Identification, quantitation and sensory contribution of new C-glucosidic ellagitannin-derived spirit compounds
Gadrat, Mathilde, Capello, Yoan, Emo, Catherine, Lavergne, Joël, Quideau, Stéphane, Jourdes, Michaël, Teissèdre, Pierre-Louis, Chira, Kléopatra
Published in Food chemistry (01.08.2022)
Published in Food chemistry (01.08.2022)
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Journal Article
Impact of Barrel Toasting on Ellagitannin Composition of Aged Cognac Eaux-de-Vie
Gadrat, Mathilde, Emo, Catherine, Lavergne, Joël, Teissèdre, Pierre-Louis, Chira, Kléopatra
Published in Molecules (Basel, Switzerland) (14.04.2022)
Published in Molecules (Basel, Switzerland) (14.04.2022)
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Journal Article
Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes
Gadrat, Mathilde, Lavergne, Joël, Emo, Catherine, Teissedre, Pierre Louis, Chira, Kleopatra
Published in OENO one (03.01.2022)
Published in OENO one (03.01.2022)
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Journal Article
Ellagitannin evolution of aged Cognac eaux-de-vie; Impact of barrel toasting
Gadrat, Mathilde, Emo, Catherine, Lavergne, Joël, Teissèdre, Pierre-Louis, Chira, Kléopatra
Published in BIO web of conferences (01.01.2023)
Published in BIO web of conferences (01.01.2023)
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Journal Article
Impact of barrel toasting on the cognac eau-de-vie sensory profile: Sourced from the research article: “Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes” (OENO One, 2022). Original language of the article: English
Gadrat, Mathilde, Lavergne, Joël, Emo, Catherine, Teissedre, Pierre-Louis, Chira, Kleopatra
Published in IVES technical reviews : vine & wine (17.11.2022)
Published in IVES technical reviews : vine & wine (17.11.2022)
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Journal Article
Impact of barrel toasting on the cognac eau-de-vie sensory profile
Mathilde Gadrat, Joël Lavergne, Catherine Emo, Pierre-Louis Teissedre, Kleopatra Chira
Published in IVES technical reviews : vine & wine (01.11.2022)
Published in IVES technical reviews : vine & wine (01.11.2022)
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Journal Article
Ellagitannins quantification in oak wood and cognac eaux-de-vie: Sourced from the research article “Validation of a Mass Spectrometry Method to Identify and Quantify Ellagitannins in Oak Wood and Cognac during Aging in Oak Barrels.” (Food Chem., 2020). Original language of the article: English
Gadrat, Mathilde, Lavergne, Joel, Emo, Catherine, Teissedre, Pierre-Louis, Chira, Kleopatra
Published in IVES technical reviews : vine & wine (10.02.2021)
Published in IVES technical reviews : vine & wine (10.02.2021)
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Journal Article
Ellagitannins quantification in oak wood and cognac eaux-de-vie
Mathilde Gadrat, Joel Lavergne, Catherine Emo, Pierre-Louis Teissedre, Kleopatra Chira
Published in IVES technical reviews : vine & wine (01.02.2021)
Get full text
Published in IVES technical reviews : vine & wine (01.02.2021)
Journal Article