Changes of volatile compounds in wine vinegars during their elaboration in barrels made from different woods
暂无分享,去创建一个
[1] Raquel M. Callejón,et al. Volatile compounds in red wine vinegars obtained by submerged and surface acetification in different woods , 2009 .
[2] R. Callejón,et al. Optimization and validation of headspace sorptive extraction for the analysis of volatile compounds in wine vinegars. , 2008, Journal of chromatography. A.
[3] R. Callejón,et al. Defining the typical aroma of sherry vinegar: sensory and chemical approach. , 2008, Journal of agricultural and food chemistry.
[4] R. Callejón,et al. Targeting key aromatic substances on the typical aroma of sherry vinegar. , 2008, Journal of agricultural and food chemistry.
[5] C. Ancín-Azpilicueta,et al. Concentration of volatile compounds in Chardonnay wine fermented in stainless steel tanks and oak barrels , 2008 .
[6] M. Díaz-Maroto,et al. Aroma‐active compounds of American, French, Hungarian and Russian oak woods, studied by GC–MS and GC–O , 2008 .
[7] M. Tena,et al. Analysis of French and American oak chips with different toasting degrees by headspace solid-phase microextraction-gas chromatography-mass spectrometry. , 2007, Journal of chromatography. A.
[8] Carmelo García Barroso,et al. Stir bar sorptive extraction of volatile compounds in vinegar: validation study and comparison with solid phase microextraction. , 2007, Journal of chromatography. A.
[9] C. Duan,et al. Comparative study of aromatic compounds in young red wines from cabernet sauvignon, cabernet franc, and cabernet gernischet varieties in China. , 2007, Journal of food science.
[10] V. Ferreira,et al. Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines. , 2007, Journal of agricultural and food chemistry.
[11] M. De Rosso,et al. GC/MS-positive ion chemical ionization and MS/MS study of volatile benzene compounds in five different woods used in barrel making. , 2007, Journal of mass spectrometry : JMS.
[12] S. Bailly,et al. Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols. , 2006, Journal of agricultural and food chemistry.
[13] Teresa Garde-Cerdán,et al. Review of quality factors on wine ageing in oak barrels , 2006 .
[14] P. Ribereau-gayon,et al. Handbook of Enology: The Chemistry of Wine Stabilization and Treatments , 2006 .
[15] J. Marques,et al. Quantitative gas chromatography–olfactometry and chemical quantitative study of the aroma of four Madeira wines , 2006 .
[16] Remedios Castro Mejías,et al. Optimisation of stir bar sorptive extraction applied to the determination of volatile compounds in vinegars , 2006 .
[17] Wenlai Fan,et al. Headspace solid phase microextraction and gas chromatography-olfactometry dilution analysis of young and aged Chinese "Yanghe Daqu" liquors. , 2005, Journal of agricultural and food chemistry.
[18] V. Ferreira,et al. Concurrent phenomena contributing to the formation of the aroma of wine during aging in oak wood: an analytical study. , 2005, Journal of agricultural and food chemistry.
[19] F. Masino,et al. Heat-induced chemical modification of grape must as related to its concentration during the production of traditional balsamic vinegar: a preliminary approach , 2004 .
[20] Wendu Tesfaye,et al. Evolution of wine vinegar composition during accelerated aging with oak chips , 2004 .
[21] M. Medina,et al. Aroma compounds as markers of the changes in sherry wines subjected to biological ageing , 2004 .
[22] F. Ménil,et al. Mise en évidence du passage de l'oxygène au travers des douelles constituant les barriques par l'utilisation d'un dispositif original de mesure de la porosité du bois. Premiers résultats , 2003 .
[23] J. López-Roca,et al. Extraction and formation dynamic of oak-related volatile compounds from different volume barrels to wine and their behavior during bottle storage. , 2003, Journal of agricultural and food chemistry.
[24] P. Guedes de Pinho,et al. Identification of key odorants related to the typical aroma of oxidation-spoiled white wines. , 2003, Journal of agricultural and food chemistry.
[25] M. Martí,et al. Determination of 4-ethylguaiacol and 4-ethylphenol in red wines using headspace-solid-phase microextraction-gas chromatography. , 2002, Journal of chromatography. A.
[26] M. Morales,et al. Evolution of phenolic compounds during an experimental aging in wood of Sherry vinegar. , 2002, Journal of agricultural and food chemistry.
[27] M. Morales,et al. Evolution of the aroma profile of sherry wine vinegars during an experimental aging in wood. , 2002, Journal of agricultural and food chemistry.
[28] J. Moreno,et al. Discrimination of the aroma fraction of Sherry wines obtained by oxidative and biological ageing , 2001 .
[29] A. M. Troncoso,et al. Multivariate analysis of commercial and laboratory produced Sherry wine vinegars: influence of acetification and aging , 2001 .
[30] M. Aznar,et al. Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions. , 2001, Journal of agricultural and food chemistry.
[31] M. Cabezudo,et al. Analysis of volatile components of oak wood by solvent extraction and direct thermal desorption-gas chromatography-mass spectrometry , 1997 .
[32] J. Towey,et al. Oak Lactone Isomer Ratio Distinguishes between Wine Fermented in American and French Oak Barrels , 1994 .
[33] M. R. Mickey,et al. Estimation of Error Rates in Discriminant Analysis , 1968 .
[34] L. Solieri,et al. Traditional Balsamic Vinegar , 2009 .
[35] Paolo Giudici,et al. Vinegars of the World , 2009 .
[36] M. Díaz-Maroto,et al. Aroma potential of Albillo wines and effect of skin-contact treatment , 2007 .
[37] M. Ortega-Heras,et al. Consideration of the influence of aging process, type of wine and oenological classic parameters on the levels of wood volatile compounds present in red wines , 2007 .
[38] A. Genovese,et al. Sensory properties and aroma compounds of sweet Fiano wine , 2007 .
[39] M. Díaz-Maroto,et al. Volatile composition and sensory characteristics of Chardonnay wines treated with American and Hungarian oak chips , 2006 .
[40] J. Towey,et al. The Extraction of Volatile Compounds From French and American Oak Barrels in Chardonnay During Three Successive Vintages , 1996, American Journal of Enology and Viticulture.
[41] V. L. Singleton. Maturation of Wines and Spirits: Comparisons, Facts, and Hypotheses , 1995, American Journal of Enology and Viticulture.
[42] F. Berg,et al. Flavour of distilled beverages , 1994 .
[43] K. F. Pocock,et al. The influence of natural seasoning on the concentrations of eugenol, vanillin, and cis- and trans-β-methyl-γ-octalactone extracted from French and American oakwood , 1993 .
[44] Y. Glories,et al. Etude de la flore fongique du chêne (Quercus sp.) caractéristiques du séchage naturel des bois destinés à la tonnellerie , 1993 .
[45] M. Ohnishi,et al. Reactions of wood components during maturation , 1983 .
[46] G. Reazin. Chemical Mechanisms of Whiskey Maturation , 1981, American Journal of Enology and Viticulture.