The production of some alcoholic beverages very often requires the use of wood from
various tree species to improve the quality parameters (smell, taste, and color) of the drink …

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 …

Twelve samples of commercially available wines produced in three different wine-growing
sub-regions of Croatia were analysed, to determine their polyphenolic content and associate …

Oak-barrel fermentation is used in white wine production to enhance aroma and flavor
complexity. However, the dynamics of microbial communities and their impact on the …

This paper reports on a complete study of the effect of wood, in the form of oak chips, on the
volatile composition and sensory characteristics of Moravia Agria wines added at different …

Chardonnay is a versatile white grape variety, lending itself to wines of fuller body, or to light
and fruity styles. Phenolic compounds influence the perceived body and flavor of the wines …

The aim of this study was to characterize Goethe white wines, produced in the region around
Urussanga, Santa Catarina State, Brazil, in terms of their organic acids and polyphenols …

BACKGROUND: Nowadays, Verdejo young wine is exported to many countries all over the
world, so it is considered one of the most important Spanish white young wines. In spite of its …

Cabernet Sauvignon wines were aged for 15 months in used and new French 225 L oak
barrels, followed by a period of 3 months in bottle. In addition to control barrels (3 years old) …

During the short aging period studied, the use of wood chips, in particular from acacia wood,
induced a tendency for increases of total phenols, non-flavonoid and flavonoid compounds …