Wine Aging Technologies
Wine aging is a desirable and valuable process, commonly used to improve wine quality, and traditionally carried out in oak wooden casks. The correct use of oak barrels and the ever-increasing demand for barrels in the different production areas of the world has led to a constant search for technolo...
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| Հիմնական հեղինակներ: | , |
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| Ձևաչափ: | Online |
| Լեզու: | անգլերեն |
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MDPI - Multidisciplinary Digital Publishing Institute
2021
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| Խորագրեր: | |
| Առցանց հասանելիություն: | 32846 |
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Չկան պիտակներ, Եղեք առաջինը, ով նշում է այս գրառումը!
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| _version_ | 1869517946346274816 |
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| author | Nevares, Ignacio Del Alamo-Sanza, María |
| author_browse | Del Alamo-Sanza, María Nevares, Ignacio |
| author_facet | Nevares, Ignacio Del Alamo-Sanza, María |
| author_sort | Nevares, Ignacio |
| collection | Directory of Open Access Books |
| description | Wine aging is a desirable and valuable process, commonly used to improve wine quality, and traditionally carried out in oak wooden casks. The correct use of oak barrels and the ever-increasing demand for barrels in the different production areas of the world has led to a constant search for technological alternatives to reproduce the chemical and physical processes undergone by wines during their stay in barrels.The aim of this Special Issue is to publish a compilation of original research and revision works that cover different aspects of the ageing processes of wine in casks and other alternative systems that reproduce, with different technologies, the transformations that take place in the barrel.Important aspects to be addressed are:the type of technological solutions that exist for wine agingthe impact of these new technologies on the final productcomparison of the effect of emerging and traditional technologies on the wine ageddifferentiation of wines undergoing different systems to avoid fraudcharacterization of the new materials used in barrel productionaccelerated aging of wines with wood and oxygen |
| format | Online |
| id | doab-20.500.12854ir-62727 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-627272024-04-05T12:32:08Z Wine Aging Technologies Nevares, Ignacio Del Alamo-Sanza, María QH301-705.5 Q1-390 dissolved oxygen oak fragments red wine chips gold nanoparticles regeneration phenolic compounds wine aging sensorial characteristics alternative woods oak wood barrel sensory analysis sanitation MDGC-MS ellagitannins white wine high power ultrasound volatile compounds oak tridecane traditional oaks other woods different oaks oak barrels barrels Pinot noir brettanomyces triangular tasting Quercus pyrenaica must trans-2-decenal aging floating and fixed micro-oxygenation grapes low molecular phenols thema EDItEUR::P Mathematics and Science::PS Biology, life sciences Wine aging is a desirable and valuable process, commonly used to improve wine quality, and traditionally carried out in oak wooden casks. The correct use of oak barrels and the ever-increasing demand for barrels in the different production areas of the world has led to a constant search for technological alternatives to reproduce the chemical and physical processes undergone by wines during their stay in barrels.The aim of this Special Issue is to publish a compilation of original research and revision works that cover different aspects of the ageing processes of wine in casks and other alternative systems that reproduce, with different technologies, the transformations that take place in the barrel.Important aspects to be addressed are:the type of technological solutions that exist for wine agingthe impact of these new technologies on the final productcomparison of the effect of emerging and traditional technologies on the wine ageddifferentiation of wines undergoing different systems to avoid fraudcharacterization of the new materials used in barrel productionaccelerated aging of wines with wood and oxygen 2021-02-12T08:39:27Z 2021-02-12T08:39:27Z 2019-04-05 10:34:31 2019 book 32846 9783038977483 https://directory.doabooks.org/handle/20.500.12854/62727 eng image/jpeg Attribution-NonCommercial-NoDerivatives 4.0 International https://play.google.com/books/publish/a/14935057684283403269#details/ISBN:9783038977483 https://mdpi.com/books/pdfview/book/1208 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-03897-749-0 10.3390/books978-3-03897-749-0 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783038977483 120 open access |
| spellingShingle | QH301-705.5 Q1-390 dissolved oxygen oak fragments red wine chips gold nanoparticles regeneration phenolic compounds wine aging sensorial characteristics alternative woods oak wood barrel sensory analysis sanitation MDGC-MS ellagitannins white wine high power ultrasound volatile compounds oak tridecane traditional oaks other woods different oaks oak barrels barrels Pinot noir brettanomyces triangular tasting Quercus pyrenaica must trans-2-decenal aging floating and fixed micro-oxygenation grapes low molecular phenols thema EDItEUR::P Mathematics and Science::PS Biology, life sciences Nevares, Ignacio Del Alamo-Sanza, María Wine Aging Technologies |
| title | Wine Aging Technologies |
| title_full | Wine Aging Technologies |
| title_fullStr | Wine Aging Technologies |
| title_full_unstemmed | Wine Aging Technologies |
| title_short | Wine Aging Technologies |
| title_sort | wine aging technologies |
| topic | QH301-705.5 Q1-390 dissolved oxygen oak fragments red wine chips gold nanoparticles regeneration phenolic compounds wine aging sensorial characteristics alternative woods oak wood barrel sensory analysis sanitation MDGC-MS ellagitannins white wine high power ultrasound volatile compounds oak tridecane traditional oaks other woods different oaks oak barrels barrels Pinot noir brettanomyces triangular tasting Quercus pyrenaica must trans-2-decenal aging floating and fixed micro-oxygenation grapes low molecular phenols thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| topic_facet | QH301-705.5 Q1-390 dissolved oxygen oak fragments red wine chips gold nanoparticles regeneration phenolic compounds wine aging sensorial characteristics alternative woods oak wood barrel sensory analysis sanitation MDGC-MS ellagitannins white wine high power ultrasound volatile compounds oak tridecane traditional oaks other woods different oaks oak barrels barrels Pinot noir brettanomyces triangular tasting Quercus pyrenaica must trans-2-decenal aging floating and fixed micro-oxygenation grapes low molecular phenols thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| url | 32846 |
| work_keys_str_mv | AT nevaresignacio wineagingtechnologies AT delalamosanzamaria wineagingtechnologies |