Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Pere Pons-Mercadé"'
Autor:
Arnau Just-Borràs, Pere Pons-Mercadé, Jordi Gombau, Pol Giménez, Glòria Vilomara, Marta Conde, Antoni Cantos, Joan Miquel Canals, Fernando Zamora
Publikováno v:
IVES Technical Reviews (2023)
Climate change has without any doubt an important impact on viticulture and oenology. The composition of wine is being altered due to lack of rainfall and the increase in temperatures during the grape ripening period; it is therefore becoming more co
Externí odkaz:
https://doaj.org/article/df134f1d4ba145c5bddd35d16fe0b0eb
Autor:
Arnau Just-Borràs, Pere Pons-Mercadé, Jordi Gombau, Pol Giménez, Glòria Vilomara, Marta Conde, Antoni Cantos, Joan Miquel Canals, Fernando Zamora
Publikováno v:
OENO One, Vol 56, Iss 2 (2022)
Climate change is affecting vine and grape physiology and consequently wine composition, causing a decrease in titratable acidity and an increase in ethanol content and pH. These effects are especially problematic in sparkling wines that need higher
Externí odkaz:
https://doaj.org/article/86ef60a852614df4af579adf4fbd2427
Autor:
Pere Pons-Mercadé, Sergi Anguela, Pol Giménez, José M. Heras, Nathalie Sieczkowski, Nicolas Rozès, Joan Miquel Canals, Fernando Zamora
Publikováno v:
OENO One, Vol 55, Iss 2 (2021)
The aim of the study was to evaluate the oxygen consumption kinetics of some inactivated dry yeasts in comparison with those of sulfur dioxide, ascorbic acid and glutathione. The oxygen consumption rates of three inactivated dry yeasts, sulfur dioxid
Externí odkaz:
https://doaj.org/article/0c07a233232e4c8ba038937fc8a299f7
Autor:
Liming Zeng, Pere Pons-Mercadé, Tristan Richard, Stéphanie Krisa, Pierre-Louis Teissèdre, Michael Jourdes
Publikováno v:
Molecules, Vol 24, Iss 10, p 1915 (2019)
The structure of a new procyanidin tetramer, which we call a crown procyanidin tetramer, with an unprecedented macrocyclic structure has been characterized for the first time. Its comprehensive spectroscopic analysis revealed that it is a symmetric p
Externí odkaz:
https://doaj.org/article/741c9987186f4aa987dd76853338bc62
Autor:
Joan Miquel Canals, Nicolas Rozès, José María Heras, Pol Giménez, Sergi Anguela, Nathalie Sieczkowski, Pere Pons-Mercadé, Fernando Zamora
Publikováno v:
OENO One, Vol 55, Iss 2 (2021)
The aim of the study was to evaluate the oxygen consumption kinetics of some inactivated dry yeasts in comparison with those of sulfur dioxide, ascorbic acid and glutathione.The oxygen consumption rates of three inactivated dry yeasts, sulfur dioxide
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::71daf18c192bd5707781f6b0f763259a
https://doi.org/10.20870/oeno-one.2021.55.2.4618
https://doi.org/10.20870/oeno-one.2021.55.2.4618
Autor:
Jordi Gombau, Esteban García-Romero, Joan Miquel Canals, Olga Pascual, Fernando Zamora, Lucie Asbiro, Pere Pons-Mercadé, Sergio Gómez-Alonso, Isidro Hermosín-Gutiérrez, Marta Conde
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, Vol 8, Iss 7, Pp 3442-3455 (2020)
Food Science & Nutrition, Vol 8, Iss 7, Pp 3442-3455 (2020)
Background The aim of this work was to study the influence of grape berry morphology, especially the seed weight percentage, on the tannin concentration and astringency of red wine. Clusters of Tempranillo, Garnacha, Merlot, and Cabernet Sauvignon we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6a05af24338529a14beae107cb8347b
https://doi.org/10.1002/fsn3.1627
https://doi.org/10.1002/fsn3.1627
Autor:
Pere Pons-Mercadé, Arnau Just-Borras, Sergi Anguela, Pol Giménez, Pierre-Louis Teissedre, Adeline Vignault, Joan Miquel Canals, Fernando Zamora
Publikováno v:
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2022, 154, ⟨10.1016/j.lwt.2021.112871⟩
LWT-Food Science and Technology, Elsevier, 2022, 154, ⟨10.1016/j.lwt.2021.112871⟩
International audience; The aim of this paper is to develop a synthetic model reproducing more realistically the conditions of grape juice to study browning caused by laccase from Botrytis cinerea. The laccase browning kinetics were measured by monit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ac5f4076df44ebdcb5c165717948ab93
https://hal.inrae.fr/hal-03513875/file/2022-Gimenez-LWT.pdf
https://hal.inrae.fr/hal-03513875/file/2022-Gimenez-LWT.pdf
Autor:
Joan Miquel Canals, Nicolas Rozès, Fernando Zamora, Antoni Cantos, Sergi Ferrer, Pol Giménez, Pere Pons-Mercadé, Glòria Vilomara, Marta Conde
Publikováno v:
Grapes and Wine
Grapes and Wine ISBN: 9781839696411
Grapes and Wine ISBN: 9781839696411
Sparkling wines elaborated using the traditional method undergo a second fermentation in the bottle. This process involves an aging time in contact with the lees, which enriches the wine in various substances, especially proteins, mannoproteins and p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d85b6bebafdc889eff992fc88bfa5e7
https://mts.intechopen.com/articles/show/title/new-insights-about-the-influence-of-yeasts-autolysis-on-sparkling-wines-composition-and-quality
https://mts.intechopen.com/articles/show/title/new-insights-about-the-influence-of-yeasts-autolysis-on-sparkling-wines-composition-and-quality
Autor:
Michael Jourdes, Tristan Richard, Pere Pons-Mercadé, Stéphanie Krisa, Liming Zeng, Pierre-Louis Teissedre
Publikováno v:
Molecules
Volume 24
Issue 10
Molecules, MDPI, 2019, 24 (10), pp.1-10. ⟨10.3390/molecules24101915⟩
Molecules 10 (24), 1-10. (2019)
Molecules, Vol 24, Iss 10, p 1915 (2019)
Volume 24
Issue 10
Molecules, MDPI, 2019, 24 (10), pp.1-10. ⟨10.3390/molecules24101915⟩
Molecules 10 (24), 1-10. (2019)
Molecules, Vol 24, Iss 10, p 1915 (2019)
The structure of a new procyanidin tetramer, which we call a crown procyanidin tetramer, with an unprecedented macrocyclic structure has been characterized for the first time. Its comprehensive spectroscopic analysis revealed that it is a symmetric p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d283662150e44a15d249155607bf89d6
http://hdl.handle.net/20.500.12278/8496
http://hdl.handle.net/20.500.12278/8496
Autor:
Nicolas Rozès, Jordi Gombau, Marta Conde, Pere Pons-Mercadé, Glòria Vilomara, Fernando Zamora, Pol Giménez, Joan-Miquel Canals, Antoni Cantos
Publikováno v:
Food Chemistry. 342:128238
Sparkling wines elaborated with a traditional method need to age in the bottle in contact with wine lees because yeast autolysis enriches the wines in colloids and improves their effervescence, foam and aromatic complexity. It is generally considered
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30ce4d5420e48ec15af4ce19d0380df0
https://doi.org/10.1016/j.foodchem.2020.128238
https://doi.org/10.1016/j.foodchem.2020.128238