A5070956023- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Wine Industry and Tourism
- Sensory Analysis and Statistical Methods
- Olfactory and Sensory Function Studies
- Biochemical Analysis and Sensing Techniques
- Spectroscopy and Chemometric Analyses
- Meat and Animal Product Quality
- Plant Pathogens and Fungal Diseases
- Plant Surface Properties and Treatments
- Plant Physiology and Cultivation Studies
- Astronomical Observations and Instrumentation
- Phytochemicals and Antioxidant Activities
- Field-Flow Fractionation Techniques
- Historical Geography and Cartography
- Food Industry and Aquatic Biology
- Postharvest Quality and Shelf Life Management
- Analytical Chemistry and Sensors
- Biofuel production and bioconversion
- Plant Gene Expression Analysis
- Chemical and Physical Properties in Aqueous Solutions
- Food composition and properties
- Health, Medicine and Society
- Historical and Architectural Studies
- Nuts composition and effects
Sciences pour L’Œnologie
2012-2024
Institut d'Etudes Politiques de Paris
2010-2024
Institut Agro Montpellier
2020-2023
Université de Montpellier
2021-2023
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
2021-2023
Institut National de la Recherche Agronomique
2011
Abstract BACKGROUND Today, many agricultural products claiming a link to their origin and typicity receive warm welcome on the market. Nevertheless, notion of is blurred for consumers needs be objectified communication purposes. This study aims at formalizing methodology studying terroirs, with PDO wines as an example, using participatory approach professionals wine sector from focus group tasting. The vision terroirs by outside these has been studied free word association task. RESULTS...
Two experimental Syrah red wines with different polyphenol contents were used to study the impact of acetaldehyde addition on olfactory perception. Free levels measured in wine by Head Space-Gas Chromatography-Mass Spectrometry (HS-GC-MS) determine combination for those wines. Significant differences observed both sensory threshold and A descriptive analysis was then performed using a trained panel Hierarchical-Check-All-That-Apply (HCATA) or without addition. The results show that classical...
Several studies have reported a terroir effect on monovarietal wines originating from geographically close areas, using both aromatic and sensory analyses. However, few evaluated this blended wines, widespread practice that is recognised as adding great complexity to wines. This study aimed discriminate produced in five sub-regions of the Corbières AOC according their profiles across two vintages: 2018 2019. The wines’ were semi-quantified HS-SPME-GC-MS, descriptors enabling differentiation...
This article investigates the beginning of adoption a new generation “resistant” grapevine varieties (RVs) in France, European context which varietal innovation has become more and dynamic over last thirty years.Today, there is growing interest this plant material, because it constitutes lever for adaptation to combined impacts climate change fungal diseases vineyards. Based on data from French digital vineyard register (CVI: “casier viticole informatisé”), paper provides RV maps leading...
Aims: The management of O2, CO2 and SO2 at bottling the choice closure are two key factors shelf life wine in bottles before bringing them to market. impact four screw caps, synthetic technical corks was evaluated on a red Merlot/Tannat.
Abstract The Check‐All‐That‐Apply (CATA) method was compared with the Adapted‐Pivot‐Test (APT) method, a recently published based on pair comparisons between coded wine and reference sample, called pivot, using set list of attributes as in CATA. Both methods were identical wines, correspondence analyses Chi‐square test independence, very similar questionnaires. results showed that CATA more robust descriptive than APT 50–60 panelists. p ‐value independence wines descriptors dropped below...
Aims: The management of O2, CO2 and SO2 at bottling the choice closure are two key factors shelf life bottled wines before bringing them to market. impact eight closures (four screw caps, synthetic stoppers technical stoppers) was evaluated on a red Merlot/Tannat wine. results rosé wine also discussed.Methods results: Analytical monitoring (O2, CO2, SO2, aphrometric pressure, L*, a*, b*) carried out over 538 days storage 20°C, along with sensory analyses 10 17 months. average total O2...
Quality wines are typically the product of soil, climate, and wine production practices. Sensory attributes increasingly used to distinguish among protected designation origin (PDO) wines. Since 2010, International Organization Vine Wine has taken all such parameters into account in an official definition <i>terroir</i>. However, links between practices sensory geographically circumscribed PDO areas had not been investigated until now. Production distinct within same area were assessed. The...
Aromatic and polyphenolic compounds play an important role in the quality of red wines, contributing not only to flavour, but also colour, astringency bitterness. To explore influence climate oenological practices on chemical sensory profile blends from five terroirs Corbières appellation were analysed, taking into account two production years (2018 2019). The wines a blend at least four main grape varieties: Syrah, Grenache, Carignan Mourvèdre. Volatile evaluated by HS-SPME-GC-MS, while...
Proposed by FOULON-SOPAGLY society and INRA, a six years applied research program was developed in France to enable creation of create specific lines elaborate high quality juice with new adapted grapevine varieties specialized vineyards, technology. 448 vine from INRA Vassal first international collection species were evaluated finally select 14: 2 V.vinifera,9 hybrids, 3 (ref A. Bouquet) hybridization. These last references, obtained 4 or 5 back crossing between Muscadinia....