Characterization of mannoproteins during white wine (<em>Vitis vinifera</em> L. cv. ENCRUZADO) ageing on lees with stirring in oak wood barrels and in a stainless steel tank with oak staves
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چکیده
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Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels.
Wooden barrels are used in the ageing or maturation of many alcoholic beverages, namely brandies and wines. However, the high costs related to ageing in wooden barrels have led to a search for alternative technologies. In this study we examined the application of wood fragments to the beverage in order to promote an accelerated ageing. We evaluated the sensory and chemical modifications in bran...
متن کاملOrganic Acids Novel Determination in Wines Aged in Oak Wood Barrels by HPLC
n this project we describe a reversed-phased HPLC method that allows the simultaneous determination of the preservatives benzoic (BA), sorbic (SA) and ascorbic acids (AA) in wine and foodstuffs. The separations were effected by using a C18 varian column and a mobile phase of ammonium acetate buffer (pH 4.4) – methanol (65:35) to elute BA, SA and AA. The flow rate was 1.0 ml/min and the detector...
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چکیده ندارد.
Evolution of sugars in cider brandy aged in oak barrels: a contribution to its characterization.
A chemometric study was carried out to typify cider brandies according to the type of wood employed in the maturation process and their aging time. Monosaccharides, previously derivatized with p-aminobenzoic ethyl ester, were analyzed using a reversed-phase high-performance liquid chromatographic method. Univariate data treatment was not sufficient to enable differentiation of the classes of ci...
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ژورنال
عنوان ژورنال: OENO One
سال: 2012
ISSN: 2494-1271
DOI: 10.20870/oeno-one.2012.46.4.1527