Search Results - "Poitou, Xavier"

1,8-Cineole in French Red Wines: Evidence for a Contribution Related to Its Various Origins by Poitou, Xavier, Thibon, Cécile, Darriet, Philippe

“…The aromatic descriptor “green”, reflecting grape unripeness in French red wines, is frequently associated with the levels of 3-alkyl-2-methoxypyrazines,…”
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Impact of high lipid contents on the production of fermentative aromas during white wine fermentation by Guittin, Charlie, Maçna, Faïza, Sanchez, Isabelle, Poitou, Xavier, Sablayrolles, Jean-Marie, Mouret, Jean-Roch, Farines, Vincent

“…In Cognac, the musts are rich in grape solids and fermentations are usually run with turbidities ranging between 500 and 1500 NTU (nephelometric turbidity…”
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Importance of quality maintenance pruning for young Ugni Blanc grapevines by Bruez, Emilie, Cholet, Celine, Coll, Patrice, Boisseau, Mathilde, Weingartner, Sandrine, Poitou, Xavier, Rey, Patrice, Geny-Denis, Laurence

“…This article investigates and models the effects of maintenance pruning quality on the initial formation of desiccation cones and wood necrotisation. Two…”
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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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Pruning Quality Effects on Desiccation Cone Installation and Wood Necrotization in Three Grapevine Cultivars in France by Bruez, Emilie, Cholet, Céline, Giudici, Massimo, Simonit, Marco, Martignon, Tommasso, Boisseau, Mathilde, Weingartner, Sandrine, Poitou, Xavier, Rey, Patrice, Geny-Denis, Laurence

“…Pruning experimental studies have been performed in different vineyards, in France, USA and Australia. This article investigates and models the effects of…”
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New Online Monitoring Approaches to Describe and Understand the Kinetics of Acetaldehyde Concentration during Wine Alcoholic Fermentation: Access to Production Balances by Guittin, Charlie, Maçna, Faïza, Picou, Christian, Perez, Marc, Barreau, Adeline, Poitou, Xavier, Sablayrolles, Jean-Marie, Mouret, Jean-Roch, Farines, Vincent

“…The compound acetaldehyde has complex synthesis kinetics since it accumulates during the growth phase and is consumed by yeast during the stationary phase, as…”
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The Impact of Must Nutrients and Yeast Strain on the Aromatic Quality of Wines for Cognac Distillation by Guittin, Charlie, Maçna, Faïza, Sanchez, Isabelle, Barreau, Adeline, Poitou, Xavier, Sablayrolles, Jean-Marie, Mouret, Jean-Roch, Farines, Vincent

“…In order to understand the influence of nitrogen and lipid nutrition on the aromatic quality of wines for cognac distillation, we developed a transdisciplinary…”
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Methyl salicylate, a grape and wine chemical marker and sensory contributor in wines elaborated from grapes affected or not by cryptogamic diseases by Poitou, Xavier, Redon, Pascaline, Pons, Alexandre, Bruez, Emilie, Delière, Laurent, Marchal, Axel, Cholet, Céline, Geny-Denis, Laurence, Darriet, Philippe

“…•MeSA can be assayed in wines at concentrations over its olfactory detection threshold.•MeSA is extracted during alcoholic fermentation from V.vinifera grape…”
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The aromatic profile of wine distillates from Ugni blanc grape musts is influenced by the nitrogen nutrition (organic vs. inorganic) of Saccharomyces cerevisiae by Guittin, Charlie, Maçna, Faïza, Barreau, Adeline, Poitou, Xavier, Sablayrolles, Jean-Marie, Mouret, Jean-Roch, Farines, Vincent

“…Although the impact of nitrogen nutrition on the production of fermentative aromas in oenological fermentation is well known today, one may wonder whether the…”
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Carbon Isotope Discrimination as an Indicator of Vine Water Status is Comparable in Grape Must, Wine, and Distilled Wine Spirits by Gowdy, Mark, Julliard, Sébastien, Frouin, Marina, Poitou, Xavier, Destrac Irvine, Agnès, van Leeuwen, Cornelis

“…Measurement of carbon isotope discrimination (δ 13 C) in berry juice sugars provides an integrative indicator of grapevine water status during berry ripening…”
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Aromatic maturity is a cornerstone of terroir expression in red wine: This article is published in cooperation with Terclim 2022 (XIVth International Terroir Congress and 2nd ClimWine Symposium), 3-8 July 2022, Bordeaux, France 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…”
Get full text