Michaël Jourdes
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View article: Wine-red lignin revisited, dirigent proteins, and native lignin macromolecular configuration
Wine-red lignin revisited, dirigent proteins, and native lignin macromolecular configuration Open
The wine-red coloration of xylem in antisense cinnamyl alcohol dehydrogenase (CAD) down-regulated tobacco (Nicotiana tabacum) has long been reported as due to wine-red colored lignin. To investigate validity of the wine-red lignin report, …
View article: Procyanidins and Anthocyanins in Young and Aged Prokupac Wines: Evaluation of Their Reactivity Toward Salivary Proteins
Procyanidins and Anthocyanins in Young and Aged Prokupac Wines: Evaluation of Their Reactivity Toward Salivary Proteins Open
In this study, the reactivity of procyanidins and anthocyanins in young and aged Prokupac wines toward salivary proteins is investigated via SDS-PAGE and UHPLC-QTOF-MS to determine the differences between the phenolic compounds of red wine…
View article: Development and Validation of a High-Throughput Quantification Method of Crown Procyanidins in Different Wines by UHPLC-Q-TOF
Development and Validation of a High-Throughput Quantification Method of Crown Procyanidins in Different Wines by UHPLC-Q-TOF Open
Procyanidins are widely distributed in plant-derived foods, and consist of flavanol oligomers and polymers. Recently, the crown procyanidin sub-family, characterised by a unique macrocyclic structure, has been identified in grapes and wine…
View article: Grape, wine and pomace anthocyanins: winemaking biochemical transformations, application and potential benefits
Grape, wine and pomace anthocyanins: winemaking biochemical transformations, application and potential benefits Open
Anthocyanins are polyphenols found in red grapes, wines and their by-products. This scientific paper reviews their physiological significance in grape tissues, the biochemical transformations they undergo during winemaking and wine aging, …
View article: Valorization of Grape Pomace: A Review of Phenolic Composition, Bioactivity, and Therapeutic Potential
Valorization of Grape Pomace: A Review of Phenolic Composition, Bioactivity, and Therapeutic Potential Open
Vitis vinifera L., commonly known as grapes, is one of the most widely cultivated crops worldwide, with over 80% used for wine production. However, the winemaking process generates substantial residues, including grape pomace (GP), wine le…
View article: Identification and quantification of resolubilised polyphenols from fining precipitation
Identification and quantification of resolubilised polyphenols from fining precipitation Open
The aim of this study was to better understand the colloidal phenomenon involved in the fining process and to determine how many polyphenols are impacted in this process. Different types and compositions of fining agent were used to fine t…
View article: Wine acidification methods: a review
Wine acidification methods: a review Open
Global warming is directly linked to a lower concentration in organic acids in grape berries, leading to higher pHs in wine. Because of this lack of acidity, many important factors are impacted, as wine acidity and pH play a crucial role i…
View article: Migration of polyphenols from natural and microagglomerated cork stoppers to hydroalcoholic solutions and their sensory impact
Migration of polyphenols from natural and microagglomerated cork stoppers to hydroalcoholic solutions and their sensory impact Open
During bottling aging, the wine comes into contact with the cork stopper due to the horizontal position of the bottle. The release of compounds, such as cork phenolic compounds, thus take place between the cork and the wine, depending on t…
View article: Color Characterization of Bordeaux Red Wines Produced without Added Sulfites
Color Characterization of Bordeaux Red Wines Produced without Added Sulfites Open
Nowadays, the development of naturalness as a concept is illustrated in the oenological field by the development of wine produced with lower inputs, sometimes even without any addition of SO2 throughout the winemaking process, up to the bo…
View article: Evolution of the Crown Procyanidins’ Tetramer during Winemaking and Aging of Red Wine
Evolution of the Crown Procyanidins’ Tetramer during Winemaking and Aging of Red Wine Open
