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description Publicationkeyboard_double_arrow_right Article 2023Publisher:Universite de Bordeaux Gauthier Lagarde; Joëlline Pocher; Jean Martin Pernier; Sandra Vanbrabant; Arnaud Massot; Virginie Moine; Soizic Lacampagne; Pierre-Louis Teissedre; Michael Jourdes;The 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.
OENO One arrow_drop_down Mémoires en Sciences de l'Information et de la CommunicationArticle . 2023License: CC BYFull-Text: https://hal.inrae.fr/hal-04288542/documentadd ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.20870/oeno-one.2023.57.4.7568&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.euAccess Routesgold 0 citations 0 popularity Average influence Average impulse Average Powered by BIP!more_vert OENO One arrow_drop_down Mémoires en Sciences de l'Information et de la CommunicationArticle . 2023License: CC BYFull-Text: https://hal.inrae.fr/hal-04288542/documentadd ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.20870/oeno-one.2023.57.4.7568&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.eudescription Publicationkeyboard_double_arrow_right Article 2011 FrancePublisher:Universite de Bordeaux Authors: Pineau, Bénédicte; Barbe, Jean-Christophe; Van Leeuwen, Cornelis; Dubourdieu, Denis;Pineau, Bénédicte; Barbe, Jean-Christophe; Van Leeuwen, Cornelis; Dubourdieu, Denis;But : Ce travail a été effectué pour tâcher de comprendre comment un moût issu du cépage Merlot et initialement neutre pouvait donner un vin avec des arômes caractéristiques de fruits rouges et noirs. Méthodes et Résultats : Des analyses sensorielles ont été effectuées sur des macérations de pellicules de Merlot réalisées en fonction d'observations au champ. Nous avons, dans un premier temps, montré que des notes fruitées intenses apparaissaient lors de la macération préfermentaire. Dans les milieux de macération utilisés, le développement des arômes de type fruits rouges et fruits noirs était lié à l'augmentation de la population levurienne. Les rôles des constituants pelliculaires ainsi que des levures ont été étudiés par le biais de la fermentation alcoolique de moûts modèles supplémentés en pellicules de Merlot ou en extrait éthanolique de ces pellicules. Les nuances aromatiques révélées par la fermentation alcoolique du moût seul n'étaient en rien similaires à celles des vins qu'ils soient blancs, rosés ou rouges. Au contraire, les vins obtenus lors des microvinifications en présence de pellicules ou d'extraits pelliculaires présentaient des notes claires et intenses de fruits rouges et noirs. Les microvinifications réalisées avec à la fois pellicules et extraits pelliculaires ont révélé les notes fruitées les plus intenses. Conclusions : Des constituants inodores des pellicules conduisent à des notes spécifiques de fruits rouges et noirs après la fermentation alcoolique. La présence physique de pellicules lors de la fermentation augmente nettement l'intensité des notes fruitées obtenues. Impact de l'étude : Ce travail montre pour la première fois l'existence de constituants pelliculaires inodores et extractibles par l'éthanol qui sont transformés par les levures pour conduire à des arômes spécifiques de fruits rouges et noirs dans le vin obtenu. Aim: The aim of this study was to elucidate how an initially neutral Merlot must resulted in a wine with characteristic aromas of red- and black-berry fruit, focusing on the respective contributions of yeast metabolism together with grape juice, pulp, and skins. Methods and Results: Sensory analyses were performed on Merlot grape skin maceration models, based on observations in the winery. Initial findings revealed that strong fruity nuances appeared during pre-fermentation maceration. In the maceration models used, the development of aroma of red- and black-berry fruit systematically paralleled the growth of the yeast population. The respective roles of grape skins and yeasts were investigated throughout the alcoholic fermentation of model musts with addition of Merlot skins or Merlot skin extract in ethanol. The aromatic nuances revealed by alcoholic fermentation in a must alone had no specific white-, rosé-, or red-wine character. In contrast, wines made by microvinification with grape skins and/or grape skin extract in ethanol had a clear, intense aroma of red- and black-berry. Microvinification with both Merlot skin extract and grape skins revealed the most intense fruity character. Conclusions: Inodorous skin constituents produced a specific aroma of red- and black-berry fruit after alcoholic fermentation by yeast. The physical presence of grape skins during fermentation enhanced the intensity of the fruity nuances obtained. Significance and impact of the study: The study established, for the first time, the existence of inodorous constituents in Merlot grape skins, extractible by ethanol and transformed by yeasts to produce a specific aroma of red- and black-berry fruit in the finished wines.
