Zobrazeno 1 - 10
of 145
pro vyhledávání: '"typicity"'
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
Publikováno v:
OENO One, Vol 58, Iss 1 (2024)
Several studies have reported a terroir effect on monovarietal wines originating from geographically close areas, using both aromatic and sensory analyses. However, few studies have evaluated this effect on blended wines, a widespread practice that i
Externí odkaz:
https://doaj.org/article/d7fb666c37e04e66adc2d4ad93d2aebb
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 2617-2626 (2022)
Pressed fermented cassava dough is an intermediary product in attiéké production process. Its quality strongly influences that of the resulting final attiéké. With the goal to assess the typicity of attiéké from different areas, the specificity
Externí odkaz:
https://doaj.org/article/37d74d8453374b26b76fdf2be03e2e05
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Publikováno v:
Beverages, Vol 9, Iss 2, p 41 (2023)
Wine quality and typicity are complex concepts that can be hard to define. Wine is a product destined to not only be consumed and appreciated but also marketed, and its distinctiveness, quality and typicity are important characteristics that describe
Externí odkaz:
https://doaj.org/article/7977b0a444a04d5caf9856f4d9682290
Autor:
Cornelis van Leeuwen, Jean-Christophe Barbe, Philippe Darriet, Agnès Destrac-Irvine, Mark Gowdy, Georgia Lytra, Axel Marchal, Stéphanie Marchand, Marc Plantevin, Xavier Poitou, Alexandre Pons, Cécile Thibon
Publikováno v:
OENO One, Vol 56, Iss 2 (2022)
Harvesting grapes at adequate maturity is key to the production of high-quality red wines. Viticulturists, enologists, and wine makers define several types of maturity, including physiological maturity, technological maturity, phenolic maturity, and
Externí odkaz:
https://doaj.org/article/f4c6835335cd4672ae1a2201bdc36f20
Autor:
Maria Dimopoulou, Vicky Troianou, Chrisavgi Toumpeki, Despina Lola, Elli Goulioti, Aikaterini Tzamourani, Etienne Dorignac, Spiros Paramithiotis, Yorgos Kotseridis
Publikováno v:
Applied Sciences, Vol 13, Iss 6, p 3393 (2023)
The aim of the present study was to assess the effect of the inoculation ratio between Saccharomyces pastorianus strain SP2 and S. bayanus strain BCS103 on the enological properties and aroma profile of Sauvignon Blanc wines. For that purpose, a tota
Externí odkaz:
https://doaj.org/article/01ffae02c2034a4392b97aaa22f834fc
Autor:
Maria Dimopoulou, Elli Goulioti, Vicky Troianou, Chrisavgi Toumpeki, Spiros Paramithiotis, Yves Gosselin, Etienne Dorignac, Georgios Papadopoulos, Yorgos Kotseridis
Publikováno v:
Fermentation, Vol 8, Iss 10, p 539 (2022)
Enhancing the sensory profile of wines by exposing the aromas of the grape variety through the involvement of microorganisms has always been a challenge in winemaking. The aim of our work was to evaluate the impact of different fermentation schemes b
Externí odkaz:
https://doaj.org/article/04f3727c79f8469e85db8fd3e429dc1d
Akademický článek
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