Zobrazeno 1 - 10
of 56
pro vyhledávání: '"Anne Ortiz‐Julien"'
Publikováno v:
IVES Technical Reviews (2023)
Wine yeasts produce ethanol and a myriad of other metabolites during fermentation that give the final wine its unique organoleptic fingerprint. The complex network of metabolic pathways leading to the production of these flavour compounds is largely
Externí odkaz:
https://doaj.org/article/a46cfa5d2836475bbb4dae488dbaf0f4
Autor:
Giovana Girardi-Piva, Erick Casalta, Jean-Luc Legras, Thibault Nidelet, Martine Pradal, Faïza Macna, David Ferreira, Anne Ortiz-Julien, Catherine Tesnière, Virginie Galeote, Jean-Roch Mouret
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Sterols are a fraction of the eukaryotic lipidome that is essential for the maintenance of cell membrane integrity and its good functionality. During alcoholic fermentation, they enhance yeast growth, metabolism and viability, as well as resistance t
Externí odkaz:
https://doaj.org/article/9e191179ce1d4fa980c32bcbead5bf00
Autor:
Lethiwe L. Mbuyane, Florian F. Bauer, Audrey Bloem, Carole Camarasa, Anne Ortiz-Julien, Benoit Divol
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Lipids are essential energy storage compounds and are the core structural elements of all biological membranes. During wine alcoholic fermentation, the ability of yeasts to adjust the lipid composition of the plasma membrane partly determines their a
Externí odkaz:
https://doaj.org/article/def7f644567a424a93b5cc46af5ee3fc
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Non-Saccharomyces yeasts are currently widely used in winemaking to enhance aroma profile diversity among wines. The use of Metschnikowia pulcherrima in sequential inoculation with S. cerevisiae was compared to the inoculation of a pure culture of S.
Externí odkaz:
https://doaj.org/article/0c9a3dae4c0e4b5f87b29ba3a35170a6
Autor:
Giovana Girardi Piva, Erick Casalta, Jean-Luc Legras, Catherine Tesnière, Jean-Marie Sablayrolles, David Ferreira, Anne Ortiz-Julien, Virginie Galeote, Jean-Roch Mouret
Publikováno v:
Fermentation, Vol 8, Iss 2, p 90 (2022)
Responsible for plasma membrane structure maintenance in eukaryotic organisms, sterols are essential for yeast development. The role of two sterol sources in Saccharomyces cerevisiae during wine fermentation is highlighted in this review: ergosterol
Externí odkaz:
https://doaj.org/article/57c28452df714185b5c22df59aad5883
Publikováno v:
AMB Express, Vol 8, Iss 1, Pp 1-14 (2018)
Abstract Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids are typically used for white wine fermentation because of their cryotolerance. One group of these hybrids presents a unique ability to release thiol varietal aroma products as we
Externí odkaz:
https://doaj.org/article/7aff17940aef417389ddc1cf7175e34b
Autor:
Stéphanie Rollero, Jean‐Roch Mouret, Audrey Bloem, Isabelle Sanchez, Anne Ortiz‐Julien, Jean‐Marie Sablayrolles, Sylvie Dequin, Carole Camarasa
Publikováno v:
Microbial Biotechnology, Vol 10, Iss 6, Pp 1649-1662 (2017)
Summary Nitrogen and lipids are key nutrients of grape must that influence the production of fermentative aromas by wine yeast, and we have previously shown that a strong interaction exists between these two nutrients. However, more than 90% of the a
Externí odkaz:
https://doaj.org/article/ffcf88a3976e4af3bd329ec4782956ca
Autor:
Ying Su, Pauline Seguinot, Audrey Bloem, Anne Ortiz-Julien, José María Heras, José Manuel Guillamón, Carole Camarasa
Publikováno v:
Microorganisms, Vol 8, Iss 6, p 904 (2020)
Non-Saccharomyces yeast strains have become increasingly prevalent in the food industry, particularly in winemaking, because of their properties of interest both in biological control and in complexifying flavour profiles in end-products. However, un
Externí odkaz:
https://doaj.org/article/86bf9e02f9e54947b73a04936fef38d4
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
The sequential inoculation of non-Saccharomyces yeasts and Saccharomyces cerevisiae in grape juice is becoming an increasingly popular practice to diversify wine styles and/or to obtain more complex wines with a peculiar microbial footprint. One of t
Externí odkaz:
https://doaj.org/article/d41bf4e5e6454e6e979291bac894b6bb
Autor:
Daniel González-Ramos, A. Muñoz, Anne Ortiz-Julien, Antonio Tomás Palacios, José María Heras, Ramon González
Publikováno v:
OENO One, Vol 44, Iss 4, Pp 243-249 (2010)
Aims: Developing, by classical genetic methods, new wine yeast strains showing improved release of mannoproteins during wine fermentation, as well as suitable selection procedures for this purpose. These strains would be useful to improve quality cha
Externí odkaz:
https://doaj.org/article/e58076315d9244a9ba7b4563eb8879c1