OENO One arrow_drop_down Hyper Article en Ligne; Mémoires en Sciences de l'Information et de la Communication; Hal-DiderotOther literature type . Article . 2011add ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.20870/oeno-one.2011.45.1.1485&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.euAccess Routesgold 7 citations 7 popularity Average influence Average impulse Average Powered by BIP!more_vert OENO One arrow_drop_down Hyper Article en Ligne; Mémoires en Sciences de l'Information et de la Communication; Hal-DiderotOther literature type . Article . 2011add ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.20870/oeno-one.2011.45.1.1485&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.eudescription Publicationkeyboard_double_arrow_right Article 1987Publisher:Universite de Bordeaux Authors: Ch. Tricard; Marie-Hélène Salagoïty; P. Sudraud;Ch. Tricard; Marie-Hélène Salagoïty; P. Sudraud;<p style="text-align: justify;">La scopolétine est un composé phénolique du bois de chêne, présent à l'état de traces dans le raisin. La conservation des vins en barriques entraîne une dissolution progressive de cette substance dans le milieu. Pendant la période d'élevage, l'évolution de cette dissolution suit un rythme analogue à la libération dans les vins d'aldéhydes aromatiques. Pour une même durée d'élevage les vins conservés en barriques neuves sont plus riches en scopolétine et en aldéhydes aromatiques que ceux conservés en barriques plus âgées.</p><p style="text-align: justify;">+++</p><p style="text-align: justify;">Scopoletin is a phenolic compound of oak wood, only traces are present in grapes. Wine storage in oak barrels induces a gradual dissolution of this compound in the medium. During storage period, this dissolution follows the same variations as aromatic aldehydes concentrations. For the same storage time, wines in new barrels have higher scopoletin and aromatic aldehydes concentrations than wines in old barrels.</p>
add ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.20870/oeno-one.1987.21.1.1275&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.euAccess Routesgold 3 citations 3 popularity Average influence Average impulse Average Powered by BIP!more_vert add ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.20870/oeno-one.1987.21.1.1275&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.eudescription Publicationkeyboard_double_arrow_right Article 2016 FrancePublisher:Universite de Bordeaux Aude Vernhet; Magali Bes; Delphine Bouissou; Stéphanie Carrillo; Jean-Marc Brillouet;<p style="text-align: justify;"><strong>Aims</strong>: Thermo-treatment of grapes, followed by pressing and fermentation in liquid phase, is a growing practice in red winemaking to obtain light and fruity wines. Must clarification before fermentation, a key step to get the expected wine profile, is hardly controlled and strongly varies between different musts. To better understand this variability and its potential impact on quality, suspended solids in several red musts were characterized and the performances of different clarification techniques compared.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Results show a large variability in turbidity and total wet suspended solids between different raw and clarified musts, and a lack of correlation between these values. Clarification is always higher for vacuum filtration than for disk-stack or decanter centrifugation, with strong differences between musts for a given process. Despite a large size distribution, most of suspended particles are micronic and sub-micronic. TEM observations and analyses indicate that they are mostly membrane and organelle fragments along with (macro)molecular aggregates formed during juice extraction. Their overall composition differs from that found in white musts.</p><p style="text-align: justify;"><strong>Conclusion</strong>: Particle heterogeneity and size distribution account for the difficulties encountered in red must clarification. Results also raise the question of the relationship between must turbidity and content in compounds likely to affect wine quality. </p><strong>Significance and impact of the study</strong>: This study constitutes a first characterization of suspended solids in thermo-treated red musts. It provides elements to (i) reason their clarification and (ii) identify the technological and qualitative impact of must suspended solids.
add ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.20870/oeno-one.2016.50.1.50&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.euAccess Routesgold 7 citations 7 popularity Average influence Average impulse Average Powered by BIP!more_vert add ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.20870/oeno-one.2016.50.1.50&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.eudescription Publicationkeyboard_double_arrow_right Article 2001 EnglishPublisher:International Viticulture and Enology Society Michèle Guilloux-Benatier; D. Chassagne; Hervé Alexandre; Claudine Charpentier; Michel Feuillat;Brettanomyces, a contaminant yeast, is relatively common in wines and mainly in red wines during barrel aging. The results presented here relate to the effects of yeast lees autolysis on the growth of Brettanomyces. Experiments were realised in a culture medium after alcoholic fermentation, in a hydroalcoholic wine-like solution and in a red wine. Brettanomyces was inoculated at low level : 102 cfu/ml and the growth was controlled by counting on agar appropriate medium. Yeast lees from S. cerevisiae were added to these media in the presence or absence of an exogenous enzymatic preparation containing pectinase and β (1—>3) glucanase activities. Brettanomyces is able to grow in the synthetic media containing yeast lees. The addition of the glucanase preparation on yeast lees was correlated with an enhance in extracellular glucose level. This higher glucose level corresponds to the acceleration of hydrolysis of cell-wall glucans but was not correlated with a higher level of Brettanomyces population. This result confirms that this yeast multiply by fermenting very small quantities of glucose. In red wine the implantation of Brettanomyces is easy. With a low level of inoculation (102 cfu/ml), contaminant yeast grows rapidly to 106 cfu/ml (in 5 days). The presence of S. cerevisiae lees in red wine enhances significantly Brettanomyces population to 107 cfu/ml. During their development, these yeast produced less than 200 µg/1 of 4-ethyl phenol and 4-ethyl gaïacol. Volatile phenol content in red wine containing yeast lees were 3-5 times lower. Yeast lees have probably the particular property to being able to adsorb these volatile phenols by complexion with the cell-walls.
