Veronique Cheynier
10
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- veronique-cheynier
- 0000-0001-7759-284X
- IdRef : 087750775
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Highlighting protein fining residues in a model red wineFood Chemistry, 2019, 279, pp.272-278. ⟨10.1016/j.foodchem.2018.11.141⟩
Article dans une revue
hal-01984301v1
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Influence of polysaccharides and glycerol on proanthocyanidin precipitation by protein fining agentsFood Hydrocolloids, 2016, 60, pp.598-605. ⟨10.1016/j.foodhyd.2016.04.034⟩
Article dans une revue
hal-01837789v1
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Structure and properties of wine pigments and tanninsAmerican Journal of Enology and Viticulture, 2006, 57 (3), pp.298-305
Article dans une revue
hal-02665819v1
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Influence of fining with plant proteins on proanthocyanidin composition of red winesAmerican Journal of Enology and Viticulture, 2003, 54 (2), pp.105-111
Article dans une revue
hal-02674748v1
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Influence of fining with different molecular weight gelatins on proanthocyhanidin composition and perception of winesAmerican Journal of Enology and Viticulture, 2001, 52 (2), pp.140-145
Article dans une revue
hal-02673190v1
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Structure and properties of wine pigments and tannins56. Annual Meeting Phenolics Symposium, ASEV, Jun 2005, Seattle, United States
Communication dans un congrès
hal-02824497v1
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Wine tannins and their role in astringency perception13. Symposium International d'Oenologie, Jun 2002, Montpellier, France
Communication dans un congrès
hal-02761445v1
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Proanthocyanidin composition of wines after various kinds offining treatmentsIn Vino Analytica Scientia Second Symposium, Jun 2001, Bordeaux, France
Communication dans un congrès
hal-02760781v1
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Interactions of condensed tannins with proline-rich proteins involved in astringency and fining6. Symposium International d'Oenologie, Jun 1999, Bordeaux, France
Communication dans un congrès
hal-02764694v1
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