Author: Paola Piombino

0000000001159186

AUTHOR

Paola Piombino

showing 4 related works from this author

Effect of oenological tannins on wine aroma before and after oxidation: a real-time study by coupling sensory (TDS) and chemical (PTR-ToF-MS) analyses

2021

[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[CHIM.ANAL] Chemical Sciences/Analytical chemistry

researchProduct

A real-time in-vivo approach to explore tannins effect on aroma release and perception of red wine after air exposition

2021

[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[CHIM.ANAL] Chemical Sciences/Analytical chemistry

researchProduct

Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sens…

2022

International audience; Addition of oenological tannins claims to have a positive impact on wine stability, protection from oxidation and likely sensory persistence. However, their role on red wine aroma during oxidation is controversial. The present study aims at investigating the effect of addition of oenological tannins on wine flavour (mainly aroma) before and after air exposure. Temporal Dominance of Sensations, a dynamic sensory evaluation, was coupled with a dynamic chemical measurement (nosespace analysis) using a Proton-Transfer-Reaction Mass-Spectrometer connected to the nasal cavity of 17 assessors. Results showed that the oxidation of a non-oaked Pinot Noir red wine decreases th…

TanninFlavourAroma of wineSensory systemWine01 natural sciencesAnalytical Chemistrychemistry.chemical_compound0404 agricultural biotechnologyEthyl decanoateEllagitanninsProanthocyanidinsFood scienceOenological tanninAromaPTR-ToF-MSWinebiologyEllagitannin010401 analytical chemistryfood and beverages04 agricultural and veterinary sciencesGeneral Medicinebiology.organism_classification040401 food science0104 chemical sciencesOdorantProanthocyanidinchemistryAir exposureTasteOdorantsOenological tanninsProanthocyanidinPerception[SDV.AEN]Life Sciences [q-bio]/Food and NutritionRed wine oxidationTanninsFood ScienceFood chemistry

researchProduct

Sensory and instrumental characterisation of soft fruit notes in wine aroma

2002

National audience

[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[SDV.AEN]Life Sciences [q-bio]/Food and NutritionComputingMilieux_MISCELLANEOUS

researchProduct

PEPhysical Sciences and Engineering
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