Phenolic and furanic compounds of Portuguese chestnut and French, American and Portuguese oak wood chips

The effect of oak wood source, location of seasoning and coopering on the composition of volatile compounds in oak-matured wines

(2010) PHILIP J. SPILLMAN et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Phenolic Compounds in Chestnut (Castanea sativaMill.) Heartwood. Effect of Toasting at Cooperage

(2010) Miriam Sanz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant Capacity, Phenolic Content, and Profiling of Phenolic Compounds in the Seeds, Skin, and Pulp ofVitis rotundifolia(Muscadine Grapes) As Determined by HPLC-DAD-ESI-MSn

(2010) Amandeep K. Sandhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

Volatile Compounds in Acacia, Chestnut, Cherry, Ash, and Oak Woods, with a View to Their Use in Cooperage

(2009) Brígida Fernández de Simón et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of wood on the phenolic profile and sensory properties of wine vinegars during ageing

(2009) Ana B. Cerezo et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

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