Comparison between Malolactic Fermentation Container and Barrel Toasting Effects on Phenolic, Volatile, and Sensory Profiles of Red Wines.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.6b05497
Abstract: Ellagitannin and anthocyanin profiles, woody volatile composition, and sensory properties of wines in which malolactic fermentation (MLF) took place in barrels or stainless steel tanks, have been compared after 12 months of barrel aging. Three… read more here.
Keywords: container; barrel; sensory; malolactic fermentation ... See more keywords
Impact of Barrel Toasting on Ellagitannin Composition of Aged Cognac Eaux-de-Vie
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27082531
Abstract: It is well established that C-glucosidic ellagitannins contribute to wine quality, and new forms of ellagitannins have been found recently in cognac eaux-de-vie. The contribution of some ellagitannin-derived spirit compounds to eaux-de-vie taste has been… read more here.
Keywords: cognac eaux; composition; barrel toasting; eaux vie ... See more keywords