Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Dominique Peyron"'
Autor:
Scott Simonin, Chloé Roullier-Gall, Jordi Ballester, Philippe Schmitt-Kopplin, Beatriz Quintanilla-Casas, Stefania Vichi, Dominique Peyron, Hervé Alexandre, Raphaëlle Tourdot-Maréchal
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
In wine, one method of limiting the addition of sulphites, a harmful and allergenic agent, is bio-protection. This practice consists of the early addition of microorganisms on grape must before fermentation. Non-Saccharomyces yeasts have been propose
Externí odkaz:
https://doaj.org/article/1bd2b4639bbf47e0b7bbca06afe30c3c
Autor:
María-Pilar Sáenz-Navajas, Purificación Fernández-Zurbano, Dominique Valentin, J. M. Avizcuri, Vicente Ferreira, Dominique Peyron, Jordi Ballester
Publikováno v:
Food Science and Technology
Food Science and Technology, Elsevier, 2015, 60 (1), pp.400-411. 〈10.1016/j.lwt.2014.09.026〉
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2015, 60 (1), pp.400-411. ⟨10.1016/j.lwt.2014.09.026⟩
Digital.CSIC. Repositorio Institucional del CSIC
instname
Food Science and Technology, Elsevier, 2015, 60 (1), pp.400-411. 〈10.1016/j.lwt.2014.09.026〉
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2015, 60 (1), pp.400-411. ⟨10.1016/j.lwt.2014.09.026⟩
Digital.CSIC. Repositorio Institucional del CSIC
instname
© 2014 Elsevier Ltd. There is a lack of studies focusing on the chemical compounds involved in quality perception. The present work combines both sensory and chemical approaches with the final goal of evaluating the sensory-active compounds influenc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2988a6ade90ae2699fc5eba51096b52b
https://doi.org/10.1016/j.lwt.2014.09.026
https://doi.org/10.1016/j.lwt.2014.09.026
Autor:
María-Pilar Sáenz-Navajas, Dominique Peyron, Dominique Valentin, Jordi Ballester, Christelle Pêcher
Publikováno v:
Food Research International. 54:1506-1518
The present study aims at evaluating the effect of culture and level of expertise on the perception of wine intrinsic quality. Therefore, regular consumers (108) and experts (119) from La Rioja (RJ-Spain) and Cotes du Rhone (CdR-France) evaluated the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b8b316833c8c2f5831051c227f348a3
https://doi.org/10.1016/j.foodres.2013.09.048
https://doi.org/10.1016/j.foodres.2013.09.048
Publikováno v:
Australian Journal of Grape and Wine Research. 19:140-152
Background and Aims The use of minerality as a wine descriptor has increased in the last few years. Minerality always suggests high quality and evokes a link between wine and the soil. The sensory meaning of minerality, however, is not yet clearly un
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::425faa04406d72487d0368c38d4d520c
https://doi.org/10.1111/ajgw.12024
https://doi.org/10.1111/ajgw.12024
Autor:
Dominique Peyron, Dominique Valentin, Philippe Darriet, Claire Grose, J. Breitmeyer, Jordi Ballester, Brett Robinson, Robert R. Sherlock, Wendy V. Parr
Publikováno v:
Food Research International
Food Research International, Elsevier, 2016, 87, pp.168-179. 〈10.1016/j.foodres.2016.06.026〉
Food Research International, Elsevier, 2016, 87, pp.168-179. ⟨10.1016/j.foodres.2016.06.026⟩
Food Research International, Elsevier, 2016, 87, pp.168-179. 〈10.1016/j.foodres.2016.06.026〉
Food Research International, Elsevier, 2016, 87, pp.168-179. ⟨10.1016/j.foodres.2016.06.026⟩
International audience; The study aimed to determine the relationship between perceived mineral character in wine and wine chemical composition. We investigated the sensory properties and chemical composition of sauvignon blanc wines from two major s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e13ccae56d1c6cab61952b5e99064dd9
http://hdl.handle.net/20.500.12278/27163
http://hdl.handle.net/20.500.12278/27163
Autor:
Dominique Peyron, Dominique Valentin, Vicente Ferreira, María-Pilar Sáenz-Navajas, Purificación Fernández-Zurbano, Jordi Ballester
Publikováno v:
Wine Safety, Consumer Preference, and Human Health
Wine Safety, Consumer Preference, and Human Health, Springer International Publishing, 2016, 978-3-319-24514-0
Digital.CSIC. Repositorio Institucional del CSIC
instname
Wine Safety, Consumer Preference, and Human Health, Springer International Publishing, 2016, 978-3-319-24514-0. 〈http://link.springer.com/chapter/10.1007%2F978-3-319-24514-0_6〉
