Mostrando ítems 1-20 de 83
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Astringence et amertume dans les vins : origines, mécanismes et maîtrise oenologique.
JOURDES, Michael
; TEISSEDRE, Pierre Louis
(Revue Française d'Oenologie. n° 287, pp. 23-29, 2018)Article de revue -
Désinfection et nettoyage des chais : quelles sont les pratiques en période de Covid-19 ?
(Revue Française d'Oenologie. n° 299, pp. 18-23, 2020-05-01)Article de revue -
Effet d’extraits de cannelle et de marc de raisin riches en polyphénols sur le métabolisme, le microbiote intestinal et la barrière intestinale de la souris
Autre communication scientifique (congrès sans actes - poster - séminaire...) -
Impact de l'acidification à la mise en bouteille par l'acide fumarique sur le vieillissement d’un vin rouge après 24 mois
PAYAN, Claire; GANCEL, Anne-Laure; OMILIADIS, Konstantinos ...
Communication dans un congrèsLibre acceso
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La taille du fût influence-t-elle la qualité de vieillissement du vin blanc ?
GONZALEZ CENTENO, Maria Reyes; TEISSEDRE, Pierre Louis; THIBON, Cécile ...
(IVES Technical Reviews vine and wine, 2020-04-17)Article de revue -
Main results of the working group on oenological tannins
VIGNAULT, Adeline; PASCUAL, O.; GOMBAU, J. ...
(BIO Web of Conferences, 41. World Congress of Vine and Wine, Congrès, Punta del Este, 2019)Autre communication scientifique (congrès sans actes - poster - séminaire...) -
Tanins oenologiques : nouvelles connaissances, applications et règlementations
VIGNAULT, Adeline; PASCUAL, Olga; GOMBAU, Jordi ...
(Revue Française d'Oenologie. n° 299, pp. 30-39, 2020-05-01)Article de revue -
Effet d’extraits de cannelle et de marc de raisin riches en polyphénols sur le métabolisme, le microbiote intestinal et la barrière intestinale de la souris
(Nutrition Clinique et Métabolisme. vol. 32, n° 4, pp. 247-248, 2018-11-01)Article de revue -
Chemical and sensorial investigation of in-mouth sensory properties of grape anthocyanins.
PAISSONI, M. A.; WAFFO TEGUO, Pierre; MA, W. ...
(Scientific Reports. vol. 8, n° 1, pp. 1-13, 2018)Article de revue -
Updated knowledge about pyranoanthocyanins: Impact of oxygen on their contents, and contribution in the winemaking process to overall wine color
QUAGLIERI, Cindy; JOURDES, Michael; WAFFO TEGUO, Pierre ...
(Trends in Food Science and Technology. vol. 67, pp. 139-149, 2017-09-01)Article de revue -
Chemical characterization, antioxidant properties and oxygen consumption rate of 36 commercial oenological tannins in a model wine solution
VIGNAULT, Adeline; GONZÁLEZ-CENTENO, Maria Reyes; PASCUAL, Olga ...
(Food Chemistry. vol. 268, pp. 210-219, 2018)Article de revue -
Spectroscopic and theoretical investigations of phenolic acids in white wines
(Food Chemistry. vol. 221, pp. 568-575, 2017-04-15)Article de revue -
The effects of wine consumption on cardiovascular disease and associated risk factors: a narrative review
TEISSEDRE, Pierre Louis; STOCKLEY, Creina; BOBAN, Mladen ...
(OENO One. vol. 52, n° 1, pp. 67-79, 2018)Article de revue -
Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining
(Food Chemistry. vol. 339, 2021-03)Article de revue -
Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods
GONZÁLEZ-CENTENO, María Reyes; CHIRA, Kleopatra; TEISSEDRE, Pierre Louis
(Food Chemistry. vol. 210, pp. 500-511, 2016)Article de revue -
Phenolic composition of Bordeaux cabernet sauvignon and merlot grapes and wines
(2021)Chapitre d'ouvrage -
Transfer of Tannin Characteristics from Grape Skins or Seeds to Wine-Like Solutions and their Impact on Potential Astringency
RINALDI, Alessandra; ITURMENDI, Nerea; JOURDES, Michael ...
(LWT - Food Science and Technology. vol. 63, n° 1, pp. 667-676, 2015-09)Article de revue -
Prediction of anthocyanin concentrations during red wine fermentation: development of Fourier transform infrared spectroscopy partial least squares models
MIRAMONT, Clément; JOURDES, Michael; SELBERG, Torben ...
(Oeno One. vol. 53, n° 4, 2019)Article de revue -
First evidence of epicatechin vanillate in grape seed and red wine
MA, Wen; WAFFO TEGUO, Pierre; JOURDES, Michael ...
(Food Chemistry. vol. 259, pp. 304-310, 2018)Article de revue