Effect of innovative technology using staves and micro-oxygenation on the odorant and sensory profile of aged wine

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Updated: Dec 15, 2025

Preparation of High-Quality Fermented Fish Product
05:17

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

10.9K

J Granja-Soares1, Rita Roque2, M J Cabrita3

  • 1Instituto Nacional de Investigação Agrária e Veterinária, INIAV-Dois Portos, Quinta da Almoinha, 2565-191 Dois Portos, Portugal; Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Núcleo da Mitra, Ap. 94, 7006-554 Évora, Portugal.

Food Chemistry
|July 15, 2020
PubMed

Keywords:
4-Hydroxy-3-methoxy-benzaldehyde (vanillin) (PubChem CID: 1183)4-Methylguaiacol (PubChem CID: 7144)5-Hydroxymethylfurfural (PubChem CID: 237332)5-Methylfurfural (PubChem CID: 12097)Acetovanillone (PubChem CID: 2214)AgeingBarrelsEugenol (PubChem CID: 3314)Furfural (PubChem CID: 7362)Guaiacol (PubChem CID: 460)Micro-oxygenationStavesSyringol (PubChem CID: 7041)Volatile compoundsWine spiritsβ-Methyl-γ-octalactone (PubChem CID: 62900)

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