A5047239234- Fermentation and Sensory Analysis
- Phytochemicals and Antioxidant Activities
- Horticultural and Viticultural Research
- Microbial Metabolism and Applications
- Enzyme-mediated dye degradation
- Biochemical Analysis and Sensing Techniques
- melanin and skin pigmentation
- Biochemical and biochemical processes
- Food Quality and Safety Studies
- Postharvest Quality and Shelf Life Management
- Tea Polyphenols and Effects
- Antioxidant Activity and Oxidative Stress
- Polysaccharides and Plant Cell Walls
- Seed Germination and Physiology
- African Botany and Ecology Studies
- Botanical Research and Applications
- Plant Physiology and Cultivation Studies
- Olfactory and Sensory Function Studies
- Remote Sensing in Agriculture
Procédés Alimentaires et Microbiologiques
2023
Université de Bourgogne
2023
Universidad de Salamanca
2010-2017
Sciences pour L’Œnologie
2017
Université de Montpellier
2017
The relationship between the proanthocyanidin profile and perceived astringency was assessed in 13 commercial Tempranillo red wines. concentration compositional information were obtained by liquid chromatography with diode array detection coupled to electrospray ionization mass spectrometry after acid-catalyzed depolymerization of wine proanthocyanidins presence excess phloroglucinol. Statistical analysis results showed significant correlations sensory chemical determinations. Astringency...
Although bioprotection is now recognised as an alternative to SO2 for limiting microbial spoilage, it does not guarantee protection against oxidation. This limits its application, more specifically rosé winemaking. Oenological tannins present antioxidant properties, which could represent interesting protect must and wines A combination of the inoculation a bioprotectant yeast strain addition oenological was tested eliminate sulfites during pre-fermentative step In this experiment carried out...
The combined effect of anthocyanin-flavanol-flavonol ternary interactions on the colorimetric and chemical stability malvidin-3-glucoside has been studied. Model solutions with fixed malvidin-3-glucoside/(+)-catechin ratio (MC) variable quercetin-3-β-d-glucoside concentration (MC+Q) malvidin-3-glucoside/quercetin-3-β-d-glucoside (MQ) (+)-catechin (MQ+C) were tested at levels closer to those existing in wines. Color variations during storage evaluated by differential colorimetry. Changes...
In this work, sensations elicited by catechin and procyanidins in comparison with those gallocatechin prodelphinidins were evaluated means of a sensory panel. To obtain further insights into the mechanisms action, molecular dynamics (MD) simulations saturation transfer difference nuclear magnetic resonance (STD NMR) experiments have been performed. Results showed clear differences between 2 types flavanols. Dihydroxylated B-ring flavanols more astringent, bitter, dry, rough, unripe,...
Flavonol and flavan-3-ol extractabilities from red grape skins were evaluated in Tempranillo grapes harvested at different ripeness stages with soluble solid contents within each stage. Flavan-3-ol extractability is related to stage also cell wall composition, mainly arabinogalactans (AG), mannans, rhamnogalacturonans-I (RG-I), homogalacturonans (HG), xyloglucans (XG), total polysaccharides content, which are negatively correlated extractability, whereas content did not exert any influence...
The effect of salt stress (200 mM NaCl for 28 days) on physiological characteristics Hibiscus rosa-sinensis, such as abscisic acid (ABA) content, electrolyte leakage, and photochemical efficiency in leaves, its influence biomass production, anthocyanin composition, color expression flowers were evaluated. Salinity significantly increased leakage ABA content leaves reduced the flower fresh weight. Chlorophyll fluorescence parameters lower condition, compared to control. Moreover, negatively...
The physicochemical and chromatic features of malvidin 3-glucoside-vinylcatechol (PA1) 3-glucoside-vinylguaiacol (PA2) adducts were investigated. Important differences between both pigments observed. In the investigated pH range (2.0−4.5), our results suggest that PA1 could be considered as a noncovalent dimer two pyranoflavylium ions (AH)2 which undergo hydration reaction in successive steps, with no proton transfer. contrast, only transfer equilibrium ion quinonoid bases was observed for...
The phenolic composition of grapes is key when making decisions about harvest date and ensuring the quality grapes. present study aimed to investigate relationship between detailed agronomic parameters hyperspectral indices, with latter being measured via field radiometry techniques.Good correlations were found (both anthocyanin flavanol composition) some indices related vigor, such as NDVI (normalized difference vegetation index) SAVI (soil adjusted index). strongest observed grape skin at...
The relationship between the agronomic parameters of grapevine and phenolic composition skin Vitis vinifera L. cv. Tempranillo grapes was assessed. physical mechanical properties berries their skins were also determined correlated to chemical composition. Results showed a significant negative correlation vigor-related (such as leaf area bunch weight) anthocyanin composition, whereas percentage (w/w) seeds negatively with amount flavanols grape skins. Texture an important Berry hardness...
Background and Aims Laccase enzymes produced by Botrytis cinerea are involved in the oxidation of phenolic substances during development grey mould, which causes significant economic losses. The aim this work was to study structural activity characteristics laccase secreted three B. strains that mould. Methods Results obtained from [one reference strain (B05.10) two French vineyards (VA612 RM344)] were characterised. Analysis LC-QTOF-MS revealed contained a mixture Laccase-2-BcLCC2...