Advances in Wine Aging Technologies for Enhancing Wine Quality and Accelerating Wine Aging Process

Effects of processing parameters on the convective heat transfer rate during ultrasound assisted low temperature immersion treatment of a stationary sphere

(2012) Hossein Kiani et al.   JOURNAL OF FOOD ENGINEERING

The effect of ultrasound irradiation on the convective heat transfer rate during immersion cooling of a stationary sphere

(2012) Hossein Kiani et al.   ULTRASONICS SONOCHEMISTRY

Enhancement of Ethanol–Acetic Acid Esterification Under Room Temperature and Non-catalytic Condition via Pulsed Electric Field Application

(2011) Zhi-Rong Lin et al.   Food and Bioprocess Technology

Techniques for improving or replacing ageing on lees of oak aged red wines: The effects on polysaccharides and the phenolic composition

(2011) Rubén Del Barrio-Galán et al.   FOOD CHEMISTRY

Ultrasound assisted nucleation of some liquid and solid model foods during freezing

(2011) Hossein Kiani et al.   FOOD RESEARCH INTERNATIONAL

Investigation of the effect of power ultrasound on the nucleation of water during freezing of agar gel samples in tubing vials

(2011) Hossein Kiani et al.   ULTRASONICS SONOCHEMISTRY

Modelling of oxygen transfer in wines

(2010) R. Adoua et al.   CHEMICAL ENGINEERING SCIENCE

Application of an electronic tongue to study the effect of the use of pieces of wood and micro-oxygenation in the aging of red wine

(2010) M. Gay et al.   ELECTROCHIMICA ACTA

Accelerated aging of a Sherry wine vinegar on an industrial scale employing microoxygenation and oak chips

(2010) Enrique Durán Guerrero et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of aging in new oak, one-year-used oak, chestnut barrels and bottle on color, phenolics and gustative profile of three monovarietal red wines

(2010) Angelita Gambuti et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

A review on micro-oxygenation of red wines: Claims, benefits and the underlying chemistry

(2010) E. Gómez-Plaza et al.   FOOD CHEMISTRY

Aroma quality improvement of Chardonnay white wine by fermentation and ageing in barrique on lees

(2010) Maria Teresa Liberatore et al.   FOOD RESEARCH INTERNATIONAL

Effect of the presence of lysated lees on polysaccharides, color and main phenolic compounds of red wine during barrel ageing

(2010) Oscar Fernández et al.   FOOD RESEARCH INTERNATIONAL

Changes in the Sorption of Diverse Volatiles bySaccharomyces cerevisiaeLees during Sparkling Wine Aging

(2010) Joan J. Gallardo-Chacón et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Use of microfungi in the treatment of oak chips: possible effects on wine

(2010) Leonardo Petruzzi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Differences in the phenolic composition and sensory profile between red wines aged in oak barrels and wines aged with oak chips

(2010) Miriam Ortega-Heras et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dissolved oxygen distribution during micro-oxygenation. Determination of representative measurement points in hydroalcoholic solution and wines

(2009) I. Nevares et al.   ANALYTICA CHIMICA ACTA

Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling

(2009) Soline Caillé et al.   ANALYTICA CHIMICA ACTA

Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels

(2009) Ilda Caldeira et al.   ANALYTICA CHIMICA ACTA

Micro-oxygenation strategy depends on origin and size of oak chips or staves during accelerated red wine aging

(2009) María Del Álamo et al.   ANALYTICA CHIMICA ACTA

Effect of size, seasoning and toasting in the volatile compounds in toasted oak wood and in a red wine treated with them

(2009) B. Fernández de Simón et al.   ANALYTICA CHIMICA ACTA

Influence of ageing on lees on polysaccharide glycosyl-residue composition of Chardonnay wine

(2009) Sandra Pati et al.   CARBOHYDRATE POLYMERS

Influence of training system on chromatic characteristics and phenolic composition in red wines

(2009) S. Río Segade et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of alternative techniques to ageing on lees and use of non-toasted oak chips in alcoholic fermentation on the aromatic composition of red wine

(2009) Juan José Rodríguez-Bencomo et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The effect of heat and light on the composition of some volatile compounds in wine

(2009) Maurizio D’Auria et al.   FOOD CHEMISTRY

Use of acacia barrique barrels – Influence on the quality of Malvazija from Istria wines

(2009) Gianfranco Kozlovic et al.   FOOD CHEMISTRY

Effect of light and temperature on 3-alkyl-2-methoxypyrazine concentration and other impact odourants of Riesling and Cabernet Franc wine during bottle ageing

