Zobrazeno 1 - 10
of 122
pro vyhledávání: '"Gilles De Revel"'
Autor:
Pierre Moulis, Cécile Miot-Sertier, Céline Franc, Laurent Riquier, Beata Beisert, Stéphanie Marchand, Gilles de Revel, Doris Rauhut, Patricia Ballestra
Publikováno v:
OENO One, Vol 58, Iss 3 (2024)
The presence of mousy off-flavours in wine, attributed to the production of N-heterocycles by lactic acid bacteria or Brettanomyces bruxellensis, poses a significant challenge in the winemaking industry. This study is the first one to investigate the
Externí odkaz:
https://doaj.org/article/530305b8512847c6b2af946025f6078f
Autor:
Genki Kainuma, Ayano Mochizuki, Fumie Watanabe-Saito, Masashi Hisamoto, Gilles de Revel, Tohru Okuda
Publikováno v:
OENO One, Vol 58, Iss 1 (2024)
In this study, we conducted extraction experiments using model wine on French oak chips toasted at various temperatures to investigate the extracted sugars. A certain amount of sugars were extracted from the oak chips, and the quantity significantly
Externí odkaz:
https://doaj.org/article/579815697beb4694b9a0f7fb45b7312d
Autor:
Pierre Moulis, Cécile Miot-Sertier, Céline Franc, Laurent Riquier, Stéphanie Marchand, Gilles de Revel, Doris Rauhut, Patricia Ballestra
Publikováno v:
IVES Technical Reviews (2023)
In wines, rice cake and sausage skin aromas are generally associated with the alteration of mousy off-flavours and constitute an increasingly prevalent deviation in some wines. In the present study microorganisms present in 25 altered wines were isol
Externí odkaz:
https://doaj.org/article/a57f4b71840f44a7807b27d77caa1c0e
Autor:
Daiki Kiyomichi, Céline Franc, Pierre Moulis, Laurent Riquier, Patricia Ballestra, Stéphanie Marchand, Sophie Tempère, Gilles de Revel
Publikováno v:
IVES Technical Reviews (2023)
The compounds described as being responsible for mousy off-flavor in wine are 2-acetylpyrroline (APY), 2-acetyltetrahydropyridine (ATHP) and 2-ethyltetrahydropyridine (ETHP). However, assay of these compounds is difficult due to their physical-chemic
Externí odkaz:
https://doaj.org/article/2b59914f41be430790763156e4831bef
Autor:
Inès Elali, Katia M’Bailara, Victoria Sanders, Laurent Riquier, Gilles de Revel, Sophie Tempère
Publikováno v:
OENO One, Vol 57, Iss 4 (2023)
Wine is often described with emotional terms, such as surprising, disappointing, or pleasant. However, very little has been done to understand the role of emotions in wine tasting and characterise this link between emotions and wine. Many studies hav
Externí odkaz:
https://doaj.org/article/4173d28567f045f1845e13362b503743
Autor:
Xavier Hastoy, Anaïs Poirier, Céline Franc, Laurent Riquier, Marie-Claude Ségur, Gilles de Revel, Marc Fermaud
Publikováno v:
IVES Technical Reviews (2023)
Baco Blanc is the grape variety specific to the wine spirit Armagnac. A hybrid vine with good tolerance, particularly to Botrytis cinerea, its berries have an atypical chemical composition. Specifically, they have a high concentration of the anti-fun
Externí odkaz:
https://doaj.org/article/86b5380dc39744bf880c8b4409db8b7f
Autor:
Léa Tison, Céline Franc, Louisiane Burkart, Hervé Jactel, Karine Monceau, Gilles de Revel, Denis Thiéry
Publikováno v:
Environment International, Vol 176, Iss , Pp 107975- (2023)
Pesticides used for plant protection can indirectly affect target and non-target organisms and are identified as a major cause of insect decline. Depending on species interactions, pesticides can be transferred into the environment from plants to pre
Externí odkaz:
https://doaj.org/article/00a21f37f4714922aec247d95e7c0594
Autor:
Xavier Hastoy, Céline Franc, Laurent Riquier, Marie-Claude Ségur, Gilles De Revel, Marc Fermaud
Publikováno v:
OENO One, Vol 57, Iss 2 (2023)
Eugenol (2-methoxy-4-(2-propenyl)-phenol), widely spread in various plants, notably clove, basil and bay, is a well-known antifungal and antibiotic molecule that is abundant in the hybrid grapevine cultivar Baco blanc (Vitis vinifera × Vitis riparia
Externí odkaz:
https://doaj.org/article/47c48c55336b4d3bae59c288034fcb40
Autor:
Pierre Moulis, Cécile Miot-Sertier, Laure Cordazzo, Olivier Claisse, Céline Franc, Laurent Riquier, Warren Albertin, Stéphanie Marchand, Gilles De Revel, Doris Rauhut, Patricia Ballestra
Publikováno v:
OENO One, Vol 57, Iss 2 (2023)
In recent years, the frequency of occurrence of mousy off-flavours in wines has increased. This could be caused by the significant decrease in sulphur dioxide addition during processing, the increase in pH or even the trend for spontaneous fermentati
Externí odkaz:
https://doaj.org/article/c4f307318525408a9e7686d6296a5781
Autor:
Duyên Prodhomme, Josep Valls Fonayet, Cyril Hévin, Céline Franc, Ghislaine Hilbert, Gilles de Revel, Tristan Richard, Nathalie Ollat, Sarah Jane Cookson
Publikováno v:
BMC Plant Biology, Vol 19, Iss 1, Pp 1-12 (2019)
Abstract Background Grafting with rootstocks is essential for the culture of many perennial fruit crops and is increasing being used in the production of annual fruits and vegetables. Our previous work based on microarrays showed that transcripts enc
Externí odkaz:
https://doaj.org/article/329f7b46ec70484993bdde8b1fd00eb2