Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Kléopatra Chira"'
Publikováno v:
OENO One, Vol 56, Iss 1 (2022)
Toasting is a key step in the barrel-making process. It plays an important role in the breakdown of oak wood compounds and thus influences the chemical composition and organoleptic properties of wines and brandies. However, the effect of toasting on
Externí odkaz:
https://doaj.org/article/9bf28f0b6a3847f0a5aefb926f07d9c4
Publikováno v:
IVES Technical Reviews (2020)
White wine is increasingly aged in oak barrels to enhance its stability, aromatic complexity and organoleptic properties. Thus, this research aimed to highlight chemical and sensory differences in Sauvignon Blanc wines linked to barrel size. Oenologi
Externí odkaz:
https://doaj.org/article/56549eb3b65b48c89a83a8435c505f69
Autor:
Kleopatra Chira, Laura Anguellu, Gregory Da Costa, Tristan Richard, Eric Pedrot, Michael Jourdes, Pierre-Louis Teissedre
Publikováno v:
Foods, Vol 9, Iss 10, p 1477 (2020)
In the courses of studies on ellagitannin changes during oak wood toasting, two C-glycosidic ellagitannins were isolated from the french oak wood for the first time. These two compounds exhibited [M−H]− ion peak at m/z 1055.0631 (compound A) and
Externí odkaz:
https://doaj.org/article/50cdb649d4db4cc4a336b95c2bea7086
Publikováno v:
Molecules, Vol 16, Iss 2, Pp 1519-1532 (2011)
The proanthocyandin composition of skins and seeds of Bordeaux Merlot (M) and Cabernet Sauvignon (CS) grapes was evaluated by HPLC-UV-fluorescence for four consecutive vintages (2006 to 2009). The results indicated a strong vintage effect on the tann
Externí odkaz:
https://doaj.org/article/decda69cdc92408a8972b7d1144cacff
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
Publikováno v:
Molecules, Vol 27, Iss 8, p 2531 (2022)
It is well established that C-glucosidic ellagitannins contribute to wine quality, and new forms of ellagitannins have been found recently in cognac eaux-de-vie. The contribution of some ellagitannin-derived spirit compounds to eaux-de-vie taste has
Externí odkaz:
https://doaj.org/article/df206dce0dba4503acf76b8aa650f26c
Publikováno v:
BIO Web of Conferences. 56:02013
The contribution of C-glucosidic ellagitannin-derived compounds to eaux-de-vie quality has been recently demonstrated. However, there is a gap in our knowledge of the content, composition, and evolution of these compounds in this specific matrix. The
Autor:
Mathilde Gadrat, Yoan Capello, Catherine Emo, Joël Lavergne, Stéphane Quideau, Michaël Jourdes, Pierre-Louis Teissèdre, Kléopatra Chira
Publikováno v:
Food chemistry. 384
Ellagitannins are the main extractible phenolic compounds in oak wood. They can be extracted by eaux-de-vie aging in barrels but rapidly undergo chemical transformations, such as hydrolysis, reduction, oxidation, or even substitution reactions. Given
Publikováno v:
IVES Technical Reviews (2022)
During barrel production, the oak undergoes several processing stages that contribute to wine and brandy flavours. The toasting step is considered to have the most important influence on oak wood chemical composition as it causes the thermodegradatio
Externí odkaz:
https://doaj.org/article/75ee50fd8cf6452292d7044858fbf7d8
Publikováno v:
IVES Technical Reviews (2021)
The phenolic, aromatic and sensory evolution of a red wine under different oak aging conditions was evaluated. Neither phenolic nor fruity aromatic contents and profiles were impacted by the aging container or the derived oak products used. Meanwhile
Externí odkaz:
https://doaj.org/article/7a7ce199f0a34a6bab9c320b88ba3f99