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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


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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