Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Thomas Baerenzung dit Baron"'
Autor:
Olivier GEFFROY, Tracey Siebert, Emilie Guyot, Florence Gazagnadou, Aude Henon, Thomas Baerenzung dit Baron, Marie Denat, Christian Chervin, Markus Herderich, Eleanor Bilogrevic, María Pilar Sáenz-Navajas
Publikováno v:
OENO One, Vol 58, Iss 1 (2024)
This work investigated Syrah producers' conceptualisation of peppery wines from two different wine regions. For the study, a long-term memory approach was used; in addition, the effects of the region of origin, as well as the sensitivity of the parti
Externí odkaz:
https://doaj.org/article/b2da90a0b0664211a189923275196ccf
Autor:
Thomas Baerenzung dit Baron, Marie Denat, Olivier Yobrégat, Valérie Simon, Alban Jacques, Olivier Geffroy
Publikováno v:
IVES Technical Reviews (2023)
Over the last decade, there have been renewed efforts into wine grape breeding within the research community. Quick characterisation by phenotyping of quality traits, including aroma composition, remains challenging. Selected Ion Flow Tube Mass Spect
Externí odkaz:
https://doaj.org/article/0e3e53f16f7142ac898c985b8ad10190
Autor:
Olivier GEFFROY, Thomas Baerenzung dit Baron, Olivier Yobrégat, Marie Denat, Valérie Simon, Alban Jacques
Publikováno v:
OENO One, Vol 56, Iss 4 (2022)
Wine grape breeding for fungal resistance has been very dynamic worldwide over the last decade. The quick phenotyping of genotype quality traits, including aroma composition, remains challenging. Selected ion flow tube mass spectrometry (SIFT-MS) cou
Externí odkaz:
https://doaj.org/article/9d4286e827904da6b91af9aeb7504f7b
Publikováno v:
Food Research International. 157:111434
This study investigated a quick way to discriminate grape varieties based on their composition in volatile compounds through a SIFT-MS scan coupled with simple chemometrics approaches such as analysis of variance (ANOVA), principal component analysis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::addabbe4f9a35c39feaa7c480f7c225b
https://doi.org/10.1016/j.foodres.2022.111434
https://doi.org/10.1016/j.foodres.2022.111434