Victoria Moreno-Arribas; Begoña Bartolomé Suáldea. Wine Safety, Consumer Preference, and Human Health, Springer International Publishing, 2016, 978-3-319-24514-0. ⟨10.1007/978-3-319-24514-0_6⟩
Wine Safety, Consumer Preference, and Human Health ISBN: 9783319245126
Wine Safety, Consumer Preference, and Human Health, Springer International Publishing, 2016, 978-3-319-24514-0
Digital.CSIC. Repositorio Institucional del CSIC
instname
Wine Safety, Consumer Preference, and Human Health, Springer International Publishing, 2016, 978-3-319-24514-0. 〈http://link.springer.com/chapter/10.1007%2F978-3-319-24514-0_6〉
Victoria Moreno-Arribas; Begoña Bartolomé Suáldea. Wine Safety, Consumer Preference, and Human Health, Springer International Publishing, 2016, 978-3-319-24514-0. ⟨10.1007/978-3-319-24514-0_6⟩
Wine Safety, Consumer Preference, and Human Health ISBN: 9783319245126
Wine is a complex product, which had moved from a nutritional food to a hedonic beverage in consumer representation. This fact has increased the demand of quality products in the market. In this context, it is of high interest for wine producers to u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::172ec3f8c72b478ca1091701a3838ba4
https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01493445
https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01493445
Publikováno v:
Food Quality and Preference
Food Quality and Preference, Elsevier, 2016, 48 (Part A), pp.251-261. ⟨10.1016/j.foodqual.2015.10.003⟩
Food Quality and Preference Part A (48), 251-261. (2016)
Food Quality and Preference, Elsevier, 2016, 48 (Part A), pp.251-261. 〈10.1016/j.foodqual.2015.10.003〉
Food Quality and Preference, Elsevier, 2016, 48 (Part A), pp.251-261. ⟨10.1016/j.foodqual.2015.10.003⟩
Food Quality and Preference Part A (48), 251-261. (2016)
Food Quality and Preference, Elsevier, 2016, 48 (Part A), pp.251-261. 〈10.1016/j.foodqual.2015.10.003〉
Despite anecdotal reports suggesting an influence of perceived wine colour on wine professionals’ judgments of wine intrinsic quality, there is a lack of empirical evidence on the phenomenon. The major aim of the present study was to investigate th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::caedf20ebe4ca11d82a201f33781d217
https://hal.archives-ouvertes.fr/hal-01257191
https://hal.archives-ouvertes.fr/hal-01257191
Publikováno v:
Chemosensory Perception
Chemosensory Perception, Springer Verlag, 2009
Chemosensory Perception, Springer Verlag, 2009, 2 (4), pp.203-213. ⟨10.1007/s12078-009-9058-0⟩
Chemosensory Perception, Springer Verlag, 2009
Chemosensory Perception, Springer Verlag, 2009, 2 (4), pp.203-213. ⟨10.1007/s12078-009-9058-0⟩
International audience; Recently, several papers have investigated color-induced olfactory biases in wine tasting. In particular, Morrot et al. (Brain and Language, 79, 309–320, 2001) reported that visual information mostly drove wine description a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e21115082b9f0f78e5e874b7f56f4284
https://doi.org/10.1007/s12078-009-9058-0
https://doi.org/10.1007/s12078-009-9058-0
Publikováno v:
Food Quality and Preference. 20:505-513
This study was conducted to investigate wine professionals’ perception of aging potential of red wines. In the first experiment, 41 wine professionals assessed sixteen commercial Burgundy red wines via a binary categorization task, an aging potenti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2be3c8d77015207f9fbea51d40377937
https://doi.org/10.1016/j.foodqual.2009.05.001
https://doi.org/10.1016/j.foodqual.2009.05.001
Publikováno v:
Food Quality and Preference
Food Quality and Preference, Elsevier, 2015, 41, pp.121-132. ⟨10.1016/j.foodqual.2014.12.001⟩
Food Quality and Preference, Elsevier, 2015, 41, pp.121-132. 〈10.1016/j.foodqual.2014.12.001〉
Food Quality and Preference, Elsevier, 2015, 41, pp.121-132. ⟨10.1016/j.foodqual.2014.12.001⟩
Food Quality and Preference, Elsevier, 2015, 41, pp.121-132. 〈10.1016/j.foodqual.2014.12.001〉
Description of wine in terms of perceived mineral character has become common practice in recent decades. The major aim of our study was to investigate cultural differences in perception of minerality in wines from France and New Zealand, these count
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1bf6cf1840a63cbc7ed407e0b0aef372
https://hal.archives-ouvertes.fr/hal-01233900
https://hal.archives-ouvertes.fr/hal-01233900