Measurements of the effects of wine maceration with oak chips using an electronic tongue-Reference-Cited by-同舟云学术

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Measurements of the effects of wine maceration with oak chips using an electronic tongue

Published:2017-08 Issue: Volume:229 Page:20-27
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Rudnitskaya Alisa,Schmidtke Leigh M.,Reis Ana,Domingues M. Rosario M.,Delgadillo Ivonne,Debus Bruno,Kirsanov Dmitry,Legin Andrey

Funder

CESAM

FCT

MEC

FEDER

Government of Russian Federation

Saint-Petersburg State University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. A study of the antioxidant capacity of oak wood used in wine ageing and the correlation with polyphenol composition;Alanon;Food Chemistry,2011

2. Using an e-tongue based on voltammetric electrodes to discriminate among red wines aged in oak barrels or aged using alternative methods. Correlation between electrochemical signals and analytical parameters;Apetrei;Electrochimica Acta,2007

3. Different sorption behaviors for wine polyphenols in contact with oak wood;Barrera-Garcia;Journal of Agricultural and Food Chemistry,2007

4. Characterization and classification of Italian Barbera wines by using an electronic nose and an amperometric electronic tongue;Buratti;Analytica Chimica Acta,2004

5. Evolution of ellagitannins in Spanish, French, and American oak woods during natural seasoning and toasting;Cadahia;Journal of Agricultural and Food Chemistry,2001

Cited by 31 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. High‐performance bioelectronic tongue for the simultaneous analysis of phenols, sugars and organic acids in wines;Journal of the Science of Food and Agriculture;2023-12-16

2. Factors in Modulating the Potential Aromas of Oak Whisky Barrels: Origin, Toasting, and Charring;Foods;2023-11-25

3. Impacts of β-cyclodextrin bead polymer (BBP) treatment on the quality of red and white wines: Color, polyphenol content, and electronic tongue analysis;LWT;2023-02

4. A Novel Voltammetric Electronic Tongue Based on Nanocomposites Modified Electrodes for the Discrimination of Red Wines from Different Geographical Origins;Chemosensors;2022-08-13

5. Wine aging and artificial simulated wine aging: Technologies, applications, challenges, and perspectives;Food Research International;2022-03

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