| 000 | 03233naaaa2200673uu 4500 | ||
|---|---|---|---|
| 001 | https://directory.doabooks.org/handle/20.500.12854/62727 | ||
| 005 | 20220220103640.0 | ||
| 020 | _abooks978-3-03897-749-0 | ||
| 020 | _a9783038977483 | ||
| 024 | 7 |
_a10.3390/books978-3-03897-749-0 _cdoi |
|
| 041 | 0 | _aEnglish | |
| 042 | _adc | ||
| 100 | 1 |
_aNevares, Ignacio _4auth |
|
| 700 | 1 |
_aDel Alamo-Sanza, María _4auth |
|
| 245 | 1 | 0 | _aWine Aging Technologies |
| 260 |
_bMDPI - Multidisciplinary Digital Publishing Institute _c2019 |
||
| 300 | _a1 electronic resource (120 p.) | ||
| 506 | 0 |
_aOpen Access _2star _fUnrestricted online access |
|
| 520 | _aWine 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 | ||
| 540 |
_aCreative Commons _fhttps://creativecommons.org/licenses/by-nc-nd/4.0/ _2cc _4https://creativecommons.org/licenses/by-nc-nd/4.0/ |
||
| 546 | _aEnglish | ||
| 653 | _adissolved oxygen | ||
| 653 | _aoak fragments | ||
| 653 | _ared wine | ||
| 653 | _achips | ||
| 653 | _agold nanoparticles | ||
| 653 | _aregeneration | ||
| 653 | _aphenolic compounds | ||
| 653 | _awine aging | ||
| 653 | _asensorial characteristics | ||
| 653 | _aalternative woods | ||
| 653 | _aoak wood barrel | ||
| 653 | _asensory analysis | ||
| 653 | _asanitation | ||
| 653 | _aMDGC-MS | ||
| 653 | _aellagitannins | ||
| 653 | _awhite wine | ||
| 653 | _ahigh power ultrasound | ||
| 653 | _avolatile compounds | ||
| 653 | _aoak | ||
| 653 | _atridecane | ||
| 653 | _atraditional oaks | ||
| 653 | _aother woods | ||
| 653 | _adifferent oaks | ||
| 653 | _aoak barrels | ||
| 653 | _abarrels | ||
| 653 | _aPinot noir | ||
| 653 | _abrettanomyces | ||
| 653 | _atriangular tasting | ||
| 653 | _aQuercus pyrenaica | ||
| 653 | _amust | ||
| 653 | _atrans-2-decenal | ||
| 653 | _aaging | ||
| 653 | _afloating and fixed micro-oxygenation | ||
| 653 | _agrapes | ||
| 653 | _alow molecular phenols | ||
| 856 | 4 | 0 |
_awww.oapen.org _uhttps://mdpi.com/books/pdfview/book/1208 _70 _zDOAB: download the publication |
| 856 | 4 | 0 |
_awww.oapen.org _uhttps://directory.doabooks.org/handle/20.500.12854/62727 _70 _zDOAB: description of the publication |
| 999 |
_c81708 _d81708 |
||