original ) (raw )Differentiation of Wines Treated with Wood Chips Based on Their Phenolic Content, Volatile Composition, and Sensory Parameters
Eleni Tzanakouli
Journal of Food Science, 2015
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Impact of the contact time of different oak wood chips on red wine phenolic composition evolution after bottling
Fernando Nunes
BIO Web of Conferences
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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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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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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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Influence of oak wood on the chemical and organoleptic profile of white wines
Dimitar Dimitrov, PhD
Influence of oak wood on the chemical and organoleptic profile of white wines, 2024
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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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Chemistry and Technology of Wine Aging with Oak Chips
Andriani Asproudi
Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging
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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
Food Chemistry 141(3): 2887-2895
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Effect of artificial ageing using different wood chips on the antioxidant activity, resveratrol and catechin concentration, sensory properties and colour of two Greek red wines
George I Mantanis , Olga Gortzi
Food Chemistry, 2013
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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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Influence of pre-fermentative addition of aqueous solution tannins extracted from oak wood (Quercus petraea) on the composition of Grillo wines
Paola Bambina
European Food Research and Technology, 2021
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Effect of ellagitannins, ellagic acid and volatile compounds from oak wood on the (+)-catechin, procyanidin B1 and malvidin-3-glucoside content of model wines
Olga Laureano
Australian Journal of Grape and Wine Research, 2008
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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
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The influence of stems and oak chips on the fermentation and color stabilization during maturation of red wines produced by cv. Shesh i Zi
Onejda Kycyk
Journal of Central European Agriculture, 2020
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Influence of toasting of oak chips on red wine maturation from sensory and gas chromatographic headspace analysis
Arhontoula Chatzilazarou
2009
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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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Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips
Valeriu COTEA
Foods
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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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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
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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
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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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Extraction of Some Ellagic Tannins and Ellagic Acid from Oak Wood Chips (Quercus pyrenaica L.) in Model Wine Solutions: Effect of Time, pH, Temperature and Alcoholic Content
Olga Laureano
South African Journal of Enology & Viticulture, 2017
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The phenolic chemistry and spectrochemistry of red sweet wine-making and oak-aging
Natali S T Teixeira
Food Chemistry, 2014
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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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Enological Parameters and Total Phenolic Compounds in Fetească Neagră Wines Aged with Oak Chips
Co. SEP , Niculaua Marius
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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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Changes in phenolic composition of red wines aged in cherry wood
Andrea Versari
LWT - Food Science and Technology, 2015
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