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Journal Abstract Search

251 related items for PubMed ID: 30381231

  • 1. 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]

  • 2. Phenolic and volatile compounds in Quercus humboldtii Bonpl. wood: effect of toasting with respect to oaks traditionally used in cooperage.
    Martínez-Gil A, Cadahía E, Fernández de Simón B, Gutiérrez-Gamboa G, Nevares I, Del Álamo-Sanza M.
    J Sci Food Agric; 2019 Jan 15; 99(1):315-324. PubMed ID: 29876929
    [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. 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]

  • 5. Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines.
    Gómez García-Carpintero E, Gómez Gallego MA, Sánchez-Palomo E, González Viñas MA.
    Food Chem; 2012 Sep 15; 134(2):851-63. PubMed ID: 23107700
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. 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]

  • 8. 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 08; 90(15):2617-26. PubMed ID: 20718033
    [Abstract] [Full Text] [Related]

  • 9. 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 08; 18(2):151-65. PubMed ID: 22414933
    [Abstract] [Full Text] [Related]

  • 10. Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile.
    Santos F, Correia AC, Ortega-Heras M, García-Lomillo J, González-SanJosé ML, Jordão AM, Ricardo-da-Silva JM.
    J Sci Food Agric; 2019 May 08; 99(7):3588-3603. PubMed ID: 30628096
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. Differentiation of Wines Treated with Wood Chips Based on Their Phenolic Content, Volatile Composition, and Sensory Parameters.
    Kyraleou M, Kallithraka S, Chira K, Tzanakouli E, Ligas I, Kotseridis Y.
    J Food Sci; 2015 Dec 19; 80(12):C2701-10. PubMed ID: 26552030
    [Abstract] [Full Text] [Related]

  • 13. 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]

  • 14. The Influence of Active Compounds of Chips Made from Different Wood Species on the Antioxidant, Oenological and Sensory Properties of Apple Wines.
    Tarko T, Pater A, Januszek M, Duda A, Krankowski F.
    Molecules; 2024 Jun 22; 29(13):. PubMed ID: 38998924
    [Abstract] [Full Text] [Related]

  • 15. 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]

  • 16. 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]

  • 17. 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]

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

  • 19. 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]

  • 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
    [Abstract] [Full Text] [Related]

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