Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Cecile Thibon"'
Autor:
Isabella Taglieri, Lorenzo Landi, Claudio D'Onofrio, Fabrizio Onofrio Fiorino, Gabriele Figoli, Cecile Thibon, Pascaline Redon, Chiara Sanmartin, Philippe Darriet, Andrea Bellincontro, Fabio Mencarelli
Publikováno v:
OENO One, Vol 57, Iss 4 (2023)
We hypothesised that the protection against oxygen (PAO) of must and wine during vinification by avoiding contact with air can preserve the primary volatile organic compounds (VOCs) of Nerello Mascalese. PAO was performed in two seasons (2020 and 202
Externí odkaz:
https://doaj.org/article/82e6419d069d4f0c986d5a67b0f41b35
Autor:
Kevin Billet, Cécile Thibon, Marie Laure Badet, Nolwenn Wirgot, Laurence Noret, Maria Nikolantonaki, Regis D. Gougeon
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101907- (2024)
Chardonnay and Sauvignon blanc wines aged in oak wood barrels with low and medium tannin potentials were discriminated for their abilities to resist against oxidation during bottle storage. The oak wood tannin potential was positively correlated to w
Externí odkaz:
https://doaj.org/article/9f8e7b2c00db45a4a6c55243b76c071e
Autor:
Marc Plantevin, Cécile Thibon, Jean-Cristophe Barbe, Sophie Tempère, Sixtine Blandeau, Julien Lecourt, Lucile Dijsktra, Georgia Lytra, Philippe Darriet, Cornelis van Leeuwen
Publikováno v:
OENO One, Vol 58, Iss 3 (2024)
Climate change is likely to impact wine typicity across the globe, raising concerns in wine regions historically renowned for the quality of their terroir. Among potential changes, modifying plant material (i.e., clones, rootstocks and varieties) is
Externí odkaz:
https://doaj.org/article/7cca93f68c59454d8f8b74ddcc74c012
Autor:
Patricia CLAUDEL, Vincent Dumas, Cécile Thibon, Grégory Lemarquis, Nathalie Jaegli, Ana Sivsivadzé, Raymonde Baltenweck, Philippe Hugueney, Éric Duchêne
Publikováno v:
OENO One, Vol 58, Iss 1 (2024)
The quality of wine largely depends on aroma perception, but the genetic basis explaining the variations of aroma compound concentrations in wines is still fragmentary. To unravel links between genetic variations and aroma compound variations in hund
Externí odkaz:
https://doaj.org/article/592066365cdf4e95838de2c333aa4e1c
Autor:
Sara Windholtz, Claudia Nioi, Cécile Thibon, Stéphane Bécquet, Emmanuel Vinsonneau, Joana Coulon, Isabelle Masneuf-Pomarède
Publikováno v:
IVES Technical Reviews (2023)
Additives have been used in the food industry for many years, to prevent food spoilage and extend shelf life. These chemical additives are a source of controversy and their use must be reduced in the face of societal demand. In enology, this applies
Externí odkaz:
https://doaj.org/article/08f5f1df7e9742fea395c74dc13121bc
Autor:
Cornelis van Leeuwen, Jean-Christophe Barbe, Justine Garbay, Mark Gowdy, Georgia Lytra, Marc Plantevin, Alexandre Pons, Cécile Thibon, Stéphanie Marchand
Publikováno v:
IVES Technical Reviews (2023)
Harvesting grapes at the appropriate maturity is key to the production of high quality red wines. Viticulturists, oenologists and winemakers define several types of maturity: technological, phenolic and aromatic. Aromatic maturity is probably the mos
Externí odkaz:
https://doaj.org/article/4b08746661c04880886981975e977c89
Autor:
Cornelis van Leeuwen, Jean-Christophe Barbe, Justine Garbay, Mark Gowdy, Georgia Lytra, Marc Plantevin, Alexandre Pons, Cécile Thibon, Stéphanie Marchand
Publikováno v:
IVES Technical Reviews (2023)
Harvesting grapes at the appropriate maturity is key to the production of high quality red wines. Viticulturists, oenologists and winemakers define several types of maturity: technological, phenolic and aromatic. Aromatic maturity is probably the mos
Externí odkaz:
https://doaj.org/article/a9ce728d27a64674b038aed6208d7dfe
Autor:
Cornelis van Leeuwen, Jean-Christophe Barbe, Olivier Geffroy, Mark Gowdy, Georgia Lytra, Alexandre Pons, Cécile Thibon, Stéphanie Marchand
Publikováno v:
IVES Technical Reviews (2023)
Over the past decades, great progress has been accomplished in the understanding of the molecular basis of aromas in grapes and wines. These aromas depend on the grapevine variety, but also on environmental factors involved in the so-called « terroi
Externí odkaz:
https://doaj.org/article/d7aee02dc5c84169a879923993cef121
Autor:
Cornelis van Leeuwen, Jean-Christophe Barbe, Olivier Geffroy, Mark Gowdy, Georgia Lytra, Alexandre Pons, Cécile Thibon, Stéphanie Marchand
Publikováno v:
IVES Technical Reviews (2023)
Over the past decades, great progress has been accomplished in the understanding of the molecular basis of aromas in grapes and wines. These aromas depend not only on grapevine variety but also on environmental factors involved in the so-called “te
Externí odkaz:
https://doaj.org/article/b19955ac239844ad8bb0950bad4f0cbc
Autor:
Cornelis van Leeuwen, Jean-Christophe Barbe, Philippe Darriet, Agnès Destrac-Irvine, Mark Gowdy, Georgia Lytra, Axel Marchal, Stéphanie Marchand, Marc Plantevin, Xavier Poitou, Alexandre Pons, Cécile Thibon
Publikováno v:
OENO One, Vol 56, Iss 2 (2022)
Harvesting grapes at adequate maturity is key to the production of high-quality red wines. Viticulturists, enologists, and wine makers define several types of maturity, including physiological maturity, technological maturity, phenolic maturity, and
Externí odkaz:
https://doaj.org/article/f4c6835335cd4672ae1a2201bdc36f20