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Registros recuperados: 11
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Accumulation and extractability of grape skin tannins and anthocyanins at different advanced physiological stages Inra
Fournand, D.; Vicens, A.; Sidhoum, L.; Souquet, J.M.; Moutounet, M.; Cheynier, V..
Quantitative and qualitative modifications of tannins and anthocyanins in grape skin were investigated at different dates of harvest, from berries sorted on the basis of their density. Free anthocyanins accumulated until 170 g/L of sugars in pulp before undergoing a slight decrease. Changes in anthocyanin composition were observed with increasing sugar levels in the pulp that reflected structural differences between classes of anthocyanins. The proportion of methoxylated anthocyanins continued to increase in the skin as sugar accumulated while the proportion of coumaroylated anthocyanins initially increased (up to 200 g/L of sugars in the pulp) and then rapidly decreased. In comparison, no major quantitative nor qualitative change was observed for tannins,...
Tipo: Journal Article Palavras-chave: GRAPE SKIN; RIPENING; TANNIN; PROANTHOCYANIN; BIOSYNTHESIS; PULPAR SUGAR CONTENT; EXTRACTABILITY; HPLC; EXTRACTION YIELD.
Ano: 2006 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20072ef7bdb1&uri=/notices/prodinra1/2009/02/
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Alternative au tartricage des vins, l'acidification par électrodialyse bipolaire : une technique soustractive très précise Inra
Lutin, F.; Boissier, B.; Bonneaud, D.; Le Gratiet, Y.; Moutounet, M.; Bouissou, D.; Saint Pierre, B.; Escudier, J.L..
Introduction : Les conditions climatiques dans de nombreuses régions viticoles à travers le monde sont à l’origine d’une augmentation du pH des moûtset des vins. D’après la Communauté Européenne, seul l’ajout d’acide tartrique est autorisé pour corriger le pH des vins. Cette techniquereste malgré tout assez aléatoire.Testée dès 2003 par l’INRA en partenariat industriel avec la société Eurodia Industrie S.A., l'électrodialyse à membrane bipolaire estpassée en test industriel depuis 2004. Toutes ces expérimentations se font à titre expérimental sous contrôle de la DGCCRF et de l'IFVV,pour une acidification maximale de 0,3 unité de pH.
Tipo: Meeting Paper Palavras-chave: STABILISATION TARTRIQUE.
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2009aaa49e85&uri=/notices/prodinra1/2010/12/
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Anthocyanic composition of Tannat grapes from the south region of Uruguay Inra
Gonzalez-Neves, G.; Barreiro, L.; Gil, G.; Franco, J.; Ferrer, M.; Moutounet, M.; Carbonneau, A..
The anthocyanic composition of Tannat grapes produced in different vineyards in the south region of Uruguay was studied. Two training systems (vertical trellis and lyre) and two pruning methods (Guyot and Royal cordon) in the lyre were considered. A follow-up was carried out, considering 60 plants per treatment, and the vintage was determined according to the traditional indices of maturity. At the moment of the harvest, samples of grapes were taken in duplicate in each treatment and the soluble solids, total acidity, pH, phenolic richness, total potential in anthocyanins and extractable anthocyanin contents were determined. Grapes were frozen and later analysed; skin extractions over 24 h with a solution of 12% ethanol and pH 3.2 were carried out. The...
Tipo: Journal Article Palavras-chave: ANTHOCYANE; TANNAT; MODE DE CONDUITE; PROFIL PHENOLIQUE ANTHOCYANIN; COLOUR; TANNAT; GRAPE COMPOSITION.
Ano: 2004 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008a13d9982&uri=/notices/prodinra1/2009/01/
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Effets de traitement de stabilisation tartrique de vins rouges par une gomme de cellulose (carboxyméthylcellulose) Inra
Moutounet, M.; Bouissou, D.; Escudier, J.L..
Les tentatives d’emploi de carboxyméthylcellulose en œnologie pour prévenir des risques de précipitation tartrique dans les vins sont anciennes. A la suite des travaux des groupes d’experts, l’OIV a admis les carboxyméthylcelluloses à des fins de stabilisation tartrique. Cet adjuvant a fait l’objet de la résolution OENO 2/2008 ; son usage a été limité aux seuls vins blancs, faute de résultats suffisamment probants sur vins rouges ; cette restriction n’a pas été retenue par le règlement CE 606/2009 qui n’a donc pas suivi les prescriptions de l’OIV.Les travaux entrepris par MOUTOUNET et al. (1999) mettent en évidence une moindre efficacité des CMC sur vins rouges par rapport aux résultats acquis sur des vins blancs. Dans ce contexte, il est apparu utile de...