All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=doajarticles::f4aab5d14c49589271f20d1aa0938490&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.eu0 citations 0 popularity Average influence Average impulse Average Powered by BIP!more_vert All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=doajarticles::f4aab5d14c49589271f20d1aa0938490&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.eudescription Publicationkeyboard_double_arrow_right Article 1975Publisher:Universite de Bordeaux Authors: P. Casteran; Philippe Leclair; Roger Pouget;P. Casteran; Philippe Leclair; Roger Pouget;<p style="text-align: justify;">Un essai destiné à comparer les effets de trois techniques d'entretien du sol (façons culturales, inculture en sol nu, engazonnement permanent) a été mis en place en 1962 sur une vigne alors âgée de dix ans. Nous en avons publié les premiers résultats après 3 années d'observation (RIVES, CASTERAN et LECLAIR, 1966). Depuis, de nombreuses mesures ont été réalisées : les différents résultats et les interprétations qui en découlent font l'objet du présent article.</p>
add ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.20870/oeno-one.1975.9.1.1665&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.euAccess Routesgold 0 citations 0 popularity Average influence Average impulse Average Powered by BIP!more_vert add ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.20870/oeno-one.1975.9.1.1665&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.eudescription Publicationkeyboard_double_arrow_right Article 1988Publisher:Universite de Bordeaux Authors: Gérald Ferrari; Chantal Hory;Gérald Ferrari; Chantal Hory;<p style="text-align: justify;">La méthode d'analyse des acides aminés du vin par chromatographie gaz-liquide mise au point en 1979 par LHUGUENOT reste intéressante, bien que la tendance actuelle soit l'utilisation de la chromatographie liquide haute performance (SANDERS,1985; TRICARD, 1986). Cette technique également rapide est toutefois coûteuse.</p><p style="text-align: justify;">Il nous a semblé opportun d'améliorer la méthode LHUGUENOT, en mettant à profit les développements récents en chromatographie gaz-liquide.</p>
add ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.20870/oeno-one.1988.22.4.1266&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.euAccess Routesgold 0 citations 0 popularity Average influence Average impulse Average Powered by BIP!more_vert add ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.20870/oeno-one.1988.22.4.1266&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.eudescription Publicationkeyboard_double_arrow_right Article 2005Publisher:Universite de Bordeaux Authors: Tayeb Koussa; Lalla Aicha Rifai; Monique Cherrad;Tayeb Koussa; Lalla Aicha Rifai; Monique Cherrad;<p style="text-align: justify;">The concentration of starch, soluble carbohydrates, free abscisic acid (ABA) and activities of a-amylases and invertases (the acid and the alkaline form) were investigated in buds and internodes of Vitis vinifera L. cv. Merlot during annual cycle. The levels of starch increased in the two organs from middle august to middle of November and the decreased until middle February. These variations seem to be controlled by a-amylase which activity was low during periods of starch accumulation and high when starch contents decreased. As the bud burst draws near (since the middle of February), starch accumulated in internodes and buds. However at the same time of the activity of a-amylase which activity also increased. Starch contents could be controlled by ABA which is known to reduce a-amylase activity. Indeed in internodes ABA content was high when a-amylase activity was low. This was also the case in the buds but after break dormancy phase. This difference of comportment of a-amylase towards ABA in the buds during the annual cycle could be in relation with the change of the physiological state of buds induced by the winter chilling.</p><p style="text-align: justify;">The invertases activities in buds and internodes changed inversely to the sucrose and raffinose contents during all the annual cycle suggesting that the levels of these sugars were controlled by invertases, highly by the acid form and slightly by the alkaline form. Nevertheless, in the buds, when alkaline activity of invertase was high, sucrose content was maximal. These invertases seem also implicated, with a-amylase, in the development of starch content particularly when starch was accumulated by glucose providing. In the case of buds, invertases activities appeared to change in the same sense of ABA content but not during all the cycle. This suggested that this growth regulator may not be crucial for the control of invertases activities.</p>
add ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.20870/oeno-one.2005.39.3.894&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.euAccess Routesgold 6 citations 6 popularity Average influence Average impulse Average Powered by BIP!more_vert add ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.20870/oeno-one.2005.39.3.894&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.eudescription Publicationkeyboard_double_arrow_right Article 2001Publisher:Universite de Bordeaux Philippe Darriet; Christian Poupot; Jean-Marc Armand; Denis Dubourdieu; Michel Clerjeau; Yves Glories; Edmundo Bordeu; Philippo Pszczólkowski; Yvon Bugaret;<p style="text-align: justify;">Vine sprayings with fungicides is necessary in most vineyards of the world since the second half of the 19th century in order to control parasitic fungi particulary downy mildew (<em>Plasmopara viticola</em>) and powdery mildew (<em>Uncinula necator</em>). During more than 50 years, copper and sulphur fungicides have been the only agents active against these deseases. Since the 50th, losts of organic products have been developed to control parasitic fungi. Meanwhile, the viti-vinicultural sector has progressively taken in consideration indirect consequences of vine sprayings on toxicological, environmental and oenological aspects. About oenological aspects, numerous publications concern the consequences of vine sprayings on fungicide residues in must and wines as on development of fermentations, volatile sulphur defaults in wines as on grape maturation and wine quality. However, studies concerning the consequences of fungicide sprayings, against downy mildew, on grapes and wines composition have been realized using reference vines sprayed with organic fungicides. Most part of Chilean vineyard is not concerned by the downy mildew. So, it is possible in this vineyard to keep a reference vine without any spraying against this fungus and to compare grapes and wines composition obtained from vines sprayed with fungicides or not. Close to Santiago de Chile, cabernet sauvignon vines were sprayed during all vegetative period with different fungicides (only folpet, folpet then copper, folpet and fosetyl-Al mixture) following a random-block scheme (Fischer blocks) with three repetitions for each fungicide spray. Grapes and wines composition were compared with those from a reference plot without any spraying against mildew. Fungicide sprayings didn’t significantly modify sugar composition, nor titratable acidity and pH during cabernet sauvignon grapes maturation unless it should be noted that the percentage of veraison was significantly higher in the initiation of grapes maturation. Some significant variations in 3-mercaptohexanol content, a varietal thiol of cabernet sauvignon wines, after alcoholic and malolactic fermentation were noted with copper sprayings. This result from copper reactivity with thiols. Variations in anthocyanin concentrations in grapes and wines were also observed but vine sprayings didn’t give anthocyanin concentrations at harvesting in grapes or in wines after vinifications at lower level than in reference grapes and wines. Globally, in this experimentation, fungicide sprayings didn’t lead to a significant modification of wines composition.</p>
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You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.20870/oeno-one.2001.35.1.991&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.euAccess Routesgold 1 citations 1 popularity Average influence Average impulse Average Powered by BIP!more_vert add ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.20870/oeno-one.2001.35.1.991&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.eudescription Publicationkeyboard_double_arrow_right Article 2022Publisher:Universite de Bordeaux Arnau Just-Borràs; Pere Pons-Mercadé; Jordi Gombau; Pol Giménez; Glòria Vilomara; Marta Conde; Antoni Cantos; Joan Miquel Canals; Fernando Zamora;Climate change is affecting vine and grape physiology and consequently wine composition, causing a decrease in titratable acidity and an increase in ethanol content and pH. These effects are especially problematic in sparkling wines that need higher acidity to maintain an adequate freshness. Therefore, the wine industry is currently using certain procedures for reducing wine pH, among which cation exchange stands out as it is probably the most widely used. To study the influence of cation exchange treatment on the composition and quality of sparkling wines, a grape juice of Macabeo (pH 3.21 and titratable acidity 5.70 g of tartaric acid/L) after settling was treated to obtain a very acidic grape juice (pH 1.9 and titratable acidity 8.70 g of tartaric acid/L). The original grape juice was then blended in different proportions (0-45 %) with a treated grape juice. These different grape juices were used for obtaining their corresponding base wines which in turn were used for elaborating their corresponding sparkling wines using the traditional method. The cation exchange treatment reduced the pH from 3.15 (Control) to 2.87 (45 % of treatment) and increased the titratable acidity from 4.61 (Control) to 7.69 (45 % of treatment). No significant effects were observed on the concentration of any of the protein or polysaccharide fractions and the foaming properties of the base wine or young sparkling wines were not affected; however, cation exchange caused a decrease in foamability and persistence of the foam in older sparkling wines, especially when the proportion of treated grape juice was higher. A trained panel only found clear sensory differences in the acidity of the sparkling wines without the rest of the attributes being affected by the treatment.
add ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.20870/oeno-one.2022.56.2.5399&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.euAccess Routesgold 0 citations 0 popularity Average influence Average impulse Average Powered by BIP!more_vert add ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
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description Publicationkeyboard_double_arrow_right Article 2023Publisher:Universite de Bordeaux Gauthier Lagarde; Joëlline Pocher; Jean Martin Pernier; Sandra Vanbrabant; Arnaud Massot; Virginie Moine; Soizic Lacampagne; Pierre-Louis Teissedre; Michael Jourdes;The 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.
