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17 results on '"Centre Technique des Productions Cidricoles"'

1. Incidence des conditions de récolte et de stockage sur la qualité des fruits à transformer et des produits finis : Seconde partie : incidence des conditions de récolte et de stockage sur la qualité desmoûts et des cidres

Author

Bauduin, Rémi, Gilles, Yann, Guillermin, Pascale, Lequere, Jean- Marie, Primault, Jo, Dupont, Nathalie, CTPC, Centre Technique des Productions Cidricoles, Le Rheu Cedex, France., Centre Technique des Productions Cidricoles (CTPC), Centre Technique des Productions Cidricoles-Centre Technique des Productions Cidricoles, nstitut Français des Productions Cidricoles, Insitut Français des Productions Cidricoles (IFPC), Insitut Français des Productions Cidricoles-Insitut Français des Productions Cidricoles, Génétique et Horticulture (GenHort), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Station de Recherches Cidricoles et Biotransformation des Fruits et Légumes (SRC - BFL), Institut National de la Recherche Agronomique (INRA), Centre Technique des Productions Cidricoles, AGROCAMPUS OUEST, and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de la Recherche Agronomique (INRA)

Subjects
[SDV.GEN.GPL]Life Sciences [q-bio]/Genetics/Plants genetics
Abstract

Quelles sont les conséquences de l'état dematurité,dumode de récolte et de la durée de stockage sur les caractéristiques du fruit, dumoût et du cidre ? C'est à ces questions que se propose de répondre cet article (en complément du précédent) à travers les résultats obtenus sur 4 années d'observations (2006-2009).

Published
2011

2. Modulating polyphenolic composition and organoleptic properties of apple juices by manipulating the pressing conditions

Author

C. Le Bourvellec, Rémi Bauduin, Catherine M.G.C. Renard, Ronan Symoneaux, J.-M. Le Quéré, Alain Baron, CTPC, Centre Technique des Productions Cidricoles, Le Rheu Cedex, France., Centre Technique des Productions Cidricoles (CTPC), Centre Technique des Productions Cidricoles-Centre Technique des Productions Cidricoles, UPSP GRAPPE, SFR QUASAV, Ecole Supérieure d'Agriculture (Groupe ESA), Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), Avignon Université (AU)-Institut National de la Recherche Agronomique (INRA), Centre de recherches Paul Pascal (CRPP), Centre National de la Recherche Scientifique (CNRS), Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS), and Institut National de la Recherche Agronomique (INRA)-Avignon Université (AU)

Subjects
colour, oxidation, [SDV]Life Sciences [q-bio], Flavonoid, Organoleptic, astringency, Orange (colour), 01 natural sciences, Analytical Chemistry, 0404 agricultural biotechnology, tannins, malus domestica Borkh, Botany, Tannin, Food science, Inert gas, Chemical composition, chemistry.chemical_classification, cell walls, 010401 analytical chemistry, food and beverages, 04 agricultural and veterinary sciences, General Medicine, procyanidins, 040401 food science, 0104 chemical sciences, Proanthocyanidin, chemistry, Polyphenol, Food Science
Abstract

International audience; Initial crushing and pressing operations have a major influence on the polyphenolic composition of apple juice, therefore, we have tested the impact of variations of this step using three cider apple cultivars of contrasting polyphenolic composition: Guillevic, Kermerrien and Dous Moen. Under inert atmosphere, increased temperature (between 5 °C and 24 °C), increased the extraction of procyanidins from fruit to juice. The crushed apples were also subjected to four conditions of oxidation: preserved from oxidation as above, short contact with air, short contact with air and mixing, long contact with air and mixing. Oxidation decreased the concentrations of native polyphenols in the juices, especially for flavan-3-ols. The golden colour of the juices was initially enhanced with increases in saturation C * and a shift of the hue angle from yellow to orange. However, for the highest oxidation state the colour became paler and more yellow. Bitterness and astringency decreased upon oxidation, probably due to increased retention of oxi-dised moieties.