(2009) A. Blake et al.   FOOD CHEMISTRY

Oak barrel maturation vs. micro-oxygenation: Effect on the formation of anthocyanin-derived pigments and wine colour

(2009) M. Cano-López et al.   FOOD CHEMISTRY

Evolution of the aroma composition of wines supplemented with grape flavour precursors from different varietals during accelerated wine ageing

(2009) N. Loscos et al.   FOOD CHEMISTRY

Volatile Compounds of Red Wines Macerated with Spanish, American, and French Oak Chips

(2009) Juan José Rodríguez-Bencomo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in Chemical Composition of a Red Wine Aged in Acacia, Cherry, Chestnut, Mulberry, and Oak Wood Barrels

(2009) Mirko De Rosso et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Different Yeast Strains and Their Culture Conditions on the Prevention of Wine Model Solution Browning by Yeast Lees

(2009) Trinidad Márquez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evolution of esters in aged Chardonnay wines obtained with different vinification methods

(2009) Carmen Ancín-Azpilicueta et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Chemical and biochemical features involved in sparkling wine production: from a traditional to an improved winemaking technology

(2009) María Ángeles Pozo-Bayón et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Aging markers from bottled red wine aged with chips, staves and barrels

(2008) M. del Álamo et al.   ANALYTICA CHIMICA ACTA

The use of oak chips during the ageing of a red wine in stainless steel tanks or used barrels: effect of the contact time and size of the oak chips on aroma compounds

(2008) A.B. BAUTISTA-ORTN et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Application of pulsed electric fields for improving the maceration process during vinification of red wine: influence of grape variety

(2008) N. López et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Chromatic Characteristics and Optically Derived Compositional Descriptors of Micro-oxygenated Wines from Vitis vinifera cv. Merlot and Cabernet Sauvignon

(2008) Sierra Rayne et al.   Food and Bioprocess Technology

Measure the Dissolved Oxygen Consumed by Red Wines in Aging Tanks

(2008) I. Nevares et al.   Food and Bioprocess Technology

Influence of Ultrasound on Freezing Rate of Immersion-frozen Apples

(2008) Adriana E. Delgado et al.   Food and Bioprocess Technology

Role of lees in wine production: A review

(2008) J.A. Pérez-Serradilla et al.   FOOD CHEMISTRY

Influence of the elaboration process on the peptide fraction with angiotensin I-converting enzyme inhibitor activity in sparkling wines and red wines aged on lees

(2008) Juan M. Alcaide-Hidalgo et al.   FOOD CHEMISTRY

Influence of toasting of oak chips on red wine maturation from sensory and gas chromatographic headspace analysis

(2008) E. Koussissi et al.   FOOD CHEMISTRY

Effect of storage on the phenolic content, volatile composition and colour of white wines from the varieties Zalema and Colombard

(2008) Dolores Hernanz et al.   FOOD CHEMISTRY

New genera of yeasts for over-lees aging of red wine

(2008) F. Palomero et al.   FOOD CHEMISTRY

Polyphenolic compounds and antioxidant properties of selected China wines

(2008) Hua Li et al.   FOOD CHEMISTRY

The effects of AC electric field on wine maturation

(2008) Xin An Zeng et al.   Innovative Food Science & Emerging Technologies

Effect of storage conditions on the volatile composition of wines obtained from must stabilized by PEF during ageing without SO2

(2008) Teresa Garde-Cerdán et al.   Innovative Food Science & Emerging Technologies

Evaluation of the Combined Effects of Enzymatic Treatment and Aging on Lees on the Aroma of Wine fromBombino biancoGrapes

(2008) Francesca Masino et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile Compounds and Sensorial Characterization of Wines from Four Spanish Denominations of Origin, Aged in Spanish Rebollo (Quercus pyrenaicaWilld.) Oak Wood Barrels

(2008) Brígida Fernández de Simón et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evolution of benzoate derivatives and their hydroxycinnamate analogues during ageing of white wines in oak barrels

(2008) Vaios T. Karathanos et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effect of vibration and storage on some physico-chemical properties of a commercial red wine

(2008) Hyun-Jung Chung et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Nitrogen compounds and polysaccharides changes during the biological ageing of sherry wines

(2008) Mar Villamiel et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Measurement of dissolved oxygen during red wines tank aging with chips and micro-oxygenation

(2007) I. Nevares et al.   ANALYTICA CHIMICA ACTA

Effects of pulsed electric fields on the extraction of phenolic compounds during the fermentation of must of Tempranillo grapes

(2007) N. López et al.   Innovative Food Science & Emerging Technologies