Effect of the presence of different oak ellagitannins in their own disappearance under oxidative or inert atmosphere.
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DOI: 10.1016/j.foodchem.2019.02.007
Abstract: The disappearance of the C-glycosidic ellagitannins over time can occur even in absence of oxygen and their disappearance rate seems to be affected by the presence of other ellagitannins in the media. The objective of… read more here.
Keywords: presence; oak ellagitannins; different oak; effect presence ... See more keywords
Impact of Different Oak Chips’ Aging on the Volatile Compounds and Sensory Characteristics of Vitis amurensis Wines
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DOI: 10.3390/foods11081126
Abstract: In this work, different oak chips were used to age Vitis amurensis wine, and the effects on sensory properties were observed. Twenty-one different oak chips were added to a one-year-old wine made by a traditional… read more here.
Keywords: volatile compounds; oak chips; wine; vitis amurensis ... See more keywords