Published
2011
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3. Concentrations and characteristics of procyanidins and other phenolics in apples during fruit growth

Author

Pascale Guillermin, Catherine M.G.C. Renard, Nathalie Dupont, Station de Recherches Cidricoles et Biotransformation des Fruits et Légumes (SRC - BFL), Institut National de la Recherche Agronomique (INRA), Centre Technique des Productions Cidricoles, Sciences Agronomiques Appliquées à l'Horticulture (SAGAH), and Université d'Angers (UA)-Institut National de la Recherche Agronomique (INRA)-Institut National d'Horticulture

Subjects
0106 biological sciences, Malus, Coumaric Acids, HYDROXYCINNAMIC ACID, CONDENSED TANNIN, Plant Science, Horticulture, 01 natural sciences, Biochemistry, MALUS DOMESTICA BORKH, chemistry.chemical_compound, FLAVONOID, 0404 agricultural biotechnology, Flavonols, Chalcones, Phenols, Cell Wall, DIHYDROCHALCONE, Botany, Proanthocyanidins, Molecular Biology, Procyanidin B2, ComputingMilieux_MISCELLANEOUS, chemistry.chemical_classification, Flavonoids, biology, Flesh, Polyphenols, Ripening, 04 agricultural and veterinary sciences, General Medicine, MOLECULAR WEIGHT, biology.organism_classification, Hydroxycinnamic acid, 040401 food science, [SDV.BV.PEP]Life Sciences [q-bio]/Vegetal Biology/Phytopathology and phytopharmacy, Proanthocyanidin, chemistry, Polyphenol, Fruit, CATECHIN, Chromatography, Gel, 010606 plant biology & botany
Abstract

Apples (Malus domestica Borkh.) of two table and two cider cultivars were collected during fruit growth and maturation from the end of cell proliferation. Concentrations of flavonoids (flavan-3-ols, dihydrochalcones and flavonols) in the fruit flesh decreased sharply between circa 35 and circa 100 days after flowering. For hydroxycinnamic acids, the decrease appeared slower. In a second experiments apples of the cider cultivars Kermerrien and Avrolles were sampled every 2 weeks from 40 days after flowering to overripeness for a detailed characterisation of polyphenol accumulation kinetics in the fruit flesh. Most polyphenol synthesis had occurred at 40 days after full bloom, though it persisted at a low (Kermerrien) to very low (Avrolles) level during all the fruit growth. All qualitative characteristics of the polyphenols were remarkably stable. The degree of polymerisation of the procyanidins increased slightly in Avrolles and decreased in Kermerrien. This was accompanied by a relative increase in procyanidin B2, while size-exclusion chromatography of Kermerrien polyphenol extracts showed the disappearance of a highly polymerised fraction.

Published
2007
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6. Factors leading to the expression of 'framboisé' in french ciders

Author

Jo Primault, Rémi Bauduin, Emmanuel Coton, J.-M. Le Quéré, Centre Technique des Productions Cidricoles, Station de Recherches Cidricoles et Biotransformation des Fruits et Légumes (SRC - BFL), Institut National de la Recherche Agronomique (INRA), and Association pour le Développement de la Recherche Appliquée aux Industries Agricoles et Alimentaires

Subjects
0303 health sciences, CIDER, biology, 030306 microbiology, Chemistry, ZYMOMONAS MOBILIS, ETHANAL, UTILIZABLE YEAST NITROGEN, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, Zymomonas mobilis, SULFUR DIOXIDE, 03 medical and health sciences, 0404 agricultural biotechnology, Botany, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Fermentation, Food science, "FRAMBOISE", ComputingMilieux_MISCELLANEOUS, Food Science, Process operation
Abstract

During the last decade, observations on cider production sites allowed for some hypotheses to be made concerning relationships between “framboise” (cider-sickness) development and physical and chemical cider parameters as well as some process operations. Although Zymomonas mobilis has long been known to cause cider-sickness in British ciders, it had never been detected in France until recently from a number of “framboise” cases. The possibility to trigger “framboise” in cider by inoculation of the bacterium allowed for a better understanding of the factors leading to “framboise” development in ciders. The stage of the malo-lactic fermentation, amount of dissolved of oxygen, pH, combined effect of pH and sulfur dioxide and residual amount of utilizable yeast nitrogen (YAN) were studied. The main factor affecting cider sensitivity to “framboise” is the amount of YAN. If the amount of YAN is sufficient, the development of “framboise” will mainly be influenced by pH (sulfur dioxide playing a minor role).

