a bottle and the other man a ...

core  

Ambassador Mari-Luci Jaramillo at her swearing-in ceremony reception toasting with two ambassadors

open access: yes, 2018
Mari-Luci Jaramillo (in the center) toasting with two unidentified ambassadors.

core  

Real-time mass spectrometry monitoring of oak wood toasting: elucidating aroma development relevant to oak-aged wine quality

open access: yes, 2015
We introduce a real-time method to monitor the evolution of oak aromas during the oak toasting process. French and American oak wood boards were toasted in an oven at three different temperatures, while the process-gas was continuously transferred to the
David S Nichols (13593415)   +6 more
core  

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