Listar Oenologie - UMR 1366 por autor "GAMMACURTA, Marine"
Mostrando ítems 1-16 de 16
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Acquisitions récentes sur l'amertume des vins rouges: contribution des composés libérés par le bois de chêne
MARCHAL, Axel; CRETIN, Blandine Neda; WINSTEL, Delphine ...(Revue Française d'Oenologie. n° 292, pp. 20-23, 2019)Article de revue -
Approches sensorielle et analytique de l’arôme fruité des vins rouges. Influence majeure de la souche de levures.
GAMMACURTA, Marine; MARCHAND MARION, Stephanie; MOINE, Virginie ...(Revue des Oenologues. n° 157, pp. 15-18, 2015-09)Article de revueLibre acceso -
Recherches sur la typicité des vins de Chardonnay de Bourgogne. Identification et quantification de nouveaux marqueurs de l’arôme de noisette
GAMMACURTA, Marine; GROS, Jacques; LAVIGNE CRUEGE, Valerie ...(Revue des Oenologues. n° 173, pp. 26-29, 2019-09-01)Article de revueLibre acceso -
Ethyl 2-hydroxy-3-methylbutanoate enantiomers: quantitation and sensory evaluation in wine
GAMMACURTA, Marine; TEMPERE, Sophie; MARCHAND, Stéphanie ...(OENO One. vol. 52, n° 1, pp. 57-65, 2018)Article de revueLibre acceso -
Impact of Yeast Strain on Ester Levels and Fruity Aroma Persistence during Aging of Bordeaux Red Wines
GAMMACURTA, Marine; MARCHAND, Stéphanie; ALBERTIN, Warren ...(Journal of Agricultural and Food Chemistry. vol. 62, n° 23, pp. 5378-5389, 2014-05-28)Article de revueLibre acceso -
Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine
GAMMACURTA, Marine; MARION, Stéphanie; MOINE, Virginie ...(Journal of the Science of Food and Agriculture. vol. 97, n° 12, pp. 4046-4057, 2017)Article de revueLibre acceso -
Influence of lactic acid bacteria strains on ester concentrations in red wines: specific impact on branched hydroxylated compounds
GAMMACURTA, Marine; LYTRA, Georgia; MARCHAL, Axel ...(Food Chemistry. vol. 239, pp. 252-259, 2018)Article de revueLibre acceso -
Origins of the sweetness derived from the aging of dry wines: the role of oak triterpenoids
MARCHAL, Axel; WAFFO-TÉGUO, Pierre; GAMMACURTA, Marine ...(IVES Technical Reviews vine and wine, 2020-04-09)Article de revueLibre acceso -
Isolation of Taste-Active Triterpenoids from Quercus robur: Sensory Assessment and Identification in Wines and Spirit
GAMMACURTA, Marine; WAFFO TEGUO, Pierre; WINSTEL, Delphine ...(Journal of Natural Products. vol. 83, n° 5, pp. 1611-1622, 2020-04-28)Article de revueLibre acceso -
Triterpenoids from Quercus petraea: identification in wines and spirits and sensory assessment
GAMMACURTA, Marine; WAFFO TEGUO, Pierre; WINSTEL, Delphine ...(Journal of Natural Products. vol. 82, n° 2, pp. 265-275, 2019)Article de revueLibre acceso -
Taste-Guided Isolation of Bitter Lignans from Quercus petraea and Their Identification in Wine
SINDT, Lauriane; GAMMACURTA, Marine; WAFFO TEGUO, Pierre ...(Journal of Natural Products. vol. 79, n° 10, pp. 2432-2438, 2016-09-29)Article de revueLibre acceso -
Two different Oenococcus oeni lineages are associated to either red or white wines in Burgundy: genomics and metabolomics insights
CAMPBELL-SILLS, Hugo; EL KHOURY, Mariette; GAMMACURTA, Marine ...(OENO One. vol. 51, n° 3, pp. 309, 2017-09-26)Article de revueLibre acceso -
Toward a molecular inderstanding of the typicality of chardonnay wines: identification of powerful aromatic compounds reminiscent of hazelnut
GROS, Jacques; LAVIGNE, Valérie; THIBAUD, Fannie ...(Journal of Agricultural and Food Chemistry. vol. 65, n° 5, pp. 1058-1069, 2017)Article de revue -
Toward a Molecular Understanding of the Typicality of Chardonnay Wines: Identification of Powerful Aromatic Compounds Reminiscent of Hazelnut
GROS, Jacques; LAVIGNE, Valérie; THIBAUD, Fannie ...(Journal of Agricultural and Food Chemistry. vol. 65, n° 5, pp. 1058-1069, 2017-01-26)Article de revueLibre acceso -
Contribution of Grapes and Oak Wood Barrels to Pyrrole Contents in Chardonnay Wines: The Influence of Several Cooperage Parameters
GAMMACURTA, Marine; LABOYRIE, Justine; PRIDA, A. ...(Journal of Agricultural and Food Chemistry. vol. 69, n° 29, pp. 8179-8189, 2021)Article de revueLibre acceso