National audienceThe organoleptic profile of barrel-aged-wine is strongly influenced by the compounds resulting from wood toasting, a process consisting in heating the staves at different temperatures during cask production.
Carré, Vincent +6 more
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Chemical Composition, Fatty Acid Profile, and Optimization of the Sacha Inchi (Plukenetia volubilis L.) Seed-Roasting Process Using Response Surface Methodology: Assessment of Oxidative Stability and Antioxidant Activity. [PDF]
Foods, 2023 Bocanegra Morales N, Galeano Garcia P.
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Early-Stage Electrochemical Kinetics of Agave Distillates: Impact of Barrel Toasting on Polyphenol Extraction Dynamics. [PDF]
FoodsPiña-Torres SS +7 more
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Field Trials and Baking Studies of Ultra-Low Asparagine, Genome Edited (CRISPR/Cas9) and Mutant (TILLING) Wheat. [PDF]
Plant Biotechnol JKaur N +8 more
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Influence of the use of sulfur dioxide, the distillation method, the oak wood type and the aging time on the production of brandies. [PDF]
Curr Res Food Sci, 2023 Guerrero-Chanivet M +5 more
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The Science of Aging: Understanding Phenolic and Flavor Compounds and Their Influence on Alcoholic Beverages Aged with Alternative Woods. [PDF]
FoodsSouza TFC +4 more
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The Impact of Compounds Extracted from Wood on the Quality of Alcoholic Beverages. [PDF]
Molecules, 2023 Tarko T, Krankowski F, Duda-Chodak A.
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Exploring new applications of toasted chestnut shells as an oak alternative in distilled spirit aging. [PDF]
NPJ Sci FoodZhao Y +7 more
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Enhancement of the Functional Properties of Mead Aged with Oak (Quercus) Chips at Different Toasting Levels. [PDF]
Molecules, 2022 Fortes JP +8 more
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Sustainable Processing Approaches in White Winemaking: Impact of Oak Aging and Ultrasound-Assisted Treatment on Phenolic Compounds. [PDF]
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