Zobrazeno 1 - 10
of 175
pro vyhledávání: '"Michael Jourdes"'
Publikováno v:
Antioxidants, Vol 13, Iss 9, p 1131 (2024)
Vitis vinifera L., commonly known as grapes, is one of the most widely cultivated crops worldwide, with over 80% used for wine production. However, the winemaking process generates substantial residues, including grape pomace (GP), wine lees, and was
Externí odkaz:
https://doaj.org/article/8e66412eee6a4d1fa4b855d9da70fd92
Autor:
Gauthier Lagarde, Joëlline Pocher, Jean Martin Pernier, Sandra Vanbrabant, Arnaud Massot, Virginie Moine, Soizic Lacampagne, Pierre-Louis Teissedre, Michael Jourdes
Publikováno v:
OENO One, Vol 57, Iss 4 (2023)
The aim of this study was to better understand the colloidal phenomenon involved in the fining process and to determine how many polyphenols are impacted in this process. Different types and compositions of fining agent were used to fine the wine. So
Externí odkaz:
https://doaj.org/article/82b7ebfff7014975b76f8af259fe01e1
Publikováno v:
OENO One, Vol 57, Iss 3 (2023)
Global warming is directly linked to a lower concentration in organic acids in grape berries, leading to higher pHs in wine. Because of this lack of acidity, many important factors are impacted, as wine acidity and pH play a crucial role in various e
Externí odkaz:
https://doaj.org/article/2928613131684b8cb9cfa39588b1358c
Autor:
Anne-Laure Gancel, Claire Payan, Tatiana Koltunova, Michael Jourdes, Monika Christmann, Pierre-Louis Teissedre
Publikováno v:
OENO One, Vol 56, Iss 3 (2022)
The lower content of organic acids in grape berries due to global warming, and therefore high pHs, is forcing winegrowers to acidify must or wine to preserve their microbiological stability and their physico-chemical equilibrium. Acidification is ess
Externí odkaz:
https://doaj.org/article/089da013cc214fa2bfa91dcbc159c96d
Publikováno v:
Foods, Vol 11, Iss 20, p 3194 (2022)
Condensed tannins play a major role in the quality of red wine. After grape extraction, they quickly evolve thanks to different oxidation mechanisms. Recently, NMR identified a new sub class of condensed tannins, named crown procyanidins, in red wine
Externí odkaz:
https://doaj.org/article/bcda794c237945688ac99c6ca1153cbd
Autor:
Adeline Vignault, Olga Pascual, Jordi Gombau, Michael Jourdes, Virginie Moine, Marc Fermaud, Jean Roudet, Joan Miquel Canals, Pierre-Louis Teissedre, Fernando Zamora
Publikováno v:
IVES Technical Reviews (2021)
Los taninos enológicos se utilizan habitualmente en la elaboración del vino por diversos motivos (Versari et al., 2013; Vignault et al., 2018), entre los que destacan su acción inhibitoria de la actividad lacasa en las vendimias afectadas por la p
Externí odkaz:
https://doaj.org/article/f27e26054ef641b598c61d24b8971d37
Autor:
Ana Marija Milat, Mladen Boban, Pierre-Louis Teissedre, Ana Šešelja-Perišin, Diana Jurić, Danijela Skroza, Ivana Generalić-Mekinić, Ivica Ljubenkov, Josip Volarević, Zuriñe Rasines-Perea, Michael Jourdes, Ivana Mudnić
Publikováno v:
Journal of Functional Foods, Vol 59, Iss , Pp 138-147 (2019)
Although naturally produced macerated white wines are increasingly popular, their biological effects are rarely studied. As wines containing no preservatives, they are highly susceptible to oxidation after bottle opening. Our aims were therefore: (1)
Externí odkaz:
https://doaj.org/article/d93c4bfb0ce541e698e4390a0a522590
Autor:
Maria Alessandra Paissoni, Pierre Waffo-Teguo, Wen Ma, Michael Jourdes, Simone Giacosa, Susana Río Segade, Luca Rolle, Pierre-Louis Teissedre
Publikováno v:
OENO One, Vol 54, Iss 4 (2020)
Anthocyanins are extracted from grape skins during maceration and are responsible for the red colour of wine. Their contribution to in-mouth sensations is mainly related to their interactions with condensed tannins, which are largely responsible for
Externí odkaz:
https://doaj.org/article/70112186a8ef41aeb11f4462f7633dfa
Publikováno v:
OENO One, Vol 54, Iss 4 (2020)
Polyphenolic compounds are considered to have a major impact on the quality of red wines. Sensory perception, such as astringency and bitterness, are mainly related to condensed tannin, while colour intensity and evolution is due to anthocyanin compo
Externí odkaz:
https://doaj.org/article/dd4b8e3146dc4576b02d4f6465772c40
Autor:
Edouard Pelonnier-Magimel, Pinelopi Mangiorou, Darriet Philippe, Gilles de Revel, Michael Jourdes, Axel Marchal, Stéphanie Marchand, Alexandre Pons, Laurent Riquier, Pierre-Louis Tesseidre, Cécile Thibon, Georgia Lytra, Sophie Tempère, Jean-Christophe BARBE
Publikováno v:
OENO One, Vol 54, Iss 4 (2020)
Aim: The evolution of consumer expectations has led to the development of new production methods using low inputs. From an oenological point of view, these methods include the production of wines without any SO2 being added throughout the process. Th
Externí odkaz:
https://doaj.org/article/d288b12cd3dc49e6b0ff00fe451d3a51