Browsing Oenologie - UMR 1366 by Author "CHIRA, Kleopatra"
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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...) -
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 -
Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes
GADRAT, Mathilde; LAVERGNE, Joël; EMO, Catherine ...
(OENO One. vol. 56, n° 1, pp. 17-28, 2022-01)Article de revueOpen access -
Impact of oak wood ageing modalities on the (non)-volatile composition and sensory attributes of red wines
GONZALEZ-CENTENO, Maria Reyes; TEISSEDRE, Pierre Louis; CHIRA, Kleopatra
(Oeno One. vol. 55, n° 2, pp. 285-299, 2021)Article de revueOpen access -
Ellagitannin evolution of aged Cognac eaux-de-vie. Impact of barrel toasting
GADRAT, Mathilde; EMO, Catherine; LAVERGNE, Joël ...
Communication dans un congrèsOpen access -
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 -
Effect of vine training system on the phenolic composition of red grapes (Vitis vinifera L. cv. Xinomavro)
KYRALEOU, Maria; KALLITHRAKA, Stamatina; KOUNDOURAS, Stefanos ...(Journal International des Sciences de la Vigne et du Vin. vol. 49, n° 1, pp. 71-84, 2015-03)Article de revue -
Wine Ageing in Oak Barrel: Effect of Toasting Process
CHIRA, Kleopatra; GONZÁLEZ-CENTENO, Maria Reyes; TEISSEDRE, Pierre Louis(Agricultural Research & Technology: Open Access Journal. vol. 12, n° 3, 2017)Article de revue -
Effect of irrigation regime on perceived astringency and proanthocyanidin composition of skins and seeds of Vitis vinifera L. cv. Syrah grapes under semiarid conditions
KYRALEOU, Maria; KOTSERIDIS, Yorgos; KOUNDOURAS, Stefanos ...(Food Chemistry. vol. 203, pp. 292-300, 2016-07-15)Article de revue -
Compositional and Sensory Characterization of Grape Proanthocyanidins and Oak wood Ellagitannin
CHIRA, Kleopatra; ZENG, Liming; LE FLOCH, Alexandra ...(Tetrahedron. vol. 71, n° 20, pp. 2999-3006, 2015-02-10)Article de revue -
Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition
KYRALEOU, Maria; TZANAKOULI, Eleni; KOTSERIDIS, Yorgos ...(OENO One. vol. 50, n° 4, 2016-12-21)Article de revue -
Comparison between malolactic fermentation container and barrel toasting effects on phenolic, volatile, and sensory profiles of red wines.
GONZÁLEZ-CENTENO, Maria Reyes; CHIRA, Kleopatra; TEISSEDRE, Pierre Louis(Journal of Agricultural and Food Chemistry. vol. 65, n° 16, pp. 3320-3329, 2017)Article de revue -
Differentiation of Wines Treated with Wood Chips Based on Their Phenolic Content, Volatile Composition, and Sensory Parameters
KYRALEOU, Maria; KALLITHRAKA, Stamatina; CHIRA, Kleopatra ...(Journal of Food Science. vol. 80, n° 12, pp. C2701-C2710, 2015-12)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, M. R.; CHIRA, Kleopatra; TEISSEDRE, Pierre Louis(Food Chemistry. vol. 210, pp. 500-511, 2016-11-01)Article de revue -
Malolactic fermentation in barrel or steel tanks : what are the phenolic and sensorial differences?
CHIRA, Kleopatra; GONZALEZ CENTENO, Maria Reyes; TEISSEDRE, Pierre Louis(Wine and Viticulture Journal. vol. 33, n° 4, 2018)Article de revue -
Disease resistant bouquet vine varieties: assessment of the phenolic, aromatic, and sensory potential of their wines
GONZÁLEZ-CENTENO, M. Reyes; CHIRA, Kleopatra; MIRAMONT, Clément ...(Biomolecules. vol. 9, n° 12, pp. 1-17, 2019)Article de revue -
Use of oak wood during malolactic fermentation and ageing: Impact on chardonnay wine character.
GONZÁLEZ-CENTENO, M. R.; CHIRA, Kleopatra; TEISSEDRE, Pierre Louis(Food Chemistry. vol. 278, pp. 460-468, 2019)Article de revue -
Use of alimentary film for selective sorption of haloanisoles from contaminated red wine
GONZALEZ-CENTENO, Maria Reyes; TEMPERE, Sophie; TEISSEDRE, Pierre Louis...
(Food Chemistry. vol. 350, 2021)Article de revue