ArticleFood chemistry: X2024
Characterization of volatile compounds and sensory properties of spine grape (
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- The Effect of Wood Chips with Various Degrees of Toasting on the Quality and Sensory Parameters of Fruit Distillates.Molecules (Basel, Switzerland) · 2026Article
- A comparative study on quality and flavor of plum wine under different aging techniques.Food chemistry: X · 2026Article
- Volatile Compound Profiling and Quality Assessment of Sweet Fermented High-Amylose Rice: A Comparative GC-MS Analysis with Traditional Glutinous Rice Fermentation.Molecules (Basel, Switzerland) · 2026Article
- Major Volatile Aroma Composition, Organic Acids, and Color Characteristics: A Comparative Study of Berries and Wines fromFoods (Basel, Switzerland) · 2026Article
- Exploring new applications of toasted chestnut shells as an oak alternative in distilled spirit aging.NPJ science of food · 2026Article
- The Science of Aging: Understanding Phenolic and Flavor Compounds and Their Influence on Alcoholic Beverages Aged with Alternative Woods.Foods (Basel, Switzerland) · 2025Review
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Aging is an important process for improving wine and brandy quality. In this study, the chemical characterization and sensory properties of spine grape brandies were compared after aging with various species of wood chips, including French oak (FO), American oak (AO), Mongolian oak (MO), Japanese blue oak (JO), chestnut, catalpa, and cherry. The results showed that high color intensity and significant concentrations of tannins and polyphenols were observed in the brandies aged with FO, AO, and chestnut chips. The volatile compounds, such as ethyl decanoate, ethyl 2-methylbutanoate, ethyl octanoate, methyl salicylate, (
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Registered trials
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