Condensed tannins play a major role in the quality of red wine. After grape extraction, they quickly evolve thanks to different oxidation mechanisms. Recently, NMR identified a new sub class of condensed tannins, named crown procyanidins, …
View article: Solubility, acidifying power and sensory properties of fumaric acid in water, hydro-alcoholic solutions, musts and wines compared to tartaric, malic, lactic and citric acids
Solubility, acidifying power and sensory properties of fumaric acid in water, hydro-alcoholic solutions, musts and wines compared to tartaric, malic, lactic and citric acids Open
The lower content of organic acids in grape berries due to global warming, and therefore high pHs, is forcing winegrowers to acidify must or wine to preserve their microbiological stability and their physico-chemical equilibrium. Acidifica…
View article: Oxyresveratrol and Gnetol Glucuronide Metabolites: Chemical Production, Structural Identification, Metabolism by Human and Rat Liver Fractions, and <i>In Vitro</i> Anti-inflammatory Properties
Oxyresveratrol and Gnetol Glucuronide Metabolites: Chemical Production, Structural Identification, Metabolism by Human and Rat Liver Fractions, and <i>In Vitro</i> Anti-inflammatory Properties Open
Stilbene metabolites are attracting great interest because many of them exhibit similar or even stronger biological effects than their parent compounds. Furthermore, the metabolized forms are predominant in biological fluids; therefore, th…
View article: Trans-ε-Viniferin Encapsulation in Multi-Lamellar Liposomes: Consequences on Pharmacokinetic Parameters, Biodistribution and Glucuronide Formation in Rats
Trans-ε-Viniferin Encapsulation in Multi-Lamellar Liposomes: Consequences on Pharmacokinetic Parameters, Biodistribution and Glucuronide Formation in Rats Open
Trans-ε-viniferin (εVin) is a resveratrol dimer exhibiting promising biological activities for human health. Its bioavailability being low, the development of encapsulation methods would be used to overcome this issue. The aim of this stud…
View article: Pomegranate Juice Ameliorates Dopamine Release and Behavioral Deficits in a Rat Model of Parkinson’s Disease
Pomegranate Juice Ameliorates Dopamine Release and Behavioral Deficits in a Rat Model of Parkinson’s Disease Open
Pomegranate juice (PJ) is a rich source of ellagitannins (ETs), precursors of colonic metabolite urolithin A, which are believed to contribute to pomegranate’s neuroprotective effect. While many experimental studies involving PJ’s role in …
View article: Impacts of added oenological tannins on red wine quality to counteract <i>Botrytis</i> infection in Merlot grapes
Impacts of added oenological tannins on red wine quality to counteract <i>Botrytis</i> infection in Merlot grapes Open
The contamination of grape berries by Botrytis cinerea can drastically damage wine quality, in particular causing colour degradation. In musts obtained from botrytised grapes, SO2 addition is the main means of avoiding oxidation damage due…
View article: Sensory assessment of grape polyphenolic fractions: an insight into the effects of anthocyanins on in-mouth perceptions
Sensory assessment of grape polyphenolic fractions: an insight into the effects of anthocyanins on in-mouth perceptions Open
Anthocyanins are extracted from grape skins during maceration and are responsible for the red colour of wine. Their contribution to in-mouth sensations is mainly related to their interactions with condensed tannins, which are largely respo…
View article: Development of UV-vis and FTIR Partial Least Squares models: comparison and combination of two spectroscopy techniques with chemometrics for polyphenols quantification in red wine
Development of UV-vis and FTIR Partial Least Squares models: comparison and combination of two spectroscopy techniques with chemometrics for polyphenols quantification in red wine Open
Polyphenolic compounds are considered to have a major impact on the quality of red wines. Sensory perception, such as astringency and bitterness, are mainly related to condensed tannin, while colour intensity and evolution is due to anthoc…
View article: Sensory characterisation of Bordeaux red wines produced without added sulfites
Sensory characterisation of Bordeaux red wines produced without added sulfites Open
