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| | 1 - 10 of 102 journal articles in the PubMed database | Email to a friend | | |
| Bosso A, Petrozziello M, Santini D, et al.
Effect of grain type and toasting conditions of barrels on the concentration of the volatile substances released by the wood and on the sensory characteristics of Montepulciano d'Abruzzo. [Journal Article, Research Support, Non-U.S. Gov't]
J Food Sci 2008 Sep; 73(7):S373-82.
Abstract | Full Citation | Find Related Articles | | De Simón BF, Cadahía E, Jalocha J
Volatile compounds in a spanish red wine aged in barrels made of Spanish, French, and American oak wood. [Journal Article]
J Agric Food Chem 2003 Dec 17; 51(26):7671-8.
Abstract | Full Citation | Publisher Full Text | Find Related Articles | | Fernández de Simón B, Cadahía E, Sanz M, et al.
Volatile Compounds and Sensorial Characterization of Wines from Four Spanish Denominations of Origin, Aged in Spanish Rebollo (Quercus pyrenaica Willd.) Oak Wood Barrels. [JOURNAL ARTICLE]
J Agric Food Chem 2008 Sep 9.
Abstract | Full Citation | Find Related Articles | | Chatonnet P, Cutzach I, Pons M, et al.
Monitoring toasting intensity of barrels by chromatographic analysis of volatile compounds from toasted oak wood. [Journal Article]
J Agric Food Chem 1999 Oct; 47(10):4310-8.
Abstract | Full Citation | Publisher Full Text | Find Related Articles | | Pérez-Prieto LJ, López-Roca JM, Martínez-Cutillas A, et al.
Extraction and formation dynamic of oak-related volatile compounds from different volume barrels to wine and their behavior during bottle storage. [Journal Article]
J Agric Food Chem 2003 Aug 27; 51(18):5444-9.
Abstract | Full Citation | Publisher Full Text | Find Related Articles | | Pérez-Prieto LJ, López-Roca JM, Martínez-Cutillas A, et al.
Maturing wines in oak barrels. Effects of origin, volume, and age of the barrel on the wine volatile composition. [Journal Article]
J Agric Food Chem 2002 May 22; 50(11):3272-6.
Abstract | Full Citation | Publisher Full Text | Find Related Articles | | Doussot F, De Jéso B, Quideau S, et al.
Extractives content in cooperage oak wood during natural seasoning and toasting; influence of tree species, geographic location, and single-tree effects. [Journal Article]
J Agric Food Chem 2002 Oct 9; 50(21):5955-61.
Abstract | Full Citation | Publisher Full Text | Find Related Articles | | Chatonnet P, Escobessa J
Impact of Toasting Oak Barrels on the Presence of Polycyclic Aromatic Hydrocarbons in Wine. [JOURNAL ARTICLE]
J Agric Food Chem 2007 Nov 15.
Abstract | Full Citation | Publisher Full Text | Find Related Articles | | Chatonnet P, Dubourdieu D
Using electronic odor sensors to discriminate among oak barrel toasting levels. [Journal Article]
J Agric Food Chem 1999 Oct; 47(10):4319-22.
Abstract | Full Citation | Publisher Full Text | Find Related Articles |   |
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