Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Sophie Tempère"'
Autor:
Marc Plantevin, Cécile Thibon, Jean-Cristophe Barbe, Sophie Tempère, Sixtine Blandeau, Julien Lecourt, Lucile Dijsktra, Georgia Lytra, Philippe Darriet, Cornelis van Leeuwen
Publikováno v:
OENO One, Vol 58, Iss 3 (2024)
Climate change is likely to impact wine typicity across the globe, raising concerns in wine regions historically renowned for the quality of their terroir. Among potential changes, modifying plant material (i.e., clones, rootstocks and varieties) is
Externí odkaz:
https://doaj.org/article/7cca93f68c59454d8f8b74ddcc74c012
Autor:
Daiki Kiyomichi, Céline Franc, Pierre Moulis, Laurent Riquier, Patricia Ballestra, Stéphanie Marchand, Sophie Tempère, Gilles de Revel
Publikováno v:
IVES Technical Reviews (2023)
The compounds described as being responsible for mousy off-flavor in wine are 2-acetylpyrroline (APY), 2-acetyltetrahydropyridine (ATHP) and 2-ethyltetrahydropyridine (ETHP). However, assay of these compounds is difficult due to their physical-chemic
Externí odkaz:
https://doaj.org/article/2b59914f41be430790763156e4831bef
Autor:
Inès Elali, Katia M’Bailara, Victoria Sanders, Laurent Riquier, Gilles de Revel, Sophie Tempère
Publikováno v:
OENO One, Vol 57, Iss 4 (2023)
Wine is often described with emotional terms, such as surprising, disappointing, or pleasant. However, very little has been done to understand the role of emotions in wine tasting and characterise this link between emotions and wine. Many studies hav
Externí odkaz:
https://doaj.org/article/4173d28567f045f1845e13362b503743
Publikováno v:
IVES Technical Reviews (2020)
Cork taint, generally recognized by a musty or moldy off-flavor, is a serious problem facing the industry today when putting wines on the market. To assess the effectiveness of a food-grade plastic film in removing the compounds concerned, trials wer
Externí odkaz:
https://doaj.org/article/a400035dcf00449a953003b314f0b169
Autor:
Edouard Pelonnier-Magimel, Pinelopi Mangiorou, Darriet Philippe, Gilles de Revel, Michael Jourdes, Axel Marchal, Stéphanie Marchand, Alexandre Pons, Laurent Riquier, Pierre-Louis Tesseidre, Cécile Thibon, Georgia Lytra, Sophie Tempère, Jean-Christophe BARBE
Publikováno v:
OENO One, Vol 54, Iss 4 (2020)
Aim: The evolution of consumer expectations has led to the development of new production methods using low inputs. From an oenological point of view, these methods include the production of wines without any SO2 being added throughout the process. Th
Externí odkaz:
https://doaj.org/article/d288b12cd3dc49e6b0ff00fe451d3a51
Publikováno v:
Foods, Vol 10, Iss 6, p 1424 (2021)
The concept of sensory space was first formulated over 25 years ago and has been widely adopted in oenology for around the last 15 years. It is based on both the common organoleptic characteristics of products and the mental representations built by
Externí odkaz:
https://doaj.org/article/ea67d45bf8724005b607f97202db236a
Autor:
Sophie Tempère, Bertrand Chatelet, Gilles de Revel, Maxime DUFOIR, Marie DENAT, Pierre-Yves RAMONET, Stéphanie MARCHAND, Mohand SADOUDI, Nicolas RICHARD, Patrick Lucas, Cécile MIOT-SERTIER, Olivier CLAISSE, Laurent RIQUIER, Marie-Claire PERELLO, Patricia BALLESTRA
Publikováno v:
OENO One, Vol 53, Iss 2 (2019)
The variation in descriptors for mousy off-flavor may be related to the different compounds involved in this spoilage, their concentrations, the matrix effect, individual detection abilities, the composition of a subject’s saliva, and the pH of the
Externí odkaz:
https://doaj.org/article/569dc8d224a74deb969c0f448d569a34
Autor:
Evangelia Nanou, Emorfili Mavridou, Fotios S. Milienos, Georgios Papadopoulos, Sophie Tempère, Yorgos Kotseridis
Publikováno v:
Foods, Vol 9, Iss 10, p 1396 (2020)
The aim of this study was to investigate the sensory aroma profiles of white wines of the indigenous Greek grape varieties Assyrtiko, Malagousia, Moschofilero, and Roditis. Twenty-three panelists evaluated 17 wines of the aforementioned varieties usi
Externí odkaz:
https://doaj.org/article/3ecdf4630dfc4fdeaeef92c69734bc32
Autor:
Daiki Kiyomichi, Céline Franc, Pierre Moulis, Laurent Riquier, Patricia Ballestra, Stéphanie Marchand, Sophie Tempère, Gilles de Revel
Publikováno v:
Food Chemistry. 411:135454
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32a6fb28dc62cfc184affb37c21437e6
https://doi.org/10.1016/j.foodchem.2023.135454
https://doi.org/10.1016/j.foodchem.2023.135454