Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Anne-Laure Gancel"'
Autor:
Katarina Delić, Danijel D. Milinčić, Mirjana B. Pešić, Steva Steva Lević, Viktor A. Nedović, Anne-Laure Gancel, Michael Jourdes, Pierre-Louis Teissedre
Publikováno v:
OENO One, Vol 58, Iss 4 (2024)
Anthocyanins are polyphenols found in red grapes, wines and their by-products. This scientific paper reviews their physiological significance in grape tissues, the biochemical transformations they undergo during winemaking and wine aging, their poten
Externí odkaz:
https://doaj.org/article/d51d6583af04411190b49106722b19be
Publikováno v:
Antioxidants, Vol 13, Iss 9, p 1131 (2024)
Vitis vinifera L., commonly known as grapes, is one of the most widely cultivated crops worldwide, with over 80% used for wine production. However, the winemaking process generates substantial residues, including grape pomace (GP), wine lees, and was
Externí odkaz:
https://doaj.org/article/8e66412eee6a4d1fa4b855d9da70fd92
Publikováno v:
OENO One, Vol 57, Iss 3 (2023)
Global warming is directly linked to a lower concentration in organic acids in grape berries, leading to higher pHs in wine. Because of this lack of acidity, many important factors are impacted, as wine acidity and pH play a crucial role in various e
Externí odkaz:
https://doaj.org/article/2928613131684b8cb9cfa39588b1358c
Publikováno v:
OENO One, Vol 57, Iss 3 (2023)
During bottling aging, the wine comes into contact with the cork stopper due to the horizontal position of the bottle. The release of compounds, such as cork phenolic compounds, thus take place between the cork and the wine, depending on the type of
Externí odkaz:
https://doaj.org/article/beef47f958db49799bfaea3358bdf904
Autor:
Anne-Laure Gancel, Claire Payan, Tatiana Koltunova, Michael Jourdes, Monika Christmann, Pierre-Louis Teissedre
Publikováno v:
OENO One, Vol 56, Iss 3 (2022)
The lower content of organic acids in grape berries due to global warming, and therefore high pHs, is forcing winegrowers to acidify must or wine to preserve their microbiological stability and their physico-chemical equilibrium. Acidification is ess
Externí odkaz:
https://doaj.org/article/089da013cc214fa2bfa91dcbc159c96d
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
Autor:
Fernando Zamora, Clément Miramont, Michael Jourdes, Anne-Laure Gancel, Jean Roudet, Etienne Pilard, Adeline Vignault, Pierre-Louis Teissedre, Marc Fermaud
Publikováno v:
OENO One. 55:381-402
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://explore.openaire.eu/search/publication?articleId=doi_________::71224ea7d661d35ab79816a79ab44452
https://doi.org/10.20870/oeno-one.2021.55.2.4623
https://doi.org/10.20870/oeno-one.2021.55.2.4623
Autor:
Anna Karastergiou, Anne-Laure Gancel, Claire Payan, Monika Christmann, Pierre-Louis Teissedre
Publikováno v:
BIO Web of Conferences. 56:02030
Nowadays, grape berries mature earlier due to climate change. Higher sugar contents are observed, whereas lower ones in organic acids, leading to increased pH values. Those biochemical changes have direct consequences on the balance and quality of wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::384da344bec61ef8e84f9bfa3f87afef
https://doi.org/10.1051/bioconf/20235602030
https://doi.org/10.1051/bioconf/20235602030
Publikováno v:
Journal of Agricultural and Food Chemistry
The naranjilla or lulo (Solanum quitoense Lam.) is a little known fruit that originated in the Andes. Commonly consumed as a fresh drink, it is particularly appreciated for its aroma. Besides its organoleptic qualities, the naranjilla also seems to h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a87bb8e5ee2a8fc89c484ef209b73328
https://doi.org/10.1021/jf801515p
https://doi.org/10.1021/jf801515p
Publikováno v:
Flavour and Fragrance Journal. 17:416-424
The volatile compounds from leaves and peels of an interspecific citrus somatic hybrid, Citrus aurantifolia (Christm.) Swing. + Citrus paradisi Macfayden, obtained by fusion of protoplasts from lime, Citrus aurantifolia (cv. Mexican Lime) and grapefr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9203ed60b2f5bed8111f7bd82954aa1d
https://doi.org/10.1002/ffj.1119
https://doi.org/10.1002/ffj.1119