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Journal Abstract Search

205 related items for PubMed ID: 33032144

  • 1. 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]

  • 2. 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]

  • 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
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. 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]

  • 6. 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]

  • 7. 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]

  • 8. Comparison between Malolactic Fermentation Container and Barrel Toasting Effects on Phenolic, Volatile, and Sensory Profiles of Red Wines.
    González-Centeno MR, Chira K, Teissedre PL.
    J Agric Food Chem; 2017 Apr 26; 65(16):3320-3329. PubMed ID: 28366000
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review.
    Li SY, Duan CQ.
    Crit Rev Food Sci Nutr; 2019 Aug 27; 59(12):1840-1867. PubMed ID: 29381384
    [Abstract] [Full Text] [Related]

  • 11. 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
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  • 15. Contribution of Grapes and Oak Wood Barrels to Pyrrole Contents in Chardonnay Wines: The Influence of Several Cooperage Parameters.
    Gammacurta M, Laboyrie J, Prida A, Lavigne V, Moine V, Darriet P, Marchal A.
    J Agric Food Chem; 2021 Jul 28; 69(29):8179-8189. PubMed ID: 34259507
    [Abstract] [Full Text] [Related]

  • 16. Influence of the botanical origin and toasting level on the ellagitannin content of wines aged in new and used oak barrels.
    Navarro M, Kontoudakis N, Gómez-Alonso S, García-Romero E, Canals JM, Hermosín-Gutíerrez I, Zamora F.
    Food Res Int; 2016 Sep 28; 87():197-203. PubMed ID: 29606242
    [Abstract] [Full Text] [Related]

  • 17. 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]

  • 18. Effect of pulsed electric field processing of red grapes on wine chromatic and phenolic characteristics during aging in oak barrels.
    Puértolas E, Saldaña G, Alvarez I, Raso J.
    J Agric Food Chem; 2010 Feb 24; 58(4):2351-7. PubMed ID: 20095568
    [Abstract] [Full Text] [Related]

  • 19. Wine Chemical Composition and Radical Scavenging Activity of Some Cabernet Franc Clones.
    Popovic-Djordjevic J, Pejin B, Dramicanin A, Jovic S, Vujovic D, Zunic D, Ristic R.
    Curr Pharm Biotechnol; 2017 Feb 24; 18(4):343-350. PubMed ID: 28294060
    [Abstract] [Full Text] [Related]

  • 20. 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]

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