Search results for "wine"

Genetic and molecular basis of the aroma production in S. kudriavzevii, S. uvarum and S. cerevisiae

2016

En la presente tesis nos hemos centrado en el estudio del papel de las especies S. uvarum y S. kudriavzevii en la síntesis de aromas y como principal aplicación en la elaboración de vinos. En estudios anteriores, estas dos especies, estrechamente relacionadas con S.cerevisiae, mostraron diferencias notables durante la producción de alcoholes superiores y ésteres cuando se comparaban con S. cerevisiae (Gamero et al., 2013; Pérez-Torrado et al., 2015). Los alcoholes superiores y ésteres formados por las levaduras, son componentes claves en el sabor y el aroma de los productos fermentados. Tal y como hemos mencionado previamente, S. kudriavzevii y S. uvarum presentan diferencias muy significat…

Molecular Mechanisms Involved in the Adaptive Evolution of Industrial Yeasts

2006

SMAP Multi-Temporal vegetation optical depth retrieval as an indicator of crop yield trends and crop composition

2017

Vegetation Optical Depth (VOD) is related to Vegetation Water Content (VWC). This provides new and highly valuable information for ecological and agricultural studies. In this work, VOD from the Soil Moisture Active-Passive (SMAP) satellite has been retrieved with the new Multi-Temporal Dual-Channel Algorithm (MT-DCA). Then, it has been applied to the study of crop yield trends and crop composition. The increase on VOD (¿VOD) during crop development has been compared to yield data in two selected regions located in the United States. The first region presents a heterogeneous crop composition and weak ¿VOD-yield relationship (r2=0.21). The second region presents a highly homogenous cover and…

Wine Economics: Quantitative Studies and Empirical Applications

2013

International audience;

Reduced herbicide use does not increase crop yield loss if it is compensated by alternative preventive and curative measures

2018

Herbicide use must be reduced because of environmental and health issues. This raises the question of whether weeds and the resulting crop yield loss will increase. Previous studies analysing relationships between herbicide use intensity, weeds and yield loss suffer from methodological shortcomings in terms of weed flora and farm diversity as well as temporal scales. Here, we collected data on 272 arable cropping systems from one Spanish and six French regions, from farm surveys, the Biovigilance-Flore network, expert opinion, cropping system trials, crop advisors and scientists. Each system was simulated over 27 years and with 10 weather repetitions, using the virtual-field model FlorSys. …

Understanding intrinsic quality assessment of red wines by experts

2014

Póster presentado en la 6th European Conference on Sensory and Consumer Research (EUROSENSE 2014 – A SENSE OF LIFE), celebrada en Copenague del 7 al 10 de septiembre de 2014.

Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red win…

2007

ln this study, effect of partial alcohol reductio.n on the sensory modification of red wines was investigated. Preliminary triangle tests indicated the existencèof very slight differences between the dealcoholized wines of the study. Therefore, adapted descriptive methodologies had ta be used. ln addition to a comparative sensory profile, the Temporal Dominance of Sensations (TDS) method was chosen. Both types of profiles will be linked ta consumer preferences. A Merlat and a Syrah wine were partially dealcoholized using reverse osmosis technique to span a range of four different alcohol contents (14 % to 10 %) by grape variety. ln a first step, the four wines of each variety were compared …

Wine bouquet: the perceptual integration of chemical complexity

2011

Although hundreds of chemical compounds have been identified in grapes and wine, it has been repeatedly demonstrated that only a small fraction of these compounds in reality contribute to the flavor of wine. These compounds have the ability to activate at least one of the chemical senses located in the mouth and in the nose. Even if the actual number of flavor compounds is reduced, when compared to wine chemical complexity, the mixture of stimuli is transformed into a mixture of sensory signals that is integrated all along the sensory pathways to give rise to the wine’s bouquet. During this integration process, perceptual interactions, within and between senses, are likely to occur [1]. Bei…

Evaluating consumers' sustainable choice of wine: An on-line shop experiment

2015

Evaluating consumers' sustainable choice of wine: An on-line shop experiment. 143. EAAE / AAEA joint seminar. Consumer behavior in a changing world: food, culture, society

Logos on environmental sustainability in wine production: How do Burgundy consumers perceive them?

2013

Logos on environmental sustainability in wine production: How do Burgundy consumers perceive them?. 134.EAAE Seminar. Labels on sustainability: an issue for consumers, producers, policy makers, and NGOs