Etude des caroténoїdes du raisin à maturité

Autor: Razungles, A., Bayonove, C. L., Cordonnier, R. E., Baumes, R. L.

High performance liquid chromatography was used to separate the carotenoidcompounds in grapevine be rries. By comparison with standards prepared by thin-layer-chromatography, β-carotene, lutein, 5,6-epoxy lutein, violaxanthin and neoxanthin were ide

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::be9e71a57f08ca343271b04a17b4983b

Glycosidase activities in sound and rotten grapes in relation to hydrolysis of grape monoterpenyl glycosides

Autor: Günata, Y. Z., Biron, C., Sapis, J. C., Bayonove, C.

β-D-glucopyranosidase, α-L-arabinofuranosidase and α-L-rhamnopyranosidase activities were studied in grapes, both during maturation and in sound and rotten mature fruits. Enzymic activities increased during maturation. At maturity, in sound grapes

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b5407e331a843459afbe2a15c26021bf

Aromatic potential of certain Muscat grape varieties important for Pisco production in Chile

Autor: Eduardo Agosin, Belancic, A., Ibacache, A., Baumes, R., Bordeu, E., Crawford, A., Bayonove, C.

Publikováno v: American Journal of Enology and Viticulture
American Journal of Enology and Viticulture, American Society for Enology and Viticulture, 2000, 51 (4), pp.404-408
ResearcherID

15 ref.; International audience

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::bdc0cc3b1b642129aa736ca2bf7fb4f1
https://hal.inrae.fr/hal-02698501

Effect of use of pure yeast culture (Saccharomyces cerevisiae-K1) on aromatic compounds of emir wine [Emir üzümünün şaraba i·şlenmesinde saf maya (Saccharomyces cerevisiae-K1) kullaniminin aroma maddeleri üzerine etkisi]

Autor: Cabaroǧlu, T., Canbaş, A., Günata, Z., Bayonove, C.

Publikováno v: Scopus-Elsevier

In this study, aroma compounds of the wines obtained from white Emir grapes grown in Nevşehir-Ürgüp region by spontanous fermentation and by use of pure culture of "Saccharomyces cerevisiae-K1" were investigated. Aroma compounds were extracted by

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::28d02abaa569d1c34639da9c44d0d713
https://hdl.handle.net/20.500.12605/13877

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.