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dc.contributor.author Κουσίση, Ελισάβετ el
dc.contributor.author Ντουρτόγλου, Βασίλειος Γ. el
dc.contributor.author Αγγελούσης, Γεώργιος el
dc.contributor.author Παρασκευόπουλος, Ιωάννης el
dc.contributor.author Ντουρτόγλου, Ευθαλία el
dc.date.accessioned 2015-05-22T13:52:55Z
dc.date.available 2015-05-22T13:52:55Z
dc.date.issued 2015-05-22
dc.identifier.uri http://hdl.handle.net/11400/10896
dc.rights Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.source http://www.sciencedirect.com/science/article/pii/S030881460801306X# el
dc.subject Ageing
dc.subject oak chips
dc.subject toasting
dc.subject red wines
dc.subject Γήρανση
dc.subject Ψήσιμο
dc.subject Sensory analyses
dc.subject Οργανοληπτικές αναλύσεις
dc.subject Ερυθρό κρασί
dc.title Influence of toasting of oak chips on red wine maturation from sensory and gas chromatographic headspace analysis en
heal.type journalArticle
heal.classification Pharmacology
heal.classification Biochemistry
heal.classification Φαρμακολογία
heal.classification Βιοχημεία
heal.classificationURI http://skos.um.es/unescothes/C02967
heal.classificationURI http://skos.um.es/unescothes/C00386
heal.classificationURI **N/A**-Φαρμακολογία
heal.classificationURI **N/A**-Βιοχημεία
heal.keywordURI http://skos.um.es/unescothes/C00081
heal.keywordURI http://lod.nal.usda.gov/192363
heal.keywordURI http://lod.nal.usda.gov/59707
heal.keywordURI http://lod.nal.usda.gov/61029
heal.contributorName Paterson, Alistair M. en
heal.contributorName Χατζηλαζάρου, Αρχοντούλα el
heal.identifier.secondary doi:10.1016/j.foodchem.2008.11.003
heal.language en
heal.access campus
heal.recordProvider Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων και Διατροφής. Τμήμα Οινολογίας και Τεχνολογίας Ποτών el
heal.publicationDate 2009-06-15
heal.bibliographicCitation Koussissi, E., Dourtoglou, V. G., Ageloussis, G., Paraskevopoulos, Y., Dourtoglou, T., et.al. (2009). Influence of toasting of oak chips on red wine maturation from sensory and gas chromatographic headspace analysis. "Food Chemistry", 114(4), 15 June 2009. pp. 1503–1509. Available from: http://www.sciencedirect.com/science/article/pii/S030881460801306X#. [Accessed 08/11/2008] en
heal.abstract Red wine from the Greek grape cultivar Aghiorghitiko, was aged in stainless steel with and without wood chips toasted to different degrees (heavily, medium, lightly) and in a 225L American standard oak barrel for 32 days. Headspace concentrations of four wood-derived congeners (furfural, guaiacol, cis and trans oak lactones) were determined over this period after which the wines were bottled, stored and subjected to sensory descriptive analyses. Of the 36 attributes for appearance, aroma and oral characters, 14 were significant in univariate analyses and differentiated wines in a multivariate (principal component analysis) product space explaining 72% variance in two factors. Wines from medium toast wood chips scored highest for woody, vegetative and smoky aromas and flavours but also for bitter taste and astringent mouthfeel and after 14 days had the highest headspace concentrations of furfural and cis oak lactone. Wood-related notes were ranked from heavily and lightly toasted chips, barrel and steel control. en
heal.journalName Food Chemistry en
heal.journalType peer-reviewed
heal.fullTextAvailability true


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Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες Except where otherwise noted, this item's license is described as Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες