New Insights Into Cinnamoyl Esterase Activity of Oenococcus oeni

Autor: Ingrid Collombel, Chrats Melkonian, Douwe Molenaar, Francisco M. Campos, Tim Hogg

Publikováno v: Frontiers in Microbiology, Vol 10 (2019)

Some strains of Oenococcus oeni possess cinnamoyl esterase activity that can be relevant in the malolactic stage of wine production liberating hydroxycinnamic acids that are precursors of volatile phenols responsible for sensory faults. The objective

Externí odkaz: https://doaj.org/article/22de8acb97324d54bff8b812c97a1a1a

The influence of selected oenological practices on the sensory impact of volatile phenols in red wines

Autor: Antonina Barbosa, Tim Hogg, José António Couto

Publikováno v: OENO One, Vol 46, Iss 2, Pp 131-138 (2012)

Aims: Volatile phenols (4-ethylphenol and 4-ethylguaiacol) affect wine quality by imparting, above certain concentrations, aroma defects. This work aimed to evaluate the effect of some common oenological practices on the concentration of volatile phe

Externí odkaz: https://doaj.org/article/4cee41099eb44750b55a601e5dca7ce6

New Insights Into Cinnamoyl Esterase Activity of Oenococcus oeni

Autor: Tim Hogg, Chrats Melkonian, Francisco M. Campos, Douwe Molenaar, Ingrid Collombel

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Collombel, I, Melkonian, C, Molenaar, D, Campos, F M & Hogg, T 2019, ' New Insights Into Cinnamoyl Esterase Activity of Oenococcus oeni ', Frontiers in Microbiology, vol. 10, 2597, pp. 1-14 . https://doi.org/10.3389/fmicb.2019.02597
Frontiers in Microbiology, Vol 10 (2019)
Frontiers in Microbiology, 10:2597, 1-14. Frontiers Media S.A.

Some strains of Oenococcus oeni possess cinnamoyl esterase activity that can be relevant in the malolactic stage of wine production liberating hydroxycinnamic acids that are precursors of volatile phenols responsible for sensory faults. The objective

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::daa034bda835f33b73ee12399e0a7a94
https://doi.org/10.3389/fmicb.2019.02597

What's in a name? The effect of congruent and incongruent product names on liking and emotions when consuming beer or non-alcoholic beer in a bar

Autor: Hannelize van Zyl, Cees de Graaf, Hans-Peter Voss, Ana Patricia Silva, Manuela Pintado, Tim Hogg, Gerry Jager

Publikováno v: Food Quality and Preference, 55, 58-66
Food Quality and Preference 55 (2017)
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

This study concerns the expectations, liking and emotions related to the consumption of conventional beer and non-alcoholic beer (NAB), which are related but different products. These beverages are derived from the same raw materials and have undisti

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::076103abdc94377294707c0e98bcb952
https://doi.org/10.1016/j.foodqual.2016.08.008

Functional or emotional? How Dutch and Portuguese conceptualise beer, wine and non-alcoholic beer consumption

Autor: Gerry Jager, Tim Hogg, Roelien van Bommel, Manuela Pintado, Hannelize van Zyl, Cees de Graaf, Hans-Peter Voss, Ana Patricia Silva

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Food Quality and Preference 49 (2016)
Food Quality and Preference, 49, 54-65

Non-alcoholic beer (NAB) may be a healthier alternative to wine and beer consumption, however has little appeal to consumers. Conceptualisations, i.e. functional and emotional associations that consumers have with foods/beverages, were explored to un

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56a7ff37e82d12408646eb8bbe158d5f
https://doi.org/10.1016/j.foodqual.2015.11.007