Artificial aging of wines using oak chips

dc.contributor.author	Αραπίτσας, Παναγιώτης	el
dc.contributor.author	Αντωνόπουλος, Αριστοτέλης	el
dc.contributor.author	Στεφάνου, Ε.	el
dc.contributor.author	Ντουρτόγλου, Βασίλειος Γ.	el
dc.date.accessioned	2015-05-22T16:00:47Z
dc.date.available	2015-05-22T16:00:47Z
dc.date.issued	2015-05-22
dc.identifier.uri	http://hdl.handle.net/11400/10909
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/S0308814603005296	el
dc.subject	Eugenol
dc.subject	Furfural
dc.subject	Guaiacol
dc.subject	oak chips
dc.subject	Vanillin
dc.subject	Wine
dc.subject	Ευγενόλη
dc.subject	Φουρφουράλη
dc.subject	Oak lactone
dc.subject	Syringaldehyde
dc.subject	Βανιλλίνη
dc.subject	Κρασί
dc.title	Artificial aging of wines using oak chips	en
heal.type	journalArticle
heal.classification	Food technology
heal.classification	Biochemistry
heal.classification	Τεχνολογία τροφίμων
heal.classification	Βιοχημεία
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	http://skos.um.es/unescothes/C00386
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.classificationURI	N/A-Βιοχημεία
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh2009000810
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh99011536
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh99013827
heal.keywordURI	http://lod.nal.usda.gov/192363
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85142054
heal.keywordURI	http://zbw.eu/stw/descriptor/14985-2
heal.identifier.secondary	doi:10.1016/j.foodchem.2003.10.003
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	2004-08
heal.bibliographicCitation	Arapitsas, P., Antonopoulos, A., Stefanou, E. and Dourtoglou, V. G. (2006). Artificial aging of wines using oak chips. "Food Chemistry", 86(4), August 2004. pp. 563–570. Available from: http://www.sciencedirect.com/science/article/pii/S0308814603005296. [Accessed 20/02/2004]	en
heal.abstract	Wine treated with oak chips was analysed for its contents of furfural, vanillin, guaiacol, oak lactone, eugenol and syringaldehyde. These wood-originated volatiles were released into the wine and their levels were measured by gas chromatography, at different time intervals, for fourteen days. The amounts measured were compared to those found in barrel-aged wine. Statistical analysis of the data indicates that syringaldehyde, primarily, and then vanillin, guaiacol and furfural can be used to discriminate artificially aged from barrel-aged wine. Two different sizes of oak chips were used for this study.	en
heal.publisher	Elsevier Ltd	en
heal.journalName	Food Chemistry	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	true