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Journal Abstract Search

169 related items for PubMed ID: 21815165

  • 1. 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
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  • 2. 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
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  • 3. 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
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  • 4. Characterization of volatile constituents in commercial oak wood chips.
    Fernández de Simón B, Muiño I, Cadahía E.
    J Agric Food Chem; 2010 Sep 08; 58(17):9587-96. PubMed ID: 20687559
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  • 6. Effect of size, seasoning and toasting in the volatile compounds in toasted oak wood and in a red wine treated with them.
    Fernández de Simón B, Cadahía E, del Alamo M, Nevares I.
    Anal Chim Acta; 2010 Feb 15; 660(1-2):211-20. PubMed ID: 20103165
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  • 7. 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
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  • 8. Volatile Compound Release from Oak Chips in Model Wine Media: Combined Influence of Toasting Degree, Size, Time of Contact, and Ethanol Content.
    Pollon M, Río Segade S, Giacosa S, Botto R, Montanini C, Rolle L.
    J Agric Food Chem; 2023 Sep 13; 71(36):13440-13450. PubMed ID: 37664949
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  • 9. 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
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  • 10. Volatile composition and sensory characteristics of Carménère wines macerating with Colombian (Quercus humboldtii) oak chips compared to wines macerated with American (Q. alba) and European (Q. petraea) oak chips.
    Martínez-Gil AM, Del Alamo-Sanza M, Gutiérrez-Gamboa G, Moreno-Simunovic Y, Nevares I.
    Food Chem; 2018 Nov 15; 266():90-100. PubMed ID: 30381231
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  • 11. Real-Time Mass Spectrometry Monitoring of Oak Wood Toasting: Elucidating Aroma Development Relevant to Oak-aged Wine Quality.
    Farrell RR, Wellinger M, Gloess AN, Nichols DS, Breadmore MC, Shellie RA, Yeretzian C.
    Sci Rep; 2015 Nov 27; 5():17334. PubMed ID: 26610612
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  • 12. 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
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  • 15. Phenolic compounds and sensorial characterization of wines aged with alternative to barrel products made of Spanish oak wood (Quercus pyrenaica Willd.).
    Gallego L, Del Alamo M, Nevares I, Fernández JA, Fernández de Simón B, Cadahía E.
    Food Sci Technol Int; 2012 Apr 22; 18(2):151-65. PubMed ID: 22414933
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  • 17. 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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  • 18. 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
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  • 19. Volatile composition of oak wood from different customised oxygenation wine barrels: Effect on red wine.
    Sánchez-Gómez R, Del Alamo-Sanza M, Nevares I.
    Food Chem; 2020 Nov 01; 329():127181. PubMed ID: 32502743
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  • 20. Analysis of French and American oak chips with different toasting degrees by headspace solid-phase microextraction-gas chromatography-mass spectrometry.
    Bozalongo R, Carrillo JD, Torroba MA, Tena MT.
    J Chromatogr A; 2007 Nov 30; 1173(1-2):10-7. PubMed ID: 17964587
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