Use of oak wood during the process of wine ageing is an ancient and common practice in most of the world’s wine producing regions. In this study, the contribution of a chemical compound to the aroma of a wine was evaluated ...

Nanotechnology is a rapidly evolving field of research with many potentially applications, such as advanced chemistry, medicine, energy production, as well as the food and wine making industry. The aim of this paper is ...

The influence on aroma compounds chips or staves and toasting degree have been analyzed in red wines aged for two periods of time. Ethyl propanoate, ethyl butanoate, ethyl octanoate, ethyl acetate, isoamyl acetate, isobutanol, ...