Zobrazeno 1 - 10
of 84
pro vyhledávání: '"œnological tannins"'
Autor:
Daniela Fracassetti, Alberto Saligari, Natalia Messina, Rebecca Bodon, Stefania Mazzini, Gigliola Borgonovo, Antonio Tirelli
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100218- (2023)
The characterization in terms of phenolics, antioxidant capacity and oxygen consumption rate (OCR) was carried out for 15 commercial oenological tannins of different origin. A NMR approach was used to evaluate their average molecular weight, and thei
Externí odkaz:
https://doaj.org/article/c14b04ca75fd435292d4afe4db4b6bc5
Autor:
Maëlys Puyo, Scott Simonin, Géraldine Klein, Vanessa David-Vaizant, Natalia Quijada-Morín, Hervé Alexandre, Raphaëlle Tourdot-Maréchal
Publikováno v:
Foods, Vol 12, Iss 4, p 735 (2023)
Although bioprotection is now recognised as an alternative to SO2 for limiting microbial spoilage, it does not guarantee protection against oxidation. This limits its application, more specifically for rosé winemaking. Oenological tannins present an
Externí odkaz:
https://doaj.org/article/d61d4f3652d44044b7e35f42e1530a5d
Autor:
Anne-Laure Gancel, Adeline Vignault, Etienne Pilard, Clément Miramont, Michaël Jourdes, Marc Fermaud, Jean Roudet, Fernando Zamora, Pierre-Louis Teissedre
Publikováno v:
OENO One, Vol 55, Iss 2 (2021)
The contamination of grape berries by Botrytis cinerea can drastically damage wine quality, in particular causing colour degradation. In musts obtained from botrytised grapes, SO2 addition is the main means of avoiding oxidation damage due to laccase
Externí odkaz:
https://doaj.org/article/072263f3fa144272bc7583ecc66ef09b
Akademický článek
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Autor:
Jordi Gombau, Adeline Vignault, Olga Pascual, Sergio Gómez-Alonso, Esteban Gracía-Romero, Isidro Hermosín, Joan Miquel Canals, Pierre-Louis Teissedre, Fernando Zamora
Publikováno v:
OENO One, Vol 53, Iss 3 (2019)
Aim: The aim of the study was to evaluate the effects of five different oenological tannins on the color of a malvidin-3-O-monoglucoside solution, and thereby assess the effectiveness of these tannins as copigments. Methods and results: Solutions con
Externí odkaz:
https://doaj.org/article/e27c947e11114d41aeced532204f2371
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 13, Iss 1 (2019)
The article considers how oenological tannins effect on the content of anthocyanins, phenolic substances, and their forms that influence the stability of the colour of rosé and red wines. The research material was wine model systems that underwent i
Externí odkaz:
https://doaj.org/article/fe6a3e54aa2748fab035b3cca857dbd5
Autor:
Adeline Vignault, Olga Pascual, Michael Jourdes, Virginie Moine, Marc Fermaud, Jean Roudet, Joan Miquel Canals, Pierre-Louis Teissedre, Fernando Zamora
Publikováno v:
OENO One, Vol 53, Iss 1 (2019)
Aims: The aim of this research was to determine and quantify the ability of enological tannins to reduce laccase activity and, consequently, to protect wine color against enzymatic browning and/or oxidasic haze. Methods and results: Botrytized gra
Externí odkaz:
https://doaj.org/article/ddfe9b4fd2ce433a93d3caad2d5cee4b
Autor:
Arianna Ricci, Giuseppina Paola Parpinello, Nemanja Teslić, Paul Andrew Kilmartin, Andrea Versari
Publikováno v:
Molecules, Vol 24, Iss 16, p 2925 (2019)
Twenty commercially available oenological tannins (including hydrolysable and condensed) were assessed for their antiradical/reducing activity, comparing two analytical approaches: The 2,2-diphenyl-1-picrylhydrazyl (DPPH•) radical scavenging spectr
Externí odkaz:
https://doaj.org/article/a441f2727b8f4be3ba0d73c43af3b3bc
Autor:
Adeline Vignault, Jordi Gombau, Olga Pascual, Michael Jourdes, Virginie Moine, Joan Miquel Canals, Fernando Zamora, Pierre-Louis Teissedre
Publikováno v:
Molecules, Vol 24, Iss 8, p 1448 (2019)
The effect of the botanical origin, pH level and ethanol content of different oenological tannins on the color of malvidin-3-O-monoglucoside solution, including their effectiveness as copigments, was studied. Briefly, a model wine solution (4 g/L of
Externí odkaz:
https://doaj.org/article/c586a80f26394b2e9a3e3d33f9479ef0
Akademický článek
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