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Influence of different aging systems and oak woods on aged wine color and anthocyanin composition.
- Published in:
- European Food Research & Technology, 2004, v. 219, n. 2, p. 124
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- Publication type:
- Article
Ratiometric Oxygen Imaging to Predict Oxygen Diffusivity in Oak Wood During Red Wine Barrel Aging.
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- Food & Bioprocess Technology, 2016, v. 9, n. 6, p. 1049, doi. 10.1007/s11947-016-1695-0
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- Publication type:
- Article
Phenolic and volatile compounds in Quercus humboldtii Bonpl. wood: effect of toasting with respect to oaks traditionally used in cooperage.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 1, p. 315, doi. 10.1002/jsfa.9190
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- Article
Wine evolution and spatial distribution of oxygen during storage in high-density polyethylene tanks.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 6, p. 1313, doi. 10.1002/jsfa.6824
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- Publication type:
- Article
New System for Simultaneous Measurement of Oxygen Consumption and Changes in Wine Color.
- Published in:
- Molecules, 2024, v. 29, n. 1, p. 231, doi. 10.3390/molecules29010231
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- Publication type:
- Article
Influence of Oxygen Management on Color and Phenolics of Red Wines.
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- Molecules, 2023, v. 28, n. 1, p. 459, doi. 10.3390/molecules28010459
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- Publication type:
- Article
Red Wine Aging by Different Micro-Oxygenation Systems and Oak Wood—Effects on Anthocyanins, Copigmentation and Color Evolution.
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- Processes, 2020, v. 8, n. 10, p. 1250, doi. 10.3390/pr8101250
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- Article
Alternative Woods in Oenology: Volatile Compounds Characterisation of Woods with Respect to Traditional Oak and Effect on Aroma in Wine, a Review.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 4, p. 2101, doi. 10.3390/app12042101
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- Article
Quality control of natural cork stoppers by image analysis and oxygen transmission rate.
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- Holzforschung: International Journal of the Biology, Chemistry, Physics, & Technology of Wood, 2022, v. 76, n. 9, p. 863, doi. 10.1515/hf-2022-0024
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- Article
Influence of Quercus petraea Liebl. wood structure on the permeation of oxygen through wine barrel staves.
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- Holzforschung: International Journal of the Biology, Chemistry, Physics, & Technology of Wood, 2019, v. 73, n. 9, p. 859, doi. 10.1515/hf-2018-0299
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- Publication type:
- Article
Dissolved Oxygen Removal in Wines by Gas Sparging, Its Optimization and Chemical Impact.
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- Beverages, 2024, v. 10, n. 1, p. 3, doi. 10.3390/beverages10010003
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- Publication type:
- Article
Characterization and Control of Oxygen Uptake in the Blanketing and Purging of Tanks with Inert Gases in the Winery.
- Published in:
- Beverages, 2023, v. 9, n. 1, p. 19, doi. 10.3390/beverages9010019
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- Publication type:
- Article
Wine Aging Technologies.
- Published in:
- Beverages, 2019, v. 5, n. 1, p. 1, doi. 10.3390/beverages5010024
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- Publication type:
- Article
Different Woods in Cooperage for Oenology: A Review.
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- Beverages, 2018, v. 4, n. 4, p. 1, doi. 10.3390/beverages4040094
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- Publication type:
- Article
Oxygen Consumption by Red Wines under Different Micro-Oxygenation Strategies and Q. Pyrenaica Chips. Effects on Color and Phenolic Characteristics.
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- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030069
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- Publication type:
- Article
Bottle Aging and Storage of Wines: A Review.
- Published in:
- Molecules, 2021, v. 26, n. 3, p. 713, doi. 10.3390/molecules26030713
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- Publication type:
- Article
Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines.
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- Molecules, 2021, v. 26, n. 1, p. 232, doi. 10.3390/molecules26010232
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- Publication type:
- Article
Characterization of Anthocyanins and Anthocyanin-Derivatives in Red Wines during Ageing in Custom Oxygenation Oak Wood Barrels.
- Published in:
- Molecules, 2021, v. 26, n. 1, p. 64, doi. 10.3390/molecules26010064
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- Publication type:
- Article
Behaviour of Low Molecular Weight Compounds, Iron and Copper of Wine Spirit Aged with Chestnut Staves under Different Levels of Micro-Oxygenation.
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- Molecules, 2020, v. 25, n. 22, p. 5266, doi. 10.3390/molecules25225266
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- Article
Artificial Intelligence Methods for Constructing Wine Barrels with a Controlled Oxygen Transmission Rate.
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- Molecules, 2020, v. 25, n. 14, p. 3312, doi. 10.3390/molecules25143312
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- Article
Alternative Woods in Enology: Characterization of Tannin and Low Molecular Weight Phenol Compounds with Respect to Traditional Oak Woods. A Review.
- Published in:
- Molecules, 2020, v. 25, n. 6, p. 1474, doi. 10.3390/molecules25061474
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- Publication type:
- Article
Prediction Models to Control Aging Time in Red Wine.
- Published in:
- Molecules, 2019, v. 24, n. 5, p. 826, doi. 10.3390/molecules24050826
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- Publication type:
- Article
QUERCUS HUMBOLDTII (COLOMBIAN OAK): CHARACTERISATION OF WOOD PHENOLIC COMPOSITION WITH RESPECT TO TRADITIONAL OAK WOOD USED IN OENOLOGY.
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- Journal of Viticulture & Enology / Ciência e Técnica Vitivinícola, 2017, v. 32, n. 2, p. 93, doi. 10.1051/ctv/20173202093
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- Article
Development of a New Strategy for Studying the Oxygen Consumption Potential of Wine through the Grape Extract Evaluation.
- Published in:
- Foods, 2022, v. 11, n. 13, p. 1961, doi. 10.3390/foods11131961
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- Publication type:
- Article
Characterization and Control of Hidden Micro-Oxygenation in the Winery: Wine Racking.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 386, doi. 10.3390/foods10020386
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- Publication type:
- Article
Characterization of the Oxygen Transmission Rate of New-Ancient Natural Materials for Wine Maturation Containers.
- Published in:
- Foods, 2021, v. 10, n. 1, p. 140, doi. 10.3390/foods10010140
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- Publication type:
- Article