Zobrazeno 1 - 10
of 74
pro vyhledávání: '"Jean-Christophe BARBE"'
Autor:
Cornelis van Leeuwen, Jean-Christophe Barbe, Justine Garbay, Mark Gowdy, Georgia Lytra, Marc Plantevin, Alexandre Pons, Cécile Thibon, Stéphanie Marchand
Publikováno v:
IVES Technical Reviews (2023)
Harvesting grapes at the appropriate maturity is key to the production of high quality red wines. Viticulturists, oenologists and winemakers define several types of maturity: technological, phenolic and aromatic. Aromatic maturity is probably the mos
Externí odkaz:
https://doaj.org/article/4b08746661c04880886981975e977c89
Autor:
Cornelis van Leeuwen, Jean-Christophe Barbe, Justine Garbay, Mark Gowdy, Georgia Lytra, Marc Plantevin, Alexandre Pons, Cécile Thibon, Stéphanie Marchand
Publikováno v:
IVES Technical Reviews (2023)
Harvesting grapes at the appropriate maturity is key to the production of high quality red wines. Viticulturists, oenologists and winemakers define several types of maturity: technological, phenolic and aromatic. Aromatic maturity is probably the mos
Externí odkaz:
https://doaj.org/article/a9ce728d27a64674b038aed6208d7dfe
Autor:
Cornelis van Leeuwen, Jean-Christophe Barbe, Olivier Geffroy, Mark Gowdy, Georgia Lytra, Alexandre Pons, Cécile Thibon, Stéphanie Marchand
Publikováno v:
IVES Technical Reviews (2023)
Over the past decades, great progress has been accomplished in the understanding of the molecular basis of aromas in grapes and wines. These aromas depend on the grapevine variety, but also on environmental factors involved in the so-called « terroi
Externí odkaz:
https://doaj.org/article/d7aee02dc5c84169a879923993cef121
Autor:
Edouard Pelonnier-Magimel, Kléopatra Chira, Pierre-Louis Teissèdre, Michaël Jourdes, Jean-Christophe Barbe
Publikováno v:
Foods, Vol 12, Iss 12, p 2358 (2023)
Nowadays, the development of naturalness as a concept is illustrated in the oenological field by the development of wine produced with lower inputs, sometimes even without any addition of SO2 throughout the winemaking process, up to the bottling stag
Externí odkaz:
https://doaj.org/article/cfc81fe90e864c1e8d41c0183571d398
Autor:
Cornelis van Leeuwen, Jean-Christophe Barbe, Philippe Darriet, Agnès Destrac-Irvine, Mark Gowdy, Georgia Lytra, Axel Marchal, Stéphanie Marchand, Marc Plantevin, Xavier Poitou, Alexandre Pons, Cécile Thibon
Publikováno v:
OENO One, Vol 56, Iss 2 (2022)
Harvesting grapes at adequate maturity is key to the production of high-quality red wines. Viticulturists, enologists, and wine makers define several types of maturity, including physiological maturity, technological maturity, phenolic maturity, and
Externí odkaz:
https://doaj.org/article/f4c6835335cd4672ae1a2201bdc36f20
Autor:
Cornelis van Leeuwen, Jean-Christophe Barbe, Philippe Darriet, Olivier Geffroy, Eric Gomès, Sabine Guillaumie, Pierre Helwi, Justine Laboyrie, Georgia Lytra, Nicolas Le Menn, Stéphanie Marchand, Magali Picard, Alexandre Pons, Armin Schüttler, Cécile Thibon
Publikováno v:
OENO One, Vol 54, Iss 4 (2020)
Terroir is about the link between wine and its origin. It has long been understood by sensory evaluation that the taste of wine from a given variety can be related to its origins. Specific organoleptic characteristics of wine are influenced by enviro
Externí odkaz:
https://doaj.org/article/94ffc75f7cdd435da11736bf24c579e9
Autor:
Edouard Pelonnier-Magimel, Pinelopi Mangiorou, Darriet Philippe, Gilles de Revel, Michael Jourdes, Axel Marchal, Stéphanie Marchand, Alexandre Pons, Laurent Riquier, Pierre-Louis Tesseidre, Cécile Thibon, Georgia Lytra, Sophie Tempère, Jean-Christophe BARBE
Publikováno v:
OENO One, Vol 54, Iss 4 (2020)
Aim: The evolution of consumer expectations has led to the development of new production methods using low inputs. From an oenological point of view, these methods include the production of wines without any SO2 being added throughout the process. Th
Externí odkaz:
https://doaj.org/article/d288b12cd3dc49e6b0ff00fe451d3a51
Publikováno v:
OENO One, Vol 54, Iss 4 (2020)
Aim: In the few past years, consumer expectation has shifted toward low-additive foodstuffs. In the wine industry, this has been evidenced by the development of wines without any added SO2 during the winemaking process, including bottling. This has a
Externí odkaz:
https://doaj.org/article/96684a3c54484d52a6357363b72ae945
Publikováno v:
Foods, Vol 10, Iss 6, p 1424 (2021)
The concept of sensory space was first formulated over 25 years ago and has been widely adopted in oenology for around the last 15 years. It is based on both the common organoleptic characteristics of products and the mental representations built by
Externí odkaz:
https://doaj.org/article/ea67d45bf8724005b607f97202db236a
Autor:
Philippe Marullo, Marine Trujillo, Rémy Viannais, Lucas Hercman, Sabine Guillaumie, Benoit Colonna-Ceccaldi, Warren Albertin, Jean-Christophe Barbe
Publikováno v:
International Journal of Molecular Sciences, Vol 22, Iss 8, p 4026 (2021)
Esters constitute a broad family of volatile compounds impacting the organoleptic properties of many beverages, including wine and beer. They can be classified according to their chemical structure. Higher alcohol acetates differ from fatty acid ethy
Externí odkaz:
https://doaj.org/article/7af04b425b7a46bfa526e8714dc0a366