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Journal Abstract Search

249 related items for PubMed ID: 15884855

  • 1. Concurrent phenomena contributing to the formation of the aroma of wine during aging in oak wood: an analytical study.
    Jarauta I, Cacho J, Ferreira V.
    J Agric Food Chem; 2005 May 18; 53(10):4166-77. PubMed ID: 15884855
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  • 3. 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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  • 9. Aroma compound sorption by oak wood in a model wine.
    Ramirez Ramirez G, Lubbers S, Charpentier C, Feuillat M, Voilley A, Chassagne D.
    J Agric Food Chem; 2001 Aug 08; 49(8):3893-7. PubMed ID: 11513685
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  • 11. 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 08; 73(7):S373-82. PubMed ID: 18803731
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  • 13. Understanding wine sorption by oak wood: Modeling of wine uptake and characterization of volatile compounds retention.
    Coelho E, Domingues L, Teixeira JA, Oliveira JM, Tavares T.
    Food Res Int; 2019 Feb 08; 116():249-257. PubMed ID: 30716943
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  • 14. Volatile compounds and sensorial characterisation of red wine aged in cherry, chestnut, false acacia, ash and oak wood barrels.
    Fernández de Simón B, Martínez J, Sanz M, Cadahía E, Esteruelas E, Muñoz AM.
    Food Chem; 2014 Mar 15; 147():346-56. PubMed ID: 24206729
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  • 20. 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.
    Laqui-Estaña J, López-Solís R, Peña-Neira Á, Medel-Marabolí M, Obreque-Slier E.
    J Sci Food Agric; 2019 Jan 15; 99(1):436-448. PubMed ID: 29896885
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