Tipo: Journal Article Palavras-chave: STABILISATION TARTRIQUE; PRECIPITATION; CMC; CARBOXYMETHYLCELLULOSE; GOMME DE CELLULOSE; DEGRE D'INSTABILITE TARTRIQUE; VIN ROUGE.
Ano: 2010 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2010a1d4be0f&uri=/notices/prodinra1/2010/08/
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Extraction of phenolics in liquid model matrices containing oak chips: kinetics, liquid chromatography–mass spectroscopy characterisation and association with in vitro antiradical activity Inra
Karvela, E.; Makris, D.P.; Kefalas, P.; Moutounet, M..
Four different liquid model matrices were utilised to study the leaching of polyphenols from oak chips. The matrices included distilled water, 12%, (v/v) ethanol, 12% (v/v) ethanol adjusted to pH 3.4, and 55% (v/v) ethanol. Extraction of phenolics into the liquid systems was monitored by the estimation of the total polyphenol concentration, using the Folin-Ciocalteu method. The in vitro antiradical activity was also recorded using the stable DPPH- radical, to ascertain enrichment of the solutions with potentially antioxidant compounds. As a final step, the polyphenolic composition of each matrix was characterised by means of liquid chromatography-clectrospray ionisation mass spectrometry. The kinetics of polyphenol leaching into the liquid phase was found...
Tipo: Journal Article Palavras-chave: ANTIRADICAL ACTIVITY; ANTIOXIDANT; HYDROLYSABLE TANNIN; MODEL SYSTEM; OAK CHIP.
Ano: 2008 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008b0893382&uri=/notices/prodinra1/2009/02/
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L’élévation du pH des vins : causes, risques œnologiques, impacts de la mise en œuvre de moyens d’acidification Inra
Granès, D.; Bouissou, D.; Lutin, F;; Moutounet, M.; Rousseau, J..
La perception empirique des changements d’acidité des raisins ces dernières années dans le Sud de la France conduit souvent à conclure que l’évolution des pH à la hausse est un risque avéré. L’analyse de données objectives montre que cette hausse des pH est la conséquence indirecte de la recherche de la pleine maturité, garante de la meilleure expression des terroirs qui amène à vendanger des raisins riches en sucres et pauvres en acide malique. Les principales conséquences, au-delà de l’intensité et de la stabilité de la couleur, sont essentiellement d’ordre microbiologique : les vins sont plus favorables au développement de Brettanomyces, de Pédiocoques et de Lactobacilles, tous susceptibles de masquer les qualités originales des vins. Nos résultats...
Tipo: Journal Article Palavras-chave: QUALITE DE LA VENDANGE; PH; MEMBRANE BIPOLAIRE; ACIDIFICATION; ELEVATION DU PH; BRETTANOMYCES.
Ano: 2008 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD200941179233&uri=/notices/prodinra1/2010/03/
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Particles deposition during the cross-flow microfiltration of red wines-incidence of the hydrodynamic conditions and of the yeast to fines ratio Inra
Boissier, B.; Lutin, F.; Moutounet, M.; Vernhet, A..
The aim of the present study was to investigate the respective impact of wine particles, i.e. Saccharomyces cerevisiae yeast and fines (lacticbacteria and colloidal aggregates), on the performances of cross-flow microfiltration under different permeate flux rate/wall shear stress conditions.Yeast were grown in a synthetic red wine and their surface properties characterized. The cells exhibited a hydrophilic character and were unchargedin the wine conditions. Yeast and fine behaviors were first investigated separately and then compared to that of their mixture. The shear induceddiffusion theory well accounted for the whole evolution of the performances under the application of different hydrodynamic conditions. Theseperformances were related to the deposit...
Tipo: Journal Article Palavras-chave: CROSS-FLOW MICROFILTRATION; FOULING; WINE; YEAST; BACTERIA; COLLOIDAL AGGREGATES; POLYDISPERSITY; HYDRODYNAMIC CONDITION.
Ano: 2008 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20084470a53c&uri=/notices/prodinra1/2008/08/
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Proteins in white wines: thermo-sensitivity and differential adsorbtion by bentonite Inra
Sauvage, F.X.; Bach, B.; Moutounet, M.; Vernhet, A..
