Zobrazeno 1 - 10
of 50
pro vyhledávání: '"Richard Marchal"'
Autor:
Richard Marchal, Thomas Salmon, Ramon Gonzalez, Belinda Kemp, Céline Vrigneau, Pascale Williams, Thierry Doco
Publikováno v:
Molecules, Vol 25, Iss 3, p 472 (2020)
Botrytis cinerea is a fungal pathogen responsible for the decrease in foamability of sparkling wines. The proteolysis of must proteins originating from botrytized grapes is well known, but far less information is available concerning the effect of gr
Externí odkaz:
https://doaj.org/article/79de8a67e861446c875b310254fef919
Autor:
Pin-He Liu, Céline Vrigneau, Thomas Salmon, Duc An Hoang, Jean-Claude Boulet, Sandrine Jégou, Richard Marchal
Publikováno v:
Molecules, Vol 23, Iss 6, p 1372 (2018)
In sparkling wine cool-climate regions like Champagne, it is sometimes necessary to pick the healthy grape clusters that have a relatively low maturity level to avoid the deleterious effects of Botrytis cinerea. In such conditions, we know that class
Externí odkaz:
https://doaj.org/article/a94ce8f3f92a4b09adff66c4c13bf5d1
Publikováno v:
OENO One, Vol 37, Iss 2, Pp 123-130 (2003)
A Sauvignon white wine was fined with a dry bentonite (BS), e.g directly incorporated in the wine without swelling treatment, or with the same bentonite swelled in water 24 hours before utilization (BG). The volumes of lees generated by the fining we
Externí odkaz:
https://doaj.org/article/f107bd3d5d414b6abf6239f1077b0fce
Publikováno v:
OENO One, Vol 36, Iss 3, Pp 169-176 (2002)
White wine clarity is of prime importance for the winemaker as a bottle showing haziness is likely to be rejected by the consumer. It is then important to ensure a perfect colloidal stability to the wine. This study concerns a Sauvignon white wine fr
Externí odkaz:
https://doaj.org/article/e5b99e5f144940b692ef63a32a6fc12d
Publikováno v:
OENO One, Vol 30, Iss 2, Pp 103-111 (1996)
In order ta estimate c1arifying aptitude and the effects of prefermentation treatment by commercial pectinases, polygalacturonase (PG), pectin Iyase (PL), pectinmethylesterase (PME) and proteolytic activities of six pectinases samples were studied. P
Externí odkaz:
https://doaj.org/article/cea71cf65e8f4bdc9413a32498cace5a
Publikováno v:
OENO One, Vol 29, Iss 1, Pp 27-42 (1995)
Bentonites are clays essentially used for musts and wines protein haze prevention. For the « Methode Champenoise », they also serve as a riddling adjuvant to facilitate yeasts elimination. Physico-chemical characteristics of various types of benton
Externí odkaz:
https://doaj.org/article/4277548792704dd5aa48f58385582290
Autor:
Diederich Aguilar-Machado, Ignacio Álvarez, Jenny Andrea-Silva, Antonio Álamo Aroca, María Antonia Bañuelos, Ana Belén Bautista-Ortín, Eduardo Boido, Andreea Botezatu, Laura Canonico, Mateo Cardona, Francisco Carrau, Hannah Charnock, Gianella Chávez-Segura, K. Chen, Monika Christmann, Maurizio Ciani, Francesca Comitini, Piergiorgio Comuzzo, Fernanda Cosme, D. Cozzolino, Rafael Cuerda, Juan Manuel Del Fresno, Eduardo Dellacassa, Carlota Delso, Carlos Escott, Sergi Ferrer, Luís Filipe-Ribeiro, Vincenzo Gerbi, Simone Giacosa, Encarna Gómez-Plaza, Carmen González, Lucía González-Arenzana, Susana González-Manzano, Ana