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4 rezultatus
Phenolic composition of vinegars over an accelerated aging process using different wood species (acacia, cherry, chestnut, and oak): effect of wood toasting.
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Prisijungti Registracija
Wood shavings are widely employed in vinegar making to reduce aging time. Accordingly, this study aims to evaluate the effects of using shavings from different wood species (acacia, cherry, chestnut, and oak) and of toasting on the release of phenolic compounds into vinegar during the aging process.
Polyphenols in red wine aged in acacia (Robinia pseudoacacia) and oak (Quercus petraea) wood barrels.
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Prisijungti Registracija
Polyphenolic composition of two Syrah wines aged during 6 or 12 months in medium toasting acacia and oak 225L barrels was studied by LC-DAD-ESI/MS. A total of 43 nonanthocyanic phenolic compounds were found in all wines, and other 15 compounds only in the wines from acacia barrels. Thus, the
Effect of toasting intensity at cooperage on phenolic compounds in acacia (Robinia pseudoacacia) heartwood.
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Prisijungti Registracija
The phenolic composition of heartwood from Robinia pseudoacacia, commonly known as false acacia, before and after toasting in cooperage was studied by HPLC-DAD and HPLC-DAD/ESI-MS/MS. A total of 41 flavonoid and nonflavonoid compounds were identified, some tentatively, and quantified. Seasoned
Allelopathic potential of Robinia pseudo-acacia L.
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Prisijungti Registracija
Robinia pseudo-acacia L. (black locust) is a nonindigenous species currently invading the central part of Japanese grasslands. Several allelochemicals were identified and characterized from the leaf tissue. The growth of both radicle and hypocotyl in the tested species (barnyard grass, white clover,
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