Chantal Maury

Groupe ESA - Higher Education and Research Institution in Agriculture · Research Group on Food Products and Processes (GRAPPE)

The possibility to apply the hyperspectral imaging (HSI) technique for the evaluation of some physicochemical and phytochemical quality parameters of raisins was examined. Italia grapes from conventional and organic production and dried using different conditions (temperatures and pretreatments) were studied. Neural network method was used to test...

Background Grape composition is of high interest for producing quality wines. For that, grape analyses are necessary, and require sample preparation, whether with classical analyses or with NIR analyses. The aim of the study was to test the ability of hyperspectral imaging (HSI), a nondestructive analysis to assess their composition. For that, seve...

Raisins are commonly found in the Mediterranean diet due to their delicious taste and their nutrient richness. This study evaluated the effect of drying at three temperatures (50 to 70 °C) on the physico-chemical, textural, phytochemical and sensory proprieties of Italia raisins subjected to different pre-treatments: control samples (not treated, C...

Objective of the study. The objective of that work was to characterize the impacts on grape and wine quality when using electrolyzed water as an alternative phytochemical in vineyard compared to those obtained from organic and sustainable production. Materials and methods. Results and discussion. Grape composition Physic-chemical analyses showed sl...

Table grape quality is of importance for consumers and thus for producers. Its objective quality is usually determined by destructive methods mainly based on sugar content. This study proposed to evaluate the possibility of hyperspectral imaging to characterize table grapes quality through its sugar (TSS), total flavonoid (TF), and total anthocyani...

Recently the use of electrolyzed water (EW) attracted much attention as a high-performance, new technology for its potential use in the food industry. The aim of this work was to investigate the impact of grape EW treatments, applied at different time intervals prior to harvest, on the indigenous yeast populations of grape surface (Chenin blanc and...

The purpose of this work was to establish the desorption isotherms and thermodynamic characteristics of grapes cv. Italia. These characteristics are important tools in food science, particularly due to their contribution to the prevision of quality, constancy, and durability of agri‐food commodities. Desorption isotherms were determined by the stat...

During fleshy fruit consumption and processing, metallic cations, cell wall pectin and vacuolar phenolic components come into contact. This mixing is at the origin of new interactions and reactions catalysed by reactive oxygen species arising from fruit metabolism or the presence of trace transition metal cations. Such oxidative reactions may induc...

Data on the esters of hydroxycinnamic acids (HCAs) from the cell walls of wine grapes (Cabernet franc) and cider apples (Douce Moen and Guillevic) were acquired. Caffeic acid, p-coumaric acid (pCA) and ferulic acid (FA) monomers were identified by HPLC-UV/MS. Means to limit the oxidative degradation during cell wall preparation were assessed by the...

Introduction. Grape harvest time is one of the most fundamental aspects that affect the wine quality. A number of factors influence on this decision, among them technological and phenolic maturity of grape. Technological maturity of grape is mainly related to sugars and organic acids concentration and pH. Nowadays, the control in wineries of enolog...

Background and aim: Food quality has always been a research topic because it is principally associated with consumers' perception and choice. Food quality assessment is generally achieved using subjective methods with dubious repeatability and tedious manipulations. Recently, hyperspectral imaging (HSI) has been considered as one of the most promis...

Electrolyzed water (EW) has attracted much recent attention as a high-performance, new technology for its potential use in the food industry. However, the risk of postharvest EW treatments of winegrapes destined for winemaking is the chloroanisoles formation in the final product. In the present study, we investigated the impact of postharvest grape...

Many studies have dealt with fining treatments, focusing on their impact on phenolic precipitation or sensory properties of the treated wines. Previous articles suggested the presence of soluble complexes with tannins and fining proteins, and probably wine polysaccharides too. However, no study has quantified these possible protein residues in wine...

Fining treatment is an important step in winemaking but its mechanism is still not well known. To have a better understanding of the protein fining process, the influence of polysaccharides and glycerol, major compounds in wine, on proanthocyanidin precipitation was studied. A wine and a model wine obtained from its polyphenol fraction were analyze...

The production of botrytised wines involves grapes with high sugar concentration and complex aromas caused by the presence of noble rot. The aim of this paper was to characterise botrytised grapes on a physico-chemical basis and therefore identify markers of its evolution. Colour analysis, compression and puncture tests and phenolic profiles were p...

