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Wine aging is a desirable and valuable process, commonly used to improve wine quality, and traditionally carried out in oak wooden casks. The correct use of oak barrels and the ever-increasing demand for barrels in the different production areas of the world has led to a constant search for technological alternatives to reproduce the chemical and physical processes undergone by wines during their stay in barrels.The aim of this Special Issue is to publish a compilation of original research and revision works that cover different aspects of the ageing processes of wine in casks and other alternative systems that reproduce, with different technologies, the transformations that take place in the barrel.Important aspects to be addressed are:the type of technological solutions that exist for wine agingthe impact of these new technologies on the final productcomparison of the effect of emerging and traditional technologies on the wine ageddifferentiation of wines undergoing different systems to avoid fraudcharacterization of the new materials used in barrel productionaccelerated aging of wines with wood and oxygen
trans-2-decenal --- tridecane --- MDGC-MS --- red wine --- Pinot noir --- gold nanoparticles --- must --- grapes --- aging --- chips --- dissolved oxygen --- floating and fixed micro-oxygenation --- Quercus pyrenaica --- red wine --- white wine --- volatile compounds --- sensorial characteristics --- oak --- alternative woods --- barrels --- chips --- traditional oaks --- different oaks --- other woods --- ellagitannins --- low molecular phenols --- volatile compounds --- oak fragments --- oak barrels --- volatile compounds --- phenolic compounds --- sensory analysis --- triangular tasting --- high power ultrasound --- wine aging --- regeneration --- sanitation --- brettanomyces --- oak wood barrel
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This book is a printed edition of the Special Issue Wine Fermentation that was published in Fermentation
anthocyanins --- extraction --- red wine --- color --- ultrasound --- microwave --- wine --- temperature control --- sensor placement --- CFD --- end-user software --- wine clarification --- extraction --- pectinase --- glycosidase --- protease --- phenoloxidase --- color --- aroma --- non-Saccharomyces yeasts --- pioneering winemaking techniques --- peculiar yeasts --- volatile acidity --- fermented drinks --- cluster thinning --- yield manipulation --- vine balance --- crop load --- Pinot noir --- Central Coast of California --- reductive off-odors --- reappearance --- wine --- volatile sulfur compounds --- polythionates as precursors --- elemental sulfur --- Saccharomyces --- yeast hybrids --- yeast mixtures --- spontaneous fermentation --- stuck and sluggish fermentation --- winemaking --- partially dehydrated grapes --- appassimento --- yeast --- Saccharomyces bayanus --- sensory --- Ontario --- climate change adaptation --- winemaking --- metabolite profiling --- non-targeted analysis --- classical chemical analysis --- metabolic modelling --- yeast physiology and metabolism --- vineyard management --- anthocyanins --- tannins --- polymeric pigments --- wine color --- grape maturity --- microwave-assisted extraction --- Merlot --- extraction methods --- color intensity --- phenolic content --- Saccharomyces --- Lachancea --- yeast hybrids --- metabolomics --- sulfur compounds --- oenological enzymes --- process control
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