Výsledky vyhledávání - "Elissa Abi-Habib"

Diffusion of phenolic compounds during a model maceration in winemaking: role of flesh and seeds

Autor: Elissa Abi‐Habib, Aude Vernhet, Stéphanie Roi, Stéphanie Carrillo, Fredéric Veran, Marie‐Agnès Ducasse, Céline Poncet‐Legrand

Publikováno v: Journal of the Science of Food and Agriculture. 103:2004-2013

During red winemaking, diffusion of phenolic compounds from the grape berry cells into the liquid phase occurs simultaneously with the adsorption of the same compounds onto the pulp. In previous studies, we quantified the proportions of polyphenols d

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6b691a0faf93af088918f2f53abc7dc
https://doi.org/10.1002/jsfa.12331

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Focus on the relationships between the cell wall composition in the extraction of anthocyanins and tannins from grape berries

Autor: Jean-Claude Boulet, Elissa Abi-Habib, Stéphanie Carrillo, Stéphanie Roi, Fréderic Veran, Arnaud Verbaere, Emmanuelle Meudec, Anais Rattier, Marie-Agnès Ducasse, Bodil Jørgensen, Jeanett Hansen, Sophie Le Gall, Céline Poncet-Legrand, Véronique Cheynier, Thierry Doco, Aude Vernhet

Publikováno v: Boulet, J C, Abi-Habib, E, Carrillo, S, Roi, S, Veran, F, Verbaere, A, Meudec, E, Rattier, A, Ducasse, M A, Jørgensen, B, Hansen, J, Gall, S L, Poncet-Legrand, C, Cheynier, V, Doco, T & Vernhet, A 2023, ' Focus on the relationships between the cell wall composition in the extraction of anthocyanins and tannins from grape berries ', Food Chemistry, vol. 406, 135023 . https://doi.org/10.1016/j.foodchem.2022.135023

Concentrations of anthocyanins and tannins after extraction from berries in wines and from skin macerations in model solutions have been studied for two grape varieties, two maturation levels and two vintages berries. Characterization of the cell wal

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3cb2c64fdc243a82c94ab903d7f2d46a
https://curis.ku.dk/portal/da/publications/focus-on-the-relationships-between-the-cell-wall-composition-in-the-extraction-of-anthocyanins-and-tannins-from-grape-berries(986c474d-a73d-4fd8-b252-7c6deb017519).html

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Impact of the variety on the adsorption of anthocyanins and tannins on grape flesh cell walls

Autor: Elissa Abi-Habib, Stéphanie Roi, Stéphanie Carrillo, Jeanett Hansen, Aude Vernhet, Bodil Jørgensen, Céline Poncet-Legrand, Thierry Doco

Publikováno v: Abi-Habib, E, Vernhet, A, Roi, S, Carrillo, S, Jørgensen, B, Hansen, J, Doco, T & Poncet-Legrand, C 2022, ' Impact of the variety on the adsorption of anthocyanins and tannins on grape flesh cell walls ', Journal of the Science of Food and Agriculture, vol. 102, no. 8, pp. 3379-3392 . https://doi.org/10.1002/jsfa.11685
Journal of the Science of Food and Agriculture
Journal of the Science of Food and Agriculture, Wiley, In press, ⟨10.1002/jsfa.11685⟩

BACKGROUND During winemaking, after extraction from the skins, anthocyanins and tannins adsorb onto the pulp flesh cell walls. This study aims to quantify the amounts adsorbed and their impact on wine composition, the impact of variety and ethanol on

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c52502ceb53d667365e4befd3692a985
https://doi.org/10.1002/jsfa.11685

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Impact of grape variety, berry maturity and size on the extractability of skin polyphenols during model wine-like maceration experiments

Autor: Aude Vernhet, Stéphanie Carrillo, Céline Poncet-Legrand, Elissa Abi-Habib, Stéphanie Roi, Thierry Doco

Publikováno v: F&V Processing 2020-Third Symposium on Fruit and Vegetable Processing
F&V Processing 2020-Third Symposium on Fruit and Vegetable Processing, INRAE, Nov 2020, Avignon, France
Journal of the Science of Food and Agriculture
Journal of the Science of Food and Agriculture, Wiley, 2021, 101, pp.3257-3269. ⟨10.1002/jsfa.10955⟩
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International audience; Phenolic compounds (anthocyanins, tannins), mainly present in the skin of the grape berry, play a decisive role in the sensory properties of red wine. They are partly extracted during the maceration step of the winemaking proc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::129dd0f4447f1a85036a650e39e772fb
https://hal.inrae.fr/hal-02922050

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