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Food and nutrition

News
Wine and cheese. © fotolia

Press release

23 Oct 2017

Sensory analysis—an innovative tool for pairing wine and cheese

To study sensory associations between different types of wine and cheese, INRA researchers came up with a customized version of the temporal dominance of sensations (TDS) method, a form of sensory analysis. Using their novel approach, they discovered that cheese consumption changed and improved the taste of wine. In contrast, wine consumption only slightly modified the taste of cheese but did not enhance the pleasure of eating cheese.

Lactobacillus helveticus ATCC 12046 stained with fluorochrome. © INRA, BOYAVAL Patrick

News

19 Oct 2017

Intestinal lactobacilli: allies in cases of undernutrition

In cases of chronic undernutrition, certain kinds of intestinal lactobacillus bacteria help maintain host growth by stimulating digestive enzyme expression and activity.

Cover of the book

Just published

12 Oct 2017

Poultry Quality Evaluation

Poultry Quality Evaluation: Quality Attributes and Consumer Values provides a new reference source that covers these aspects with the same scientific authority as texts on traditional poultry meat quality values.

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Reports
Wine cellar in the Agronomy and Viticulture Experimentation Unit at the INRA center in Colmar. Opening of a cask used in a microvinification experiment. © INRA, MAITRE Christophe

Yeast: how wines get made

METAQUANT metagenomics platform. © INRA, BEAUCARDET William

Cocktail effects of toxic substances demonstrated in vitro

When wine has a thirst for research. © FOTOLIA, Fotolia

When wine has a thirst for research

See all reports