Effect of thermal treatment and oak chips on the volatile composition of Pedro Ximénez sweet wines
JIS Hurtado, NL De Lerma, J Moreno… - American journal of …, 2010 - Am Soc Enol Viticulture
Young, sweet Pedro Ximénez wines were thermally treated at 65° C for 10, 20, or 30 days to
reduce their overall oxidative aging time. Volatile aroma compounds associated with typical …
reduce their overall oxidative aging time. Volatile aroma compounds associated with typical …
Changes in color and odorant compounds during oxidative aging of Pedro Ximenez sweet wines
M Chaves, L Zea, L Moyano… - Journal of Agricultural and …, 2007 - ACS Publications
Pedro Ximenez sweet wines obtained following the typical criaderas and solera method for
sherry wines and subjected to oxidative aging for 0, 1.3, 4.2, 7.0, or 11.5 years were studied …
sherry wines and subjected to oxidative aging for 0, 1.3, 4.2, 7.0, or 11.5 years were studied …
Effect of the type of wood used for ageing on the volatile composition of Pedro Ximénez sweet wine
P Herrera, E Durán‐Guerrero… - Journal of the …, 2020 - Wiley Online Library
BACKGROUND The present study investigated the volatile composition of a Pedro Ximénez
sweet wine that had been aged in barrels made of different types of wood (Spanish oak …
sweet wine that had been aged in barrels made of different types of wood (Spanish oak …
Volatile compounds in a Spanish red wine aged in barrels made of Spanish, French, and American oak wood
B Fernández de Simón, E Cadahía… - Journal of Agricultural …, 2003 - ACS Publications
A red Rioja wine was aged in barrels made of Spanish oak wood (Quercus robur, Quercus
petraea, Quercus pyrenaica, and Quercus faginea) during 21 months. The concentrations of …
petraea, Quercus pyrenaica, and Quercus faginea) during 21 months. The concentrations of …
Comparison of the aromas of oak-and glass-aged wines
JW Aiken, AC Noble - American Journal of Enology and …, 1984 - Am Soc Enol Viticulture
Commercially produced Cabernet Sauvignon wine was aged for 338 days in 228 L (60 gal)
American (Missouri) and French (Nevers) oak barrels, which had been coopered by the …
American (Missouri) and French (Nevers) oak barrels, which had been coopered by the …
Influence of the oxidation in the aromatic composition and sensory profile of Rioja red aged wines
AM Mislata, M Puxeu, E Tomás, E Nart… - … Food Research and …, 2020 - Springer
Rioja is one of the most important Spanish wine regions, and commonly produces wines
with good aging potential. The quality of Rioja aged wines is well appreciated by tasters and …
with good aging potential. The quality of Rioja aged wines is well appreciated by tasters and …
[HTML][HTML] Evaluation of aroma compounds in the process of wine ageing with oak chips
Many modern alcoholic beverages are subjected to ageing processes during which
compounds extracted from wood contribute decisively to the overall beverage character …
compounds extracted from wood contribute decisively to the overall beverage character …
Antioxidant activity, browning and volatile Maillard compounds in Pedro Ximénez sweet wines under accelerated oxidative aging
NL de Lerma, J Peinado, J Moreno… - LWT-Food Science and …, 2010 - Elsevier
Pedro Ximénez wine, aged by thermal treatment during 10, 20 and 30 days in the presence
or absence of oak chips, was studied in terms of antioxidant activity, browning and volatile …
or absence of oak chips, was studied in terms of antioxidant activity, browning and volatile …
Volatile composition of Spanish red wines: Effect of origin and aging time
R del Barrio Galán, M Bueno-Herrera… - … Food Research and …, 2022 - Springer
This study investigated the volatile profile of the red wines from different Spanish Protected
Designations of Origin (PDO), sited very closely in the Castilla y León region, and from …
Designations of Origin (PDO), sited very closely in the Castilla y León region, and from …
Multivariate study of the evolution of phenolic composition and sensory profile on mouth of Mexican red Merlot wine aged in barrels vs wood chips
J Espitia-López, HB Escalona-Buendía… - CyTA-Journal of …, 2015 - Taylor & Francis
Alternative treatments to the use of barrels in the aging process of red wine are now
available. One of these techniques is the use of wood chips. Studies have shown that wines …
available. One of these techniques is the use of wood chips. Studies have shown that wines …
Related searches
- oak chips thermal treatment
- volatile composition thermal treatment
- oak chips volatile composition
- volatile composition aging time
- pedro ximenez oxidative aging
- oak chips aroma compounds
- volatile composition effect of origin
- volatile composition type of wood
- aging time effect of origin
- merlot wine wood chips
- oak wood volatile compounds
- merlot wine phenolic composition
- phenolic composition wood chips
- volatile composition effect of the type