Zobrazeno 1 - 10
of 233
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
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
Autor:
Vincent Renouf, Aline Lonvaud-Funel
Publikováno v:
OENO One, Vol 38, Iss 4, Pp 219-224 (2004)
This study aims to understand the effect on micro-organism of racking when the wine is aged in barrels. According to the kind of micro-organism, the effects are different. Bacteria are stimulated by oxygen and their population increases. Yeasts are c
Externí odkaz:
https://doaj.org/article/31aa8c23558c4d75928825f1b1482f8f
Autor:
Benoit Divol, Aline Lonvaud-Funel
Publikováno v:
OENO One, Vol 38, Iss 3, Pp 181-190 (2004)
Botrytis-affected wines are microbiologically unstable. Fermentation can occasionally occur during maturing time or bottle-ageing. However, wines which undergo refermentations seem to be free of yeasts. This work deals with microbial aspects and ecol
Externí odkaz:
https://doaj.org/article/dacc5667e76d457a8bb4a68e70485b0d