Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Kleopatra Chira"'
Publikováno v:
IVES Technical Reviews (2022)
During barrel production, the oak undergoes several processing stages that contribute to wine and brandy flavours. The toasting step is considered to have the most important influence on oak wood chemical composition as it causes the thermodegradatio
Externí odkaz:
https://doaj.org/article/75ee50fd8cf6452292d7044858fbf7d8
Publikováno v:
OENO One, Vol 56, Iss 1 (2022)
Toasting is a key step in the barrel-making process. It plays an important role in the breakdown of oak wood compounds and thus influences the chemical composition and organoleptic properties of wines and brandies. However, the effect of toasting on
Externí odkaz:
https://doaj.org/article/9bf28f0b6a3847f0a5aefb926f07d9c4
Publikováno v:
IVES Technical Reviews (2021)
The phenolic, aromatic and sensory evolution of a red wine under different oak aging conditions was evaluated. Neither phenolic nor fruity aromatic contents and profiles were impacted by the aging container or the derived oak products used. Meanwhile
Externí odkaz:
https://doaj.org/article/7a7ce199f0a34a6bab9c320b88ba3f99
Publikováno v:
OENO One, Vol 55, Iss 2 (2021)
During fermentation or ageing of wines, oak wood is commonly used in form of barrels, casks or derived oak products (chips, winewoods, tankstaves, among others). It is well known that aroma, structure, astringency, bitterness, aromatic persistence an
Externí odkaz:
https://doaj.org/article/2fff24e7b50e4ef193949e2d62ceb9fd
Publikováno v:
IVES Technical Reviews (2021)
Ellagitannins are the main extractible oak wood phenolic compounds. These compounds are responsible for high wood durability and they can contribute to wine and spirits organoleptic quality (colour, astringency and bitterness). Despite their importan
Externí odkaz:
https://doaj.org/article/2636d71da3534ef3bec7bfc2f7b6629a
Publikováno v:
IVES Technical Reviews (2020)
Cork taint, generally recognized by a musty or moldy off-flavor, is a serious problem facing the industry today when putting wines on the market. To assess the effectiveness of a food-grade plastic film in removing the compounds concerned, trials wer
Externí odkaz:
https://doaj.org/article/a400035dcf00449a953003b314f0b169
Publikováno v:
IVES Technical Reviews (2020)
White wine is increasingly aged in oak barrels to enhance its stability, aromatic complexity and organoleptic properties. Thus, this research aimed to highlight chemical and sensory differences in Sauvignon Blanc wines linked to barrel size. Oenologi
Externí odkaz:
https://doaj.org/article/56549eb3b65b48c89a83a8435c505f69
Autor:
Kleopatra Chira, Laura Anguellu, Gregory Da Costa, Tristan Richard, Eric Pedrot, Michael Jourdes, Pierre-Louis Teissedre
Publikováno v:
Foods, Vol 9, Iss 10, p 1477 (2020)
In the courses of studies on ellagitannin changes during oak wood toasting, two C-glycosidic ellagitannins were isolated from the french oak wood for the first time. These two compounds exhibited [M−H]− ion peak at m/z 1055.0631 (compound A) and
Externí odkaz:
https://doaj.org/article/50cdb649d4db4cc4a336b95c2bea7086
Autor:
Maria Kyraleou, Stamatina Kallithraka, Stefanos Koundouras, Kleopatra Chira, Serkos Haroutounian, Hariklia Spinthiropoulou, Yorgos Kotseridis
Publikováno v:
OENO One, Vol 49, Iss 1, Pp 71-84 (2015)
Aims: In order to investigate the effect of vine training system on grape phenolic composition, a divided canopy system (Lyre) and a vertical shoot positioned trellis with two different pruning systems (Royat and Guyot) were applied in a commercial v
Externí odkaz:
https://doaj.org/article/3753b9e1437945c0a95392a9145323f5
Autor:
Maria Kyraleou, Eleni Tzanakouli, Yorgos Kotseridis, Kleopatra Chira, Ioannis Ligas, Stamatina Kallithraka, Pierre-Louis Teissedre
Publikováno v:
OENO One, Vol 50, Iss 4 (2016)
The effect of the time of wood chip addition on phenolic content, color parameters and volatile composition of a red wine made by a native Greek variety (Agiorgitiko) was evaluated. For this purpose, chips from American, French, Slavonia oak and Acac
Externí odkaz:
https://doaj.org/article/38c750097e6f40dfb431cd9e2682b344