Zobrazeno 1 - 10
of 471
pro vyhledávání: '"Teissedre Pierre-Louis"'
Autor:
Payan Claire, Gancel Anne-Laure, Omiliadis Konstantinos, Christmann Monika, Teissedre Pierre-Louis
Publikováno v:
BIO Web of Conferences, Vol 68, p 02005 (2023)
Global warming is directly linked to a lower concentration of organic acids in grape berries. Because of this lack of organic acids, wines tend to have higher pH levels and low titrable acidity. Many important factors are impacted, such as the chemic
Externí odkaz:
https://doaj.org/article/56eacd596cee4417922a82500b86a4f5
Autor:
Karastergiou Anna, Gancel Anne-Laure, Payan Claire, Christmann Monika, Teissedre Pierre-Louis
Publikováno v:
BIO Web of Conferences, Vol 56, p 02030 (2023)
Nowadays, grape berries mature earlier due to climate change. Higher sugar contents are observed, whereas lower ones in organic acids, leading to increased pH values. Those biochemical changes have direct consequences on the balance and quality of wi
Externí odkaz:
https://doaj.org/article/2a90d0c183cf4c84b5de86d450a037e4
Autor:
Rasines-Perea Zuriñe, Jacquet Rémi, Jourdes Michael, Quideau Stéphane, Teissedre Pierre-Louis
Publikováno v:
BIO Web of Conferences, Vol 7, p 02008 (2016)
C-Glucosidic ellagitannins, which are the main polyphenolic compounds in oak heartwood, are extracted by wine during aging in oak barrels. The C-glucosidic ellagitannins were extracted and purified (> 95% pure) from Quercus robur heartwood and the he
Externí odkaz:
https://doaj.org/article/4df7867ee78140c1983b395ff0bd1a30
Autor:
Quaglieri Cindy, Iachetti Gianmarco, Jourdes Michael, Waffo-Teguo Pierre, Teissedre Pierre-Louis
Publikováno v:
BIO Web of Conferences, Vol 7, p 02007 (2016)
During the wine-making process and ageing, the formation of various groups of pyranoanthocyanins leads to enhance and to stabilize the red wine colour. Although their chemical properties and their formation kinetics have been well-described, data abo
Externí odkaz:
https://doaj.org/article/8960c800899b4f398d3a4aa306cff73a
Autor:
Gombau Jordi, Vignault Adeline, Pascual Olga, Canals Joan Miquel, Teissedre Pierre-Louis, Zamora Fernando
Publikováno v:
BIO Web of Conferences, Vol 7, p 02033 (2016)
The effect as copigment of (-)-epicatechin and five different oenological tannins has been measured in a model wine solution containing malvidine-3-monoglucoside. The results show that all oenological tannins exert a positive effect on the color of t
Externí odkaz:
https://doaj.org/article/a8c8740ddd1b49a889fc3059f7151536
Autor:
BAMBINA, Paola, GANCEL, Anne-Laure, CORONA, Onofrio, JOURDES, Michael, TEISSEDRE, Pierre-Louis
Publikováno v:
In Food Chemistry 15 June 2024 443
Akademický článek
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Autor:
Gadrat, Mathilde, Capello, Yoan, Emo, Catherine, Lavergne, Joël, Quideau, Stéphane, Jourdes, Michaël, Teissèdre, Pierre-Louis, Chira, Kléopatra
Publikováno v:
In Food Chemistry 1 August 2022 384
Publikováno v:
In Food Chemistry 15 July 2021 350
Akademický článek
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