original ) (raw )Influence of wood origin in the polyphenolic composition of a Spanish red wine aging in bottle, after storage in barrels of Spanish, French and American oak wood
Brígida Fernández de Simón
European Food Research and Technology, 2007
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Influence of oak wood on the chemical and organoleptic profile of white wines
Dimitar Dimitrov, PhD
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Impact of oak wood modalities on the (non)-volatile composition and sensory attributes of red wines
Pierre-Louis Teissedre
OENO One
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Phenolic compounds in a Spanish red wine aged in barrels made of Spanish, French and American oak wood
Brígida Fernández de Simón
… Food Research and …, 2003
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Impact of oak (Q. pyrenaica and Q. pubescens ) and cherry (P. avium ) wood chip contact on phenolic composition and sensory profile evolution of red wines during bottle storage
Luísa Fontes
DOAJ (DOAJ: Directory of Open Access Journals), 2020
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Impact of the contact time of different oak wood chips on red wine phenolic composition evolution after bottling
Fernando Nunes
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Phenolic compounds and sensorial characterization of wines aged with alternative to barrel products made of Spanish oak wood (Quercus pyrenaica Willd.)
I. Nevares , María Del Alamo
Food Science and Technology International, 2012
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Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine
Fernando Nunes
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Changes in phenolic composition of red wines aged in cherry wood
Fabio Chinnici
LWT - Food Science and Technology, 2015
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Impact of oak (Q. pyrenaica and Q. pubescens) and cherry (P. avium) wood chip contact on phenolic composition and sensory profile evolution of red wines during bottle storage
Luísa Fontes
OENO One, 2020
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Effect of oak wood barrels capacities and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine
Fernando Nunes
Journal of the science of food and agriculture, 2017
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Evolution of Phenolic Composition and Sensory Properties In Red Wine Aged In Contact With Portuguese and French Oak Wood Chips
Olga Laureano
… de la vigne et du vin, 2006
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Effect of Micro-Oxygenation and Wood Type on the Phenolic Composition and Color of an Aged Red Wine
Silvia Pérez-Magariño
Journal of Agricultural and Food Chemistry, 2009
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Effect of Barrel-to-Barrel Variation on Color and Phenolic Composition of a Red Wine
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The phenolic chemistry and spectrochemistry of red sweet wine-making and oak-aging
Natali S T Teixeira
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Effect of alternative ageing using different wood chips on the physical-chemical parameters and phenolic compounds of Romanian red wines
Bogdan Nechita , Diana Dumitriu , Marius Niculaua , Niculaua Marius , Camelia Luchian
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Effect of different oak woods on aged wine color and anthocyanin composition
Marisa González , Isabel Revilla
European Food Research and Technology, 2001
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Polyphenolic profile as a useful tool to identify the wood used in wine aging
Miriam Sanz
Analytica Chimica Acta, 2012
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Wines in contact with oak wood: the impact of the variety (Carménère and Cabernet Sauvignon), format (barrels, chips and staves), and aging time on the phenolic composition
jaime laqui estaña
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Evolution of oak-related volatile compounds in a Spanish red wine during 2 years bottled, after aging in barrels made of Spanish, French and American oak wood
Brígida Fernández de Simón
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Effect of the aging on lees and other alternative techniques on the low molecular weight phenols of Tempranillo red wine aged in oak barrels
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Chemical and Sensory Properties of Chardonnay Wines Produced in Different Oak Barrels
Valentina Obradović
World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering, 2017
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Use of oak wood during malolactic fermentation and ageing: Impact on chardonnay wine character
Pierre-Louis Teissedre
Food Chemistry, 2018
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Barrel maturation, oak alternatives and micro-oxygenation: Influence on red wine aging and quality
Anita Oberholster
Food Chemistry, 2015
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The Effect of Different Oak Products Used during Fermentation and Ageing on the Sensory Properties of a White Wine over Time
Jeanne Brand
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The Application of Wood Species in Enology: Chemical Wood Composition and Effect on Wine Quality
Fernanda Cosme
Applied Sciences, 2022
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Differentiation of Wines Treated with Wood Chips Based on Their Phenolic Content, Volatile Composition, and Sensory Parameters
Eleni Tzanakouli
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Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition
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Composition and sensory properties of Cabernet Sauvignon wine aged in French versus American oak barrels
Ann Noble
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Effect of artificial aging using different wood chips on the antioxidant activity, resveratrol and catechin concentration, sensory properties and colour of two Greek red wines
George I Mantanis
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Variations in oxygen and ellagitannins, and organoleptic properties of red wine aged in French oak barrels classified by a near infrared system
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Food Chemistry, 2016
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