Zobrazeno 1 - 10
of 324
pro vyhledávání: '"Aline Lonvaud"'
Autor:
Guilherme Eduardo Martins, Cosimo Casini, Jean-Pierre Da Costa, Laurence Geny, Aline Lonvaud, Isabelle Masneuf-Pomarède
Publikováno v:
OENO One, Vol 54, Iss 1 (2020)
Grape berries host a complex microbial community that plays a predominant role in grape quality prior to harvest and in the winemaking process. Like other carpospheric habitats, the epiphytic microbial community of grape berries is influenced by seve
Externí odkaz:
https://doaj.org/article/70ecd94c7dd74240967221794dd51d08
Autor:
Aline Lonvaud-Funel
Publikováno v:
IVES Technical Reviews (2019)
Dès les années 1950, B. bruxellensis apparait dans les inventaires de levures de moûts et de vins, et rapidement, on lui attribue des altérations du vin. Beaucoup plus tard, les phénols volatils produits par ces levures sont identifiés comme la
Externí odkaz:
https://doaj.org/article/b66e97d4de3f4485a7d03af935b6a9fa
Autor:
J.L. Aleixandre-Tudo, Hervé Alexandre, F.F. Bauer, Andrea Bellincontro, Andreea Botezatu, A.J. Bowen, S. Buxaderas, Lorenza Conterno, Andrea Curioni, Philippe Darriet, B. Divol, M. du Toit, W.J. du Toit, D. Dubourdieu, Antonio César Silva Ferreira, J. Goode, Thomas Henick-Kling, R. Jung, Belinda Kemp, Paul A. Kilmartin, A.W. Linsenmeier, Rose-Marie Llaubères, Aline Lonvaud-Funel, E. López-Tamames, Matteo Marangon, Richard Marchal, P. Marullo, Fabio Mencarelli, Cristina Micheloni, A. Monforte, M.V. Moreno-Arribas, Gary Pickering, D. Rauhut, Doris Rauhut, Alain Razungles, A.G. Reynolds, M. Riu-Aumatell, V. Schaefer, María P. Serratosa, A.Y. Smit, Gordon Specht, W.R. Sponholz, Panagiotis Stamatopoulos, Elizabeth Waters, D. Wollan, Luis Zea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90375aff45ba2d09106e190ede54c1c4
https://doi.org/10.1016/b978-0-08-102065-4.09992-2
https://doi.org/10.1016/b978-0-08-102065-4.09992-2
Autor:
Aline Lonvaud-Funel
Publikováno v:
Managing Wine Quality ISBN: 9780081020654
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d90884b64cbbb83cc50b83e0d9b2ad38
https://doi.org/10.1016/b978-0-08-102065-4.00008-0
https://doi.org/10.1016/b978-0-08-102065-4.00008-0
Publikováno v:
OENO One, Vol 44, Iss 1, Pp 31-37 (2010)
Aims: The aim of this study was to develop a colorimetric test to determine Oenococcus carbohydrate consumption profile. Methods and results: A semi-defined growth medium which enabled efficient bacterial growth and medium acidification in the presen
Externí odkaz:
https://doaj.org/article/3e5ffebd2ea84f89a3bd5b21db7d83c7
Publikováno v:
OENO One, Vol 41, Iss 3, Pp 161-173 (2007)
Aims: This work reviews the latest knowledge concerning the role of Brettanomyces bruxellensis in red wine alteration. Results and conclusion: The origin of this yeast species and its place in the wine microbial consortium are discussed as well as mi
Externí odkaz:
https://doaj.org/article/c9882ab7980a43dc97707774dd29cdc8
Publikováno v:
OENO One, Vol 41, Iss 1, Pp 51-61 (2007)
Aims: Microorganisms play an important role in winemaking. Most of their metabolisms are beneficial to the wine quality but several species have spoilage effects. Microbiological knowledge are crucial for improving species and strains identification
Externí odkaz:
https://doaj.org/article/4bad684ee3824ed98c7201abb56bf9f4
Publikováno v:
OENO One, Vol 40, Iss 4, Pp 209-216 (2006)
Yeast, bacteria, species and strains play a key role in the winemaking process by producing metabolites, which determine wine sensorial qualities. Therefore microbial population enumeration, species identification and strain discrimination from berry
Externí odkaz:
https://doaj.org/article/b3aa5711af304cd59f52d62968e6c333
Publikováno v:
OENO One, Vol 40, Iss 2, Pp 101-116 (2006)
The alcoholic fermentation is a crucial winemaking step. Its failure is problematic. In spite of several studies to understand and elucidate these problems wine global microbial ecology has never been considered. Using conventional microbiological me
Externí odkaz:
https://doaj.org/article/871bf8fc1fd04c5687dbdcede6db3957
Publikováno v:
OENO One, Vol 39, Iss 4, Pp 179-190 (2005)
Winemaking is based on complex microbial interactions. They result in alcoholic and malolactic fermentation. In some cases undesirable micro-organisms pass beyond a limit and become prejudicial to wine quality. It is particularly the case of Brettano
Externí odkaz:
https://doaj.org/article/6a966735a1ff44faaa5d89ea1406f586