Discrimination and control of toasting intensity and quality of oak wood barrels

Discrimination and control of toasting intensity and quality of oak wood barrels

Guardado en:

Detalles Bibliográficos
Publicado en:	American journal of enology and viticulture
Autor principal:	Chatonnet, Pascal
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of enology and viticulture v. 50, no. 4 (1999), p. 479-494
Materias:	Enología Barriles Quercus Madera Calidad Tostado Compuesto volátil
Publicación relacionada:	Contenido en: American journal of enology and viticulture

Ejemplares similares

Influence of toasting technique on color and ellagitannins of oak wood in barrel making
por: Matricardi, Lucio

Barrel-to-barrel variation of volatile oak extractives in barrel-fermented Chardonnay
por: TOWEY, John P.

Accumulation of volatile oak compounds in a model wine stored in American and limousin oak barrels
por: Spillman, P.J.

Curado de roble en tonelería II Evolución de compuestos volátiles de robles americanos y europeos de distintas procedencias. Influencia en la respuesta frente al tostado

Volatile compounds from oak, cherry, chestnut and acacia chips influence of toasting level

The influence of oak seasoning and toasting parameters on the composition and quality of wine
por: Hale, Michael D.

Volatile compound evolution in spanish oak wood (Quercus petraea and Quercus pyrenaica) during natural seasoning

Extraction of ellagitannins from oak wood of model casks
por: Puech, J. L.

Variability of oak wood (Quercus rubur L., Quercus petraea liebl.) anatomy relating to cask properties
por: Feuillat, F.

Variability of oak wood (Quercus rubur L., Quercus petraea liebl.) anatomy relating to cask properties
por: Feuillat, F.

Sobre el curado de roble en tonelería Parte 2 Evolución de compuestos volátiles de robles americanos y europeos de distintas procedencias. Influencia en la respuesta frente al tostado

Effect of volume and toast level of french oak barrels (Quercus petraea L.) on Cabernet Sauvignon wine characteristics
por: Rodríguez-Rodríguez, Pedro

The extraction of volatile compounds from french and american oak barrels in Chardonnay during three successive vintages
por: TOWEY, John P.

Comparative study of the characteristics of American white oak (Quercus alba) and european oak (Quercus petraea and Q. robur) for production of barrels used in barrel aging of wines
por: CHATONNET, P.

Tostado de barricas revolucionaria tecnología a convección única en el mundo
por: Châtonnet, Pascal

Determination of volatile compounds in hydroalcoholic extracts of French and American oak wood
por: Pérez-Coello, M. S.

Treatment of barrel wood infected with acetic acid bacteria
por: Wilker, Karl L.

The effect of kiln-drying on the levels of ellagitannins and volatile compounds of european oak (Quercus petraea Liebl.) save wood
por: Masson, Eric

The use of oak chips during the agening of a red wine in stainless seel tanks or used barrels effect of the contact time and size of the oak chips on aroma compounds

The evaluation of alternative oak enhancements to extend barrel life

The influence on wine flavor of the oak species and natural variation of heartwood components
por: Mosedale, J.R.

Characterization of heartwood lignin fractions from Quercus robur L. and Quercus petraea (Matt) Liebl., the Main Oak series used for barrel making
por: VIVAS, N.

Kinetics of phenolic extraction during aging of model wine solution and white wine in oak barrels
por: Kadin, D.

Phenolic compounds released from oak, cherry, chestnut and robinia chips into a syntethic wine influence of toasting level

Características de la madera de roble para su uso en enología (y II) secado y tostado de la madera
por: Díaz del Río, Mercedes

Evolución de la composición volátil de vinos envejecidos durante 18 meses en barricas de roble
por: Garde Cerdán, Teresa

Oak and the small winemaker
por: Stevens, Tim

Differences in the extraction of volatile compounds from oak chips in wine and model solutions
por: Rodríguez-Rodríguez, Pedro

Impact of oak-derived compounds on the olfactory perception of barrel-aged wines
por: Prida, Andrei

Ellagitannin content of oak wood as a function of species and of sampling position in the tree
por: Masson, G.

Barricas de roble efecto del número de usos en la composición volátil del vino envejecido
por: Garde Cerdán, Teresa

Effect of heat treatment on the thermal and chemical modifications of oak and chestnut wood used in brandy ageing

Hacia un mejor conocimiento de la madera del roble
por: LACROIX, Jean-Paul

Role of oak wood ellagitannins in the oxidation process of red wines during aging
por: Vivas, Nicolas

Relationship between geographical origin and chemical composition of wood for oak barrels
por: MARCO, J.

The influence of oak wood (Quercus robur L., Q. petraea Liebl.) on the flavor of Burgundy Pinot Noir an examination of variation among individual trees
por: Sauvageot, F.

Characterization of (Quercus robur L., Quercus petraea Liebl.) Research of the study group on barrel-aging Burgundy wines

A version of the invention of barrels and barrel alternatives
por: Dennison, Cal

Estudio de la composición volátil
por: Garde Cerdán, Teresa

Lo que la madera aporta al vino
por: Pouzet, Charles-Henri