Aim: The evolution of consumer expectations has led to the development of new production methods using low inputs. From an oenological point of view, these methods include the production of wines without any SO2 being added throughout the …
View article: New C-Glycosidic Ellagitannins Formed upon Oak Wood Toasting, Identification and Sensory Evaluation
New C-Glycosidic Ellagitannins Formed upon Oak Wood Toasting, Identification and Sensory Evaluation Open
In the courses of studies on ellagitannin changes during oak wood toasting, two C-glycosidic ellagitannins were isolated from the french oak wood for the first time. These two compounds exhibited [M−H]− ion peak at m/z 1055.0631 (compound …
View article: Impact of Different Stoppers on the Composition of Red and Rosé Lagrein, Schiava (Vernatsch) and Merlot Wines Stored in Bottle
Impact of Different Stoppers on the Composition of Red and Rosé Lagrein, Schiava (Vernatsch) and Merlot Wines Stored in Bottle Open
Different technical cork stoppers (blend of natural cork microgranules, one-piece natural cork, agglomerated natural cork, technical cork 1+1) were compared to evaluate the effects on the phenolic, volatile profiles and dissolved oxygen in…
View article: Phenolic Compounds of Grapes and Wines: Key Compounds and Implications in Sensory Perception
Phenolic Compounds of Grapes and Wines: Key Compounds and Implications in Sensory Perception Open
Phenolic compounds are a wide family of thousands of natural bioactives well-known for their overwhelming demonstrated health benefits. Particularly in wines, polyphenols and quality are closely interconnected. Indeed, these compounds poss…
View article: High-Performance Liquid Chromatography–Hydrogen/Deuterium Exchange–High-Resolution Mass Spectrometry Partial Identification of a Series of Tetra- and Pentameric Cyclic Procyanidins and Prodelphinidins in Wine Extracts
High-Performance Liquid Chromatography–Hydrogen/Deuterium Exchange–High-Resolution Mass Spectrometry Partial Identification of a Series of Tetra- and Pentameric Cyclic Procyanidins and Prodelphinidins in Wine Extracts Open
A solid-phase extraction method was applied for the identification of a series of unconventional crown (macrocyclic) B-type proanthocyanidin tetramers (m/z 1169.2557, 1185.2507, 1201.2456, and 1217.2405) and pentamers (m/z 1457.3191, 1473.…
View article: Neuroprotective Effects of Pomegranate Juice against Parkinson’s Disease and Presence of Ellagitannins-Derived Metabolite—Urolithin A—In the Brain
Neuroprotective Effects of Pomegranate Juice against Parkinson’s Disease and Presence of Ellagitannins-Derived Metabolite—Urolithin A—In the Brain Open
Pomegranate juice is a rich source of ellagitannins (ETs) believed to contribute to a wide range of pomegranate’s health benefits. While a lot of experimental studies have been devoted to Alzheimer disease and hypoxic-ischemic brain injury…
View article: Prediction of anthocyanin concentrations during red wine fermentation: development of Fourier transform infrared spectroscopy partial least squares models
Prediction of anthocyanin concentrations during red wine fermentation: development of Fourier transform infrared spectroscopy partial least squares models Open
Aim: The aim of the present study was to use Fourier transform infrared (FT–IR) spectroscopy with chemometrics to develop partial least squares (PLS) models to predict the concentrations of various anthocyanins during red wine fermentation…
View article: Lysogeny in the Lactic Acid Bacterium Oenococcus oeni Is Responsible for Modified Colony Morphology on Red Grape Juice Agar
Lysogeny in the Lactic Acid Bacterium Oenococcus oeni Is Responsible for Modified Colony Morphology on Red Grape Juice Agar Open
The presence of white and red colonies on red grape juice (RGJ) agar during enumeration of Oenococcus oeni in wine samples is frequently observed by stakeholders in the wine industry. Our study brings an explanation for this intriguing phe…
View article: Ellagitannins and Flavano-Ellagitannins: Red Wines Tendency in Different Areas, Barrel Origin and Ageing Time in Barrel and Bottle
Ellagitannins and Flavano-Ellagitannins: Red Wines Tendency in Different Areas, Barrel Origin and Ageing Time in Barrel and Bottle Open
During maturation and ageing in oak barrels polyphenolic compounds from oak wood, and particularly C-glucosidic ellagitannins, can be released from wood to the wine. These ellagitannins can be involved in oxidation reactions, affecting the…