Performances de reproduction des brebis berrichonnes du cher, romanov et croisées. I. – Activité sexuelle en début de saison et a contre saison

International audienc

Analytical characterization of the aroma of Tinta Negra Mole red wine: Identification of the main odorants compounds

A method for the simultaneous determination of major and minor volatiles composition in different types (dry, medium dry, sweet and medium sweet) of a young Tinta Negra Mole (TNM) monovarietal red wine from 2003 harvest has been validated. Wine samples preparation includes a dichloromethane liquid–liquid extraction followed by concentration under a nitrogen atmosphere. The extracted fraction was analysed by gas chromatography–mass spectrometry and give quantitative information for more than 86 analytes whose concentration range from few μg l−1 to 259.1 mg l−1. The method enables high recovery of volatile compounds in wine good linearity with (r2) values higher than 0.980 and good sensitivity. The limits of detection range from 0.003 to 0.534 mg l−1 and limits of quantification from 0.009 to 1.170 mg l−1. The method allows satisfactory determination of more than 80 compounds in the TNM red wines. These wines are characterized by a high content of higher alcohols, ethyl esters, fatty acids and lactones. The levels of sulphur compounds in Tinta Negra Mole medium sweet wines are very low, but they have the highest concentration of carbonyl compounds. Quantitative analysis of the main odorants followed by the determination of aroma index allow us elucidate the aroma of these varieties. On the basis of their odour description and odour threshold, the most powerful odorants of Tinta Negra Mole wines were tentatively established

Les caroténoïdes du raisin et leur potentialité aromatique

La viticulture à l'aube du 3. millénaireNational audienc

Determination of carotenoids in fruits of Rosa sp. (Rosa canina and Rosa rugosa) and of chokeberry (Aronia melanocarpa)

19 ref.International audienc

Incidence de l'environnement des baies de raisin sur l'évolution de leur potentiel aromatique

National audienc

Les carotenoides dans la baie de raisin et leur role dans la composante aromatique des vins

National audienc

Composés d'arôme des cépages muscatés

National audienc

Etude de l'arôme de vieillissement de vins doux naturels de grenache noir du Roussillon

*INRA Unité de Recherches Biopolymères Arômes Montpellier (FRA) Diffusion du document : INRA Unité de Recherches Biopolymères Arômes Montpellier (FRA)National audienc