OENO One arrow_drop_down Mémoires en Sciences de l'Information et de la CommunicationArticle . 2023License: CC BYFull-Text: https://hal.inrae.fr/hal-04288542/documentadd ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.20870/oeno-one.2023.57.4.7568&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.euAccess Routesgold 0 citations 0 popularity Average influence Average impulse Average Powered by BIP!more_vert OENO One arrow_drop_down Mémoires en Sciences de l'Information et de la CommunicationArticle . 2023License: CC BYFull-Text: https://hal.inrae.fr/hal-04288542/documentadd ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.20870/oeno-one.2023.57.4.7568&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.eudescription Publicationkeyboard_double_arrow_right Article 2011 FrancePublisher:Universite de Bordeaux Authors: Pineau, Bénédicte; Barbe, Jean-Christophe; Van Leeuwen, Cornelis; Dubourdieu, Denis;Pineau, Bénédicte; Barbe, Jean-Christophe; Van Leeuwen, Cornelis; Dubourdieu, Denis;But : Ce travail a été effectué pour tâcher de comprendre comment un moût issu du cépage Merlot et initialement neutre pouvait donner un vin avec des arômes caractéristiques de fruits rouges et noirs. Méthodes et Résultats : Des analyses sensorielles ont été effectuées sur des macérations de pellicules de Merlot réalisées en fonction d'observations au champ. Nous avons, dans un premier temps, montré que des notes fruitées intenses apparaissaient lors de la macération préfermentaire. Dans les milieux de macération utilisés, le développement des arômes de type fruits rouges et fruits noirs était lié à l'augmentation de la population levurienne. Les rôles des constituants pelliculaires ainsi que des levures ont été étudiés par le biais de la fermentation alcoolique de moûts modèles supplémentés en pellicules de Merlot ou en extrait éthanolique de ces pellicules. Les nuances aromatiques révélées par la fermentation alcoolique du moût seul n'étaient en rien similaires à celles des vins qu'ils soient blancs, rosés ou rouges. Au contraire, les vins obtenus lors des microvinifications en présence de pellicules ou d'extraits pelliculaires présentaient des notes claires et intenses de fruits rouges et noirs. Les microvinifications réalisées avec à la fois pellicules et extraits pelliculaires ont révélé les notes fruitées les plus intenses. Conclusions : Des constituants inodores des pellicules conduisent à des notes spécifiques de fruits rouges et noirs après la fermentation alcoolique. La présence physique de pellicules lors de la fermentation augmente nettement l'intensité des notes fruitées obtenues. Impact de l'étude : Ce travail montre pour la première fois l'existence de constituants pelliculaires inodores et extractibles par l'éthanol qui sont transformés par les levures pour conduire à des arômes spécifiques de fruits rouges et noirs dans le vin obtenu. Aim: The aim of this study was to elucidate how an initially neutral Merlot must resulted in a wine with characteristic aromas of red- and black-berry fruit, focusing on the respective contributions of yeast metabolism together with grape juice, pulp, and skins. Methods and Results: Sensory analyses were performed on Merlot grape skin maceration models, based on observations in the winery. Initial findings revealed that strong fruity nuances appeared during pre-fermentation maceration. In the maceration models used, the development of aroma of red- and black-berry fruit systematically paralleled the growth of the yeast population. The respective roles of grape skins and yeasts were investigated throughout the alcoholic fermentation of model musts with addition of Merlot skins or Merlot skin extract in ethanol. The aromatic nuances revealed by alcoholic fermentation in a must alone had no specific white-, rosé-, or red-wine character. In contrast, wines made by microvinification with grape skins and/or grape skin extract in ethanol had a clear, intense aroma of red- and black-berry. Microvinification with both Merlot skin extract and grape skins revealed the most intense fruity character. Conclusions: Inodorous skin constituents produced a specific aroma of red- and black-berry fruit after alcoholic fermentation by yeast. The physical presence of grape skins during fermentation enhanced the intensity of the fruity nuances obtained. Significance and impact of the study: The study established, for the first time, the existence of inodorous constituents in Merlot grape skins, extractible by ethanol and transformed by yeasts to produce a specific aroma of red- and black-berry fruit in the finished wines.
