ArticleMolecules (Basel, Switzerland)2025
Exploring the Influence of Toasting Levels, Grain Sizes, and Their Combination on the Volatile Profile of Tempranillo Red Wines Aged in
Article in Molecules (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Oxygen transmission rate in American oak barrel staves used for wine aging: Influence of wood macrostructure.Journal of the science of food and agriculture · 2026Article
- The Effect of Wood Chips with Various Degrees of Toasting on the Quality and Sensory Parameters of Fruit Distillates.Molecules (Basel, Switzerland) · 2026Article
- Comparative analysis of aroma profiles and determination of key constituents in organically and conventionally produced white wines.NPJ science of food · 2026Article
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The ageing of wine in oak barrels enhances its sensory properties, with the toasting level and grain size of the wood significantly influencing the volatile composition of the wine. This study evaluated the impact of three toasting levels (light toasting, medium toasting, and medium long toasting) and two grain sizes (standard grain and extra fine grain) on the volatile profile of Tempranillo red wines aged in
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