Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Gérald Ferrari"'
Autor:
Chloé Cardot, Gaetan Mappa, Sylvain La Camera, Cécile Gaillard, Cécile Vriet, Pascal Lecomte, Gérald Ferrari, Pierre Coutos-Thévenot
Publikováno v:
Frontiers in Plant Science, Vol 10 (2019)
Eutypa lata is the causal agent of eutypa dieback, one of the most destructive grapevine trunk disease that causes severe economic losses in vineyards worldwide. This fungus causes brown sectorial necrosis in wood which affect the vegetative growth.
Externí odkaz:
https://doaj.org/article/92dd79eb392d4c889ca6a8eb298fec99
Autor:
Gérald Ferrari
Publikováno v:
OENO One, Vol 36, Iss 1, Pp 1-10 (2002)
The development of wine-growing practices (reducing of nitrogen supply, grass cover) in order to improve the production control and environment protection lead to nitrogen deficiencies in must. Many fermentation problems appeared : stuck and sluggish
Externí odkaz:
https://doaj.org/article/02de94368e9245a09c182b4a3df1c27a
Publikováno v:
OENO One, Vol 33, Iss 3, Pp 133-141 (1999)
This work relates our first result about the aroma description of new distilled Cognac spirits (without the ageing step in oak barrels) in terms of matching the sensory assessment, gas chromatography (GC) chemical analysis and GC-olfactometry. The wi
Externí odkaz:
https://doaj.org/article/a5e996ff9dd846f88ee1805da3cd18a5
Dosage des acides aminés des vins et des moûts par chromatographie gaz-liquide sur colonne macrobore
Autor:
Gérald Ferrari, Chantal Hory
Publikováno v:
OENO One, Vol 22, Iss 4, Pp 299-303 (1998)
La méthode d'analyse des acides aminés du vin par chromatographie gaz-liquide mise au point en 1979 par LHUGUENOT reste intéressante, bien que la tendance actuelle soit l'utilisation de la chromatographie liquide haute performance (SANDERS,1985; T
Externí odkaz:
https://doaj.org/article/f696bd23a2a3419788fc89550a11ed37
Publikováno v:
OENO One, Vol 25, Iss 4, Pp 245-250 (1991)
Cette étude présente des essais de désalcoolisation réalisés avec une nouvelle membrane d'osmose inverse.
Externí odkaz:
https://doaj.org/article/a2c1abbdd9e6464a859c767d357c4250
Publikováno v:
Instrumentation et Interdisciplinarité
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a9d7b73dde85b6cfd051c01d85661df
https://doi.org/10.1051/978-2-7598-1206-6-031
https://doi.org/10.1051/978-2-7598-1206-6-031
Autor:
Martine Decloux, Violaine Athès, Patrick Raguenaud, Pierre Awad, Guillaume Snakkers, Pierre Giampaoli, Gérald Ferrari
Publikováno v:
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2017, 65 (35), pp.7736-7748
Journal of Agricultural and Food Chemistry, American Chemical Society, 2017, 65 (35), pp.7736-7748
International audience; Cognac wine spirit has a complex composition in volatile compounds which contributes to its organoleptic profile. This work focused on the batch distillation process and, in particular, on volatile compounds specifically produ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bef894516067feeb67db2e8f37a5efed
https://hal.inrae.fr/hal-02628344
https://hal.inrae.fr/hal-02628344
Publikováno v:
OENO One, Vol 33, Iss 3, Pp 133-141 (1999)
This work relates our first result about the aroma description of new distilled Cognac spirits (without the ageing step in oak barrels) in terms of matching the sensory assessment, gas chromatography (GC) chemical analysis and GC-olfactometry. The wi
Publikováno v:
OENO One, Vol 25, Iss 4, Pp 245-250 (1991)
Cette étude présente des essais de désalcoolisation réalisés avec une nouvelle membrane d'osmose inverse.
Autor:
Jérôme Ledauphin, Odile Lablanquie, Nicole Fournier, Roger Cantagrel, Thierry Payot, Elisabeth Guichard, Gérald Ferrari
Publikováno v:
Scopus-Elsevier
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2004, 52, pp.5670-5676
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2004, 52, pp.5670-5676
This aim of this work was to identify the odorant compounds responsible for the typical sensory descriptors attributed to freshly distilled Cognac spirits, not matured in barrels. Panelists were first selected and trained for gas chromatography−olf
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e25b8327ff3ea916bb294cbbd4b27ff
http://www.scopus.com/inward/record.url?eid=2-s2.0-4444360480&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-4444360480&partnerID=MN8TOARS