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Dioxyde de soufre, effets et alternatives. Perspective de la recherche en œnologie

Archive ouverte | Teissedre, Pierre Louis | CCSD

International audience. La fonction principale du dioxyde de soufre dans les vins finis est de se lier à des composés carbonylés, en particulier l’acétaldéhyde, afin de prévenir tout symptôme sensoriel de « l’oxydat...

Composition of grape and wine from resistant vines varieties

Archive ouverte | Teissedre, Pierre Louis | CCSD

International audience. To obtain resistant varieties to diseases without loss of organoleptic quality is a real challenge for oenology. Inter-specific hybridization of grapevines began in the 19th Century and was i...

Chemical and sensory evaluation of wine matured in oak barrel: effect of oak species involved and toasting process

Archive ouverte | Chira, Kleopatra | CCSD

International audience. The effect of toasting method and forest origin on volatile compounds and ellagitannin concentration extracted into Merlot wine during 1-year barrel maturation is described. Sensory analysis ...

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