Oak barrels have an important effect on wine aroma, colour, and stability. In addition, the
product undergoes spontaneous clarification. The quality of aged wine depends on many …

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 …

Wine aroma strongly influences wine quality, yet its composition and its evolution during the
winemaking process are poorly understood. Volatile compounds that constitute wine aroma …

2, 3, 5, 6-[2H4]-4-Ethylphenol (d4-4-ethylphenol) was synthesised for use as an internal
standard in a new, rapid and accurate analytical method, employing gas chromatography …

The effect of toasting method and forest origin on volatile compounds and ellagitannin
concentration extracted into Merlot wine during 1-year barrel maturation is described …

Aldehydes are important in the aroma of Huangjiu and contribute the almond and sweet
aromas to Huangjiu. The perceptual interactions of 3 important aldehyde compounds were …

Red wine was stored in different oak barrels or in stainless steel, and samples were taken
for two years to determine 79 aroma compounds. Aging in oak affects 41 compounds. The …

A red Rioja wine was aged in barrels made of Spanish oak wood (Quercus robur, Quercus
petraea, Quercus pyrenaica, and Quercus faginea) during 21 months. The concentrations of …

This investigation studied the behaviour of the barrels at the completion of their cycle of use
(5–6 years old) on the volatile composition of a red wine. Results showed that compounds …

The influence of the oak origin, volume, and age of the barrel on the volatile composition of a
red wine after six months of maturation have been studied. Major volatile compounds in …