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Volatile and phenolic composition of red wines subjected to aging in oak cask of different toast degree during two periods of time

LWT ◽  
2017 ◽  
Vol 86 ◽  
pp. 643-651 ◽  
Author(s):  
Georgiana-Diana Dumitriu ◽  
Nieves López de Lerma ◽  
Cătălin-Ioan Zamfir ◽  
Valeriu V. Cotea ◽  
Rafael A. Peinado
Keyword(s):  
Phenolic Composition ◽  
Red Wines ◽  
Oak Cask

scholarly journals Evaluation of Wine Colour Under Accelerated and Oak-Cask Ageing Using CIELab and Chemometric Approaches

2015 ◽  
Vol 8 (11) ◽  
pp. 2309-2318 ◽  
Author(s):  
Maria João Carvalho ◽  
Vanda Pereira ◽  
Ana C. Pereira ◽  
João L. Pinto ◽  
José C. Marques
Keyword(s):  
Wine Colour ◽  
Oak Cask

Effect of the dry ice maceration and oak cask fermentation on colour parameters and sensorial evaluation of Tempranillo wines

2012 ◽  
Vol 48 (4) ◽  
pp. 835-842 ◽  
Author(s):  
Belén Puertas ◽  
María J. Jiménez ◽  
Emma Cantos-Villar ◽  
Zulema Piñeiro
Keyword(s):  
Dry Ice ◽  
Colour Parameters ◽  
Sensorial Evaluation ◽  
Oak Cask

Changes in wood extractives from oak cask staves through maturation of scotch malt whisky

1993 ◽  
Vol 62 (2) ◽  
pp. 169-174 ◽  
Author(s):  
John M Conner ◽  
Alistair Paterson ◽  
John R Piggott
Keyword(s):  
Wood Extractives ◽  
Oak Cask ◽  
Malt Whisky
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