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dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorROUSSERIE, Pauline
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorLACAMPAGNE, Soizic
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorVANBRABANT, Sandra
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorRABOT, Amélie
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorGENY-DENIS, Laurence
dc.date.accessioned2020-10-14T16:15:04Z
dc.date.available2020-10-14T16:15:04Z
dc.date.issued2020
dc.identifier.issn0308-8146en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/11363
dc.description.abstractEnThe extraction of seed and skin tannins in wine has been investigated at three different grape maturity stages. For that, the tannins content and composition of seeds and skins at three different maturity stages were characterized. After that, an original approach of nanovinification was conducted. At each maturity stages, three winemaking modalities have been produced: (i) a control modality, (ii) a seed modality made of exclusively with seed and (iii) a skin modality made of exclusively with skins.[br/] The aim of this work is to describe and explain the seed tannins kinetics release in wine but also the impact of grape maturity on seed tannins extractability. For that, the evolution of seed and wine tannins content have been followed during the winemaking, from alcoholic fermentation to post-fermentative maceration.
dc.language.isoENen_US
dc.subject.enVitis Vinifera
dc.subject.enExtractability
dc.subject.enSeeds
dc.subject.enSkins
dc.subject.enTannins
dc.subject.enWine
dc.title.enInfluence of berry ripeness on seed tannins extraction in wine
dc.title.alternativeFood chem.en_US
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.foodchem.2020.126307en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
dc.identifier.pubmed32028203en_US
bordeaux.journalFood Chemistryen_US
bordeaux.page1-8en_US
bordeaux.volume315en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.exportfalse
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Food%20Chemistry&rft.date=2020&rft.volume=315&rft.spage=1-8&rft.epage=1-8&rft.eissn=0308-8146&rft.issn=0308-8146&rft.au=ROUSSERIE,%20Pauline&LACAMPAGNE,%20Soizic&VANBRABANT,%20Sandra&RABOT,%20Am%C3%A9lie&GENY-DENIS,%20Laurence&rft.genre=article


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