ArticleFoods (Basel, Switzerland)2026
Sustainable Processing Approaches in White Winemaking: Impact of Oak Aging and Ultrasound-Assisted Treatment on Phenolic Compounds.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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8 authors.
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Abstract
Sustainability challenges in the wine sector have intensified the need for alternatives to conventional oak barrel maturation, a practice associated with high wood consumption, long maturation periods, and considerable economic and environmental cost. This study evaluates a resource-efficient maturation strategy for white wine using an experimental design comparing conventional oak alternatives with ultrasound-assisted extraction. Experiments were conducted in triplicate (
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