Zobrazeno 1 - 10
of 70
pro vyhledávání: '"Bruno Blondin"'
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-11 (2024)
Abstract Despite the high energetic cost of the reduction of sulfate to H2S, required for the synthesis of sulfur-containing amino acids, some wine Saccharomyces cerevisiae strains have been reported to produce excessive amounts of H2S during alcohol
Externí odkaz:
https://doaj.org/article/4d6b3d2896b54bf481fa8e1a382d7437
Publikováno v:
Molecules, Vol 27, Iss 21, p 7306 (2022)
An organoleptic defect, termed fresh mushroom off-flavor and mainly caused by the C8 compounds 1-octen-3-one, 3-octanol and 1-octen-3-ol, has been identified in wines and spirits since the 2000s. The aim of this work was to identify the presence of g
Externí odkaz:
https://doaj.org/article/741ef83858954d799283e569618d9804
Autor:
Camille Duc, Martine Pradal, Isabelle Sanchez, Jessica Noble, Bruno Blondin, Catherine Tesnière
Publikováno v:
OENO One, Vol 54 (2020)
Yeast cell death can occur during wine alcoholic fermentation, leading to stuck fermentations, which are a major issue for winemakers. Cell death is generally considered to result from ethanol stress that negatively affects membrane integrity. Howeve
Externí odkaz:
https://doaj.org/article/adbcdaec2723451098a98390de0a34b4
Publikováno v:
Fermentation, Vol 7, Iss 4, p 213 (2021)
Hydrogen sulfide (H2S) is the main volatile sulfur compound produced by Saccharomycescerevisiae during alcoholic fermentation and its overproduction leads to poor wine sensory profiles. Several factors modulate H2S production and winemakers and resea
Externí odkaz:
https://doaj.org/article/ef88423840254bcfab5cf1a8eeb5c2f7
Publikováno v:
OENO One, Vol 53, Iss 3 (2019)
Aim: Nitrogen availability is an essential parameter for wine alcoholic fermentation. Moreover, recent results have shown that it plays a key role in yeast cell death in interaction with micronutrients limitations such as lipids or vitamins. We found
Externí odkaz:
https://doaj.org/article/017e21d51a2041e2ab890acc6c95ef02
Autor:
Catherine Tesnière, Chloé Bessière, Martine Pradal, Isabelle Sanchez, Bruno Blondin, Frédéric Bigey
Publikováno v:
PLoS ONE, Vol 14, Iss 4, p e0215870 (2019)
Nitrogen composition of the grape must has an impact on yeast growth and fermentation kinetics as well as on the organoleptic properties of the final product. In some technological processes, such as white wine/rosé winemaking, the yeast-assimilable
Externí odkaz:
https://doaj.org/article/e540e9b6ec1c4e968b13153edf528e6a
Autor:
Camille Duc, Martine Pradal, Isabelle Sanchez, Jessica Noble, Catherine Tesnière, Bruno Blondin
Publikováno v:
PLoS ONE, Vol 12, Iss 9, p e0184838 (2017)
Yeast cell death can occur during wine alcoholic fermentation. It is generally considered to result from ethanol stress that impacts membrane integrity. This cell death mainly occurs when grape musts processing reduces lipid availability, resulting i
Externí odkaz:
https://doaj.org/article/0ba5f0a01ffe4cd28b8ad5fc53125ccc
Publikováno v:
PLoS ONE, Vol 8, Iss 4, p e61645 (2013)
We evaluated the consequences of nutritional imbalances, particularly lipid/nitrogen imbalances, on wine yeast survival during alcoholic fermentation. We report that lipid limitation (ergosterol limitation in our model) led to a rapid loss of viabili
Externí odkaz:
https://doaj.org/article/a5b37ec193724d46b1be8fc414f026b5
Autor:
Isabelle Sanchez, Bruno Blondin, Camille Duc, Jessica Noble, Catherine Tesniere, Martine Pradal
Publikováno v:
OENO One
OENO One, Institut des Sciences de la Vigne et du Vin (Université de Bordeaux), 2020, 54 (2), pp.359-371. ⟨10.20870/oeno-one.2020.54.2.2970⟩
OENO One, Vol 54 (2020)
OENO One, Institut des Sciences de la Vigne et du Vin (Université de Bordeaux), 2020, 54 (2), pp.359-371. ⟨10.20870/oeno-one.2020.54.2.2970⟩
OENO One, Vol 54 (2020)
International audience; Yeast cell death can occur during wine alcoholic fermentation, leading to stuck fermentations, which are a major issue for winemakers. Cell death is generally considered to result from ethanol stress that negatively affects me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abcc73dfc9550823d104693e78b8847f
https://hal.inrae.fr/hal-02871928/file/2020_Duc_Oeno-One.pdf
https://hal.inrae.fr/hal-02871928/file/2020_Duc_Oeno-One.pdf
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