M. González-Paramás, Buenaventura Guamis, Shunyu Han, José María Heras, L. Iacumin, Debra Inglis, António M. Jordão, Belinda Kemp, Paul Kilmartin, J. Li, Wei Li, Iris Loira, Tengzhen Ma, Manuel Malfeito-Ferreira, Richard Marchal, Valentina Martin, Juan Manuel Martínez, Juana Martínez, Marcos Maza, Karina Medina, Antonio Morata, Jean-Roch Mouret, Fernando M. Nunes, Pablo Ossorio, Maria Alessandra Paissoni, Isabel Pardo, Paula Pérez-Porras, Luis Javier Pérez-Prieto, Gary Pickering, A. Power, Isak S. Pretorius, Javier Raso, Jorge M. Ricardo-da-Silva, Susana Río Segade, Luca Rolle, Jean-Marie Sablayrolles, Faisal Eudes Sam, Celestino Santos-Buelga, Matthias Schmitt, Remi Schneider, Mark Strobl, José Antonio Suárez-Lepe, Maria Jose Valera, Isabelle van Rolleghem, Cristian Vaquero, Ricardo Vejarano, Aude Vernhet, Sabrina Voce, James Willwerth, Fei Yang, Fernando Zamora, Bo Zhang, Junxiang Zhang
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a618e350a571f5390fd45713205d9a6
https://doi.org/10.1016/b978-0-12-823497-6.00035-1
https://doi.org/10.1016/b978-0-12-823497-6.00035-1
Autor:
J.L. Aleixandre-Tudo, Hervé Alexandre, F.F. Bauer, Andrea Bellincontro, Andreea Botezatu, A.J. Bowen, S. Buxaderas, Lorenza Conterno, Andrea Curioni, Philippe Darriet, B. Divol, M. du Toit, W.J. du Toit, D. Dubourdieu, Antonio César Silva Ferreira, J. Goode, Thomas Henick-Kling, R. Jung, Belinda Kemp, Paul A. Kilmartin, A.W. Linsenmeier, Rose-Marie Llaubères, Aline Lonvaud-Funel, E. López-Tamames, Matteo Marangon, Richard Marchal, P. Marullo, Fabio Mencarelli, Cristina Micheloni, A. Monforte, M.V. Moreno-Arribas, Gary Pickering, D. Rauhut, Doris Rauhut, Alain Razungles, A.G. Reynolds, M. Riu-Aumatell, V. Schaefer, María P. Serratosa, A.Y. Smit, Gordon Specht, W.R. Sponholz, Panagiotis Stamatopoulos, Elizabeth Waters, D. Wollan, Luis Zea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90375aff45ba2d09106e190ede54c1c4
https://doi.org/10.1016/b978-0-08-102065-4.09992-2
https://doi.org/10.1016/b978-0-08-102065-4.09992-2
Autor:
Andreea Botezatu, Fei Yang, James J. Willwerth, Richard Marchal, Debra L. Inglis, Hannah M Charnock, Gary J. Pickering, Belinda Kemp
Publikováno v:
White Wine Technology ISBN: 9780128234976
White Wine Technology
White Wine Technology
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5d58a734be2ff1f28ac1dcbe991a9fce
https://doi.org/10.1016/b978-0-12-823497-6.00007-7
https://doi.org/10.1016/b978-0-12-823497-6.00007-7
Autor:
P. Casenave, Stéphanie Marchand, Sophie Tempere, G. de Revel, Richard Marchal, D. Demarville, N. Le Menn, H. Campbell – Sills
Publikováno v:
Food Quality and Preference
Food Quality and Preference, Elsevier, 2021, 94, pp.1-13. ⟨10.1016/j.foodqual.2021.104316⟩
Food Quality and Preference, Elsevier, 2021, 94, pp.1-13. ⟨10.1016/j.foodqual.2021.104316⟩
International audience; A new analysis method was developed to evaluate a sensory concept for food products. The concept "wine aging potential" is used by experts and professionals to describe the inherent capacity of great red or whites to develop q
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf04f5129b3d522c43c58f8c2676a434
http://hdl.handle.net/20.500.12278/123958
http://hdl.handle.net/20.500.12278/123958