Mechanical properties are emerging as complementary criteria to evaluate grape berry quality for wine-making. As texture is evaluated on a berry per berry basis, it is important to assess the impact of the within grape heterogeneity on mechanical properties. Evolution of textural maturity of Cabernet franc was assayed throughout ripening using doub...

The addition of maltodextrin DE 10 to red wine (Cabernet Sauvignon) followed by freeze-drying allowed to obtain a free-flowing (dealcoholized) wine powder (WP) having a phenolic concentration about 3.6 times higher than the original liquid red wine. The powder, having a water activity (a w) of 0.053 and 0.330 was stored at 28 °C and 38 °C and the c...

Background: The evolution of the sensory and instrumental properties of grape seeds was investigated during berry development, with a focus on the effects of the harvest season and growing location. Results: The sensory and instrumental texture analyses gave a consistent description of the ripening process. Moreover, the effect of maturation on...

The main objective of this study was to improve the structure of a Cabernet Sauvignon red wine in a short period of time by micro-oxygenation (MOX) at high rates (25 and 50 mL L(-1) month(-1) ), the effects of which were evaluated based on sensory characteristics and consumer preference. Sensory data were analysed by principal component analysis, d...

Texture analysis is a well-established analytical technique in the food industry for evaluating the mechanical and physical characteristics of both raw ingredients and finished products. Instrumental mechanical properties of table grapes,. acquired using universal testing machines equipped with specific probes, may be of interest in the viticulture...

p style="text-align: justify;"> Aims : The aim of this work was to study the evolution of grape berries during ripening and investigate the possible relationship between the extractability of anthocyanins from grapes and their rheological properties. Methods and results : Cabernet Franc grapes belonging to three different vineyards were harvested w...

The exposure to sunlight of a Sauvignon blanc wine stored in bottles of different colours has been examined. Wine in darker bottles (Antique Green and French Green) showed considerably more colour development than wine in clear (Flint) or lighter (French Green) bottles, provided a high concentration of catechin-type phenolic compounds was present....

The stereochemical influence of antioxidant and flavanol compounds on oxidation processes in a model wine system was studied. The diastereoisomers, ascorbic acid and erythorbic acid, were used as antioxidants in a model wine system containing either (+)-catechin or (-)-epicatechin as the oxidizable flavanol compound. Samples were stored at 45 degre...

There is scant literature on the assessment and validation of methods for monitoring grape texture during ripening. There is a distinct lack of information from published work on the correct procedures to set up texture method. If the measurement of grape texture is to be used for assessing ripeness and further extended to the assessment of polyphe...

The potential of front-face spectroscopy for grape ripening dates discrimination was investigated on Cabernet Franc grapes from three parcels located on the Loire Valley and for six ripening dates. The 18 batches were analysed by front-face fluorescence spectroscopy and visible spectroscopy. The excitation spectra (250-310nm, emission wavelength=35...

Fifteen batches of Cabernet Franc grapes were characterised by descriptive sensory analyses, compression measurements and visible/near infrared spectroscopy. The main purpose was to investigate effects of ripening stages and parcel type on grapes by means of measurements commonly used in the food industry. All methods succeeded in discriminating ri...

Grape phenolics are structurally diverse, from simple molecules to oligomers and polymers that are usually designated 'tannins,' referring to their ability to interact with proteins. Anthocyanin pigments and tannins are particularly important for red wine quality. Their extraction depends on their location in the berry and their solubility. All phe...

Protein fining treatments clarify wine and reduce astringency. five plant protein preparations (two whole wheat glutens, two hydrolyzed wheat glutens, and one preparation of white lupin, Lupinus alba) were studied to evaluate their suitability as wine fining agents with regard to their capacity to precipitated condensed tannins. Fining of two wines...

Protein fining treatments clarify wine and reduce astringency. Five plant protein preparations (two whole wheat glutens, two hydrolyzed wheat glutens, and one preparation from white lupin, Lupinus alba) were studied to evaluate their suitability as wine fining agents with regard to their capacity to precipitate condensed tannins. Fining of two wine...

Fining treatments are an important step in enology as they allow clarification and are reported to decrease the astringency of wines. Fining ability of a commercial gelatin and of two different molecular weight proteinaceous fractions derived from it (averaging 16,000 and 190,000 daltons, respectively) were studied in four wines with distinct compo...

*INRA Centre de Montpellier (FRA) Diffusion du document : INRA Centre de Montpellier (FRA)