Zobrazeno 1 - 10
of 37
pro vyhledávání: '"Karine Pedneault"'
Publikováno v:
OENO One, Vol 57, Iss 4 (2023)
Northern conditions are challenging for grape and wine producers. To cope with these challenges, the use of early ripening interspecific hybrid Vitis sp., such as Seyval blanc and Vandal-Cliche, is often preferred to traditional V. vinifera. However,
Externí odkaz:
https://doaj.org/article/5832a7a486d448d7ab567170daf20f66
Autor:
Paméla Nicolle, Alina Gerzhova, Aurélie Roland, Laurent Dagan, Stéphane Delpech, Fabien Gagné, Karine Pedneault
Publikováno v:
OENO One, Vol 56, Iss 3 (2022)
Thiols are a group of highly potent aroma compounds found in many Vitis vinifera wines. In berries, thiols occur as precursors formed from a thiol attached to an amino moiety (e.g., cysteine and glutathione). Foliar sulfur and urea supplementation ha
Externí odkaz:
https://doaj.org/article/4aadc9b48b974145878dbced7e9f7863
Autor:
Francisco Campos-Arguedas, Guillaume Sarrailhé, Paméla Nicolle, Martine Dorais, Nicholas J. B. Brereton, Frederic E. Pitre, Karine Pedneault
Publikováno v:
Frontiers in Plant Science, Vol 13 (2022)
Volatile compounds (VCs) in grapevine berries play an important role in wine quality; however, such compounds and vine development can be sensitive to environmental conditions. Due to this sensitivity, changes in temperature patterns due to global wa
Externí odkaz:
https://doaj.org/article/55ce1edf068e4c719d38667ea09a08e8
Publikováno v:
OENO One, Vol 55, Iss 1 (2021)
Aim: The main objective of this study was to determine the effect of grape variety on skin and seed flavan-3-ol and polysaccharide diffusion from grapes to wine during the alcoholic fermentative maceration of Vitis vinifera Cabernet Sauvignon and Vit
Externí odkaz:
https://doaj.org/article/bd9913dcc82e436787c0dcd8d023ecd5
Publikováno v:
OENO One, Vol 55, Iss 1 (2021)
Grape variety has a significant impact on wine flavan-3-ol and polysaccharide profile. The main objective of this work was to study differences in flavan-3-ol and polysaccharide diffusion from grape to wine during the fermentative alcoholic maceratio
Externí odkaz:
https://doaj.org/article/a05d1723826943619e258d0daf743b04
Autor:
Elodie Serre, Yvan Boutin, Marie-Eve Langevin, Florence Lutin, Karine Pedneault, Stella Lacour, Laurent Bazinet
Publikováno v:
Journal of Functional Foods, Vol 26, Iss , Pp 208-216 (2016)
Cranberry juice is a well-known functional juice that has many beneficial effects on human health. However, it also has a high concentration of organic acids which may cause gastrointestinal discomfort. Hence, the organic acid content in cranberry ju
Externí odkaz:
https://doaj.org/article/841979f6d20a4785afda0fc6ab688958
Publikováno v:
Molecules, Vol 20, Iss 6, Pp 10980-11016 (2015)
Developed from crosses between Vitis vinifera and North American Vitis species, interspecific hybrid grape varieties are becoming economically significant in northern areas, where they are now extensively grown for wine production. However, the varie
Externí odkaz:
https://doaj.org/article/bbc4a3dd23c544579065bb373e0e6ebf
Autor:
Victor, Vinciguerra, Ross, Stevenson, Karine, Pedneault, André, Poirier, Jean-François, Hélie, David, Widory
Publikováno v:
In Procedia Earth and Planetary Science 2015 13:252-255
Publikováno v:
OENO One. 55:337-347
Grape variety has a significant impact on wine flavan-3-ol and polysaccharide profile. The main objective of this work was to study differences in flavan-3-ol and polysaccharide diffusion from grape to wine during the fermentative alcoholic maceratio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dca04ddf2ba1e6c4e13f443fd3f4036e
https://doi.org/10.20870/oeno-one.2021.55.1.3695
https://doi.org/10.20870/oeno-one.2021.55.1.3695
Publikováno v:
Food Chemistry. 277:438-447
The impact of different factors (must protein treatment: bentonite and heat; pomace: fermented with and without; tannin addition: 0–9 g/L; and time of maceration: 0–11 days) on tannin, pigment, and protein extraction/retention in Frontenac wines
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d96addd105a2aea75db66f8fba59065a
https://doi.org/10.1016/j.foodchem.2018.10.116
https://doi.org/10.1016/j.foodchem.2018.10.116