Search Results - "Barbe, Christophe"

Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution by Cameleyre, Margaux, Lytra, Georgia, Tempere, Sophie, Barbe, Jean-Christophe

“…This study focused on the impact of five higher alcohols on the perception of fruity aroma in red wines. Various aromatic reconstitutions were prepared,…”
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2-Methylbutyl acetate in wines: Enantiomeric distribution and sensory impact on red wine fruity aroma by Cameleyre, Margaux, Lytra, Georgia, Tempere, Sophie, Barbe, Jean-Christophe

“…•Only the (S)-2-Methylbutyl acetate enantiomer was detected in red and white wines.•Concentrations were higher in red than white wines.•(S)-2-Methylbutyl…”
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Influence of lactic acid bacteria strains on ester concentrations in red wines: Specific impact on branched hydroxylated compounds by Gammacurta, Marine, Lytra, Georgia, Marchal, Axel, Marchand, Stéphanie, Christophe Barbe, Jean, Moine, Virginie, de Revel, Gilles

“…•Six single-varietal red wines were made on industrial and experimental scale.•Experimentations were made using several yeast and LAB strains in two…”
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Study of Sensory Interactions among Red Wine Fruity Esters in a Model Solution by Lytra, Georgia, Tempere, Sophie, Le Floch, Alexandra, de Revel, Gilles, Barbe, Jean-Christophe

“…Our study focused on the impact of 12 red wine esters, in complex mixtures, on the perception of fruity aromas. Aromatic reconstructions were prepared in…”
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Wine yeast phenomics: A standardized fermentation method for assessing quantitative traits of Saccharomyces cerevisiae strains in enological conditions by Peltier, Emilien, Bernard, Margaux, Trujillo, Marine, Prodhomme, Duyên, Barbe, Jean-Christophe, Gibon, Yves, Marullo, Philippe

“…This work describes the set up of a small scale fermentation methodology for measuring quantitative traits of hundreds of samples in an enological context. By…”
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The Sensory Space of Wines: From Concept to Evaluation and Description. A Review by Barbe, Jean-Christophe, Garbay, Justine, Tempère, Sophie

“…The concept of sensory space was first formulated over 25 years ago and has been widely adopted in oenology for around the last 15 years. It is based on both…”
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Biodegradability of sol–gel silica microparticles for drug delivery by Finnie, Kim S., Waller, Daniel J., Perret, Francois L., Krause-Heuer, Anwen M., Lin, Hui Q., Hanna, John V., Barbé, Christophe J.

“…The biodegradability of porous sol–gel silica microparticles in physiological buffers has been investigated using a USP4 flow-through dissolution tester. In…”
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Metabolic, Organoleptic and Transcriptomic Impact of Saccharomyces cerevisiae Genes Involved in the Biosynthesis of Linear and Substituted Esters by Marullo, Philippe, Trujillo, Marine, Viannais, Rémy, Hercman, Lucas, Guillaumie, Sabine, Colonna-Ceccaldi, Benoit, Albertin, Warren, Barbe, Jean-Christophe

“…Esters constitute a broad family of volatile compounds impacting the organoleptic properties of many beverages, including wine and beer. They can be classified…”
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Distribution and Organoleptic Impact of Ethyl 2-Hydroxy-4-methylpentanoate Enantiomers in Wine by Lytra, Georgia, Tempere, Sophie, de Revel, Gilles, Barbe, Jean-Christophe

“…The enantiomers of ethyl 2-hydroxy-4-methylpentanoate (ethyl dl-leucate) were assayed in several wines using chiral gas chromatography (γ-cyclodextrin)…”
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Recent advancements in understanding the terroir effect on aromas in grapes and wines by van Leeuwen, Cornelis, Barbe, Jean-Christophe, Darriet, Philippe, Geffroy, Olivier, Gomès, Eric, Guillaumie, Sabine, Helwi, Pierre, Laboyrie, Justine, Lytra, Georgia, Le Menn, Nicolas, Marchand, Stéphanie, Picard, Magali, Pons, Alexandre, Schüttler, Armin, Thibon, Cécile

