Role of Glycosidic Aroma Precursors on the odorant profiles of Grenache noir and Syrah Wines from the Rhone valley. Part 2: characterisation of derived compounds

Autor: Marie A. Segurel, Raymond L. Baumes, Dominique Langlois, Christine Riou, Alain Razungles

Publikováno v: OENO One, Vol 43, Iss 4, Pp 213-223 (2009)

Aims: Grenache noir and Syrah are the predominant grape varieties in the French Rhone valley vineyard. This study aimed at identifying the odorants generated from glycoconjugates extracted from wines made with Grenache noir and Syrah. Methods and res

Externí odkaz: https://doaj.org/article/11691384ad564dbf8b9b358aa52f5090

Effects of flusilazole, a sterol biosynthesis inhibitor fungicide, on the free and bound aroma fraction of Muscat of Alexandria wines

Autor: Christophe Aubert, Raymond L. Baumes, Ziya Günata, Jean-Paul Lepoutre, Jean-François Cooper, Claude L. Bayonove

Publikováno v: OENO One, Vol 31, Iss 2, Pp 57-64 (1997)

Vines from Muscat of Alexandria cultivar were subjected to flusilazole treatments, a sterol biosynthesis inhibitor fungicide (SBI), over 2 years. Effects of these treatments on the corresponding wines were assessed by analyzing the free and bound aro

Externí odkaz: https://doaj.org/article/a6eaa981315f40b899886ee5f722b758

Action des glycosidases exogènes au cours de la vinification : libération de l'arôme a partir de précurseurs glycosidiques

Autor: Ziya Günata, Isabelle Dugelay, Jean-Claude Sapis, Raymond L. Baumes, Claude L. Bayonove

Publikováno v: OENO One, Vol 24, Iss 3, Pp 133-144 (1990)

L'action des glycosidases exogènes d'origine fongique (α-arabinosidase, α-rhamnosidase, β-apiosidase, β-glucosidase) a été étudiée en vinification en vin doux naturel (VDN) et en vin sec du moût de Muscat de Frontignan. La teneur en fractio

Externí odkaz: https://doaj.org/article/072d598355fb4c9681a7eb1987621194

Contribution of Dimethyl Sulfide to the Aroma of Syrah and Grenache Noir Wines and Estimation of Its Potential in Grapes of These Varieties

Autor: Alain Razungles, Raymond L. Baumes, Marie A. Segurel, Christophe Riou, Myriam Salles

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2004, 52 (23), pp.7084-7093. ⟨10.1021/jf049160a⟩

International audience; The contribution of dimethyl sulfide (DMS) to the aroma of Syrah and Grenache Noir wines from the Rhone Valley of France was investigated by sensory analysis, and its levels in these wines were measured. The potential DMS in t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd9782247778df988512bb1168408a07
https://doi.org/10.1021/jf049160a

Rapid analysis of grape aroma glycoconjugates using Fourier-transform infrared spectrometry and chemometric techniques

Autor: Raymond L. Baumes, Rémi Schneider, Frédéric Charrier, Michel Moutounet

Publikováno v: 3. Symposium In Vino Analytica Scientia
3. Symposium In Vino Analytica Scientia, Jul 2003, Aveiro, Portugal. ⟨10.1016/j.aca.2003.11.082⟩
Analytica Chimica Acta
Analytica Chimica Acta, Elsevier Masson, 2004, 513 (1), pp.91-96. ⟨10.1016/j.aca.2003.11.082⟩

International audience; The varietal aroma of most wines from non-aromatic grapes is partly dependent on the qualitative and quantitative composition of glycosidic precursors in grapes. The only rapid method to assess these glycoconjugates (Red-Free

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::79489c82f8699b5a0394472fd148411d
https://doi.org/10.1016/j.aca.2003.11.082