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1

Stereoisomers of ß-Methyl-þ-Octalactone. I. Quantification in Brandies as a function of wood origin and treatment of the barrels

Stereoisomers of ß-Methyl-þ-Octalactone. I. Quantification in Brandies as a function of wood origin and treatment of the barrels

por GUICHARD, E.
Publicado en American Journal of Enology and Viticulture

Sin ejemplares

2

The content of phenolic acid and aldehyde flavor components of white oak as affected by site and species

The content of phenolic acid and aldehyde flavor components of white oak as affected by site and species

por Miller, D. P.
Publicado en American Journal of Enology and Viticulture

Sin ejemplares

3

A study by sensory descriptive analysis of the effects of oak origen, seasoning, and heating in the aromas of oak model wine extracts

A study by sensory descriptive analysis of the effects of oak origen, seasoning, and heating in the aromas of oak model wine extracts

por Francis, I. L.
Publicado en American Journal of Enology and Viticulture

Sin ejemplares

4

Kinetics of phenolic extraction during aging of model wine solution and white wine in oak barrels

Kinetics of phenolic extraction during aging of model wine solution and white wine in oak barrels

por Kadin, D.
Publicado en American journal of Enology and Viticulture

Sin ejemplares

5

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

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.
Publicado en American journal of enology and viticulture

Sin ejemplares

6

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

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

por Chatonnet, Pascal
Publicado en American journal of enology and viticulture

Sin ejemplares

7

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

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

Publicado en American journal of enology and viticulture

Sin ejemplares

8

Reduction of ochratoxin A contamination in red wines by oak wood fragments

Reduction of ochratoxin A contamination in red wines by oak wood fragments

por Savino, Michele
Publicado en American journal of Enology and Viticulture

Sin ejemplares

9

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

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

Publicado en American journal of Enology and Viticulture

Sin ejemplares

10

The extraction of volatile compounds from french and american oak barrels in Chardonnay during three successive vintages

The extraction of volatile compounds from french and american oak barrels in Chardonnay during three successive vintages

por TOWEY, John P.
Publicado en American Journal of Enology and Viticulture

Sin ejemplares

11

Barrel-to-barrel variation of volatile oak extractives in barrel-fermented Chardonnay

Barrel-to-barrel variation of volatile oak extractives in barrel-fermented Chardonnay

por TOWEY, John P.
Publicado en American Journal of Enology and Viticulture

Sin ejemplares

12

Role of oak wood ellagitannins in the oxidation process of red wines during aging

Role of oak wood ellagitannins in the oxidation process of red wines during aging

por Vivas, Nicolas
Publicado en American Journal of Enology and Viticulture

Sin ejemplares

13

Influence of wood heat treatment, temperature and maceration time on vanillin, syringaldehyde, and gallic acid contents in oak wood and wine spirit mixtures

Influence of wood heat treatment, temperature and maceration time on vanillin, syringaldehyde, and gallic acid contents in oak wood and wine spirit mixtures

por Giménez Martínez, R.
Publicado en American Journal of Enology and Viticulture

Sin ejemplares

14

Stereoisomers of ß-Methyl-þ-Octatalctone. II. Contents in the wood of french (Quercus robur and Quercus petraea) and American (Quercus alba) Oaks

Stereoisomers of ß-Methyl-þ-Octatalctone. II. Contents in the wood of french (Quercus robur and Quercus petraea) and American (Quercus alba) Oaks

por MASSON, G.
Publicado en American Journal of Enology and Viticulture

Sin ejemplares

15

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

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 win...

por CHATONNET, P.
Publicado en American Journal of Enology and Viticulture

Sin ejemplares

16

Volatile composition of toased oak chips and staves and of red wine aged with them

Volatile composition of toased oak chips and staves and of red wine aged with them

Publicado en American journal of Enology and Viticulture

Sin ejemplares

17

Impact of oak-derived compounds on the olfactory perception of barrel-aged wines

Impact of oak-derived compounds on the olfactory perception of barrel-aged wines

por Prida, Andrei
Publicado en American journal of enology and viticulture

Sin ejemplares

18

Differences in the extraction of volatile compounds from oak chips in wine and model solutions

Differences in the extraction of volatile compounds from oak chips in wine and model solutions

por Rodríguez-Rodríguez, Pedro
Publicado en American journal of enology and viticulture

Sin ejemplares

19

Effect of thermal treatment and oak chips on the volatile composition of Pedro Ximénez sweet wines

Effect of thermal treatment and oak chips on the volatile composition of Pedro Ximénez sweet wines

Publicado en American journal of Enology and Viticulture

Sin ejemplares

20

Effect of storage at elevated temperatures on aroma of Chardonnay wines

Effect of storage at elevated temperatures on aroma of Chardonnay wines

por De la Presa-Owens, Cristina
Publicado en American Journal of Enology and Viticulture

Sin ejemplares