248 Results Found

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 technique. The wine was aged for 6 mo...

The aging of wine in oak barrels is a crucial stage in winemaking, greatly influencing its chemical composition, sensory characteristics, and overall quality. Since the Roman Empire, oak barrels have replaced clay amphorae due to their practical and...

The study explores the novel use of oak bark (Quercus cortex) as a bio-filler in elastomeric composites, aligning with the global trend of plant-based biocomposites. Both modified and unmodified oak bark were investigated for their impact on the phys...

The time involved and the high economic cost of using oak barrels to age wines have led to a significant price difference compared to non-oak barrel aged wines and may lead to some fraudulent sales in the market. In this study, an untargeted metabolo...

Subfossil oak (SO) wood material, originating from three different buried trunks discovered in recent years by excavations in riverbanks on Romanian territory, was analysed in this research. Aged oak recovered from constructions (AO_C) and recent/new...

The antibacterial effect of the previously reported Bi2WO6/Ag3PO4/Ag Z-scheme heterojunction photocatalyst compared with a phytobiotics named, aqueous extract of Persian Oak fruit. The impact of both materials on the expression of the urease gene was...

With the increased incidence of wine fraud, a fast and reliable method for wine certification has become a necessary prerequisite for the vigorous development of the global wine industry. In this study, a classification strategy based on three-dimens...

Due to its physical, chemical, and structural properties, oakwood is widely used in the production of barrels for wine ageing. When in contact with the wine, oak continuously releases aromatic compounds such as lignin, tannin, and cellulose to the li...

Brandy de Jerez is a European Geographical Indication for grape-derived spirits aged in oak casks that have previously contained any kind of Sherry wine and, therefore, are known as Sherry Casks®. Wood compounds have a substantial influence in th...

Maintaining permanent forest canopy cover and eventually harvesting timber by predetermined target diameter are often considered as a prototype for future management of the oak natural forest. However, target diameters and harvest age based on averag...

The emission of CO2 from soil represents one of the most significant fluxes between terrestrial ecosystems and the atmosphere. It is crucial to investigate the impact of stand age on soil CO2 emissions in order to evaluate the possibility of carbon s...

There is a trend towards the commercialisation of strawberry tree fruit spirit (AUS) with wood ageing, motivated by its favourable sensory characteristics. Additionally, further studies are necessary to elucidate the optimal conditions regarding agei...

The paper deals with the assessment of the age of oak wood (0, 10, 40, 80 and 120 years) on its fire resistance. Chemical composition of wood (extractives, cellulose, holocellulose, lignin) was determined by wet chemistry methods and elementary analy...

Ageing in oak barrels affects the tertiary aroma of red wine, yet further research on the impact of different conditions used for medium toasting of barrels could still be conducted to optimise wine production and meet consumer preferences. In this s...

The use of oak fragments allows wine cellars to reduce costs and the length of wine aging compared to traditional aging in oak barrels in the winery. The main objective of this work was to study the effect of the use of oak fragments on the volatile,...

Xinjiang is a major wine-making region in China, but its hot climate in summer and intense sun exposure negatively affect the aroma quality of Cabernet Sauvignon wine. The aim of this study was to characterize and differentiate the volatile compositi...

The production of high-quality aged marc spirits includes a minimum period of six months of ageing in oak barrels. Lastly, producers are interested in alternative botanical origin wood. The present study is aimed at investigating the influence of Gre...

In contrast with the elaboration of still wines, the impact of barrel aging before the “prise de mousse” on the aging potential of Champagne base wines has not been studied so far. In the present study, the oxidative stability and related...

The changes produced during the aging of wines in oak barrels are strongly dependent on the oak’s geographical origin and aging time. This paper analyzes the effect of Quercus alba oak from four different geographical locations in four states i...

In Ukraine, carbon stocks in forests are assessed by the gain-loss method since the national forest inventory is under development now. For the evaluation of main pools of oak and pine forest stands, typical for the Forest-steppe of Ukraine, the stoc...

The evolution of polyphenolic compounds and sensory properties of wines obtained from Grenache grapes, either untreated or treated with pulsed electric fields (PEF), in the course of bottle aging, as well as during oak aging followed by bottle aging,...

Quercus species have been widely used in traditional medicine, and recently, researchers’ attention has focused on galls of the genus Quercus as a source of health-promoting phytochemicals. This review presents a summary of the most recent find...

In recent years, consumers of red wines have demanded aged wines with intense color and a well-integrated fine wood bouquet. Traditionally, wines with these characteristics have been obtained from aging in oak barrels. This type of vinification incur...

Aging wine is a usual practice in winemaking, as the wine quality improves due to the compounds extracted from wood barrels or chips, cubes, blocks, or staves used. The wood species used are traditionally oak, namely from Quercus petraea, Q. alba, or...

This study aims to obtain an alternative aging method using toasted white oak chips and ultrasound technology that yields a final product of similar quality to the one obtained by a traditional aging system in reduced time. Different conditions of ul...

