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Journal Abstract Search

295 related items for PubMed ID: 25771908

  • 1. 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]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. 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]

  • 5. Oak Wood Volatiles Impact on Red Wine Fruity Aroma Perception in Various Matrices.
    Cameleyre M, Lytra G, Schütte L, Vicard JC, Barbe JC.
    J Agric Food Chem; 2020 Nov 25; 68(47):13319-13330. PubMed ID: 32286816
    [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. 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]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. Volatilome fingerprint of red wines aged with chips or staves: Influence of the aging time and toasting degree.
    Dumitriu Gabur GD, Peinado RA, Cotea VV, López de Lerma N.
    Food Chem; 2020 Apr 25; 310():125801. PubMed ID: 31711813
    [Abstract] [Full Text] [Related]

  • 10. 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
    [Abstract] [Full Text] [Related]

  • 11. Detailed chemical composition of Cabernet Sauvignon wines aged in French oak barrels coopered with three different stave bending techniques.
    Casassa LF, Ceja GM, Vega-Osorno A, du Fresne F, Llodrá D.
    Food Chem; 2021 Mar 15; 340():127573. PubMed ID: 33032144
    [Abstract] [Full Text] [Related]

  • 12. Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine.
    Nunes P, Muxagata S, Correia AC, Nunes FM, Cosme F, Jordão AM.
    J Sci Food Agric; 2017 Nov 15; 97(14):4847-4856. PubMed ID: 28382620
    [Abstract] [Full Text] [Related]

  • 13. 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]

  • 14. 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 30; 73(7):S373-82. PubMed ID: 18803731
    [Abstract] [Full Text] [Related]

  • 15. 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
    [Abstract] [Full Text] [Related]

  • 16. Use of oak wood during malolactic fermentation and ageing: Impact on chardonnay wine character.
    González-Centeno MR, Chira K, Teissedre PL.
    Food Chem; 2019 Apr 25; 278():460-468. PubMed ID: 30583397
    [Abstract] [Full Text] [Related]

  • 17. Extraction of oak volatiles and ellagitannins compounds and sensory profile of wine aged with French winewoods subjected to different toasting methods: behaviour during storage.
    Chira K, Teissedre PL.
    Food Chem; 2013 Sep 01; 140(1-2):168-77. PubMed ID: 23578629
    [Abstract] [Full Text] [Related]

  • 18. 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
    [Abstract] [Full Text] [Related]

  • 19. Impact of toasting oak barrels on the presence of polycyclic aromatic hydrocarbons in wine.
    Chatonnet P, Escobessa J.
    J Agric Food Chem; 2007 Dec 12; 55(25):10351-8. PubMed ID: 18001029
    [Abstract] [Full Text] [Related]

  • 20. Influence of oak wood on the aromatic composition and quality of wines with different tannin contents.
    Díaz-Plaza EM, Reyero JR, Pardo F, Alonso GL, Salinas MR.
    J Agric Food Chem; 2002 Apr 24; 50(9):2622-6. PubMed ID: 11958632
    [Abstract] [Full Text] [Related]

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