Results 21 to 30 of about 1,290 (195)

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

Understanding Wood Polysaccharide Depolymerization and Denaturation Under Different Toasting Conditions Through Analysis of Sugars Extracted from French Oak Chips

Beverages
By 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.
Norihisa Kusumoto, Tohru Okuda, Gilles De Revel   +2 more
exaly   +3 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: X
This 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, Xingmeng Lei, Tianyuan Zhang, Hulin Chen, Lisa Tang, Yi Shang, Zhen Huang, Yuyang Song, Yi Qin, Dongqing Ye, Yanlin Liu   +10 more
doaj   +2 more sources

Ensiling and thermic treatment effects on ruminal carbohydrate fermentation and post-ruminal crude protein concentration in partial-crop peas and faba beans

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, P. Okon, F. Pilger, C. Kuhnitzsch, S.D. Martens, O. Steinhöfel, A. Zeyner   +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, Joël Lavergne, Catherine Emo, Pierre-Louis Teissedre, Kleopatra Chira   +4 more
doaj   +1 more source

Effects of Traditional Processing Techniques on the Nutritional and Microbiological Quality of Four Edible Insect Species Used for Food and Feed in East Africa

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, Christopher Mutungi, Samuel Imathiu, John Kinyuru, Hippolyte Affognon, Sunday Ekesi, Dorothy Nakimbugwe, Komi K. M. Fiaboe   +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, Manuel M. Sánchez-Guillén, María Ruiz de Mier, Manuel J. Delgado-González, M. Carmen Rodríguez-Dodero, Carmelo García-Barroso, Dominico A. Guillén-Sánchez   +6 more
doaj   +1 more source

Modeling of the microwave heating-toasting time-related variables and characterization of non-isothermal rheological properties of floury and sweet specialty maize kernels

Applied Food Research, 2022
The three primary floury and sweet maize types, with specialty kernels to make entire ready-to-eat maize, and packed in sealable paper envelopes, were the experimental units (150 g of raw kernels) to model the effect of the microwave heating-toasting ...
Nelly Lara, Arnulfo Portilla, Fernando Osorio, Jenny Ruales   +3 more
doaj   +1 more source

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   +1 more source

Empowering and conquering infirmity of visually impaired using AI‐technology equipped with object detection and real‐time voice feedback system in healthcare application

CAAI Transactions on Intelligence Technology, EarlyView., 2023
Abstract The Internet of Things is emerging as a crucial technology in aiding humans and making their lives easier. Among the human population, a large percentage of people suffer from disabilities resulting in challenges in everyday life particularly people with visual disabilities.
Hania Tarik, Shahzad Hassan, Rizwan Ali Naqvi, Saddaf Rubab, Usman Tariq, Monia Hamdi, Hela Elmannai, Ye Jin Kim, Jae‐Hyuk Cha   +8 more
wiley   +1 more source