Oak Aging and Ultrasound Treatment for Improving the Sensory Profile of Sauvignon Blanc Wines-Reference-Cited by-同舟云学术

Oak Aging and Ultrasound Treatment for Improving the Sensory Profile of Sauvignon Blanc Wines

Published:2024 Issue: Volume: Page:104-121
ISSN:2367-3370
Container-title:Lecture Notes in Networks and Systems
language:en
Short-container-title:

Author:

Luchian Camelia Elena^ORCID,Focea Elena Cornelia^ORCID,Scutarașu Elena Cristina^ORCID,Motrescu Iuliana^ORCID,Vlase Ana Maria^ORCID,Vlase Laurian^ORCID,Colibaba Lucia Cintia^ORCID,Cotea Valeriu^ORCID

Publisher

Springer Nature Switzerland

Link

https://link.springer.com/content/pdf/10.1007/978-3-031-54450-7_14

Reference26 articles.

1. Yildiri, H.K., Dündar, E.: New techniques for wine aging. In: BIO Web of Conferences, vol. 9, p. 02012 (2017). https://doi.org/10.1051/bioconf/20170902012

2. Natolino, A., Celotti, E.: Ultrasound treatment of red wine: effect on polyphenols, mathematical modeling, and scale-up considerations. Lebensm.-Wiss. Technol. 154, 112843 (2022). https://doi.org/10.1016/j.lwt.2021.112843

3. Botha, A., Du Toit, W., Brand, J., Kidd, M., Groenewald, N.: The effect of different oak products used during fermentation and ageing on the sensory properties of a white wine over time. Foods 9(9), 1220 (2020). https://doi.org/10.3390/foods9091220

4. Sánchez-Gómez, R., Alamo-Sanza, M., Martínez-Gil, A.M., Nevares, I.: Red wine micro-oxygenation systems and oak wood-effects on anthocyanins, copigmentation and color evolution. Processes 8(10), 1250 (2020). https://doi.org/10.3390/pr8101250

5. Rubio-Bretón, P., Garde-Cerdán, T., Martínez, J.: Use of oak fragments during the aging of red wines. Effect on the phenolic, aromatic, and sensory composition of wines as a function of the contact time with the wood. Beverages 4(4), 102 (2018). https://doi.org/10.3390/beverages4040102

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