Search results for "oak wood"

showing 3 items of 3 documents

Influence of pre-fermentative addition of aqueous solution tannins extracted from oak wood (Quercus petraea) on the composition of Grillo wines

2021

AbstractIn this research, the chemical characterization of fixed and volatile compounds of two different tannins in aqueous solution (Pratiko® L-Harvest and L-Fruit) extracted from oak wood, has been studied. The influence of the above tannins, at different concentrations, on the alcoholic fermentation kinetics and on the composition and sensorial characteristics of a white wine were then evaluated. The wines added tannins in aqueous solution compared to control wines showed significant differences in fixed compounds (colloids, polyphenols and ellagitannins) and volatile compounds (phenolic aldehydes, volatile phenols, furanic and piranic compounds). The differences of aqueous solution tann…

0106 biological sciencesTasteAqueous solutionbiologyChemistryWhite wine Aqueous solution tannins of oak wood Phenolic compounds Aroma compounds Sensory analysesfood and beverages04 agricultural and veterinary sciencesGeneral ChemistryEthanol fermentationbiology.organism_classification040401 food science01 natural sciencesBiochemistryIndustrial and Manufacturing Engineering0404 agricultural biotechnologyPolyphenol010608 biotechnologyComposition (visual arts)FermentationQuercus petraeaFood scienceFood ScienceBiotechnologyRoastingEuropean Food Research and Technology
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Aphyllophoraceous wood-inhabiting fungi on Quercus spp. in Italy

2008

240 species representing 100 genera of aphyllophoraceous fungi growing on Quercus spp. in Italy are listed. Some species are considered rare or infrequent in Italy, e.g. Bulbillomyces farinosus, Dendrothele dryina, Fomitopsis iberica, F. spraguei, Hyphoderma incrustatum, Inonotus andersonii.

Lignicolous fungi Diversity Oak woodsSettore BIO/02 - Botanica SistematicaSettore BIO/03 - Botanica Ambientale E Applicata
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A HS-SPME-GC-MS analysis of IR heated wood: Impact of the water content on the depth profile of oak wood aromas extractability

2013

http://www.sciencedirect.com/science/article/pii/S0963996913003736; International audience; Controlled and reproducible IR heat treatments were applied to oak wood surfaces in order to establish a depth-profiled picture of the extractability of volatile compounds, with particular emphasis on the impact of the initial water content. Headspace-solid phase microextraction-gas chromatography coupled to mass spectrometry (HS-SPME-GC-MS) has been used to compare the concentrations of six aroma compounds (vanillin, furfural, eugenol; guaiacol and cis- and trans-whisky lactones) in hydroalcoholic extracts of series of slices representative of the first 8 mm of the wood facing the IR source. Results…

[ SDV.AEN ] Life Sciences [q-bio]/Food and NutritionOak woodFurfural01 natural scienceschemistry.chemical_compound0404 agricultural biotechnologyFood and NutritionHS-SPMEHemicelluloseWater contentAromaInfrared heat sourceChromatographybiologyVanillin010401 analytical chemistryExtraction (chemistry)04 agricultural and veterinary sciencesbiology.organism_classification040401 food science0104 chemical sciencesEugenolchemistryoak wood;hs–spme;gc–ms;infrared heat source;volatile compoundAlimentation et NutritionVolatile compoundsGuaiacolGC-MS[SDV.AEN]Life Sciences [q-bio]/Food and NutritionFood Science
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