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Find more information on the Altmetric Attention Score and how the score is calculated. Iournal and Actuators B: Chemical2 Read the ACS privacy policy. Recently Woodwork wine journal. Journal of Food Science68 6 Citations Abstract Toasting wood to be used in barrels for aging wine produces a great number of volatile and odiferous compounds.

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Free Plan: Keepsake Box. Three species of wood—and a bit of aluminum—give this little project lots of visual appeal. Make unique jewelry using only a few tools and some choice pieces from your scrap bin. In just a weekend, you can whip up enough of these coat racks to organize every entry and closet in the house. Free Plan: Fibonacci Gauge. For thousands of years, architects and artists have followed the principle of the Golden Mean to make designs look just right.

With this simple invention you can, too, but without all the math! Tip of the Day. Crump , Paul R. Journal of Agricultural and Food Chemistry , 63 13 , Moskowitz , Qing Bin , Ryan J. Elias , and Devin G. Journal of Agricultural and Food Chemistry , 60 45 , Journal of Agricultural and Food Chemistry , 60 44 , Journal of Agricultural and Food Chemistry , 58 17 , Journal of Agricultural and Food Chemistry , 57 11 , Journal of Agricultural and Food Chemistry , 57 8 , Volatile composition of oak wood from different customised oxygenation wine barrels: Effect on red wine.

Food Chemistry , , Influence of physical and chemical barrel sanitization treatments on the volatile composition of toasted oak wood. European Food Research and Technology , 3 , Emerging Technologies for Aging Wines. Zalacain , G. Alonso , M. Effect of vine-shoots toasting on the generation of high added value volatiles. Flavour and Fragrance Journal , 31 4 , Agricultural Research , 4 3 , Nontargeted GC-MS approach for volatile profile of toasting in cherry, chestnut, false acacia, and ash wood.

Journal of Mass Spectrometry , 49 5 , Influence of toasting treatment on permeability of six wood species for enological use. Holzforschung , 68 4 , Pardo , G. Oak extract application to grapevines as a plant biostimulant to increase wine polyphenols.

Food Research International , 55 , Characterization by gas chromatography—olfactometry of the most odor-active compounds in extracts prepared from acacia, chestnut, cherry, ash and oak woods.

Journal of Food Science , 78 4 , CC Identification of compounds responsible for the odorant properties of aromatic caramel. Flavour and Fragrance Journal , 27 6 , Marrufo-Curtido , M. Cejudo-Bastante , E. Chinnici , C. Characterization and differentiation of high quality vinegars by stir bar sorptive extraction coupled to gas chromatography-mass spectrometry SBSE—GC—MS.

LWT , 47 2 , Analysis of volatile composition of toasted and non-toasted commercial chips by GC-MS after an accelerated solvent extraction method. The use of furfural as a metabolic inhibitor for reducing the alcohol content of model wines. European Food Research and Technology , 4 , Journal of Food Quality , 31 5 , Angewandte Chemie , 41 , Angewandte Chemie International Edition , 47 41 , The use of oak chips during the ageing of a red wine in stainless steel tanks or used barrels: effect of the contact time and size of the oak chips on aroma compounds.

Australian Journal of Grape and Wine Research , 14 2 , Mechanisms of oxidative browning of wine. Food Chemistry , 1 , Analysis of French and American oak chips with different toasting degrees by headspace solid-phase microextraction-gas chromatography—mass spectrometry. Journal of Chromatography A , , Food Chemistry , 4 , Consideration of the influence of aging process, type of wine and oenological classic parameters on the levels of wood volatile compounds present in red wines.

Alves , J.

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