Recherche - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement

161 résultats

	Pour les 161 documents Envoyer sur ORCID RSS ATOM Exporter BibTeX XML-TEI CSV RTF EndNote PDF HTML Export avancé	Page : Page précédente 1 2 3 4 5 6 Page suivante	triés par Pertinence Auteur A→Z Auteur Z→A Titre A→Z Titre Z→A Date de publication croissante Date de publication décroissante Date de dépôt croissante Date de dépôt décroissante

		Identification, amounts, and kinetics of extraction of C-glucosidic ellagitannins during wine aging in oak barrels or in stainless steel tanks with oak chips Michael Jourdes , Julie Michel , Cédric Saucier , Stéphane Quideau , Pierre Louis Teissedre Analytical and Bioanalytical Chemistry, 2011, 401 (5), pp.1531 - 1539. ⟨10.1007/s00216-011-4949-8⟩ Article dans une revue istex hal-02649138v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Combining olfactory and gustatory clues in the judgment of aging potential of red wine by wine professionals Jennifer Langlois , Jordi Ballester , Eva Campo , Catherine Dacremont , Dominique Peyron American Journal of Enology and Viticulture, 2010, 61 (1), pp.15-22 Article dans une revue hal-02655264v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Comparison of high pressure treatment with conventional red wine aging processes: impact on phenolic composition Mickael C. Santos , Cláudia Nunes , Andreia S. Ferreira , Michael Jourdes , Pierre Louis Teissedre , et al. Food Research International, 2019, 116, pp.223-231. ⟨10.1016/j.foodres.2018.08.018⟩ Article dans une revue hal-02623945v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Interactions between yeast lees and wine polyphenols during simulation of wine aging: II. Analysis of desorbed polyphenol compounds from yeast lees Jean Paul Mazauric , Jean-Michel Salmon Journal of Agricultural and Food Chemistry, 2006, 54 (11), pp.3876-3881. ⟨10.1021/jf060037o⟩ Article dans une revue istex hal-02661488v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Changes in Red Wine Composition during Bottle Aging: Impacts of Grape Variety, Vineyard Location, Maturity, and Oxygen Availability during Aging Xinyi Zhang , Nikolaos Kontoudakis , Katja Šuklje , Guillaume Antalick , John W Blackman , et al. Journal of Agricultural and Food Chemistry, 2020, 68 (47), pp.13331-13343. ⟨10.1021/acs.jafc.9b07164⟩ Article dans une revue hal-03040660v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Development of a new sensory analysis methodology for predicting wine aging potential. Application to champagne reserve wines N. Le Menn , R. Marchal , D. Demarville , P. Casenave , S. Tempere , et al. Food Quality and Preference, 2021, 94, pp.1-13. ⟨10.1016/j.foodqual.2021.104316⟩ Article dans une revue hal-03339025v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Impact of Concentration of Ellagitannins in Oak Wood on Their Levels and Organoleptic Influence in Red Wine Julien Michel , Michael Jourdes , Maria A. Silva , Thomas Giordanengo , Nicolas Mourey , et al. Journal of Agricultural and Food Chemistry, 2011, 59 (10), pp.5677 - 5683. ⟨10.1021/jf200275w⟩ Article dans une revue hal-02644496v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Formation pathways of ethyl esters of branched short-chain fatty acids during wine aging Maria Consuelo Diaz Maroto , Rémi Schneider , Raymond Baumes Journal of Agricultural and Food Chemistry, 2005, 53 (9), pp.3503-3509. ⟨10.1021/jf048157o⟩ Article dans une revue istex hal-02683317v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Ability of possible DMS precursors to release DMS during wine aging and in the conditions of heat-alkaline treatment Marie Segurel , Alain Razungles , Christophe Riou , Mafalda Trigueiro , Raymond Baumes Journal of Agricultural and Food Chemistry, 2005, 53 (7), pp.2637-2645. ⟨10.1021/jf048273r⟩ Article dans une revue istex hal-02681100v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Variations in oxygen and ellagitannins, and organoleptic properties of red wine aged in French oak barrels classified by a near infrared system Julien Michel , Warren Albertin , Michael Jourdes , Alexandra Le Floch , Philippe Giordanengo , et al. Food Chemistry, 2016, 204, pp.381-390. ⟨10.1016/j.foodchem.2016.02.129⟩ Article dans une revue hal-02636004v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Scalping of light volatile sulfur compounds by wine closures Maria A. Silva , Michael Jourdes , Philippe Darriet , Pierre Louis Teissedre Journal of Agricultural and Food Chemistry, 2012, 60 (44), pp.10952 - 10956. ⟨10.1021/jf303120s⟩ Article dans une revue hal-02643481v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Carbohydrate composition of red wines during early aging and incidence on spoilage by Brettanomyces bruxellensis Alice Cibrario , Marie Claire Perello , Cécile Miot-Sertier , Laurent Riquier , Gilles de Revel , et al. Food Microbiology, 2020, 92, pp.103577. ⟨10.1016/j.fm.2020.103577⟩ Article dans une revue hal-03456776v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Evolution of the Crown Procyanidins’ Tetramer during Winemaking and Aging of Red Wine Alicia Jouin , Liming Zeng , Marina Riveiro Canosa , Pierre-Louis Teissedre , Michael Jourdes Foods, 2022, 11 (20), pp.3194. ⟨10.3390/foods11203194⟩ Article dans une revue hal-04028085v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		N,S,O-Heterocycles in aged Champagne reserve wines and correlation with free amino acid concentrations Nicolas Le Menn , Stéphanie Marion , Gilles de Revel , Dominique Demarville , Delphine Laborde , et al. Journal of Agricultural and Food Chemistry, 2017, 65 (11), pp.2345-2356. ⟨10.1021/acs.jafc.6b04576⟩ Article dans une revue hal-01608157v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining Natka Ćurko , Karin Kovačević Ganić , Marina Tomašević , Leo Gracin , Michael Jourdes , et al. Food Chemistry, 2021, 339, pp.1-11. ⟨10.1016/j.foodchem.2020.127848⟩ Article dans une revue hal-03022998v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Wine storage at cellar vs. room conditions: changes in the aroma composition of Riesling wine Andrii Tarasov , Federico Garzelli , Christoph Schuessler , Stefanie Fritsch , Christophe Loisel , et al. Molecules, 2021, 26 (20), pp.6256. ⟨10.3390/molecules26206256⟩ Article dans une revue hal-03432975v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Development of a quantitation method to assay both lyoniresinol enantiomers in wines, spirits, and oak wood by liquid chromatography-high resolution mass spectrometry Blandine N. Cretin , Denis Dubourdieu , Axel Marchal Analytical and Bioanalytical Chemistry, 2016, 408 (14), pp.3789-3799. ⟨10.1007/s00216-016-9466-3⟩ Article dans une revue hal-02631295v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Identification and analysis of new α- and β-hydroxy ketones related to the formation of 3-methyl-2,4-nonanedione in musts and red wines. Ana Peterson , Céline Cholet , Laurence Gény , Philippe Darriet , Yannick Landais , et al. Food Chemistry, 2020, 305, pp.1-8. ⟨10.1016/j.foodchem.2019.125486⟩ Article dans une revue hal-02619931v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Inventory and monitoring of wine microbial consortia Vincent Renouf , Olivier Claisse , Aline Lonvaud-Funel Applied Microbiology and Biotechnology, 2007, 75 (1), pp.149-164. ⟨10.1007/s00253-006-0798-3⟩ Article dans une revue istex hal-02660229v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Les expertises dans le domaine du vin. Cas du concept de vin de garde Jennifer Langlois Alimentation et Nutrition. Université de Bourgogne, 2010. Français. ⟨NNT : ⟩ Thèse tel-02821078v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Interactions between yeast lees and wine polyphenols during simulation of wine aging: I. Analysis of remnant polyphenolic compounds in the resulting wines Jean Paul Mazauric , Jean-Michel Salmon Journal of Agricultural and Food Chemistry, 2005, 53 (9), pp.5647-5653. ⟨10.1021/jf050308f⟩ Article dans une revue istex hal-02683305v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Vinification and aging: how much oxygen to add and when? Rémy Ghidossi , Fabrice Meunier IVES Technical Reviews vine and wine, 2020, ⟨10.20870/ives-tr.2020.3097⟩ Article dans une revue hal-03201797v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Changes in the sotolon content of dry white wines during barrel and bottle aging Valérie Lavigne , Alexandre Pons , Philippe Darriet , Denis Dubourdieu Journal of Agricultural and Food Chemistry, 2008, 56 (8), pp.2688-2693. ⟨10.1021/jf072336z⟩ Article dans une revue istex hal-02661563v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Effect of aging on lees and of three different dry yeast derivative products on verdejo white wine composition and sensorial characteristics Ruben del Barrio-Galan , Silvia Perez-Magarino , Miriam Ortega-Heras , Pascale Wiliams , Thierry Doco Journal of Agricultural and Food Chemistry, 2011, 59 (23), pp.12433 - 12442. ⟨10.1021/jf204055u⟩ Article dans une revue hal-02650194v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Les expertises dans le domaine du vin : cas du concept de vin de garde Jennifer Langlois Alimentation et Nutrition. Université de Bourgogne, 2010. Français. ⟨NNT : 2010DIJOS017⟩ Thèse tel-00575629v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Composition et origine du bouquet de vieillissement des vins rouges de Bordeaux. Influences du terroir dans l'expression aromatique des vins vieux. Justine Laboyrie Médecine humaine et pathologie. Université de Bordeaux, 2020. Français. ⟨NNT : 2020BORD0228⟩ Thèse tel-03213152v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Involvement of dimethyl sulfide and several polyfunctional thiols in the aromatic expression of the aging bouquet of red Bordeaux wines Magali Picard , Cécile Thibon , Pascaline Redon , Philippe Darriet , Gilles de Revel , et al. Journal of Agricultural and Food Chemistry, 2015, 63 (40), pp.8879-8889. ⟨10.1021/acs.jafc.5b03977⟩ Article dans une revue hal-02635667v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Influence of wood barrels classified by NIRS on the ellagitannin content/composition and on the organoleptic properties of wine Julien Michel , Michael Jourdes , Alexandra Le Floch , Thomas Giordanengo , Nicolas Mourey , et al. Journal of Agricultural and Food Chemistry, 2013, 61 (46), pp.11109-11118. ⟨10.1021/jf403192y⟩ Article dans une revue hal-02652629v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Evaluation of the potential of high pressure technology as an enological practice for red wines Mickael C. Santos , Cláudia Nunes , Michael Jourdes , Pierre Louis Teissedre , Ana Rodrigues , et al. Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2016, 33, pp.76-83. ⟨10.1016/j.ifset.2015.11.018⟩ Article dans une revue hal-02635939v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Cellar temperature affects brettanomyces bruxellensis population and volatile phenols production in aging Bordeaux wines Alice Cibrario , Cécile Miot-Sertier , Laurent Riquier , Gilles de Revel , Isabelle Masneuf-Pomarede , et al. American Journal of Enology and Viticulture, 2020, 71 (1), pp.1-9. ⟨10.5344/ajev.2019.19029⟩ Article dans une revue hal-02620046v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More