“…Terroir is about the link between wine and its origin. It has long been understood by sensory evaluation that the taste of wine from a given variety can be…”
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Color Characterization of Bordeaux Red Wines Produced without Added Sulfites by Pelonnier-Magimel, Edouard, Chira, Kléopatra, Teissèdre, Pierre-Louis, Jourdes, Michaël, Barbe, Jean-Christophe

“…Nowadays, the development of naturalness as a concept is illustrated in the oenological field by the development of wine produced with lower inputs, sometimes…”
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Preparation of functionalized Kraft lignin beads by Saidane, Dorra, Barbe, Jean-Christophe, Birot, Marc, Deleuze, Hervé

“…Kraft lignin from black liquor wastes have been converted into epichlorohydrin-crosslinked beads by inverse suspension polymerization. A careful control of the…”
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Aromatic maturity is a cornerstone of terroir expression in red wine by van Leeuwen, Cornelis, Barbe, Jean-Christophe, Darriet, Philippe, Destrac-Irvine, Agnès, Gowdy, Mark, Lytra, Georgia, Marchal, Axel, Marchand, Stéphanie, Plantevin, Marc, Poitou, Xavier, Pons, Alexandre, Thibon, Cécile

“…Harvesting grapes at adequate maturity is key to the production of high-quality red wines. Viticulturists, enologists, and wine makers define several types of…”
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Sensory characterisation of wines without added sulfites via specific and adapted sensory profile by BARBE, Jean-Christophe, Pelonnier-Magimel, Edouard, Windhotz, Sara, Masneuf Pomarède, Isabelle

“…Aim: In the few past years, consumer expectation has shifted toward low-additive foodstuffs. In the wine industry, this has been evidenced by the development…”
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Sol–gel matrices for controlled release: from macro to nano using emulsion polymerisation by Barbé, Christophe J., Kong, Linggen, Finnie, Kim S., Calleja, Sandrine, Hanna, John V., Drabarek, Elizabeth, Cassidy, David T., Blackford, Mark G.

“…By combining sol–gel technology with emulsion chemistry, it is possible to produce spherical particles with a designed microstructure based on a judicious…”
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Sensory characterisation of Bordeaux red wines produced without added sulfites by Pelonnier-Magimel, Edouard, Mangiorou, Pinelopi, Philippe, Darriet, De Revel, Gilles, Jourdes, Michael, Marchal, Axel, Marchand, Stéphanie, Pons, Alexandre, Riquier, Laurent, Tesseidre, Pierre-Louis, Thibon, Cécile, Lytra, Georgia, Tempère, Sophie, BARBE, Jean-Christophe

“…Aim: The evolution of consumer expectations has led to the development of new production methods using low inputs. From an oenological point of view, these…”
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Olfactory impact of dimethyl sulfide on red wine fruity esters aroma expression in model solution by Georgia Lytra, Sophie Tempere, Shiyu Zhang, Stéphanie Marchand, Gilles de Revel, Jean-Christophe Barbe

“…Aim: The goal of this study was to evaluate the impact of dimethyl sulfide (DMS) on the fruity aroma of a complex mixture containing 12 red wine esters…”
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Preparation of functionalized lignin beads from oak wood alkaline lignin by Saidane, Dorra, Barbe, Jean-Christophe, Birot, Marc, Deleuze, Hervé

“…Alkaline lignin extracted from oak wood cooperage wastes was chemically modified to prepare beads by suspension polymerization on water without the use of…”
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Increase of fruity aroma during mixed T. delbrueckii/S. cerevisiae wine fermentation is linked to specific esters enhancement by Renault, Philippe, Coulon, Joana, de Revel, Gilles, Barbe, Jean-Christophe, Bely, Marina

“…The aim of this work was to study ester formation and the aromatic impact of Torulaspora delbrueckii when used in association with Saccharomyces cerevisiae…”
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Static Headspace Analysis Using Low-Pressure Gas Chromatography and Mass Spectrometry, Application to Determining Multiple Partition Coefficients: A Practical Tool for Understanding Red Wine Fruity Volatile Perception and the Sensory Impact of Higher Alcohols by Cameleyre, Margaux, Lytra, Georgia, Barbe, Jean-Christophe

“…To evaluate the partition coefficients of volatiles between the liquid and gas phases, an analytical method was developed and optimized using static headspace…”
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