Zobrazeno 1 - 9
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pro vyhledávání: '"Catherine Emo"'
Publikováno v:
IVES Technical Reviews (2022)
During barrel production, the oak undergoes several processing stages that contribute to wine and brandy flavours. The toasting step is considered to have the most important influence on oak wood chemical composition as it causes the thermodegradatio
Externí odkaz:
https://doaj.org/article/75ee50fd8cf6452292d7044858fbf7d8
Publikováno v:
OENO One, Vol 56, Iss 1 (2022)
Toasting is a key step in the barrel-making process. It plays an important role in the breakdown of oak wood compounds and thus influences the chemical composition and organoleptic properties of wines and brandies. However, the effect of toasting on
Externí odkaz:
https://doaj.org/article/9bf28f0b6a3847f0a5aefb926f07d9c4
Publikováno v:
IVES Technical Reviews (2021)
Ellagitannins are the main extractible oak wood phenolic compounds. These compounds are responsible for high wood durability and they can contribute to wine and spirits organoleptic quality (colour, astringency and bitterness). Despite their importan
Externí odkaz:
https://doaj.org/article/2636d71da3534ef3bec7bfc2f7b6629a
Publikováno v:
Molecules, Vol 27, Iss 8, p 2531 (2022)
It is well established that C-glucosidic ellagitannins contribute to wine quality, and new forms of ellagitannins have been found recently in cognac eaux-de-vie. The contribution of some ellagitannin-derived spirit compounds to eaux-de-vie taste has
Externí odkaz:
https://doaj.org/article/df206dce0dba4503acf76b8aa650f26c
Publikováno v:
BIO Web of Conferences. 56:02013
The contribution of C-glucosidic ellagitannin-derived compounds to eaux-de-vie quality has been recently demonstrated. However, there is a gap in our knowledge of the content, composition, and evolution of these compounds in this specific matrix. The
Autor:
Mathilde Gadrat, Yoan Capello, Catherine Emo, Joël Lavergne, Stéphane Quideau, Michaël Jourdes, Pierre-Louis Teissèdre, Kléopatra Chira
Publikováno v:
Food chemistry. 384
Ellagitannins are the main extractible phenolic compounds in oak wood. They can be extracted by eaux-de-vie aging in barrels but rapidly undergo chemical transformations, such as hydrolysis, reduction, oxidation, or even substitution reactions. Given
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2021, 342, pp.128223. ⟨10.1016/j.foodchem.2020.128223⟩
Food Chemistry, Elsevier, 2021, 342, pp.128223. ⟨10.1016/j.foodchem.2020.128223⟩
International audience; Ellagitannins are the main extractible phenolic compounds in oak wood; the monomers vescalagin and castalagin, lyxose/xylose-bearing monomers grandinin and roburin E, dimers roburins A and D and lyxose/xylose-bearing dimers ro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d2a9178603e4df48bf30b5f6c2654f83
https://hal.inrae.fr/hal-03457051
https://hal.inrae.fr/hal-03457051
Publikováno v:
IVES Technical Reviews, vine and wine.
Ellagitannine sind die wichtigsten Phenolverbindungen, die aus Eichenholz extrahiert werden konnen. Diese Verbindungen sind fur eine hohe Haltbarkeit von Holz verantwortlich und spielen eine wichtige Rolle in der organoleptischen Qualitat von Wein un
Autor:
Stéphane eThibierge, Catherine eMorin
Publikováno v:
Frontiers in Psychology, Vol 4 (2013)
Misidentification syndromes are currently often understood as cognitive disorders of either the sense of uniqueness (Margariti & Kontaxakis, 2006) or the recognition of people (Ellis, Lewis, 2001). It is however necessary to consider how a normal sen
Externí odkaz:
https://doaj.org/article/0b6061334cd54cf6a029f9642c047b5a