Zobrazeno 1 - 10
of 37
pro vyhledávání: '"Christmann, Monika"'
Autor:
Payan Claire, Gancel Anne-Laure, Omiliadis Konstantinos, Christmann Monika, Teissedre Pierre-Louis
Publikováno v:
BIO Web of Conferences, Vol 68, p 02005 (2023)
Global warming is directly linked to a lower concentration of organic acids in grape berries. Because of this lack of organic acids, wines tend to have higher pH levels and low titrable acidity. Many important factors are impacted, such as the chemic
Externí odkaz:
https://doaj.org/article/56eacd596cee4417922a82500b86a4f5
Autor:
Salinas Bonich Felipe, Freund Maximilian, Tarasov Andrii, Bollinetti Marco, Ovadenko Olena, Christmann Monika
Publikováno v:
BIO Web of Conferences, Vol 68, p 02027 (2023)
In the current work, the potential of plant phenolic extracts to replace the ability of SO2 to inhibit spoilage microorganisms was evaluated. The study included the application of different doses of plant phenolic concentrates to test their antimicro
Externí odkaz:
https://doaj.org/article/f675466e3d2d458dae497920b2d8f742
Publikováno v:
BIO Web of Conferences, Vol 56, p 02005 (2023)
In conventional winemaking, sulfites have long been used to control oxidation and spoilage microorganisms. However, the current wine trends and growing consumer health concerns have increased the need to seek alternatives to this preservative. In thi
Externí odkaz:
https://doaj.org/article/730f6ed4de9645b2b1709e7f1b13ad2f
Autor:
Karastergiou Anna, Gancel Anne-Laure, Payan Claire, Christmann Monika, Teissedre Pierre-Louis
Publikováno v:
BIO Web of Conferences, Vol 56, p 02030 (2023)
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://doaj.org/article/2a90d0c183cf4c84b5de86d450a037e4
Publikováno v:
BIO Web of Conferences; 2/27/2023, Vol. 56, p1-7, 7p
Akademický článek
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Autor:
Payan, Claire, Gancel, Anne-Laure, Jourdes, Michael, Christmann, Monika, Teissedre, Pierre-Louis
Publikováno v:
Wine & Viticulture Journal; Summer2024, Vol. 39 Issue 1, p22-32, 9p
Publikováno v:
BIO Web of Conferences, Vol 7, p 02009 (2016)
In this work in this work the must concentration by pervaporative dehydration through a new In In this work in this work the must concentration by pervaporative dehydration through a new of zeolite membrane was compared to the common treatments of ch
Externí odkaz:
https://doaj.org/article/2be79db74e9041bbb1ad2706cf8d8d17
Autor:
Schmitt Matthias, Christmann Monika
Publikováno v:
BIO Web of Conferences, Vol 7, p 02034 (2016)
In this work the benefit of using dextrose instead of sucrose was investigated. Trials with stuck fermentation could show the potential of compensating glucose / fructose imbalances by adding dextrose. Trials on sparkling wine production showed that
Externí odkaz:
https://doaj.org/article/6bf33f1d3ede497fb5cab3d625a36bb8
Publikováno v:
BIO Web of Conferences, Vol 5, p 02010 (2015)
The grape variety Vernatsch is prone to the formation of severe reductive notes during alcoholic fermentation (AF), spoiling the fruity aroma characteristic for this variety. We investigated the impact of eight different vinification treatments on th
Externí odkaz:
https://doaj.org/article/3e2ab7c5d49f41279f7bdfa8823a9cc0