Exploring the aromatic typicity of blended red wines from geographically close sub-regions in AOC Corbières: a sensory and chemical approach

Autor: Alice Argentero, Soline Caillé, Valérie Nolleau, Teddy Godet, Laetitia Mouls, Peggy Rigou

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

Several studies have reported a terroir effect on monovarietal wines originating from geographically close areas, using both aromatic and sensory analyses. However, few studies have evaluated this effect on blended wines, a widespread practice that i

Externí odkaz: https://doaj.org/article/d7fb666c37e04e66adc2d4ad93d2aebb

Rapid quantification of clove (Syzygium aromaticum) and spearmint (Mentha spicata) essential oils encapsulated in a complex organic matrix using an ATR-FTIR spectroscopic method.

Autor: José Daniel Wicochea Rodríguez, Stéphane Peyron, Peggy Rigou, Pascale Chalier

Publikováno v: PLoS ONE, Vol 13, Iss 11, p e0207401 (2018)

Essential oils (EOs) are often encapsulated in various and complex matrices to protect them against potential degradation or to control their release. To achieve an optimum use in food products, their rapid and precise quantification after encapsulat

Externí odkaz: https://doaj.org/article/9d555eb60e5d461cb3370511d44883ef

Influence of Freeze-Dried Yeast Starter Cultures on Volatile Compounds of Tchapalo, a Traditional Sorghum Beer from Côte d’Ivoire

Autor: Wahauwouélé Hermann Coulibaly, Kouadio Florent N’guessan, Ibourahema Coulibaly, Marlène Cot, Peggy Rigou, Koffi Marcellin Djè

Publikováno v: Beverages, Vol 2, Iss 4, p 35 (2016)

The production of the Ivorian sorghum beer known as tchapalo remains more or less an empirical process. The use of starter cultures was therefore suggested as the appropriate approach to alleviate the problems of variations in organoleptic quality an

Externí odkaz: https://doaj.org/article/b3dc4c5b15214921a9dfb4abb8d901a6

Detection and Identification of Oxidation Markers of the Reaction of Grape Tannins with Volatile Thiols Commonly Found in Wine

Autor: Peggy Rigou, Lucas Suc, Laetitia Mouls

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2021, 69 (10), pp.3199-3208. ⟨10.1021/acs.jafc.0c07163⟩

International audience; Condensed tannins undergo many modifications during winemaking and the aging of wine. These reactions take place between the various constituent units of the tannins as well with other types of molecules present in wines. This

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3596bde8165824434564ac0f4e694efc
https://doi.org/10.1021/acs.jafc.0c07163

The reduction of plant sink/source does not systematically improve the metabolic composition of Vitis vinifera white fruit

Autor: Laurent Torregrosa, Peggy Rigou, Hernan Ojeda, Rémi Schneider, Hubert Alem

Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2021, 345, pp.128825. ⟨10.1016/j.foodchem.2020.128825⟩

International audience; The quality of wine grapes depends on the balance between primary and secondary metabolites. Unlike many perennial crops that accumulate starch in the fruits before ripening, the non-climacteric grapes ripe with no previous ca

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c6d7243e496d1c64d12aea3378b3455
https://hal.inrae.fr/hal-03254781