Zobrazeno 1 - 10
of 79
pro vyhledávání: '"Benoit Divol"'
Autor:
Natasha A. Luyt, Riaan N. de Witt, Benoit Divol, Hugh G. Patterton, Mathabatha E. Setati, Patricia Taillandier, Florian F. Bauer
Publikováno v:
Microbiology Spectrum, Vol 12, Iss 8 (2024)
ABSTRACT Fermenting grape juice provides a habitat for a well-mapped and evolutionarily relevant microbial ecosystem consisting of many natural or inoculated strains of yeasts and bacteria. The molecular nature of many of the ecological interactions
Externí odkaz:
https://doaj.org/article/526bfa25bb774cc2ac0d2087608ef1cb
Publikováno v:
OENO One, Vol 57, Iss 4 (2023)
The extent to which the addition of extracted mannoproteins (MPs) improve wine properties such as mouthfeel, clarity and colour stability is a controversial topic, and conflicting results have been reported. One possible explanation for this is the d
Externí odkaz:
https://doaj.org/article/d109abd6a4674bc386cca4e8d3d67edb
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:
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
Autor:
Cody Williams, Lethiwe L. Mbuyane, Florian F. Bauer, Lucky Mokwena, Benoit Divol, Astrid Buica
Publikováno v:
Applied Sciences, Vol 11, Iss 11, p 5152 (2021)
Lipids are essential components of all living cells. In an oenological context, the supply of unsaturated lipids in grape juice allows the yeasts to grow and ferment, despite very low levels of oxygen. The current study proposes a systematic optimiza
Externí odkaz:
https://doaj.org/article/fbba584d434040d0b3e1c77af85cb67d
Publikováno v:
Foods, Vol 10, Iss 5, p 924 (2021)
The exogenous application of yeast-derived mannoproteins presents many opportunities for the improvement of wine technological and oenological properties. Their isolation from the cell wall of Saccharomycescerevisiae has been well studied. However, i
Externí odkaz:
https://doaj.org/article/e1110f462dfd400eb6b1b99b83cb86cd
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:
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
Autor:
Mohammad Salma, Sandrine Rousseaux, Anabelle Sequeira-Le Grand, Benoit Divol, Hervé Alexandre
Publikováno v:
PLoS ONE, Vol 8, Iss 10, p e77600 (2013)
The Viable But Non Culturable (VBNC) state has been thoroughly studied in bacteria. In contrast, it has received much less attention in other microorganisms. However, it has been suggested that various yeast species occurring in wine may enter in VBN
Externí odkaz:
https://doaj.org/article/09e70db7e28a4583ae35f7b62ab679f6
Publikováno v:
Food research international (Ottawa, Ont.). 163
The alcoholic fermentation of organic carbon sources by Saccharomyces cerevisiae produces many by-products, with the most abundant originating from central carbon metabolism. The production of these metabolites involves redox reactions and largely de