Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Claus-Dieter Patz"'
Autor:
Jean-Philippe Kanter, Santiago Benito, Silvia Brezina, Beata Beisert, Stefanie Fritsch, Claus-Dieter Patz, Doris Rauhut
Publikováno v:
Food Chemistry: X, Vol 5, Iss , Pp - (2020)
The current study highlights the effects of intra- and interspecific hybrid yeasts of the genus Saccharomyces (S.) on the alcoholic fermentation and formation of aroma compounds in cool climate Riesling wines. Three different hybrid yeasts: S. cerevi
Externí odkaz:
https://doaj.org/article/287ed45bf8a34cae9808c42a76c6b4ec
Autor:
Andrii Tarasov, Federico Garzelli, Christoph Schuessler, Stefanie Fritsch, Christophe Loisel, Alexandre Pons, Claus-Dieter Patz, Doris Rauhut, Rainer Jung
Publikováno v:
Molecules, Vol 26, Iss 20, p 6256 (2021)
Storage temperature is one of the most important factors affecting wine aging. Along with bottling parameters (type of stopper, SO2 level and dissolved O2 in wine), they determine how fast wine will evolve, reach its optimum and decline in sensory qu
Externí odkaz:
https://doaj.org/article/c693420cc41a483d9c2978ef0d9b815b
Autor:
Melanie Brandt, Mathias Scheidweiler, Doris Rauhut, Claus-Dieter Patz, Frank Will, Holger Zorn, Manfred Stoll
Publikováno v:
OENO One, Vol 53, Iss 2 (2019)
Aim: This research was undertaken in the context of climate change and understanding how rising temperatures may interact with viticultural practices, used to manage fruit exposure in Riesling. An experimental system was designed to passively warm th
Externí odkaz:
https://doaj.org/article/b3b191be46ae417a9c37328183737677
Autor:
Yvette Wohlfahrt, Claus-Dieter Patz, Dominik Schmidt, Doris Rauhut, Bernd Honermeier, Manfred Stoll
Publikováno v:
Foods, Vol 10, Iss 1, p 145 (2021)
Challenges of climate change on the future grape and wine production are widely discussed in science and in the wine industry with the goal to maintain a consistent must and wine quality in the future. Therefore, the effect of elevated CO2 (eCO2)—a
Externí odkaz:
https://doaj.org/article/edde0cde9e5446619f87471911c65ab8
Autor:
Ophélie Dutraive, Santiago Benito, Stefanie Fritsch, Beata Beisert, Claus-Dieter Patz, Doris Rauhut
Publikováno v:
Fermentation, Vol 5, Iss 3, p 79 (2019)
In recent years, studies have reported the positive influence of non-Saccharomyces yeast on wine quality. Many grape varieties under mixed or sequential inoculation show an overall positive effect on aroma enhancement. A potential impact by non-Sacch
Externí odkaz:
https://doaj.org/article/bbe800c2d6c846138a1cf3fd6195eeb4
Publikováno v:
Analytical Methods. 12:3626-3636
Shifted peak positions in 1H-nuclear magnetic resonance (1H-NMR) spectroscopy of wine samples are inevitably occurring mainly due to variations in the sample matrix, which consists of ethanol, glycerol, carbohydrates, acids, phenolic compounds, miner
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::85dd6eb897bed5b9a89880cd933b1504
https://doi.org/10.1039/d0ay01011a
https://doi.org/10.1039/d0ay01011a
Autor:
Claus-Dieter Patz, Alexandre Pons, Stefanie Fritsch, Christophe Loisel, Doris Rauhut, Rainer Jung, Christoph Schuessler, Federico Garzelli, Andrii Tarasov
Publikováno v:
Molecules
Molecules, MDPI, 2021, 26 (20), pp.6256. ⟨10.3390/molecules26206256⟩
Volume 26
Issue 20
Molecules, Vol 26, Iss 6256, p 6256 (2021)
Molecules, MDPI, 2021, 26 (20), pp.6256. ⟨10.3390/molecules26206256⟩
Volume 26
Issue 20
Molecules, Vol 26, Iss 6256, p 6256 (2021)
Storage temperature is one of the most important factors affecting wine aging. Along with bottling parameters (type of stopper, SO2 level and dissolved O2 in wine), they determine how fast wine will evolve, reach its optimum and decline in sensory qu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c7191f19b71a2571a0f14c1abd428c7
https://hal.inrae.fr/hal-03432975
https://hal.inrae.fr/hal-03432975
Publikováno v:
Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy. 209:22-31
The present work proposes certain optimization in the non-negative factor analysis (NNFA) algorithm to ensure an efficient analysis of the Fourier transformation infrared (FTIR) spectral data sets of the fruit wine samples. The first optimization dea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::01860a82415ea2c4f5df0359c17d984c
https://doi.org/10.1016/j.saa.2018.10.024
https://doi.org/10.1016/j.saa.2018.10.024
Publikováno v:
Analytical Methods. 11:4106-4115
In the present work, a novel analytical procedure is introduced by combining the multidimensional scaling (MDS) with Fourier transform infrared (FTIR) spectroscopy. MDS analyses are based on distance matrices and hence might serve as a useful and eff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e81a1705dd57ab913806f911ddee310
https://doi.org/10.1039/c9ay01425j
https://doi.org/10.1039/c9ay01425j
Publikováno v:
Analytical methods : advancing methods and applications. 12(28)
Shifted peak positions in 1H-nuclear magnetic resonance (1H-NMR) spectroscopy of wine samples are inevitably occurring mainly due to variations in the sample matrix, which consists of ethanol, glycerol, carbohydrates, acids, phenolic compounds, miner
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::c665aaa814b7d1b441f23941399c4783
https://pubmed.ncbi.nlm.nih.gov/32701111
https://pubmed.ncbi.nlm.nih.gov/32701111