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Items: 4

1.

Variations in oxygen and ellagitannins, and organoleptic properties of red wine aged in French oak barrels classified by a near infrared system.

Michel J, Albertin W, Jourdes M, Le Floch A, Giordanengo T, Mourey N, Teissedre PL.

Food Chem. 2016 Aug 1;204:381-90. doi: 10.1016/j.foodchem.2016.02.129. Epub 2016 Feb 23.

PMID:
26988516
2.

Oxygen consumption by oak chips in a model wine solution; Influence of the botanical origin, toast level and ellagitannin content.

Navarro M, Kontoudakis N, Giordanengo T, Gómez-Alonso S, García-Romero E, Fort F, Canals JM, Hermosín-Gutíerrez I, Zamora F.

Food Chem. 2016 May 15;199:822-7. doi: 10.1016/j.foodchem.2015.12.081. Epub 2015 Dec 21.

PMID:
26776040
3.

Influence of wood barrels classified by NIRS on the ellagitannin content/composition and on the organoleptic properties of wine.

Michel J, Jourdes M, Le Floch A, Giordanengo T, Mourey N, Teissedre PL.

J Agric Food Chem. 2013 Nov 20;61(46):11109-18. doi: 10.1021/jf403192y. Epub 2013 Nov 8.

PMID:
24156607
4.

Impact of concentration of ellagitannins in oak wood on their levels and organoleptic influence in red wine.

Michel J, Jourdes M, Silva MA, Giordanengo T, Mourey N, Teissedre PL.

J Agric Food Chem. 2011 May 25;59(10):5677-83. doi: 10.1021/jf200275w. Epub 2011 Apr 27.

PMID:
21480590

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