Filtrer vos résultats

Identification, amounts, and kinetics of extraction of C-glucosidic ellagitannins during wine aging in oak barrels or in stainless steel tanks with oak chips

Combining olfactory and gustatory clues in the judgment of aging potential of red wine by wine professionals

Comparison of high pressure treatment with conventional red wine aging processes: impact on phenolic composition

Interactions between yeast lees and wine polyphenols during simulation of wine aging: II. Analysis of desorbed polyphenol compounds from yeast lees

Changes in Red Wine Composition during Bottle Aging: Impacts of Grape Variety, Vineyard Location, Maturity, and Oxygen Availability during Aging

Development of a new sensory analysis methodology for predicting wine aging potential. Application to champagne reserve wines

Impact of Concentration of Ellagitannins in Oak Wood on Their Levels and Organoleptic Influence in Red Wine

Formation pathways of ethyl esters of branched short-chain fatty acids during wine aging

Ability of possible DMS precursors to release DMS during wine aging and in the conditions of heat-alkaline treatment

Variations in oxygen and ellagitannins, and organoleptic properties of red wine aged in French oak barrels classified by a near infrared system

Scalping of light volatile sulfur compounds by wine closures

Carbohydrate composition of red wines during early aging and incidence on spoilage by Brettanomyces bruxellensis

Evolution of the Crown Procyanidins’ Tetramer during Winemaking and Aging of Red Wine

N,S,O-Heterocycles in aged Champagne reserve wines and correlation with free amino acid concentrations

Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining

Wine storage at cellar vs. room conditions: changes in the aroma composition of Riesling wine

Development of a quantitation method to assay both lyoniresinol enantiomers in wines, spirits, and oak wood by liquid chromatography-high resolution mass spectrometry

Identification and analysis of new α- and β-hydroxy ketones related to the formation of 3-methyl-2,4-nonanedione in musts and red wines.

Inventory and monitoring of wine microbial consortia

Les expertises dans le domaine du vin. Cas du concept de vin de garde

Interactions between yeast lees and wine polyphenols during simulation of wine aging: I. Analysis of remnant polyphenolic compounds in the resulting wines

Vinification and aging: how much oxygen to add and when?

Changes in the sotolon content of dry white wines during barrel and bottle aging

Effect of aging on lees and of three different dry yeast derivative products on verdejo white wine composition and sensorial characteristics

Les expertises dans le domaine du vin : cas du concept de vin de garde

Composition et origine du bouquet de vieillissement des vins rouges de Bordeaux. Influences du terroir dans l'expression aromatique des vins vieux.

Involvement of dimethyl sulfide and several polyfunctional thiols in the aromatic expression of the aging bouquet of red Bordeaux wines

Influence of wood barrels classified by NIRS on the ellagitannin content/composition and on the organoleptic properties of wine

Evaluation of the potential of high pressure technology as an enological practice for red wines

Cellar temperature affects brettanomyces bruxellensis population and volatile phenols production in aging Bordeaux wines