Published
2006

8. French cider characterization by sensory, technological and chemical evaluations

Author

Jean-Michel Le Quéré, Jo Primault, François Husson, Catherine M.G.C. Renard, Unité de Recherches Cidricoles, Institut National de la Recherche Agronomique ( INRA ), DOSIsoft, Institut de Recherche Mathématique de Rennes ( IRMAR ), Université de Rennes 1 ( UR1 ), Université de Rennes ( UNIV-RENNES ) -Université de Rennes ( UNIV-RENNES ) -AGROCAMPUS OUEST-École normale supérieure - Rennes ( ENS Rennes ) -Institut National de Recherche en Informatique et en Automatique ( Inria ) -Institut National des Sciences Appliquées ( INSA ) -Université de Rennes 2 ( UR2 ), Université de Rennes ( UNIV-RENNES ) -Centre National de la Recherche Scientifique ( CNRS ), CTPC, Station cidricoles, Centre Technique des Productions Cidricoles, Institut National de la Recherche Agronomique (INRA), Institut de Recherche Mathématique de Rennes (IRMAR), Université de Rennes 1 (UR1), Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES)-AGROCAMPUS OUEST-Institut National des Sciences Appliquées - Rennes (INSA Rennes), Institut National des Sciences Appliquées (INSA)-Université de Rennes (UNIV-RENNES)-Institut National des Sciences Appliquées (INSA)-École normale supérieure - Rennes (ENS Rennes)-Université de Rennes 2 (UR2), Université de Rennes (UNIV-RENNES)-Centre National de la Recherche Scientifique (CNRS), Station de Recherches Cidricoles et Biotransformation des Fruits et Légumes (SRC - BFL), AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de Rennes 1 (UR1), Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES)-Université de Rennes 2 (UR2), Université de Rennes (UNIV-RENNES)-École normale supérieure - Rennes (ENS Rennes)-Centre National de la Recherche Scientifique (CNRS)-Institut National des Sciences Appliquées - Rennes (INSA Rennes), Institut National des Sciences Appliquées (INSA)-Université de Rennes (UNIV-RENNES)-Institut National des Sciences Appliquées (INSA), Université de Rennes (UR)-Institut National des Sciences Appliquées - Rennes (INSA Rennes), Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-École normale supérieure - Rennes (ENS Rennes)-Université de Rennes 2 (UR2)-Centre National de la Recherche Scientifique (CNRS)-INSTITUT AGRO Agrocampus Ouest, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), and Insitut Français des Productions Cidricoles (IFPC)

Subjects
2. Zero hunger, 0106 biological sciences, Chemistry, FOOD COMPOSITION, [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition, MULTIVARIATE ANALYSIS, Food composition data, [STAT.TH]Statistics [stat]/Statistics Theory [stat.TH], 04 agricultural and veterinary sciences, 040401 food science, 01 natural sciences, [ STAT.TH ] Statistics [stat]/Statistics Theory [stat.TH], ALCOHOLIC BEVERAGE, FERMENTED PRODUCT, 0404 agricultural biotechnology, [MATH.MATH-ST]Mathematics [math]/Statistics [math.ST], 010608 biotechnology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Multiple factor analysis, ANALYTICAL DATA, Food science, [ MATH.MATH-ST ] Mathematics [math]/Statistics [math.ST], [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, ComputingMilieux_MISCELLANEOUS, Food Science
Abstract

