Search results for "WINE"
showing 10 items of 1468 documents
Taste perception and integration
2016
Revue; IntroductionThe sense of taste is essential for the evaluation of food quality. It allows, at the level of the oral cavity, to evaluate the caloric content of the consumed food, to detect the presence of salt, and protect us against the ingestion of toxic molecules. Our gustatory system allows the perception of different food constituents as alkali metallic salts (salty), acids (sour), sugars (sweet), and bitter compounds. Umami is a different taste, arising from the perception of amino acids, such as l-glutamate, and 5′-ribonucleotides. Other taste qualities are still a matter of debate, including fat taste, corresponding to the taste of fatty acids (Khan and Besnard, 2009), metalli…
Scenario-based discrimination of common grapevine varieties using in-field hyperspectral data in the western of Iran
2019
Abstract Field spectroscopy is an accurate, rapid and nondestructive technique for monitoring of agricultural plant characteristics. Among these, identification of grapevine varieties is one of the most important factors in viticulture and wine industry. This study evaluated the discriminatory ability of field hyperspectral data and statistical techniques in case of five common grapevine varieties in the western of Iran. A total of 3000 spectral samples were acquired at leaf and canopy levels. Then, in order to identify the best approach, two types of hyperspectral data (wavelengths from 350 to 2500 nm and 32 spectral indices), two data reduction methods (PLSR and ANOVA-PCA) and two classif…
Capillary Electrophoresis in Wine Science
2016
International audience; Capillary electrophoresis appeared to be a powerful and reliable technique to analyze the diversity of wine compounds. Wine presents a great variety of natural chemicals coming from the grape berry extraction and the fermentation processes. The first and more abundant after water, ethanol has been quantified in wines via capillary electrophoresis. Other families like organic acids, neutral and acid sugars, polyphenols, amines, thiols, vitamins, and soluble proteins are electrophoretically separated from the complex matrix.Here, we will focus on the different methodologies that have been employed to conduct properly capillary electrophoresis in wine analysis.Two examp…
Towards events ontology based on data sensors network for viticulture domain
2018
International audience; Wine Cloud project is the first "Big Data" platform on the french viticulture value chain. The aim of this platform is to provide a complete traceability of the life cycle of the wine, from the wine-grower to the consumer. In particular, Wine Cloud may qualify as an agricultural decision platform that will be used for vine life cycle management in order to predict the occurrence of major risks (vine diseases, grape vine pests, physiological risks, fermentation stoppage, oxidation of vine, etc...). Also to make wine production more rational by offering winegrower a set of recommendation regarding their strategy's of production development. The proposed platform "Wine …
Glycerosomes: Use of hydrogenated soy phosphatidylcholine mixture and its effect on vesicle features and diclofenac skin penetration.
2016
In this work, diclofenac was encapsulated, as sodium salt, in glycerosomes containing 10, 20 or 30% of glycerol in the water phase with the aim to ameliorate its topical efficacy. Taking into account previous findings, glycerosome formulation was modified, in terms of economic suitability, using a cheap and commercially available mixture of hydrogenated soy phosphatidylcholine (P90H). P90H glycerosomes were spherical and multilamellar; photon correlation spectroscopy showed that obtained vesicles were ∼131nm, slightly larger and more polydispersed than those made with dipalmitoylphosphatidylcholine (DPPC) but, surprisingly, they were able to ameliorate the local delivery of diclofenac, whic…
COMBINATION OF ARGAN OIL AND PHOSPHOLIPIDS FOR THE DEVELOPMENT OF AN EFFECTIVE LIPOSOME-LIKE FORMULATION ABLE TO IMPROVE SKIN HYDRATION AND ALLANTOIN…
2016
Allantoin is traditionally employed in the treatment of skin ulcers and hypertrophic scars. In the present work, to improve its local deposition in the skin and deeper tissues, allantoin was incorporated in conventional liposomes and in new argan oil enriched liposomes. In both cases, obtained vesicles were unilamellar, as confirmed by cryo-TEM observation, but the addition of argan oil allowed a slight increase of the mean diameter (∼130nm versus ∼85nm). The formulations, especially those containing argan oil, favoured the allantoin accumulation in the skin, in particular in the dermis (∼8.7μg/cm(2)), and its permeation through the skin (∼33μg/cm(2)). The performances of vesicles as skin d…
Nanodesign of new self-assembling core-shell gellan-transfersomes loading baicalin and in vivo evaluation of repair response in skin
2017
Gellan nanohydrogel and phospholipid vesicles were combined to incorporate baicalin in new self-assembling core-shell gellan-transfersomes obtained by an easy, scalable method. The vesicles were small in size (~107 nm) and monodispersed (P.I. ≤ 0.24), forming a viscous system (~24 mPa/s) as compared to transfersomes (~1.6 mPa/s), as confirmed by rheological studies. Gellan was anchored to the bilayer domains through cholesterol, and the polymer chains were distributed onto the outer surface of the bilayer, thus forming a core-shell structure, as suggested by SAXS analyses. The optimal carrier ability of core-shell gellan-transfersomes was established by the high deposition of baicalin in th…
Transcriptional Response of Saccharomyces cerevisiae to Different Nitrogen Concentrations during Alcoholic Fermentation▿ †
2007
Gene expression profiles of a wine strain of Saccharomyces cerevisiae PYCC4072 were monitored during alcoholic fermentations with three different nitrogen supplies: (i) control fermentation (with enough nitrogen to complete sugar fermentation), (ii) nitrogen-limiting fermentation, and (iii) the addition of nitrogen to the nitrogen-limiting fermentation (refed fermentation). Approximately 70% of the yeast transcriptome was altered in at least one of the fermentation stages studied, revealing the continuous adjustment of yeast cells to stressful conditions. Nitrogen concentration had a decisive effect on gene expression during fermentation. The largest changes in transcription profiles were o…
Construction of a genetically modified wine yeast strain expressing the Aspergillus aculeatus rhaA gene, encoding an -L-Rhamnosidase of enological in…
2003
Monoterpenes such as geraniol, linalool, and -terpineol present in grapes determine the varietal flavor properties of young quality wines made from Muscat varieties (for reviews, see references 19 and 21). Geraniol and linalool are considered to be the most important of the monoterpene alcohols, as they are present in greater concentrations and have lower flavor thresholds than other major wine monoterpenes. In particular, linalool is thought to be responsible for the grapelike aroma of wines produced from the Muscat variety. A large proportion of
Description de la typicite aromatique de vins de bourgogne issus du cepage chardonnay
1993
<p style="text-align: justify;">La typicité aromatique de 23 vins blancs de Bourgogne issus du cépage Chardonnay est évaluée par 32 oenologues au cours de 3 séances. De manière indépendante, une caractérisation de l'odeur et de l'arôme de chaque vin est fournie par chaque sujet sous la forme d'un choix libre de 5 descripteurs au plus.</p><p style="text-align: justify;">Les vins se répartissent selon 3 groupes de typicité croissante sans rapport net avec les appellations. Sept descripteurs-clefs de l'odeur et de l'arôme du Chardonnay de Bourgogne s'imposent: miel, vanille, pain grillé, beurre frais, boisé, floral et noisette. De plus, une liste de 9 autres descripteurs auxi…