Zobrazeno 1 - 10
of 32
pro vyhledávání: '"M. BOURZEIX"'
Publikováno v:
OENO One, Vol 4, Iss 4, Pp 447-463 (1970)
Cet article relate l'essai d'un protocole expérimental en microvinification, en vue de l'étude de l'influence de la durée de macération sur la constitution et les caractéristiques gustatives d'un vin rouge. Les résultats essentiels portent, d'u
Externí odkaz:
https://doaj.org/article/7753e9ec564b40ad9088286ee312a556
Akademický článek
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Publikováno v:
Chromatographia. 31:465-468
Reversed-phase, high-performance liquid chromatography coupled to photodiode array detection has been used to analyse catechins and proanthocyanidins extracted from grape seeds. Results show that the ethyl acetate fraction obtained by passing extract
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::50373976b80d1c627bdb25332cc7b0af
https://doi.org/10.1007/bf02262390
https://doi.org/10.1007/bf02262390
Autor:
Jorge M. Ricardo-da-Silva, Jean-Marc Souquet, Michel Moutounet, J. C. Cabanis, M. Bourzeix, Véronique Cheynier
Publikováno v:
Journal of the Science of Food and Agriculture. 57:111-125
Interactions of grape (Vitis vinifera L) seed procyanidin dimers and trimers, galloylated or not, with various proteins (poly-L-prolines, gelatins, casein, dried blood and grape arabinogalactan-protein) were studied in wine-like model solutions. Exce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::28e4c7d3d43164f0dd5dae7c6c45ba1c
https://doi.org/10.1002/jsfa.2740570113
https://doi.org/10.1002/jsfa.2740570113
Publikováno v:
Journal of the Science of Food and Agriculture. 53:85-92
A method is described for the separation and quantitative analysis of procyanidins in grape and wine. On a polyamide chromatographic column an initial elution with water at pH 7.0 enabled elimination of interfering phenolic acids. A second elution wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::56b55da98a4db3f88143b0157379bd19
https://doi.org/10.1002/jsfa.2740530109
https://doi.org/10.1002/jsfa.2740530109
SUMMARY Grape seeds are considerably rich in catechins and proanthocyanidins, which have shown some biological properties of interest. These components are partially extracted during red and rose winemaking and, consequently, the pomace obtained as a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1946e3e6ce9bfe1c92d2aea75188e8fe
https://doi.org/10.1016/b978-0-444-88834-1.50039-9
https://doi.org/10.1016/b978-0-444-88834-1.50039-9
Autor:
F. Champagnol, M. Bourzeix
Publikováno v:
Journal of Chromatography A. 59:472-475
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c37842b8b85c71861f21827a32642f7
https://doi.org/10.1016/s0021-9673(01)82247-0
https://doi.org/10.1016/s0021-9673(01)82247-0
Publikováno v:
Journal of Chromatography A. 50:83-91
Identification of organic acids and determination of their individual amounts in grape-juices and wines by chromatography and photodensitometry Tartaric, malic, lactic, succinic, citric and citromalic acids are identified by separation with one-dimen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b37de4f47c8502b8ca60cc0f31a1478
https://doi.org/10.1016/s0021-9673(00)97919-6
https://doi.org/10.1016/s0021-9673(00)97919-6
Publikováno v:
Qualitas Plantarum et Materiae Vegetabiles. 16:303-311
La differenciation entre vins de cepages hybrides et vins de cepages deVitis vinifera (cepages europeens) presente une grande importance: - Les vins qui proviennent, en totalite ou partiellement, de cepages hybrides n'ont droit a aucune appellation e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e8ef87d6e1e78178ccc878a2ca31aa1
https://doi.org/10.1007/bf01103890
https://doi.org/10.1007/bf01103890
Publikováno v:
OENO One, Vol 4, Iss 4, Pp 447-463 (1970)
Connaissance de la Vigne et du Vin
Connaissance de la Vigne et du Vin, 1970, pp.447-460
Connaissance de la Vigne et du Vin
Connaissance de la Vigne et du Vin, 1970, pp.447-460
Cet article relate l'essai d'un protocole expérimental en microvinification, en vue de l'étude de l'influence de la durée de macération sur la constitution et les caractéristiques gustatives d'un vin rouge.Les résultats essentiels portent, d'un
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0b9a3923c0b03662f8467eff4bb85b0
https://oeno-one.eu/article/view/2014
https://oeno-one.eu/article/view/2014