OENO One arrow_drop_down Hyper Article en Ligne; Mémoires en Sciences de l'Information et de la Communication; Hal-DiderotOther literature type . Article . 2011add ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.20870/oeno-one.2011.45.1.1485&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.euAccess Routesgold 7 citations 7 popularity Average influence Average impulse Average Powered by BIP!more_vert OENO One arrow_drop_down Hyper Article en Ligne; Mémoires en Sciences de l'Information et de la Communication; Hal-DiderotOther literature type . Article . 2011add ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.20870/oeno-one.2011.45.1.1485&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.eudescription Publicationkeyboard_double_arrow_right Article 1987Publisher:Universite de Bordeaux Authors: Ch. Tricard; Marie-Hélène Salagoïty; P. Sudraud;Ch. Tricard; Marie-Hélène Salagoïty; P. Sudraud;<p style="text-align: justify;">La scopolétine est un composé phénolique du bois de chêne, présent à l'état de traces dans le raisin. La conservation des vins en barriques entraîne une dissolution progressive de cette substance dans le milieu. Pendant la période d'élevage, l'évolution de cette dissolution suit un rythme analogue à la libération dans les vins d'aldéhydes aromatiques. Pour une même durée d'élevage les vins conservés en barriques neuves sont plus riches en scopolétine et en aldéhydes aromatiques que ceux conservés en barriques plus âgées.</p><p style="text-align: justify;">+++</p><p style="text-align: justify;">Scopoletin is a phenolic compound of oak wood, only traces are present in grapes. Wine storage in oak barrels induces a gradual dissolution of this compound in the medium. During storage period, this dissolution follows the same variations as aromatic aldehydes concentrations. For the same storage time, wines in new barrels have higher scopoletin and aromatic aldehydes concentrations than wines in old barrels.</p>
add ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.20870/oeno-one.1987.21.1.1275&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.euAccess Routesgold 3 citations 3 popularity Average influence Average impulse Average Powered by BIP!more_vert add ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.20870/oeno-one.1987.21.1.1275&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.eudescription Publicationkeyboard_double_arrow_right Article 2016 FrancePublisher:Universite de Bordeaux Aude Vernhet; Magali Bes; Delphine Bouissou; Stéphanie Carrillo; Jean-Marc Brillouet;<p style="text-align: justify;"><strong>Aims</strong>: Thermo-treatment of grapes, followed by pressing and fermentation in liquid phase, is a growing practice in red winemaking to obtain light and fruity wines. Must clarification before fermentation, a key step to get the expected wine profile, is hardly controlled and strongly varies between different musts. To better understand this variability and its potential impact on quality, suspended solids in several red musts were characterized and the performances of different clarification techniques compared.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Results show a large variability in turbidity and total wet suspended solids between different raw and clarified musts, and a lack of correlation between these values. Clarification is always higher for vacuum filtration than for disk-stack or decanter centrifugation, with strong differences between musts for a given process. Despite a large size distribution, most of suspended particles are micronic and sub-micronic. TEM observations and analyses indicate that they are mostly membrane and organelle fragments along with (macro)molecular aggregates formed during juice extraction. Their overall composition differs from that found in white musts.</p><p style="text-align: justify;"><strong>Conclusion</strong>: Particle heterogeneity and size distribution account for the difficulties encountered in red must clarification. Results also raise the question of the relationship between must turbidity and content in compounds likely to affect wine quality. </p><strong>Significance and impact of the study</strong>: This study constitutes a first characterization of suspended solids in thermo-treated red musts. It provides elements to (i) reason their clarification and (ii) identify the technological and qualitative impact of must suspended solids.
add ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.20870/oeno-one.2016.50.1.50&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.euAccess Routesgold 7 citations 7 popularity Average influence Average impulse Average Powered by BIP!more_vert add ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.20870/oeno-one.2016.50.1.50&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.eudescription Publicationkeyboard_double_arrow_right Article 2001 EnglishPublisher:International Viticulture and Enology Society Michèle Guilloux-Benatier; D. Chassagne; Hervé Alexandre; Claudine Charpentier; Michel Feuillat;Brettanomyces, a contaminant yeast, is relatively common in wines and mainly in red wines during barrel aging. The results presented here relate to the effects of yeast lees autolysis on the growth of Brettanomyces. Experiments were realised in a culture medium after alcoholic fermentation, in a hydroalcoholic wine-like solution and in a red wine. Brettanomyces was inoculated at low level : 102 cfu/ml and the growth was controlled by counting on agar appropriate medium. Yeast lees from S. cerevisiae were added to these media in the presence or absence of an exogenous enzymatic preparation containing pectinase and β (1—>3) glucanase activities. Brettanomyces is able to grow in the synthetic media containing yeast lees. The addition of the glucanase preparation on yeast lees was correlated with an enhance in extracellular glucose level. This higher glucose level corresponds to the acceleration of hydrolysis of cell-wall glucans but was not correlated with a higher level of Brettanomyces population. This result confirms that this yeast multiply by fermenting very small quantities of glucose. In red wine the implantation of Brettanomyces is easy. With a low level of inoculation (102 cfu/ml), contaminant yeast grows rapidly to 106 cfu/ml (in 5 days). The presence of S. cerevisiae lees in red wine enhances significantly Brettanomyces population to 107 cfu/ml. During their development, these yeast produced less than 200 µg/1 of 4-ethyl phenol and 4-ethyl gaïacol. Volatile phenol content in red wine containing yeast lees were 3-5 times lower. Yeast lees have probably the particular property to being able to adsorb these volatile phenols by complexion with the cell-walls.
