0000000001294468
AUTHOR
Christine Fant
Exemplarity measurement and estimation of the level of interjudge agreement for two categories of French red wines
Abstract Exemplarity measurements of wines by at least 20 judges are used to estimate the degree of interjudge (dis)agreement and to tell wines apart into two contrasting extremes. Two sets of French red wines – Pinot noir from Burgundy and Cabernet franc from the Loire Valley – are studied separately but by the same approach. Short-listing criteria are used to collate 40 starting-price and middle-range wines for each set differing a priori in olfactory terms. Wine professionals assess their local wines first orthonasally and then, independently, by global evaluation. A pool of descriptive and inferential statistics indicates there is generally neither complete divergence nor real agreement…
REPRESENTATION S DES VINS ROUGES DE BOURGOGNE CHEZ LES ACTEURS DE LA FILIERE : UN EFFET AMONT vs AVAL ?
International audience; Les différents segments de professionnels de la filière vitivinicole partagent-t-ils les mêmes représentations vis-à-visdes vins rouges de Bourgogne? Tel le est la question à laquelle nous avons souhaité répondre. Afin d’évaluer dans un premier temps le degré de convergence des réponses sensorielles, visuelles et olfacto-gustatives, deux familles d’acteurs de la filière bourguignonne ont été étudiées: celle des professionnels amont(viticulteurs, œnologues,techniciens) et celle des professionnels aval (restaurateurs,sommeliers,cavistes, commerciaux grande distribution). L’approche sensorielle convoquée ici reposait sur la mesure intrinsèque d’exemplarité. [1]Pour ce f…
Protein Thermal Denaturation of Beef Muscle: Neutron Imaging and spectroscopies
International audience; Open Food System is an industrial innovation project having as goal the development of “smart” domestic appliances, which can pilot cooking process of meat and fish without any human intervention. My Ph.D research belongs to that huge project with the purpose to follow the evolution of cooking process at molecular scale, describing biochemical reactions occurring among muscle constituents and associating them to macroscopic characteristics (texture, colour, …). Thermal denaturation of muscle proteins was studied by spectroscopy technics, able to observe their conformational modifications due to the application of several temperature/time conditions. Spectroscopy sign…