International audience; A set of 90 ciders among them 50 “brut” (near dry), 30 “demi-sec” (half dry) and 10 “doux” (sweet) were collected and analysed to get a data base of about 180 variables including processing conditions, sensory descriptors and physicochemical variables. This data set was treated by a multiple factor analysis (MFA) using the sensory and analytical data as active variables whereas the “processing conditions” data were introduced as illustrative variables. Two MFAs was carried out separating the less sweet (“bruts”) from the sweeter (“demi secs” and “doux”) ciders. For both sets, the MFAs showed a strong polarization of the ciders characteristics: fruity/flowery flavours are associated with cooked flavours and opposed to the descriptors “animal” (animal), “sous-bois” (underwood), “fond de cuve” (vat dregs) themselves associated with bitterness and astringency and also “pomme/cidre” (cider/apple) flavours. The industrial ciders located on axis 1 near the fruity and cooked odours whereas the ciders of small scale producers were close to the second group of flavours and tastes.

Published
2006

9. Pourquoi et comment mieux connaître l'arbre

Author

Lauri, Pierre-Eric, Belouin, André, Cardon, Jean-Charles, Cochet, Pascal, Crespel, Bernard, Crété, Xavier, Delort, Jean, Dupont, Nathalie, Ferré, Gérard, Florens, Bernard, Hucbourg, Bruno, Lespinasse, Jean-Marie, Mayor, Pascal, Mery, Didier, Navarro, Eric, Orain, Gilles, Plénet, Daniel, Ramonguilhem, Michel, Simard, Valérie, Thiéry, Dominique, Biologie du développement des espèces pérennes cultivées (UMR BEPC), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2), Unité mixte de recherche génétique et horticulture Genhort, Institut National d'Horticulture-Institut National de la Recherche Agronomique (INRA)-Université d'Angers (UA), Chambre Régionale d'Agriculture de Normandie, Unité expérimentale de Bois l'Abbe - La Retuzière, Institut National de la Recherche Agronomique (INRA), Coopérative Agricole (Sigma Terme), Centre Expérimental Horticole de Marsillargues (CEHM), Unité de recherches Espèces Fruitières et Vigne (UREFV), Centre Technique des Productions Cidricoles, Station expérimentale La Pugère, Groupement Régional des Centres d'Etudes Techniques Agricoles de Basse Durance (GRCETA de Basse Durance), Conservatoire Végétal Régional d'Aquitaine, Partenaires INRAE, Station Cantonale d'Arboriculture, Centre de Lanxade, Centre Technique Interprofessionnel des Fruits et Légumes (CTIFL), CETA Terroir de Crau, Unité de recherche Plantes et Systèmes de Culture Horticoles (PSH), Domaine Expérimental Languedoc, Cabinet Fruits Conseil, and Université d'Angers (UA)-Institut National de la Recherche Agronomique (INRA)-Institut National d'Horticulture

Subjects
[SDV.SA]Life Sciences [q-bio]/Agricultural sciences, DISPOSITIF EXPERIMENTAL
Abstract

National audience; Les réseaux MAFCOT ont ouvert des pistes de relations constructives entre la recherche et la mise en pratique de la connaissance de l'arbre fruitier.

Published
2006

10. Rheological and technological properties of two cider apple cultivars

Author

C. Langlais, J.C. Mauget, J.-M. Le Quéré, P. Guillermin, C. Le Morvan, N. Dupont, Sciences Agronomiques Appliquées à l'Horticulture (SAGAH), Institut National d'Horticulture-Institut National de la Recherche Agronomique (INRA)-Université d'Angers (UA), Centre Technique des Productions Cidricoles, Station de Recherches Cidricoles et Biotransformation des Fruits et Légumes (SRC - BFL), and Institut National de la Recherche Agronomique (INRA)

Subjects
Pressing, FIRMNESS, TEXTURE, 04 agricultural and veterinary sciences, 040401 food science, Horticulture, 0404 agricultural biotechnology, Rheology, Yield (wine), Botany, [SDV.IDA]Life Sciences [q-bio]/Food engineering, 040103 agronomy & agriculture, 0401 agriculture, forestry, and fisheries, COMPRESSION, Cultivar, JUICE YIELD, ComputingMilieux_MISCELLANEOUS, Food Science, Mathematics
Abstract

