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315 related items for PubMed ID: 12926895

  • 1. Extraction and formation dynamic of oak-related volatile compounds from different volume barrels to wine and their behavior during bottle storage.
    Pérez-Prieto LJ, López-Roca JM, Martínez-Cutillas A, Pardo-Mínguez F, Gómez-Plaza E.
    J Agric Food Chem; 2003 Aug 27; 51(18):5444-9. PubMed ID: 12926895
    [Abstract] [Full Text] [Related]

  • 2. Influence of wine turbidity on the accumulation of volatile compounds from the oak barrel.
    Moreno NJ, Marco AG, Azpilicueta CA.
    J Agric Food Chem; 2007 Jul 25; 55(15):6244-51. PubMed ID: 17608496
    [Abstract] [Full Text] [Related]

  • 3. Volatile compounds in a spanish red wine aged in barrels made of Spanish, French, and American oak wood.
    De Simón BF, Cadahía E, Jalocha J.
    J Agric Food Chem; 2003 Dec 17; 51(26):7671-8. PubMed ID: 14664527
    [Abstract] [Full Text] [Related]

  • 4. Aroma potential of oak battens prepared from decommissioned oak barrels.
    Li S, Crump AM, Grbin PR, Cozzolino D, Warren P, Hayasaka Y, Wilkinson KL.
    J Agric Food Chem; 2015 Apr 08; 63(13):3419-25. PubMed ID: 25771908
    [Abstract] [Full Text] [Related]

  • 5. The effects of sample preparation and gas chromatograph injection techniques on the accuracy of measuring guaiacol, 4-methylguaiacol and other volatile oak compounds in oak extracts by stable isotope dilution analyses.
    Pollnitz AP, Pardon KH, Sykes M, Sefton MA.
    J Agric Food Chem; 2004 Jun 02; 52(11):3244-52. PubMed ID: 15161177
    [Abstract] [Full Text] [Related]

  • 6. Maturing wines in oak barrels. Effects of origin, volume, and age of the barrel on the wine volatile composition.
    Pérez-Prieto LJ, López-Roca JM, Martínez-Cutillas A, Pardo Mínguez F, Gómez-Plaza E.
    J Agric Food Chem; 2002 May 22; 50(11):3272-6. PubMed ID: 12009997
    [Abstract] [Full Text] [Related]

  • 7. Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods.
    González-Centeno MR, Chira K, Teissedre PL.
    Food Chem; 2016 Nov 01; 210():500-11. PubMed ID: 27211676
    [Abstract] [Full Text] [Related]

  • 8. Influence of the species and geographical location on volatile composition of Spanish oak wood (Quercus petraea Liebl. and Quercus robur L.).
    Guchu E, Díaz-Maroto MC, Díaz-Maroto IJ, Vila-Lameiro P, Pérez-Coello MS.
    J Agric Food Chem; 2006 Apr 19; 54(8):3062-6. PubMed ID: 16608231
    [Abstract] [Full Text] [Related]

  • 9. 4-ethylphenol and 4-ethylguaiacol in wines: estimating non-microbial sourced contributions and toxicological considerations.
    Rayne S, Eggers NJ.
    J Environ Sci Health B; 2007 Nov 19; 42(8):887-97. PubMed ID: 17978957
    [Abstract] [Full Text] [Related]

  • 10. Volatile compounds of red wines macerated with Spanish, American, and French oak chips.
    Rodríguez-Bencomo JJ, Ortega-Heras M, Pérez-Magariño S, González-Huerta C.
    J Agric Food Chem; 2009 Jul 22; 57(14):6383-91. PubMed ID: 19601669
    [Abstract] [Full Text] [Related]

  • 11. Volatile compounds in Spanish, French, and American oak woods after natural seasoning and toasting.
    Cadahía E, Fernández de Simón B, Jalocha J.
    J Agric Food Chem; 2003 Sep 24; 51(20):5923-32. PubMed ID: 13129296
    [Abstract] [Full Text] [Related]

  • 12. Importance of chip selection and elaboration process on the aromatic composition of finished wines.
    Rodríguez-Bencomo JJ, Ortega-Heras M, Pérez-Magariño S, González-Huerta C, González-San José ML.
    J Agric Food Chem; 2008 Jul 09; 56(13):5102-11. PubMed ID: 18553914
    [Abstract] [Full Text] [Related]

  • 13. Volatile compounds and sensorial characterization of wines from four Spanish denominations of origin, aged in Spanish Rebollo (Quercus pyrenaica Willd.) oak wood barrels.
    Fernández de Simón B, Cadahía E, Sanz M, Poveda P, Perez-Magariño S, Ortega-Heras M, González-Huerta C.
    J Agric Food Chem; 2008 Oct 08; 56(19):9046-55. PubMed ID: 18778067
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  • 17. Fast screening method for volatile compounds of oak wood used for aging wines by headspace SPME-GC-MS (SIM).
    Díaz-Maroto MC, Sánchez-Palomo E, Pérez-Coello MS.
    J Agric Food Chem; 2004 Nov 17; 52(23):6857-61. PubMed ID: 15537286
    [Abstract] [Full Text] [Related]

  • 18. Effect of grain type and toasting conditions of barrels on the concentration of the volatile substances released by the wood and on the sensory characteristics of Montepulciano d'Abruzzo.
    Bosso A, Petrozziello M, Santini D, Motta S, Guaita M, Marulli C.
    J Food Sci; 2008 Sep 17; 73(7):S373-82. PubMed ID: 18803731
    [Abstract] [Full Text] [Related]

  • 19. Artificial aging of Uva di Troia and Primitivo wines using oak chips inoculated with Penicillium purpurogenum.
    Petruzzi L, Bevilacqua A, Ciccarone C, Gambacorta G, Irlante G, Lamacchia C, Sinigaglia M.
    J Sci Food Agric; 2012 Jan 30; 92(2):343-50. PubMed ID: 21815165
    [Abstract] [Full Text] [Related]

  • 20. Use of microfungi in the treatment of oak chips: possible effects on wine.
    Petruzzi L, Bevilacqua A, Ciccarone C, Gambacorta G, Irlante G, Pati S, Sinigaglia M.
    J Sci Food Agric; 2010 Dec 30; 90(15):2617-26. PubMed ID: 20718033
    [Abstract] [Full Text] [Related]

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