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dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorLAGARDE, Gauthier
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorPOCHER, Joëlline
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMARTIN PERNIER, Jean
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorVANBRABANT, Sandra
dc.contributor.authorMASSOT, Arnaud
dc.contributor.authorMOINE, Virginie
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorLACAMPAGNE, Soizic
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTEISSEDRE, Pierre-Louis
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorJOURDES, Michael
dc.date.accessioned2024-03-27T15:49:45Z
dc.date.available2024-03-27T15:49:45Z
dc.date.issued2023-10-19
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/189044
dc.description.abstractEnThe aim of this study was to better understand the colloidal phenomenon involved in the fining process and to determine how many polyphenols are impacted in this process. Different types and compositions of fining agent were used to fine the wine. Some of them were pure and based on animal proteins and plant proteins, while others comprised a mixture of different matter, like PVPP and plant proteins, or PVPP, plant proteins and bentonite. Before and after fining, five different analyses were performed on the wine to characterise the polyphenolic composition and content. In order to determine polyphenol loss more precisely during fining, a new method was developed to quantify and characterise polyphenol precipitate using fining agents. This new method allowed us to find some drastic differences between the fining agents in term of total polyphenol precipitation, as well as in the composition of the precipitated compounds. Indeed, a group of anthocyanins present in low levels in wine (i.e., p-coumaroylated anthocyanins) became the most represented in the fining precipitate. Similarly, differences were also observed between the fining agents in the composition of precipitated condensed tannins. Fining agents without PVPP did not precipitate monomeric or dimeric flavan-3-ol or crown tannins. Some differences were also observed between the fining agent composed of plant-derived protein and that comprising gelatin. © 2023, International Viticulture and Enology Society. All rights reserved.
dc.language.isoENen_US
dc.rightsAttribution 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/us/*
dc.subject.enPolyphenols
dc.subject.enanthocyanins
dc.subject.encondensed tannins
dc.subject.enfining
dc.subject.enprecipitate
dc.title.enIdentification and quantification of resolubilised polyphenols from fining precipitation
dc.typeArticle de revueen_US
dc.identifier.doi10.20870/oeno-one.2023.57.4.7568en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalOeno Oneen_US
bordeaux.page1-9en_US
bordeaux.volume57en_US
bordeaux.hal.laboratoriesOenologie - UMR 1366en_US
bordeaux.issue4en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.popularnonen_US
hal.audienceInternationaleen_US
hal.exportfalse
dc.rights.ccCC BYen_US
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Oeno%20One&rft.date=2023-10-19&rft.volume=57&rft.issue=4&rft.spage=1-9&rft.epage=1-9&rft.au=LAGARDE,%20Gauthier&POCHER,%20Jo%C3%ABlline&MARTIN%20PERNIER,%20Jean&VANBRABANT,%20Sandra&MASSOT,%20Arnaud&rft.genre=article


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