All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=doajarticles::f4aab5d14c49589271f20d1aa0938490&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.eu0 citations 0 popularity Average influence Average impulse Average Powered by BIP!more_vert All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=doajarticles::f4aab5d14c49589271f20d1aa0938490&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.eudescription Publicationkeyboard_double_arrow_right Article 1975Publisher:Universite de Bordeaux Authors: P. Casteran; Philippe Leclair; Roger Pouget;P. Casteran; Philippe Leclair; Roger Pouget;<p style="text-align: justify;">Un essai destiné à comparer les effets de trois techniques d'entretien du sol (façons culturales, inculture en sol nu, engazonnement permanent) a été mis en place en 1962 sur une vigne alors âgée de dix ans. Nous en avons publié les premiers résultats après 3 années d'observation (RIVES, CASTERAN et LECLAIR, 1966). Depuis, de nombreuses mesures ont été réalisées : les différents résultats et les interprétations qui en découlent font l'objet du présent article.</p>
add ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.20870/oeno-one.1975.9.1.1665&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.euAccess Routesgold 0 citations 0 popularity Average influence Average impulse Average Powered by BIP!more_vert add ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.20870/oeno-one.1975.9.1.1665&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.eudescription Publicationkeyboard_double_arrow_right Article 1988Publisher:Universite de Bordeaux Authors: Gérald Ferrari; Chantal Hory;Gérald Ferrari; Chantal Hory;<p style="text-align: justify;">La méthode d'analyse des acides aminés du vin par chromatographie gaz-liquide mise au point en 1979 par LHUGUENOT reste intéressante, bien que la tendance actuelle soit l'utilisation de la chromatographie liquide haute performance (SANDERS,1985; TRICARD, 1986). Cette technique également rapide est toutefois coûteuse.</p><p style="text-align: justify;">Il nous a semblé opportun d'améliorer la méthode LHUGUENOT, en mettant à profit les développements récents en chromatographie gaz-liquide.</p>
add ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.20870/oeno-one.1988.22.4.1266&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.euAccess Routesgold 0 citations 0 popularity Average influence Average impulse Average Powered by BIP!more_vert add ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.20870/oeno-one.1988.22.4.1266&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.eudescription Publicationkeyboard_double_arrow_right Article 2005Publisher:Universite de Bordeaux Authors: Tayeb Koussa; Lalla Aicha Rifai; Monique Cherrad;Tayeb Koussa; Lalla Aicha Rifai; Monique Cherrad;<p style="text-align: justify;">The concentration of starch, soluble carbohydrates, free abscisic acid (ABA) and activities of a-amylases and invertases (the acid and the alkaline form) were investigated in buds and internodes of Vitis vinifera L. cv. Merlot during annual cycle. The levels of starch increased in the two organs from middle august to middle of November and the decreased until middle February. These variations seem to be controlled by a-amylase which activity was low during periods of starch accumulation and high when starch contents decreased. As the bud burst draws near (since the middle of February), starch accumulated in internodes and buds. However at the same time of the activity of a-amylase which activity also increased. Starch contents could be controlled by ABA which is known to reduce a-amylase activity. Indeed in internodes ABA content was high when a-amylase activity was low. This was also the case in the buds but after break dormancy phase. This difference of comportment of a-amylase towards ABA in the buds during the annual cycle could be in relation with the change of the physiological state of buds induced by the winter chilling.</p><p style="text-align: justify;">The invertases activities in buds and internodes changed inversely to the sucrose and raffinose contents during all the annual cycle suggesting that the levels of these sugars were controlled by invertases, highly by the acid form and slightly by the alkaline form. Nevertheless, in the buds, when alkaline activity of invertase was high, sucrose content was maximal. These invertases seem also implicated, with a-amylase, in the development of starch content particularly when starch was accumulated by glucose providing. In the case of buds, invertases activities appeared to change in the same sense of ABA content but not during all the cycle. This suggested that this growth regulator may not be crucial for the control of invertases activities.</p>
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You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.20870/oeno-one.2005.39.3.894&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.euAccess Routesgold 6 citations 6 popularity Average influence Average impulse Average Powered by BIP!more_vert add ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.20870/oeno-one.2005.39.3.894&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.eudescription Publicationkeyboard_double_arrow_right Article 2001Publisher:Universite de Bordeaux Philippe Darriet; Christian Poupot; Jean-Marc Armand; Denis Dubourdieu; Michel Clerjeau; Yves Glories; Edmundo Bordeu; Philippo Pszczólkowski; Yvon Bugaret;<p style="text-align: justify;">Vine sprayings with fungicides is necessary in most vineyards of the world since the second half of the 19th century in order