Two cider apple cultivars (Avrolles and Douce Coetligne) were compared for their technological and rheological properties and the evolution of these properties during storage after harvest (15 or 30 days). Avrolles was characterized by high and stable juice yields whereas Douce Coetligne had a lower juice yield at harvest which further decreased during storage. The aim was to identify measures of fruit texture which might be related to the fruits behaviour during pressing. Force–displacement curves were computed during penetrometric and compressive tests performed on a TAXT2 texturometer on 20 fruits sampled at three dates. Two main rheological factors have been pointed out. First, under strain, Avrolles showed important plastic irreversible deformations with important breakdowns of cells layers whereas visco-elastic mechanisms appeared more important for Douce Coetligne. Secondly, for this last cultivar, during storagethe skin seemed to act increasingly as a protection against initiation and propagation of cells fractures inside the inner tissues.

Published
2006
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11. Amélioration génétique des variétés cidricoles: Cider apple breeding (résumé en anglais)

Author

Bore, J.M., Dupont, N., Lespinasse, Y., Primault, J., UMR GenHort, Institut National de la Recherche Agronomique (INRA), Station Cidricole, Centre Technique des Productions Cidricoles, Programme mis en place par l'Inra à la demande de l'interprofession cidricole (ANIEC) et du CTPC., and Institut National de la Recherche Agronomique (INRA). FRA.

Subjects
amélioration génétique, [SDV.SA]Life Sciences [q-bio]/Agricultural sciences, [SDV.BIO]Life Sciences [q-bio]/Biotechnology, amélioration de la qualité, pomme à cidre, [SDV.BV]Life Sciences [q-bio]/Vegetal Biology, biologie du comportement, hybridization, programme de sélection, hybridation, verger cidricole
Abstract

Amélioration génétique des variétés cidricoles. Cider apple breeding (résumé en anglais). European Symposium on Apple Processing

Published
2005

12. Levures et nutriments

Author

Bauduin, Remi, Salmon, Jean-Michel, Le Quéré, Jean-Michel, Centre Technique des Productions Cidricoles, Sciences Pour l'Oenologie (SPO), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université Montpellier 1 (UM1)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Station de Recherches Cidricoles et Biotransformation des Fruits et Légumes (SRC - BFL), and Institut National de la Recherche Agronomique (INRA)

Subjects
LEVURES, IMPLICATION, [SDV]Life Sciences [q-bio], [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, ComputingMilieux_MISCELLANEOUS
Abstract

National audience

Published
2005

13. Halle pilote du Rheu : montée en puissance régulière

Author

Langlais, Céline, Hingant, Sylvain, Bauduin, Remi, ProdInra, Migration, and Centre Technique des Productions Cidricoles

Subjects
[SDV] Life Sciences [q-bio], [SDV]Life Sciences [q-bio], STABILITE
Published
2004

14. En cidrerie, gestion de la matière première

Author

Le Quéré, Jean-Michel, Primault, Jo, ProdInra, Migration, Station de Recherches Cidricoles et Biotransformation des Fruits et Légumes (SRC - BFL), Institut National de la Recherche Agronomique (INRA), and Centre Technique des Productions Cidricoles

Subjects
STOCKAGE/MATURATION, [SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, ELABORATION, [SDV.IDA] Life Sciences [q-bio]/Food engineering, ComputingMilieux_MISCELLANEOUS
Abstract

National audience

Published
2004

16. Pommes : matière première en cidrerie

Author

Primault, Jo, Le Quéré, Jean-Michel, Bore, Jean-Michel, Centre Technique des Productions Cidricoles, Station de Recherches Cidricoles et Biotransformation des Fruits et Légumes (SRC - BFL), Institut National de la Recherche Agronomique (INRA), Unité mixte de recherche génétique et horticulture Genhort, Université d'Angers (UA)-Institut National de la Recherche Agronomique (INRA)-Institut National d'Horticulture, and ProdInra, Migration

Subjects
[SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, [SDV.IDA] Life Sciences [q-bio]/Food engineering, INDUSTRIE AGROALIMENTAIRE, ComputingMilieux_MISCELLANEOUS, CARACTERISTIQUE
Abstract

National audience

Published
2004

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