Navigation Oenologie - UMR 1366 par Auteur "TEISSEDRE, Pierre Louis"
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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 ?
POITOU, Xavier; PILATTE, Eric; PALLAS, Sophie ...(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
VAN HUL, M.; GEURTS, L.; PLOVIER, H. ...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 accès -
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
VAN HUL, M.; GEURTS, L.; PLOVIER, H. ...(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 -
Raman spectroscopy of white wines
MARTIN, Coralie; BRUNEEL, Jean-Luc; GUYON, François ...(Food Chemistry. vol. 181, pp. 235-240, 2015-08-15)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
MARTIN, Coralie; BRUNEEL, Jean-Luc; CASTET, Frédéric ...(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
CURKO, Natka; GANIC, Karin Kovacevic; TOMASEVIC, Marina ...(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 -
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