to control parasitic fungi particulary downy mildew (<em>Plasmopara viticola</em>) and powdery mildew (<em>Uncinula necator</em>). During more than 50 years, copper and sulphur fungicides have been the only agents active against these deseases. Since the 50th, losts of organic products have been developed to control parasitic fungi. Meanwhile, the viti-vinicultural sector has progressively taken in consideration indirect consequences of vine sprayings on toxicological, environmental and oenological aspects. About oenological aspects, numerous publications concern the consequences of vine sprayings on fungicide residues in must and wines as on development of fermentations, volatile sulphur defaults in wines as on grape maturation and wine quality. However, studies concerning the consequences of fungicide sprayings, against downy mildew, on grapes and wines composition have been realized using reference vines sprayed with organic fungicides. Most part of Chilean vineyard is not concerned by the downy mildew. So, it is possible in this vineyard to keep a reference vine without any spraying against this fungus and to compare grapes and wines composition obtained from vines sprayed with fungicides or not. Close to Santiago de Chile, cabernet sauvignon vines were sprayed during all vegetative period with different fungicides (only folpet, folpet then copper, folpet and fosetyl-Al mixture) following a random-block scheme (Fischer blocks) with three repetitions for each fungicide spray. Grapes and wines composition were compared with those from a reference plot without any spraying against mildew. Fungicide sprayings didn’t significantly modify sugar composition, nor titratable acidity and pH during cabernet sauvignon grapes maturation unless it should be noted that the percentage of veraison was significantly higher in the initiation of grapes maturation. Some significant variations in 3-mercaptohexanol content, a varietal thiol of cabernet sauvignon wines, after alcoholic and malolactic fermentation were noted with copper sprayings. This result from copper reactivity with thiols. Variations in anthocyanin concentrations in grapes and wines were also observed but vine sprayings didn’t give anthocyanin concentrations at harvesting in grapes or in wines after vinifications at lower level than in reference grapes and wines. Globally, in this experimentation, fungicide sprayings didn’t lead to a significant modification of wines composition.</p>
add ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.20870/oeno-one.2001.35.1.991&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.euAccess Routesgold 1 citations 1 popularity Average influence Average impulse Average Powered by BIP!more_vert add ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.20870/oeno-one.2001.35.1.991&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.eudescription Publicationkeyboard_double_arrow_right Article 2022Publisher:Universite de Bordeaux Arnau Just-Borràs; Pere Pons-Mercadé; Jordi Gombau; Pol Giménez; Glòria Vilomara; Marta Conde; Antoni Cantos; Joan Miquel Canals; Fernando Zamora;Climate change is affecting vine and grape physiology and consequently wine composition, causing a decrease in titratable acidity and an increase in ethanol content and pH. These effects are especially problematic in sparkling wines that need higher acidity to maintain an adequate freshness. Therefore, the wine industry is currently using certain procedures for reducing wine pH, among which cation exchange stands out as it is probably the most widely used. To study the influence of cation exchange treatment on the composition and quality of sparkling wines, a grape juice of Macabeo (pH 3.21 and titratable acidity 5.70 g of tartaric acid/L) after settling was treated to obtain a very acidic grape juice (pH 1.9 and titratable acidity 8.70 g of tartaric acid/L). The original grape juice was then blended in different proportions (0-45 %) with a treated grape juice. These different grape juices were used for obtaining their corresponding base wines which in turn were used for elaborating their corresponding sparkling wines using the traditional method. The cation exchange treatment reduced the pH from 3.15 (Control) to 2.87 (45 % of treatment) and increased the titratable acidity from 4.61 (Control) to 7.69 (45 % of treatment). No significant effects were observed on the concentration of any of the protein or polysaccharide fractions and the foaming properties of the base wine or young sparkling wines were not affected; however, cation exchange caused a decrease in foamability and persistence of the foam in older sparkling wines, especially when the proportion of treated grape juice was higher. A trained panel only found clear sensory differences in the acidity of the sparkling wines without the rest of the attributes being affected by the treatment.
add ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.20870/oeno-one.2022.56.2.5399&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.euAccess Routesgold 0 citations 0 popularity Average influence Average impulse Average Powered by BIP!more_vert add ClaimPlease grant OpenAIRE to access and update your ORCID works.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.This Research product is the result of merged Research products in OpenAIRE.
You have already added works in your ORCID record related to the merged Research product.All Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=10.20870/oeno-one.2022.56.2.5399&type=result"></script>'); --> </script>
For further information contact us at helpdesk@openaire.eu