How do Syrah winemakers from two different French regions conceptualise peppery wines?

Autor: Olivier GEFFROY, Tracey Siebert, Emilie Guyot, Florence Gazagnadou, Aude Henon, Thomas Baerenzung dit Baron, Marie Denat, Christian Chervin, Markus Herderich, Eleanor Bilogrevic, María Pilar Sáenz-Navajas

Publikováno v: OENO One, Vol 58, Iss 1 (2024)

This work investigated Syrah producers' conceptualisation of peppery wines from two different wine regions. For the study, a long-term memory approach was used; in addition, the effects of the region of origin, as well as the sensitivity of the parti

Externí odkaz: https://doaj.org/article/b2da90a0b0664211a189923275196ccf

Generation of intra‐ and interspecific Saccharomyces hybrids with improved oenological and aromatic properties

Autor: Dolores Pérez, Marie Denat, Laura Pérez‐Través, José María Heras, José Manuel Guillamón, Vicente Ferreira, Amparo Querol

Publikováno v: Microbial Biotechnology, Vol 15, Iss 8, Pp 2266-2280 (2022)

Summary Non‐wine yeasts could enhance the aroma and organoleptic profile of wines. However, compared to wine strains, they have specific intolerances to winemaking conditions. To solve this problem, we generated intra‐ and interspecific hybrids u

Externí odkaz: https://doaj.org/article/0aee3f96dfb2487c960c9b03a6e9d323

The SIFT-MS fingerprint of Vitis vinifera L. cv. Syrah berries is stable over the second part of maturation under warm conditions of climate

Autor: Olivier GEFFROY, Thomas Baerenzung dit Baron, Olivier Yobrégat, Marie Denat, Valérie Simon, Alban Jacques

Publikováno v: OENO One, Vol 56, Iss 4 (2022)

Wine grape breeding for fungal resistance has been very dynamic worldwide over the last decade. The quick phenotyping of genotype quality traits, including aroma composition, remains challenging. Selected ion flow tube mass spectrometry (SIFT-MS) cou

Externí odkaz: https://doaj.org/article/9d4286e827904da6b91af9aeb7504f7b

The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines

Autor: Marie Denat, Dolores Pérez, José María Heras, Amparo Querol, Vicente Ferreira

Publikováno v: Food Chemistry: X, Vol 9, Iss , Pp 100116- (2021)

Ten different Saccharomyces cerevisiae strains fermented semi-synthetic musts containing a Polyphenolic and Aroma Precursor Fraction (PAF) extracted from Tempranillo grapes. Aroma compounds were studied by Gas Chromatography (GC), GC-Olfactometry and

Externí odkaz: https://doaj.org/article/ce231fd22c9840748db7e2f360e28e5f

The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines

Autor: José María Heras, Vicente Ferreira, Marie Denat, Amparo Querol, Dolores Pérez

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname
Food Chemistry: X
Zaguán. Repositorio Digital de la Universidad de Zaragoza
Zaguán: Repositorio Digital de la Universidad de Zaragoza
Universidad de Zaragoza
Food Chemistry: X 9 : 100116 (March 2021)
INTA Digital (INTA)
Instituto Nacional de Tecnología Agropecuaria
instacron:INTA
Digital.CSIC: Repositorio Institucional del CSIC
Consejo Superior de Investigaciones Científicas (CSIC)
Food Chemistry: X, Vol 9, Iss, Pp 100116-(2021)

Ten different Saccharomyces cerevisiae strains fermented semi-synthetic musts containing a Polyphenolic and Aroma Precursor Fraction (PAF) extracted from Tempranillo grapes. Aroma compounds were studied by Gas Chromatography (GC), GC-Olfactometry and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65c06a92f938c97a585fac134a1fcb72
http://hdl.handle.net/10261/244742