Effect of innovative technology using staves and micro-oxygenation on the odorant and sensory profile of aged wine spirit.
暂无分享,去创建一个
[1] O. Anjos,et al. Phenolic profile and colour acquired by the wine spirit in the beginning of ageing: Alternative technology using micro-oxygenation vs traditional technology , 2019, LWT.
[2] I. Nevares,et al. Oak wine barrel as an active vessel: A critical review of past and current knowledge , 2018, Critical reviews in food science and nutrition.
[3] Teodora Emilia Coldea,et al. Advances in Distilled Beverages Authenticity and Quality Testing , 2017 .
[4] Sensory impact of alternative ageing technology for the production of wine brandies , 2017 .
[5] O. Anjos,et al. Kinetics of odorant compounds in wine brandies aged in different systems. , 2016, Food chemistry.
[6] J. L. Quéré,et al. Aroma characterization of freshly‐distilled French brandies; their specificity and variability within a limited geographic area , 2016 .
[7] S. Jourdren,et al. Temporality of perception during the consumption of French grape brandies with different aging times in relation with aroma compound release , 2016 .
[8] Yang Tao,et al. Advances in Wine Aging Technologies for Enhancing Wine Quality and Accelerating Wine Aging Process , 2014, Critical reviews in food science and nutrition.
[9] I. Caldeira,et al. Extraction/oxidation kinetics of low molecular weight compounds in wine brandy resulting from different ageing technologies. , 2013, Food chemistry.
[10] Effect of alternative ageing systems on the wine brandy sensory profile , 2013 .
[11] J. Domínguez,et al. Characterization by chemical and sensory analysis of commercial grape marc distillate (Orujo) aged in oak wood , 2012 .
[12] Ana Maria Costa Freitas,et al. Gas Chromatography in the Analysis of Compounds Released from Wood into Wine , 2012 .
[13] E. Gómez‐Plaza,et al. A review on micro-oxygenation of red wines: Claims, benefits and the underlying chemistry , 2011 .
[14] O. Anjos,et al. Single-laboratory validation of determination of acetaldehyde, ethyl acetate, methanol and fusel alcohols in wine spirits, brandies and grape marc spirits using gc-fid , 2011 .
[15] M. Ortega-Heras,et al. Differences in the phenolic composition and sensory profile between red wines aged in oak barrels and wines aged with oak chips , 2010 .
[16] O. Anjos,et al. Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels. , 2010, Analytica chimica acta.
[17] J. Piggott,et al. Sensory quality control of distilled beverages , 2010 .
[18] I. Caldeira,et al. Comparação de sistemas alternativos para o envelhecimento de aguardente vínica. Efeito da oxigenação e da forma da madeira , 2009 .
[19] I. Caldeira,et al. COMPARISON OF ALTERNATIVE SYSTEMS FOR THE AGEING OF WINE BRAN\/DY. OXYGENATION AND WOOD SHAPE EFFECT , 2009 .
[20] M. De Rosso,et al. Chemical compounds released from five different woods used to make barrels for aging wines and spirits: volatile compounds and polyphenols , 2009, Wood Science and Technology.
[21] I. Caldeira,et al. Uma abordagem sensorial e química ao aroma de aguardentes vínicas envelhecidas da Lourinhã , 2008 .
[22] Ana M. Mateus,et al. Flavour and odour profile modifications during the first five years of Lourinhã brandy maturation on different wooden barrels , 2006 .
[23] Ilda Caldeira,et al. Improved method for extraction of aroma compounds in aged brandies and aqueous alcoholic wood extracts using ultrasound , 2004 .
[24] I. Caldeira,et al. Aroma profile of Portuguese brandies aged in chestnut and oak woods , 2002 .
[25] Ana M. Mateus,et al. Kinetics of impregnation/evaporation and release of phenolic compounds from wood to brandy in experimental model , 2002 .
[26] W. Grosch. Evaluation of the key odorants of foods by dilution experiments, aroma models and omission. , 2001, Chemical senses.
[27] D. Wollan,et al. Micro-oxygenation: A Review , 2001 .
[28] Sara Canas,et al. Evolution de la Couleur des Eaux-De-Vie de Lourinhã au Cours des Trois Premieres Annees de Vieillissement , 2000 .
[29] E. Guichard,et al. Stereoisomers of beta-methyl-gamma-octalactone. I. Quantification in brandies as a function of wood origin and treatment of the barrels. , 1995 .
[30] G. Reazin. Chemical Mechanisms of Whiskey Maturation , 1981, American Journal of Enology and Viticulture.