This study investigates the impact of wood origin and the geometry of barrel alternatives on the extraction of volatile compounds and total ellagitannins during the aging of tsipouro, a traditional Greek spirit. French, American, and Greek oak, along...

Polyphenolics, which are ubiquitous in plants, currently are among the most studied phytochemicals because of their perceptible chemical properties and antioxidant activity. Oak barrels and their alternatives, which are widely used in winemaking nowa...

During barrel aging, spirits undergo organoleptic changes caused by the release of aroma and taste compounds. Recently, studies have revealed the bitter properties of oak wood lignans, such as (±)-lyoniresinol, and their contribution to wine t...

This work evaluates the effects of accelerated aging on the discolouration of surface-treated spruce wood and oak wood coated with solvent-based polyurethane lacquers, and surface-treated spruce wood coated with water-based transparent coating system...

Dry-mesic old-growth oak forests are widely distributed remnants across the eastern U.S. and are expected to increase in number and extent as second-growth forests mature. In this study, we synthesize published and unpublished information to better d...

Traditionally and alternatively aged wines’ odour activity values (OAVs) are investigated to differentiate and highlight the differences between the selected methods. An analysis of the volatile aroma compounds of wines derived from ageing in b...

The aging of wines is a process used to preserve wine but also to enhance its properties. It is a process of great interest, mainly because of the additional properties it adds to wines and because of its economic implications. Historically, barrels...

Consumers look for unique wines, offering pleasant experiences. Wine producers need to open new markets and are targeting countries with fewer traditions in drinking red and complex wines, such as Poland, Russia and Germany. The use of less popular a...

The use of wood-based materials in the automotive industry is currently under discussion and investigation. One of the major material requirements for such applications is sufficient weathering stability. This can be demonstrated by an accelerated ag...

Fourier transform infrared spectroscopy (FTIR) with Attenuated Total Reflection (ATR) combined with functional data analysis (FDA) was applied to differentiate aged wine spirits according to the ageing technology (traditional using 250 L wooden barre...

Background: The use of holm oak (Quercus ilex) chips as a potential alternative wood and the application of hydrostatic high pressure (HHP) as an alternative technique to accelerate the release to the wine of wood-related compounds within a short pro...

High-power ultrasound (HPU) is an innovative cleaning method used in wineries for oak barrel sanitation and regeneration. The process is associated with hot water (HPUhw) to ensure microbial stabilization and has been proved to be highly effective in...

The pattern of annual radial growth is influenced by various factors: the local growth conditions, the age structure, and the ecotypes or provenances of trees. A more in-depth approach to the study of specific growth patterns of tree forms is needed...

Tangible variation of sensory characteristics is often observed in wine aged in similar barrels. Barrel-to-barrel variation in barrel-aged wines was investigated in respect of the most important phenolic compounds of oenological interest. A red wine...

Many modern alcoholic beverages are subjected to ageing processes during which compounds extracted from wood contribute decisively to the overall beverage character. Wines represent a perfect example of beverage in which ageing is a crucial technolog...

The influence of the addition of oak chips and barrel ageing on basic wine parameters and volatile compounds of Chardonnay wines has been studied. Chardonnay wines were obtained by the traditional wine-making process. Oak chips (4 g/L—non-toasted and...

Experiments were conducted to identify a compound responsible for a spicy, woody, incense-like odor note in oak-aged spirits. The target compound was extracted from oak wood and various oak-aged spirits and analyzed by multidimensional (heart-cut) ga...

The ageing of wine in oak barrels enhances its sensory properties, with the toasting level and grain size of the wood significantly influencing the volatile composition of the wine. This study evaluated the impact of three toasting levels (light toas...

It is well recognized that the aging process is a critical step in winemaking because it induces substantial chemical changes linked to the organoleptic properties and stability of the finished wines. Therefore, this study aimed to investigate the in...

Ageing on Lees (AOL) is a technique to improve the aromatic and gustatory complexity of wine, mainly by improving its body and reducing its astringency. However, the autolytic process is slow, resulting in high production costs. This work evaluated t...

The blending of wine spirits (WSs) produced in different ageing conditions is a key operation to impart specific features, enhance complexity, increase the final product’s quality and ensure brand consistency over the years, but requires time,...

English wood pastures have become a target for ecological restoration, including the restoration of pollarded trees and grazing animals, although pigs have not been frequently incorporated into wood pasture restoration schemes. Because wood pastures...

Subfossil oak wood has spent centuries or millennia in the aquatic medium (rivers, lakes, bogs, etc.) and, due to water anoxic conditions, its decomposition is very slow. As a result of its long residing in specific conditions, its chemical compositi...

The aim of this work was to compare the variations of alcohols compounds in white wine Muscat Ottonel variety aged in the presence of untoasted oak chips, toasted oak chips and untoasted barrel, considering three ageing periods—30, 60, and 90 d...

Wooden barrels and wood chips are usually used in the ageing of spirits and wines to improve their sensorial profile. Oak wood is the most popular material used in cooperage, but there are other interesting woods, such as cherry or chestnut, that cou...