Influence of supplementing red wine with oak staves of various ellagitannin release potentials and different micro-oxygenation doses on wine colour and phenolic and volatile composition

Autor: María Navarro, Adela Mena, Thomas Giordanengo, Sergio Gómez-Alonso, Esteban García-Romero, Francesca Fort, Joan Miquel Canals, Isidro Hermosín-Gutíerrez, Fernando Zamora

Publikováno v: OENO One, Vol 54, Iss 3 (2020)

Aim: The aim of the study was to evaluate the effect on wine colour and phenolic and volatile composition of supplementing a red wine with different oak staves - selected using a non-invasive measurement method based on infrared spectrometry (Oakscan

Externí odkaz: https://doaj.org/article/89e59bd614004923b2d5c8faffe844be

Untargeted UHPLC-Q-TOF-HRMS based determination of discrimating compounds for oak species Quercus robur L. and Quercus petraea Liebl. identification

Autor: Gaëlle, Buche, Cyril, Colas, Laëtitia, Fougère, Thomas, Giordanengo, Emilie, Destandau

Publikováno v: Phytochemical analysis : PCAREFERENCES. 32(5)

Two species of oak are dominant in French forests: pedunculate oak (Quercus robur L.) and sessile oak (Quercus petraea Liebl.). Differentiating oak species is difficult, since features such as morphological characters, geographical origin and grain a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::ec45b38862868b324b3f4ecd2e0ba125
https://pubmed.ncbi.nlm.nih.gov/33197960

Variations in oxygen and ellagitannins, and organoleptic properties of red wine aged in French oak barrels classified by a near infrared system

Autor: Alexandra Le Floch, Thomas Giordanengo, Julien Michel, Pierre-Louis Teissedre, Warren Albertin, Nicolas Mourey, Michael Jourdes

Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2016, 204, pp.381-390. ⟨10.1016/j.foodchem.2016.02.129⟩

International audience; During wine aging in barrels, antioxidant molecules from wood, such as ellagitannins, are solubilized and react with wine molecules and oxygen. However, their concentrations are highly variable. Oxygen is an important factor,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e10efa7874738cbe4e23c710302f710
https://hal.inrae.fr/hal-02636004

Influence of wood barrels classified by NIRS on the ellagitannin content/composition and on the organoleptic properties of wine

Autor: Nicolas Mourey, Michael Jourdes, Pierre-Louis Teissedre, Alexandra Le Floch, Thomas Giordanengo, Julien Michel

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2013, 61 (46), pp.11109-11118. ⟨10.1021/jf403192y⟩

International audience; Ellagitannins are extracted from oak wood during wine aging in oak barrels. This research is based on the NIPS (Oakscan) oak wood classification according to their index polyphenolic (IP) (between 21.07 and 70.15). Their level

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e56561953a53a2db46b0f652b3c4357
https://hal.inrae.fr/hal-02652629

Correction of moisture effects on near infrared calibration for the analysis of phenol content in eucalyptus wood extracts

Autor: Jean-Michel Roger, Henri Baillères, Jean-Paul Charpentier, Thomas Giordanengo, Loïc Brancheriau, Sylvie Roussel, Gilles Chaix

Publikováno v: Annals of Forest Science
Annals of Forest Science, Springer Nature (since 2011)/EDP Science (until 2010), 2008, 65 (8), p. 1-p. 8. ⟨10.1051/forest:2008065⟩
Annals of Forest Science, Springer Verlag/EDP Sciences, 2008, 65 (8), p. 1-p. 8. ⟨10.1051/forest:2008065⟩
Annals of Forest Science 8 (65), 803p1-803p8. (2008)

* Methods based on near infrared spectroscopy used to assess wood properties are susceptible to variations in physical parameters (temperature, grain size, etc.). As wood is a hygroscopically sensitive material, we studied the effects of moisture on

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f30e7b36ee32bddf73dff1ea4324f2f8
https://hal.archives-ouvertes.fr/hal-00454498/file/MO2008-PUB00025165.pdf