Impact of oak wood modalities on the (non)-volatile composition and sensory attributes of red wines
Pierre-Louis Teissedre
OENO One
View PDFchevron_right
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
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 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
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
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
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
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 Effect of Different Oak Products Used during Fermentation and Ageing on the Sensory Properties of a White Wine over Time
Jeanne Brand
Foods
View PDFchevron_right
Influence of Micro-Oxygenation Treatment before Oak Aging on Phenolic Compounds Composition, Astringency, and Color of Red Wine
SUSANA GONZÁLEZ MANZANO
Journal of Agricultural and Food Chemistry, 2006
View PDFchevron_right
Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine
Fernando Nunes
View PDFchevron_right
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
View PDFchevron_right
Composition and sensory properties of Cabernet Sauvignon wine aged in French versus American oak barrels
Ann Noble
Vitis: Journal of Grapevine Research, 2016
View PDFchevron_right
Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition
Yorgos Kotseridis
OENO One, 2016
View PDFchevron_right
Chemistry and Technology of Wine Aging with Oak Chips
Andriani Asproudi
Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging
View PDFchevron_right
Changes in phenolic composition of red wines aged in cherry wood
Fabio Chinnici
LWT - Food Science and Technology, 2015
View PDFchevron_right
Sensory Descriptive Analysis of a Red Wine Aged with Oak Chips in Stainless Steel Tanks or Used Barrels: Effect of the Contact Time and Size of the Oak Chips
Encarna Gómez Plaza
Journal of Food Quality, 2008
View PDFchevron_right
Use of oak wood during malolactic fermentation and ageing: Impact on chardonnay wine character
Pierre-Louis Teissedre
Food Chemistry, 2018
View PDFchevron_right
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
View PDFchevron_right
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
Barrel maturation, oak alternatives and micro-oxygenation: Influence on red wine aging and quality
Anita Oberholster
Food Chemistry, 2015
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
Effect of different oak woods on aged wine color and anthocyanin composition
Marisa González, Isabel Revilla
European Food Research and Technology, 2001
View PDFchevron_right
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
View PDFchevron_right
Volatile and phenolic composition of red wines subjected to aging in oak cask of different toast degree during two periods of time
Valeriu COTEA
Lebensmittel-Wissenschaft & Technologie, 2017
View PDFchevron_right
Differentiation of Wines Treated with Wood Chips Based on Their Phenolic Content, Volatile Composition, and Sensory Parameters
Eleni Tzanakouli
Journal of Food Science, 2015
View PDFchevron_right
Accelerating Aging of White and Red Wines by the Application of Hydrostatic High Pressure and Maceration with Holm Oak (Quercus ilex) Chips. Influence on Physicochemical and Sensory Characteristics
Daniel Moreno
Foods
View PDFchevron_right
Volatile Compounds and Sensorial Characterization of Wines from Four Spanish Denominations of Origin, Aged in Spanish Rebollo ( Quercus pyrenaica Willd.) Oak Wood Barrels
Estrella Cadahía, Brígida Fernández de Simón
Journal of Agricultural and Food Chemistry, 2008
View PDFchevron_right
The Application of Wood Species in Enology: Chemical Wood Composition and Effect on Wine Quality
Fernanda Cosme
Applied Sciences, 2022
View PDFchevron_right
The quality of white wines fermented in Croatian oak barrels
Sandi Orlić
Food Chemistry, 2007
View PDFchevron_right
Enological Parameters and Total Phenolic Compounds in Fetească Neagră Wines Aged with Oak Chips
Co. SEP, Niculaua Marius
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