original ) (raw )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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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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Influence of oak wood on the chemical and organoleptic profile of white wines
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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
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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
Foods
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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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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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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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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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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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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
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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
Pierre-Louis Teissedre
Food Chemistry, 2016
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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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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
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Effect of Barrel-to-Barrel Variation on Color and Phenolic Composition of a Red Wine
Natacha Fontes
Foods, 2021
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Composition and sensory properties of Cabernet Sauvignon wine aged in French versus American oak barrels
Ann Noble
Vitis: Journal of Grapevine Research, 2016
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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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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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The quality of white wines fermented in Croatian oak barrels
Sandi Orlić
Food Chemistry, 2007
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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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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
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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
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Influence of Wood Barrels Classified by NIRS on the Ellagitannin Content/Composition and on the Organoleptic Properties of Wine
Michaël Jourdes , Pierre-louis Teissedre
Journal of Agricultural and Food Chemistry, 2013
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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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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
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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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Use of oak wood during malolactic fermentation and ageing: Impact on chardonnay wine character
Pierre-Louis Teissedre
Food Chemistry, 2018
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Physical-Chemical Parameters And Phenolic Compounds From Wines Fetească Neagră Aged In Different Toasted Barrels
Codreanu Maria
2014
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Physical-Chemical Parameters And Phenolic Compounds From Fetească Neagră Wines Aged In Different Toasted Barrels
Valeriu Cotea
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Horticulture, 2014
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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
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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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