wine aging
- You have accessRestricted accessAromatic Evolution of Red Wine Aged in Oak Vats and Barrels. Relationship between Volatile Compounds and Sensory AnalysisView ORCID ProfileSilvia Pérez-Magariño, View ORCID ProfileEstela Cano-Mozo, View ORCID ProfileMarta Bueno-Herrera, View ORCID ProfileEncarnación Fernández-Fernández, View ORCID ProfileDavid Orden, Clara Albors, Lorena López, View ORCID ProfileEva NavascuésAm J Enol Vitic. 2024 75: 0750008 ; DOI: 10.5344/ajev.2024.23015Silvia Pérez-Magariño1Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Ctra Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain;Estela Cano-Mozo1Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Ctra Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain;Marta Bueno-Herrera1Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Ctra Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain;Encarnación Fernández-Fernández2Área de Tecnología de Alimentos, E.T.S. de Ingenierías Agrarias, Universidad de Valladolid, Campus La Yutera, Avda. Madrid 50, 34004, Palencia, Spain;David Orden3Departamento de Física y Matemáticas, Universidad de Alcalá, Campus Universitario, Ctra. Madrid-Barcelona, Km. 33.600, 28805, Alcalá de Henares, Spain;Clara Albors4Pago de Carraovejas State Winery. Camino de Carraovejas, s/n. 47300 Peñafiel, Valladolid, Spain.Lorena López4Pago de Carraovejas State Winery. Camino de Carraovejas, s/n. 47300 Peñafiel, Valladolid, Spain.Eva Navascués4Pago de Carraovejas State Winery. Camino de Carraovejas, s/n. 47300 Peñafiel, Valladolid, Spain.
- You have accessRestricted accessInfluence of Vibration on Volatile Compounds, Color, SO2, and CO2 of Riesling Sparkling Wine and White WineHannah Renner, Elke Richling, Dominik DurnerAm J Enol Vitic. 2022 73: 267-276 ; DOI: 10.5344/ajev.2022.22007Hannah Renner1Weincampus Neustadt, Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Breitenweg 71, 67435 Neustadt a. d. Weinstraße, Germany;Elke Richling2Division of Food Chemistry and Toxicology, Department of Chemistry, Technische Universität Kaiserslautern, Erwin-Schrödinger-Straße 52, D-67663 Kaiserslautern, Germany;Dominik Durner1Weincampus Neustadt, Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Breitenweg 71, 67435 Neustadt a. d. Weinstraße, Germany;3Department of Applied Logistics and Polymer Sciences, University of Applied Science Kaiserslautern, Carl-Schurz-Straße 10-16, 66953 Pirmasens, Germany.
- Open AccessRedox Cycling of Iron: Effects of Chemical Composition on Reaction Rates with Phenols and Oxygen in Model WineThi H. Nguyen, Andrew L. WaterhouseAm J Enol Vitic. 2021 72: 209-216 ; DOI: 10.5344/ajev.2021.20024Thi H. Nguyen1Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616.Andrew L. Waterhouse1Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616.
- You have accessRestricted accessCellar Temperature Affects Brettanomyces bruxellensis Population and Volatile Phenols Production in Aging Bordeaux WinesAlice Cibrario, Cécile Miot Sertier, Laurent Riquier, Gilles de Revel, Isabelle Masneuf-Pomarède, Patricia Ballestra, Marguerite Dols-LafargueAm J Enol Vitic. 2020 71: 1-9 ; DOI: 10.5344/ajev.2019.19029Alice Cibrario1Univ. Bordeaux, ISVV, Unité de recherche OEnologie EA 4577, USC 1366 INRA, Bordeaux INP, 33140 Villenave d’Ornon, France.Cécile Miot Sertier1Univ. Bordeaux, ISVV, Unité de recherche OEnologie EA 4577, USC 1366 INRA, Bordeaux INP, 33140 Villenave d’Ornon, France.Laurent Riquier1Univ. Bordeaux, ISVV, Unité de recherche OEnologie EA 4577, USC 1366 INRA, Bordeaux INP, 33140 Villenave d’Ornon, France.Gilles de Revel1Univ. Bordeaux, ISVV, Unité de recherche OEnologie EA 4577, USC 1366 INRA, Bordeaux INP, 33140 Villenave d’Ornon, France.Isabelle Masneuf-Pomarède1Univ. Bordeaux, ISVV, Unité de recherche OEnologie EA 4577, USC 1366 INRA, Bordeaux INP, 33140 Villenave d’Ornon, France.Patricia Ballestra1Univ. Bordeaux, ISVV, Unité de recherche OEnologie EA 4577, USC 1366 INRA, Bordeaux INP, 33140 Villenave d’Ornon, France.Marguerite Dols-Lafargue1Univ. Bordeaux, ISVV, Unité de recherche OEnologie EA 4577, USC 1366 INRA, Bordeaux INP, 33140 Villenave d’Ornon, France.
