Differentiation of Wines Treated with Wood Chips Based on Their Phenolic Content, Volatile Composition, and Sensory Parameters-Reference-Cited by-同舟云学术

Differentiation of Wines Treated with Wood Chips Based on Their Phenolic Content, Volatile Composition, and Sensory Parameters

Published:2015-11-09 Issue:12 Volume:80 Page:C2701-C2710
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Kyraleou Maria¹,Kallithraka Stamatina¹,Chira Kleopatra²,Tzanakouli Eleni¹,Ligas Ioannis³,Kotseridis Yorgos¹

Affiliation:

1. Dept. of Food Science & Human Nutrition; Agricultural Univ. of Athens; 75 Iera Odos 11855 Athens Greece

2. Univ. de Bordeaux; Institut des Sciences de la Vigne et du Vin, Faculté d'OEnologie; 210 chemin de Leysotte CS 50008 33882 Villenave d'Ornon Cedex France

3. Κadmion Food Analysis Laboratories; 153 Ethn. Antistasseos 20200 Kiato Greece

Publisher

Wiley

Subject

Food Science

Reference42 articles.

1. Chips, lees and micro-oxygenation: influence on some flavors and sensory profile of a bottled red Sangiovese wine;Afrelli;Eur Food Res Technol,2011

2. Antioxidant capacity and phenolic composition of different woods used in cooperage

3. Artificial aging of wines using oak chips;Arapitsas;Food Chem,2004

4. Quantitative analysis of volatile compounds stemming from oak wood. Application to the aging of wines in barrels;Barbe;J Cooperage Sci Technol,1996

5. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;Lebensmittel-Wissenschaft Tech,1994

Cited by 23 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. Influence of the Aging of Apple Wines with Oak Chips on the Quality and Sensory Parameters of the Wines;Acta Universitatis Cibiniensis. Series E: Food Technology;2023-12-01

2. Trials of Commercial- and Wild-Type Saccharomyces cerevisiae Strains under Aerobic and Microaerophilic/Anaerobic Conditions: Ethanol Production and Must Fermentation from Grapes of Santorini (Greece) Native Varieties;Fermentation;2022-05-26

3. Browning Development and Antioxidant Compounds in White Wines after Selenium, Iron, and Peroxide Addition;Applied Sciences;2022-04-11

4. Effect of Barrel-to-Barrel Variation on Color and Phenolic Composition of a Red Wine;Foods;2021-07-20

5. Wood powders of different botanical origin as an alternative to barrel aging for red wine;European Food Research and Technology;2021-06-15