Article of Le Point on the analysis of the wine of the cellar of the hospices of Strasbourg by TWISTAROMA
TWISTAROMA is in the spotlight in this month of October. Click here to see the article
QTL mapping of the production of wine aroma compounds by yeast
Read the article : Genetic analysis of geraniol metabolism during fermentation In this article, the method used by TWISTAROMA for the determination of aromatic compounds allows the identification of certain yeast…
New article for TWISTAROMA
This scientific article is based on the thesis work of Damien Steyer Abstract Geraniol produced by grape is the main precursor of terpenols which play a key role in the…
TWISTAROMA participates in the international conference on wine aromas
Tuesday, November 20, 2012 at the Hôtel de Région de Midi-Pyrénées in Toulouse, International Symposium on Wine Aromas. Organized by IFV Sud-Ouest, the theme will be centered around the aroma…
New scientific article for TWISTAROMA
Yeast-yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts This scientific article was realized in collaboration with Pr…
Fate of polyphenols and antioxidant activity of barley throughout malting and brewing
Extract Phenolic contents of barley and malt extracts and their corresponding antioxidant activities were investigated using a chromatographic online antioxidant detection system. Ethyl acetate extracts of barley and malt were…
Effects of the processing steps on the polyphenolic content and the antioxidant activity of beer
Extract A new analytical method (liquid chromatography−antioxidant, LC-AOx) was used that is intended to separate beer polyphenols and to determine the potential antioxidant activity of these constituents after they were…