- You have accessRestricted accessEnvironmental Impact of Wine Aging Process in Oak Barrels in Wineries of La Rioja (Spain)Francisco J. Flor, Francisco J. Leiva, Jorge L. García, Eduardo Martínez, Emilio Jiménez, Julio BlancoAm J Enol Vitic. 2018 69: 302-306 ; DOI: 10.5344/ajev.2018.17076Francisco J. Flor1Department of Mechanical Engineering, University of La Rioja, Edificio Departamental. C/San José de Calasanz 31, 26004 Logroño. La Rioja, SpainFrancisco J. Leiva1Department of Mechanical Engineering, University of La Rioja, Edificio Departamental. C/San José de Calasanz 31, 26004 Logroño. La Rioja, SpainJorge L. García1Department of Mechanical Engineering, University of La Rioja, Edificio Departamental. C/San José de Calasanz 31, 26004 Logroño. La Rioja, SpainEduardo Martínez1Department of Mechanical Engineering, University of La Rioja, Edificio Departamental. C/San José de Calasanz 31, 26004 Logroño. La Rioja, SpainEmilio Jiménez1Department of Mechanical Engineering, University of La Rioja, Edificio Departamental. C/San José de Calasanz 31, 26004 Logroño. La Rioja, SpainJulio Blanco1Department of Mechanical Engineering, University of La Rioja, Edificio Departamental. C/San José de Calasanz 31, 26004 Logroño. La Rioja, Spain
- You have accessRestricted accessSulfur Dioxide Management during Aging Is an Important Factor for the Development of Rosé Wine ColorCaroline P. Merrell, James F. HarbertsonCatalyst: Discovery into Practice 2017 1: 80-87 ; DOI: 10.5344/catalyst.2017.17003Caroline P. Merrell1Washington State University, 2710 University Drive, Richland, WA 99354-7224; andJames F. Harbertson1Washington State University, 2710 University Drive, Richland, WA 99354-7224; and2Associate Professor of Enology, Washington State University, Viticulture and Enology Program, School of Food Science, 2710 Crimson Way, Richland, WA 99354.
- You have accessRestricted accessEsters in Wines: New Insight through the Establishment of a Database of French WinesGuillaume Antalick, Marie-Claire Perello, Gilles de RevelAm J Enol Vitic. 2014 65: 293-304 ; DOI: 10.5344/ajev.2014.13133Guillaume Antalick1Université de Bordeaux, ISVV, EA 4577, Unité de Recherche Oenologie, F-33882 Villenave d’Ornon, France2INRA, ISVV, USC 1366 Oenologie, F-33882 Villenave d’Ornon, France3(presently) National Grape and Wine Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, AustraliaMarie-Claire Perello1Université de Bordeaux, ISVV, EA 4577, Unité de Recherche Oenologie, F-33882 Villenave d’Ornon, France2INRA, ISVV, USC 1366 Oenologie, F-33882 Villenave d’Ornon, FranceGilles de Revel1Université de Bordeaux, ISVV, EA 4577, Unité de Recherche Oenologie, F-33882 Villenave d’Ornon, France2INRA, ISVV, USC 1366 Oenologie, F-33882 Villenave d’Ornon, France
- You have accessRestricted accessOccurrence and Significance of Quercitol and Other Inositols in Wines during Oak Wood AgingDavinia Carlavilla, Mar Villamiel, Isabel Martínez-Castro, M. Victoria Moreno-ArribasAm J Enol Vitic. 2006 57: 468-473 ; DOI: 10.5344/ajev.2006.57.4.468Davinia Carlavilla1Instituto de Fermentaciones Industriales and 2Instituto de Química Orgánica General, Consejo Superior de Investigaciones Científicas (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain.Mar Villamiel1Instituto de Fermentaciones Industriales and 2Instituto de Química Orgánica General, Consejo Superior de Investigaciones Científicas (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain.Isabel Martínez-Castro1Instituto de Fermentaciones Industriales and 2Instituto de Química Orgánica General, Consejo Superior de Investigaciones Científicas (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain.M. Victoria Moreno-Arribas1Instituto de Fermentaciones Industriales and 2Instituto de Química Orgánica General, Consejo Superior de Investigaciones Científicas (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain.
- You have accessRestricted accessDetermination of Volatile Compounds in Hydroalcoholic Extracts of French and American Oak WoodM. S. Pérez-Coello, J. Sanz, M. D. CabezudoAm J Enol Vitic. 1999 50: 162-165 ; DOI: 10.5344/ajev.1999.50.2.162M. S. Pérez-CoelloDepartamento de Química Analítica y Tecnología de Alimentos, Facultad de Ciencias Químicas, Universidad de Castilla-La Mancha, Campus Universitario s/n, 13071 Ciudad Real, SpainJ. Sanz
- You have accessRestricted accessCopigmentation in Model Wine Solutions: Occurrence and Relation to Wine AgingM. Mirabel, C. Saucier, C. Guerra, Y. GloriesAm J Enol Vitic. 1999 50: 211-218 ; DOI: 10.5344/ajev.1999.50.2.211M. MirabelFaculté d'Oenologie, Université Victor Segalen Bordeaux II, 351 Cours de la Libération, 33405 Talence FranceC. SaucierC. Guerra