Zobrazeno 1 - 10
of 46
pro vyhledávání: '"Nathalie Vivas"'
Autor:
Nicolas Vivas, Marie-Françoise Bourden-Nonier, Nathalie Vivas de Gaulejac, Claire Mouche, Cybille Rossy
Publikováno v:
Journal of Wood Science, Vol 66, Iss 1, Pp 1-9 (2020)
Abstract In this study, investigation is focused on the soluble part of oak heartwood colour, with the objective of defining its impact on the colour of spirits after a barrel ageing. Colour is an important parameter for estimating the quality of man
Externí odkaz:
https://doaj.org/article/20ce95bea6734b089971ae851c44d4e9
Publikováno v:
Revue Forestière Française, Vol 71, Iss 2 (2019)
L’élevage en fût de chêne reste un outil de prédilection pour les meilleurs vins et alcools. Le mécanisme le plus important, avant les apports d’arômes et de polyphénols, concerne les réactions d’oxydoréduction, permise par la structur
Externí odkaz:
https://doaj.org/article/9c82f24df8af4b5ba78aeb3e4bf1a67a
Publikováno v:
OENO One, Vol 35, Iss 3, Pp 149-156 (2001)
Three varieties of red grapes have been analysed on the basis of their anthocyanin content to search a relation between this parameter and selected terroirs. For that, we compared their anthocyanin evolution during maturation. Then we analysed by HPL
Externí odkaz:
https://doaj.org/article/c97abbc1d89545f394354605a5cfc488
Publikováno v:
OENO One, Vol 35, Iss 1, Pp 51-56 (2001)
Procyanidin A2 was identified in grapes and wines of Cabernet Sauvignon and Merlot noir. But the quantification show a limited presence of this compounds in wine, near the mg/L. In this concentration the procyanidin A2 was not able to participate to
Externí odkaz:
https://doaj.org/article/6cdb6ebad0b44a76a3bad1cefb63ad30
Autor:
Agathe Goullet, Farnaz Hanaei, Nadine Vallet, Marie‐Françoise Nonier, Nathalie Vivas, Nicolas Vivas, Magali Picard
Publikováno v:
Flavour and Fragrance Journal. 38:108-120
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b070d95101899bab6aa9b7872c6de1d
https://doi.org/10.1002/ffj.3729
https://doi.org/10.1002/ffj.3729
Publikováno v:
Journal of the Institute of Brewing. 129
Understanding the development of the whisky aroma during maturation in oak casks provides a rational basis for improvements in product quality. While oak wood is an important contributor to the spicy, toasted, and smoky aromatic notes, limited studie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a11ff128f0e6e6a7eb81391a0f11dfd1
https://doi.org/10.58430/jib.v129i1.8
https://doi.org/10.58430/jib.v129i1.8
Publikováno v:
Wood Science and Technology. 55:1821-1839
The aim of this work was to explore how some factors involved in the barrel-making process and during the spirit maturation in oak casks directly impact the release of key roasted aroma compounds from oak wood. More particular attention was paid to p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::647a4877ff7ba50e8283b18993355244
https://doi.org/10.1007/s00226-021-01330-5
https://doi.org/10.1007/s00226-021-01330-5
Autor:
Nathalie Vivas de Gaulejac, Magali Picard, Claire Mouche, Marie-Françoise Bourden-Nonier, Cybille Rossy, Nicolas Vivas
Publikováno v:
Journal of the Institute of Brewing. 127:59-69
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f2cdb864d17251abc3910daf5e49baa
https://doi.org/10.1002/jib.631
https://doi.org/10.1002/jib.631
Autor:
Nathalie Vivas de Gaulejac, Claire Mouche, Marie-Françoise Bourden-Nonier, Nicolas Vivas, Cybille Rossy
Publikováno v:
Journal of the Institute of Brewing. 126:83-89
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce86da5142fc54fbbc71662291e8fd00
https://doi.org/10.1002/jib.586
https://doi.org/10.1002/jib.586
Autor:
Magali Picard, Christelle Absalon, Nathalie Vivas, Nicolas Vivas, Carla Garrouste, Marie-Françoise Nonier
Publikováno v:
Journal of Agricultural and Food Chemistry. 67:13694-13705
Over wood aging, matured spirits developed a complex aromatic bouquet where roasted-like notes were often perceived. Since many nitrogen heterocycles were related to these olfactory nuances, a headspace solid-phase microextraction (HS-SPME) coupled t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d7289371c1973922bd14071b2a42273e
https://doi.org/10.1021/acs.jafc.9b05716
https://doi.org/10.1021/acs.jafc.9b05716