Výsledky vyhledávání - "Aude Vernhet"

Akademický článek

Effect of different yeast-derived products on a red wine polyphenolic composition: influence of the wine age

Autor: Julie NGUELA, Nathalie Sieczkowski, Aude Vernhet

Publikováno v: OENO One, Vol 58, Iss 3 (2024)

The name “yeast-derived products” (YDPs) refers to different preparations obtained from yeast cells through various processes. These YDPs have different characteristics and applications in oenology, one being the improvement of the sensory proper

Externí odkaz: https://doaj.org/article/b8949ade5bef4cfbaae0dc9bf6b56939

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Akademický článek

Exploring the role of grape cell wall and yeast polysaccharides in the extraction and stabilisation of anthocyanins and tannins in red wines

Autor: Jean-Claude Boulet, Aude Vernhet, Céline Poncet-Legrand, Véronique Cheynier, Thierry Doco

Publikováno v: OENO One, Vol 58, Iss 1 (2024)

This paper explores the relationships between polysaccharides/oligosaccharides and anthocyanins/tannins from berry to wine. It is in the form of a review in which the literature has been considered in the light of the following model: in order to rem

Externí odkaz: https://doaj.org/article/605cde7e3f2e475a863a92a244246c05

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Akademický článek

Characterization of suspended solids in thermo-treated red musts

Autor: Aude Vernhet, Magali Bes, Delphine Bouissou, Stéphanie Carrillo, Jean-Marc Brillouet

Publikováno v: OENO One, Vol 50, Iss 1, Pp 9-21 (2016)

Aims: Thermo-treatment of grapes, followed by pressing and fermentation in liquid phase, is a growing practice in red winemaking to obtain light and fruity wines. Must clarification before fermentation, a key step to get the expected wine profile, is

Externí odkaz: https://doaj.org/article/673201b0be0f40edb38fd905941b2738

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Diffusion of phenolic compounds during a model maceration in winemaking: role of flesh and seeds

Autor: Elissa Abi‐Habib, Aude Vernhet, Stéphanie Roi, Stéphanie Carrillo, Fredéric Veran, Marie‐Agnès Ducasse, Céline Poncet‐Legrand

Publikováno v: Journal of the Science of Food and Agriculture. 103:2004-2013

During red winemaking, diffusion of phenolic compounds from the grape berry cells into the liquid phase occurs simultaneously with the adsorption of the same compounds onto the pulp. In previous studies, we quantified the proportions of polyphenols d

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6b691a0faf93af088918f2f53abc7dc
https://doi.org/10.1002/jsfa.12331

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Exploring the influence of S. cerevisiae mannoproteins on wine astringency and color: Impact of their polysaccharide part

Autor: Saul Assunção Bicca, Céline Poncet-Legrand, Stéphanie Roi, Julie Mekoue, Thierry Doco, Aude Vernhet

Publikováno v: Food Chemistry. 422:136160

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::334c12681e6532c0a34e778c661bbee6
https://doi.org/10.1016/j.foodchem.2023.136160

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Focus on the relationships between the cell wall composition in the extraction of anthocyanins and tannins from grape berries

Autor: Jean-Claude Boulet, Elissa Abi-Habib, Stéphanie Carrillo, Stéphanie Roi, Fréderic Veran, Arnaud Verbaere, Emmanuelle Meudec, Anais Rattier, Marie-Agnès Ducasse, Bodil Jørgensen, Jeanett Hansen, Sophie Le Gall, Céline Poncet-Legrand, Véronique Cheynier, Thierry Doco, Aude Vernhet

Publikováno v: Boulet, J C, Abi-Habib, E, Carrillo, S, Roi, S, Veran, F, Verbaere, A, Meudec, E, Rattier, A, Ducasse, M A, Jørgensen, B, Hansen, J, Gall, S L, Poncet-Legrand, C, Cheynier, V, Doco, T & Vernhet, A 2023, ' Focus on the relationships between the cell wall composition in the extraction of anthocyanins and tannins from grape berries ', Food Chemistry, vol. 406, 135023 . https://doi.org/10.1016/j.foodchem.2022.135023

Concentrations of anthocyanins and tannins after extraction from berries in wines and from skin macerations in model solutions have been studied for two grape varieties, two maturation levels and two vintages berries. Characterization of the cell wal

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3cb2c64fdc243a82c94ab903d7f2d46a
https://curis.ku.dk/portal/da/publications/focus-on-the-relationships-between-the-cell-wall-composition-in-the-extraction-of-anthocyanins-and-tannins-from-grape-berries(986c474d-a73d-4fd8-b252-7c6deb017519).html

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Impact of the variety on the adsorption of anthocyanins and tannins on grape flesh cell walls

Autor: Elissa Abi-Habib, Stéphanie Roi, Stéphanie Carrillo, Jeanett Hansen, Aude Vernhet, Bodil Jørgensen, Céline Poncet-Legrand, Thierry Doco

Publikováno v: Abi-Habib, E, Vernhet, A, Roi, S, Carrillo, S, Jørgensen, B, Hansen, J, Doco, T & Poncet-Legrand, C 2022, ' Impact of the variety on the adsorption of anthocyanins and tannins on grape flesh cell walls ', Journal of the Science of Food and Agriculture, vol. 102, no. 8, pp. 3379-3392 . https://doi.org/10.1002/jsfa.11685
Journal of the Science of Food and Agriculture
Journal of the Science of Food and Agriculture, Wiley, In press, ⟨10.1002/jsfa.11685⟩

BACKGROUND During winemaking, after extraction from the skins, anthocyanins and tannins adsorb onto the pulp flesh cell walls. This study aims to quantify the amounts adsorbed and their impact on wine composition, the impact of variety and ethanol on

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c52502ceb53d667365e4befd3692a985
https://doi.org/10.1002/jsfa.11685

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