Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Justine Laboyrie"'
Autor:
Michael Schartner, Jeff M. Beck, Justine Laboyrie, Laurent Riquier, Stephanie Marchand, Alexandre Pouget
Publikováno v:
Communications Chemistry, Vol 6, Iss 1, Pp 1-10 (2023)
Abstract Connecting chemical properties to various wine characteristics is of great interest to the science of olfaction as well as the wine industry. We explored whether Bordeaux wine chemical identities and vintages (harvest year) can be inferred f
Externí odkaz:
https://doaj.org/article/4086ac9e53a24662a96aac74035d0f79
Autor:
Michael Schartner, Jeff M. Beck, Justine Laboyrie, Laurent Riquier, Stephanie Marchand, Alexandre Pouget
Publikováno v:
Communications Chemistry, Vol 7, Iss 1, Pp 1-1 (2024)
Externí odkaz:
https://doaj.org/article/70607942dc9042bc9f118ed654a1bdb2
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:
Marine Gammacurta, Axel Marchal, Virginie Moine, Andrei Prida, Valérie Lavigne, Justine Laboyrie, Philippe Darriet
Publikováno v:
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2021, 69 (29), pp.8179-8189. ⟨10.1021/acs.jafc.1c01633⟩
Journal of Agricultural and Food Chemistry, American Chemical Society, 2021, 69 (29), pp.8179-8189. ⟨10.1021/acs.jafc.1c01633⟩
International audience; The influence of some enological parameters on pyrrole concentrations in Chardonnay wines was studied. First, a quantitative method to assay five pyrroles was optimized and applied to determine their content in wines produced
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b14a594ce00fb0be3ad98a86daef15e
https://hal.inrae.fr/hal-03318827
https://hal.inrae.fr/hal-03318827
Autor:
Stephanie Marchand-Marion, Laurent Riquier, Maria Tiziana Lisanti, Luigi Moio, Gilles de Revel, Céline Franc, Justine Laboyrie
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2021, 361, ⟨10.1016/j.foodchem.2021.130029⟩
Food Chemistry, Elsevier, 2021, 361, ⟨10.1016/j.foodchem.2021.130029⟩
A novel automated method was developed for the quantitative determination of nine terpenoids that could contribute to the minty notes of red wine bouquet. The method couples headspace SPME-Arrow extraction with GC-MS/MS analysis. PDMS/DVB fiber was c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::463643f4a63bf61c1ee2df5dfeacb174
https://hal.archives-ouvertes.fr/hal-03461930
https://hal.archives-ouvertes.fr/hal-03461930
Autor:
Olivier Geffroy, Eric Gomès, Cornelis van Leeuwen, Jean-Christophe Barbe, Alexandre Pons, Cécile Thibon, Pierre Helwi, Georgia Lytra, Stéphanie Marchand, Philippe Darriet, Sabine Guillaumie, Nicolas Le Menn, Magali Picard, Armin Schüttler, Justine Laboyrie
Publikováno v:
OENO One. 54
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://explore.openaire.eu/search/publication?articleId=doi_________::de8fbec3e68dd749ac5d382be41fb78b
https://doi.org/10.20870/oeno-one.2020.54.4.3983
https://doi.org/10.20870/oeno-one.2020.54.4.3983