Santos, F; Correia, AC; Ortega-Heras, M; Garcia-Lomillo, J; Gonzalez-SanJose, ML; Jordao, AM; Ricardo-da-Silva, JM in [Santos, Filipa; Ricardo-da-Silva, Jorge M.] Univ Lisbon, LEAF Linking Landscape Environm Agr & Food, Inst Super Agron, Lisbon, Portugal; [Correia, Ana C.; Jordao, Antonio M.] Polytech Inst Viseu CI&DETS, Dept Food Ind, Agr Higher Sch, Viseu, Portugal; [Ortega-Heras, Mirian; Garcia-Lomillo, Javier; Gonzalez-SanJose, Maria L.] Univ Burgos, Dept Biotecnol & Ciencia Alimentos, Fac Ciencias, Burgos, Spain; [Jordao, Antonio M.] Chem Res Ctr CQ VR, Food & Wine Chem Lab, Vila Real, Portugal published Acacia, cherry and oak wood chips used for a short aging period of rose wines: effects on general phenolic parameters, volatile composition and sensory profile in 2019.0, Cited 53.0. COA of Formula: C7H8O. The Name is Benzyl Alcohol. Through research, I have a further understanding and discovery of 100-51-6.
BACKGROUNDThere is a restricted knowledge about the potential impact of the use of different wood chip species on the rose wine aging process. Thus, the aim of this work was to evaluate the general phenolic parameters, aroma composition and sensory profile of rose wines during a short maturation (20 aging days) in contact with wood chips from oak, acacia and cherry. In addition, the different wood chips were added to a rose wine without a previous clarification process (unfined wine) and to a rose wine submitted to a clarification process (fined wine). RESULTSFor the brief maturation time considered, the use of different wood chips induced a tendency for an increase of phenolic content, in particular for unfined rose wine aged in contact with acacia chips. For volatile composition, the differentiation was clearer for aldehyde compounds group. Regarding sensorial overall appreciation the panel test preferred the unfined rose wine aged in contact with acacia wood chips. CONCLUSIONSThe results show that, in general, the use of different wood chip species (acacia, cherry and oak) for a brief maturation time of rose wines could play an important role in rose wine characteristics, in particular in their phenolic composition. (c) 2019 Society of Chemical Industry
COA of Formula: C7H8O. About Benzyl Alcohol, If you have any questions, you can contact Santos, F; Correia, AC; Ortega-Heras, M; Garcia-Lomillo, J; Gonzalez-SanJose, ML; Jordao, AM; Ricardo-da-Silva, JM or concate me.
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,Preparation of Indole Containing Building Blocks for the Regiospecific Construction of Indole Appended Pyrazoles and Pyrroles