Protein fractions in a Chardonnay wine (invertases, glucanases, chitinases and thaumatin-like proteins) were identified using 2D-electrophoresis and mass spectrometry. The sensitivity of these fractions to heat-induced denaturation and precipitation following heat-treatments at different temperatures was studied and compared to their affinity for bentonite, a clay used to adsorb proteins and stabilise wines with regards to protein hazes. The different proteins exhibited different sensitivity with regards to heat-induced precipitation, glucanases being the most sensitive and invertases the least. Thaumatines and chitinases were characterised by a wide range of behaviours attributed to structural micro-heterogeneities. Protein depletion upon the addition of...
Tipo: Journal Article Palavras-chave: STABILISATION DES VINS; BENTONITE WHITE WINE STABILITY; WINE PROTEINS; THERMO-SENSITIVITY; BENTONITE ADSORPTION.
Ano: 2010 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20104677e647&uri=/notices/prodinra1/2010/08/
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Rapid analysis of grape aroma glycoconjugates using Fourier-transform infrared spectrometry and chemometric techniques Inra
Schneider, R.; Charrier, F.; Moutounet, M.; Baumes, R..
The varietal aroma of most wines from non-aromatic grapes is partly dependent on the qualitative and quantitative composition of glycosidic precursors in grapes. The only rapid method to assess these glycoconjugates (Red-Free Glycosyl-Glucose (G-G) method) allows only their total quantitation. We developed a new method using Fourier-transform infrared spectrometry (FT-IR) and chemometric techniques allowing these glycosidic precursors to be determined more finely. Vitis vinifera cv. Melon B. grapes grown in different areas of Muscadet vineyard (Northwest France) and harvested at different maturity stages were used to demonstrate the potentiality of this analysis method. Predictive partial least squares (PLS) regressions were established using 39 samples,...
Tipo: Journal Article Palavras-chave: GRAPE AROMA GLYCOCONJUGATE; FOURIER-TRANSFORM INFRARED SPECTROMETRY; CHEMOMETRIC TECHNIQUE.
Ano: 2004 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008abcede51&uri=/notices/prodinra1/2009/03/
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Suivi de l’oxygène au cours du conditionnement: nouveau critère de l’assurance qualité Inra
Vidal, J.C.; Moutounet, M..
L'adaptation de méthodes pour doser l’oxygène dissous dans tout type de contenant (grâce à la création de circuits étanches aux gaz) et le contrôle en continu de plus de 14.000 hl de vins tranquilles de toutes sortes au cours de leur conditionnement (réception, traitement, mise en bouteille ou en bag in box) ont permis de caractériser les apports d’oxygène des différentes opérations subies par le vin et de proposer des solutions pour les réduire, afin de limiter l’emploi d’antioxydants (SO2, acide ascorbique) tout en préservant au mieux les arômes et en allongeant la durée de conservation des vins conditionnés. De façon générale, l’enrichissement global final dépend beaucoup du rapport entre le volume de vin à traiter et le volume du circuit. Les...
Tipo: Conference Paper Palavras-chave: OXYGENE DISSOUS; SO2; CONDITIONNEMENT; ESPACE DE TETE DE BOUTEILLE; EMBOUTEILLAGE BAG-IN-BOX; DETERMINATION; HEAD OF BOTTLE; BOTTLING.
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008b69aeee4&uri=/notices/prodinra1/2008/08/
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The influence of pH and late microoxygenation on sourness, bitterness and astringency of red wine Inra
Müller, K.; Picou, E.; Souquet, J.M.; Moutounet, M.; Cheynier, V.; Samson, A..
Introduction : In Mediterranean regions, pH values are often considered too high and acidification by additionof tartaric acid is often used. A decrease in pH allows better control of wine oxidation, physico–chemical stability, microbiological development, SO2 additions (1), and affects its sensorycharacteristics. Correction of pH by acidification is difficult to obtain with random results up todate, principally because high levels of pH are normally related to high levels of potassium ions(K+) and not only to organic acid contents. To decrease K+ contents and consequently pH, anelectromembrane process with bipolar membranes has been recently tested in wine (2). Thisseparative technique, under the effect of a continuous current and selective membranes...
Tipo: Meeting Paper Palavras-chave: VIN ROUGE; MICRO-OXYGENATION; PH.
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20095622dc66&uri=/notices/prodinra1/2010/10/
Registros recuperados: 11
Primeira ... 1 ... Última
 

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