Characterisation of polyphenols and antioxidant potential of red and white pomace by-product extracts using subcritical water extraction

Autor: Rémy Ghidossi, Sami Yammine, Cristèle Delsart, Xavier Vitrac, Martine Mietton Peuchot

Publikováno v: OENO One, Vol 54, Iss 2 (2020)

A detailed assessment of the content of high added-value compounds in grape pomace varieties was carried out following a subcritical water extraction method. High amounts of anthocyanins and tannins were recovered from fermented grape pomace at diffe

Externí odkaz: https://doaj.org/article/8c83e963ba564568a073bcd0d5d9f39b

Comparison of the effect of pulsed electric field or high voltage electrical discharge for the control of sweet white must fermentation process with the conventional addition of sulfur dioxide

Autor: M. Mietton Peuchot, Cristèle Delsart, Nadia Boussetta, C. Miot Sertier, Rémy Ghidossi, Nabil Grimi, Eugène Vorobiev

Publikováno v: Food Research International
Food Research International, Elsevier, 2015, 77 (Part 4), pp.718-724. ⟨10.1016/j.foodres.2015.04.017⟩

International audience; The present work discusses the efficiency of pulsed electrical treatments for the inactivation of yeasts. The application of pulsed electric fields (PEFs) and high voltage electrical discharges (HVEDs) as alternatives to sulfi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2420cee75d273c3a047724ca855b0c6c
https://doi.org/10.1016/j.foodres.2015.04.017

Structural and Biochemical Changes Induced by Pulsed Electric Field Treatments on Cabernet Sauvignon Grape Berry Skins: Impact on Cell Wall Total Tannins and Polysaccharides

Autor: Eugène Vorobiev, Cristèle Delsart, Martine Mietton-Peuchot, Rémy Ghidossi, Etienne Gontier, Nabil Grimi, Laurence Geny, Annie L'Hyvernay, Melina Petrel, Céline Cholet

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2014, 62 (13), pp.2925-2934. ⟨10.1021/jf404804d⟩

International audience; Pulsed electric field (PEF) treatment is an emerging technology that is arousing increasing interest in vinification processes for its ability to enhance polyphenol extraction performance. The aim of this study was to investig

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::238fdcc7a2d6fa0dbb98b30e1ded850d
https://doi.org/10.1021/jf404804d

Effects of Pulsed Electric Fields on Four Residual Fungicides in White Wines

Autor: Cristèle Delsart, Nabil Grimi, Eugène Vorobiev, Céline Franc, G. de Revel, M. Mietton Peuchot

Publikováno v: IFMBE Proceedings ISBN: 9789812878168

The reduction by Pulsed Electric Fields (PEF) of four residual fungicides (pyrimethanil, vinclozolin, cyprodinil and procymidone) in dry white wine was studied in this paper. White wine was treated by PEF with strengths of 5-20 kV/cm and treatment ti

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cf562eb3271b44ff26e8b4fb2b1041e1
https://doi.org/10.1007/978-981-287-817-5_27

Enhanced extraction of phenolic compounds from merlot grapes by pulsed electric field treatment

Autor: Cristèle Delsart, Rémy Ghidossi, Christian Poupot, Céline Cholet, V. Milisic, Nabil Grimi, Martine Mietton Peuchot, Eugène Vorobiev

Publikováno v: American Journal of Enology and Viticulture
American Journal of Enology and Viticulture, American Society for Enology and Viticulture, 2012, 63 (2), pp.205-211. ⟨10.5344/ajev.2012.11088⟩

International audience; The objective of this investigation was to study the influence of pulsed electric field application on fermentation process and wine characteristics. Investigations were related, in particular, to the effects of pulsed electri

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::645ec563d74047de784d130d7b5ee67b
https://hal.inrae.fr/hal-02649547