Volatile and phenolic composition of red wines subjected to aging in oak cask of different toast degree during two periods of time (original) (raw)
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
Analytica Chimica Acta, 2006
View PDFchevron_right
Evaluation of Volatile Compounds during Ageing with Oak Chips and Oak Barrel of Muscat Ottonel Wine
tiberia pop
Processes
View PDFchevron_right
Impact of oak wood modalities on the (non)-volatile composition and sensory attributes of red wines
Pierre-Louis Teissedre
OENO One
View PDFchevron_right
Effect of maturation in small oak casks on the volatility of red wine aroma compounds
Héctor Escalona
Analytica Chimica Acta, 2002
View PDFchevron_right
Extraction of oak volatiles and ellagitannins compounds and sensory profile of wine aged with French winewoods subjected to different toasting methods: Behaviour during storage
Pierre-Louis Teissedre
Food Chemistry, 2013
View PDFchevron_right
Influence of Storage Conditions on the Formation of Some Volatile Compounds in White Fortified Wines ( Vins doux Naturels ) during the Aging Process
Pascal Chatonnet
Journal of Agricultural and Food Chemistry, 2000
View PDFchevron_right
Influence of Oak Chips and Oak Barrel Ageing on Volatile Profile in Chardonnay Wine of Romania
Anca C Babes
2021
View PDFchevron_right
Influence of the Aging of Apple Wines with Oak Chips on the Quality and Sensory Parameters of the Wines
Aleksandra Duda-Chodak
Acta Universitatis Cibiniensis. Series E: Food Technology, 2023
View PDFchevron_right
Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips
Valeriu COTEA
Foods
View PDFchevron_right
Effect of alternative techniques to ageing on lees and use of non-toasted oak chips in alcoholic fermentation on the aromatic composition of red wine
Silvia Pérez-Magariño
European Food Research and Technology, 2009
View PDFchevron_right
Influence of toasting of oak chips on red wine maturation from sensory and gas chromatographic headspace analysis
Arhontoula Chatzilazarou
2009
View PDFchevron_right
Changes in volatile composition of Madeira wines during their oxidative ageing
Jose Carlos Marques, José Câmara
Analytica Chimica Acta, 2006
View PDFchevron_right
Volatile compounds as markers of ageing in Tempranillo red wines from La Mancha D.O. stored in oak wood barrels
Jesus Parrado Cejudo
Journal of Chromatography A, 2011
View PDFchevron_right
Effect of aging in new oak, one-year-used oak, chestnut barrels and bottle on color, phenolics and gustative profile of three monovarietal red wines
Angelita Gambuti
European Food Research and Technology, 2010
View PDFchevron_right
Effect of Volume and Toast Level of French Oak Barrels (Quercus petraea L.) on Cabernet Sauvignon Wine Characteristics
Pedro Rodriguez
American Journal of Enology and Viticulture, 2011
View PDFchevron_right
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
View PDFchevron_right
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
View PDFchevron_right
Impact of the contact time of different oak wood chips on red wine phenolic composition evolution after bottling
Fernando Nunes
BIO Web of Conferences
View PDFchevron_right
Physical-Chemical Parameters And Phenolic Compounds From Wines Fetească Neagră Aged In Different Toasted Barrels
Codreanu Maria
2014
View PDFchevron_right
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
View PDFchevron_right
The phenolic chemistry and spectrochemistry of red sweet wine-making and oak-aging
Natali S T Teixeira
Food Chemistry, 2014
View PDFchevron_right
Effect of the type of wood used for ageing on the volatile composition of Pedro Ximénez sweet wine
Dominico Antonio Guillen Sanchez
Journal of the Science of Food and Agriculture, 2020
View PDFchevron_right
Volatile profile of Madeira wines submitted to traditional accelerated ageing
Vanda Nulita Pereira
Food Chemistry, 2014
View PDFchevron_right
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
View PDFchevron_right
CHANGES IN VOLATILE COMPOSITION AND SENSORY PROPERTIES OF VUGAVA WINES AGED IN CROATIA OAK BARRELS PROMJENE U KEMIJSKOM SASTAVU I SENZORNIM SVOJSTVIMA VINA VUGAVA DOZRIJEVANOG U BARIK BAČVICAMA OD HRVATSKE HRASTOVINE
Sandi Orlic
View PDFchevron_right
Volatile and sensory characterization of Xarel.lo white wines
Enric Bartra
Flavour and Fragrance Journal, 2011
View PDFchevron_right
Effect of the aging on lees and other alternative techniques on the low molecular weight phenols of Tempranillo red wine aged in oak barrels
Ruben Del Barrio Galan
Analytica Chimica Acta, 2012
View PDFchevron_right