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Study of the evolution of nitrogen compounds during grape ripening. application to differentiate grape varieties and cultivated systems.
The aim of this work was to study the evolution of amino acids and ammonium during grape ripening and to evaluate its application to differentiate grape varieties and cultivated systems (organic andExpand
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Determination of fermentative volatile compounds in aged red wines by near infrared spectroscopy
Abstract The purpose of this work was to study the possibility of determination of fermentative volatile compounds in aged red wines using NIR spectroscopy. To achieve this, 240 wines belonging toExpand
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Employment of near infrared spectroscopy to determine oak volatile compounds and ethylphenols in aged red wines
Abstract The aim of this work was to study the ability of NIR spectroscopy to determine oak volatile compounds and ethylphenols levels in aged red wines. For this purpose 510 wines aged withExpand
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Statistical differentiation of wines of different geographic origin and aged in barrel according to some volatile components and ethylphenols
The purpose of this paper was to study the effect of wine composition and geographical origin on the accumulation of volatile compounds in barrel-aged wines. Therefore, 267 wines belonging toExpand
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Stir bar sorptive extraction for the analysis of wine cork taint.
A magnetic stir bar with a polydimethylsiloxane coating was used to absorb 2,4,6-trichloroanisole, 2,3,4,5-tetrachloroanisole, pentachloroanisole and their respective phenols from synthetic and realExpand
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Non-destructive method to determine halophenols and haloanisoles in cork stoppers by headspace sorptive extraction.
The new solvent-free technique called headspace sorptive extraction (HSSE) was used to determine 2,4,6-trichlorophenol, 2,3,4,6-tetrachlorophenol, 2,4,6-trichloroanisole, 2,3,4,6-tetrachloroanisole,Expand
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Effect of red grapes co-winemaking in polyphenols and color of wines.
The red grapes co-winemaking effect on phenolic fraction and wine color has been studied for the first time, where Monastrell was comacerated and cofermentated with Cabernet Sauvignon and Merlot.Expand
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Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration.
The validation of a HPLC-PDA-MS/MS chromatographic method for the quali/quantitative characterization of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine has been described and discussed.Expand
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Volatile compounds formation in alcoholic fermentation from grapes collected at 2 maturation stages: influence of nitrogen compounds and grape variety.
The aim of this work was to study the influence of nitrogen compounds on the formation of volatile compounds during the alcoholic fermentation carried out with 4 nonaromatic grape varieties collectedExpand
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Fast methodology of analysing major steviol glycosides from Stevia rebaudiana leaves.
The aim of this work is to propose an HPLC method for analysing major steviol glycosides as well as to optimise the extraction and clarification conditions for obtaining these compounds. Toward thisExpand
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