Zobrazeno 1 - 10
of 64
pro vyhledávání: '"Cécile Miot-Sertier"'
Autor:
Pierre Moulis, Cécile Miot-Sertier, Céline Franc, Laurent Riquier, Beata Beisert, Stéphanie Marchand, Gilles de Revel, Doris Rauhut, Patricia Ballestra
Publikováno v:
OENO One, Vol 58, Iss 3 (2024)
The presence of mousy off-flavours in wine, attributed to the production of N-heterocycles by lactic acid bacteria or Brettanomyces bruxellensis, poses a significant challenge in the winemaking industry. This study is the first one to investigate the
Externí odkaz:
https://doaj.org/article/530305b8512847c6b2af946025f6078f
Autor:
Margot Paulin, Cécile Miot-Sertier, Julie Miranda, Amélie Vallet-Courbin, Julie Maupeu, Cédric Delattre, Joana Coulon, Virginie Moine, Axel Marchal, Stéphanie Roi, Thierry Doco, Marguerite Dols-Lafargue
Publikováno v:
Foods, Vol 13, Iss 21, p 3367 (2024)
Background (1): The use of fungal chitosan as an antiseptic in wine appears as a promising alternative to sulfur dioxide for the elimination of Brettanomyces bruxellensis sensitive strains. Nevertheless, its utilization raises the question, “how ar
Externí odkaz:
https://doaj.org/article/1f61d9384f204c57a67e5f5d3bb4aa42
Autor:
Aitor Balmaseda, Cécile Miot-Sertier, Georgia Lytra, Benjamin Poulain, Cristina Reguant, Patrick Lucas, Claudia Nioi
Publikováno v:
IVES Technical Reviews (2024)
In the context of ecological transition, the use of wine by-products for industrial applications is a major challenge. Wine lees, the second wine by-product in terms of quantity, are a source of nutrients that can be used for stimulating the growth o
Externí odkaz:
https://doaj.org/article/202cc9834aa64d1e971bb82548d56c7e
Autor:
Pierre Moulis, Cécile Miot-Sertier, Céline Franc, Laurent Riquier, Stéphanie Marchand, Gilles de Revel, Doris Rauhut, Patricia Ballestra
Publikováno v:
IVES Technical Reviews (2023)
In wines, rice cake and sausage skin aromas are generally associated with the alteration of mousy off-flavours and constitute an increasingly prevalent deviation in some wines. In the present study microorganisms present in 25 altered wines were isol
Externí odkaz:
https://doaj.org/article/a57f4b71840f44a7807b27d77caa1c0e
Autor:
Cécile Miot-Sertier, Margot Paulin, Lucie Dutilh, Marine Lucas, Patricia Ballestra, Warren Albertin, Isabelle Masneuf-Pomarède, Joana Coulon, Virginie Moine, Amélie Vallet-Courbin, Julie Maupeu, Marguerite Dols-Lafargue
Publikováno v:
IVES Technical Reviews (2023)
As part of the move to reduce SO2 in wines, the empirical use of chitosan to eliminate the spoilage yeast Brettanomyces bruxellensis is becoming a frequent alternative. Chitosan treatment has an effect on a number of microbial species, at least tempo
Externí odkaz:
https://doaj.org/article/8debdfcbc98f471a859b2c309837a822
Autor:
Pierre Moulis, Cécile Miot-Sertier, Laure Cordazzo, Olivier Claisse, Céline Franc, Laurent Riquier, Warren Albertin, Stéphanie Marchand, Gilles De Revel, Doris Rauhut, Patricia Ballestra
Publikováno v:
OENO One, Vol 57, Iss 2 (2023)
In recent years, the frequency of occurrence of mousy off-flavours in wines has increased. This could be caused by the significant decrease in sulphur dioxide addition during processing, the increase in pH or even the trend for spontaneous fermentati
Externí odkaz:
https://doaj.org/article/c4f307318525408a9e7686d6296a5781
Autor:
Amélie Vallet-Courbin, Marine Lucas, Lucie Dutilh, Cécile Miot-Sertier, Sara Windholtz, Patrick Lucas, Isabelle Masneuf-Pomarede, Julie Maupeu
Publikováno v:
IVES Technical Reviews (2022)
La spectrométrie de masse de type MALDI-TOF a été adaptée afin d’être utilisée comme outil innovant d’identification au niveau de l’espèce des levures et bactéries isolées d’échantillons variés (moûts, vins, boissons). L’analyse
Externí odkaz:
https://doaj.org/article/6430de7e311946909d41789354ac6215
Autor:
Margot Paulin, Cécile Miot-Sertier, Lucie Dutilh, Clément Brasselet, Cédric Delattre, Guillaume Pierre, Pascal Dubessay, Philippe Michaud, Thierry Doco, Patricia Ballestra, Warren Albertin, Isabelle Masneuf-Pomarède, Virginie Moine, Joana Coulon, Amélie Vallet-Courbin, Julie Maupeu, Marguerite Dols-Lafargue
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Brettanomyces bruxellensis is the main spoilage microbial agent in red wines. The use of fungal chitosan has been authorized since 2009 as a curative treatment to eliminate this yeast in conventional wines and in 2018 in organic wines. As this specie
Externí odkaz:
https://doaj.org/article/b8fd59f8becb4bf8bca8eb983ab3ba80
Autor:
Marine Börlin, Cécile Miot-Sertier, Emmanuel Vinsonneau, Stéphane Becquet, Franck Salin, Marina Bely, Patrick Lucas, Warren Albertin, Jean-Luc Legras, Isabelle MASNEUF-POMAREDE
Publikováno v:
OENO One, Vol 54, Iss 3 (2020)
Winemakers are increasingly keen to limit the use of commercial yeasts in order to reduce oenological inputs. The preparation of an indigenous winery-made fermentation starter from grapes called ‘pied de cuve’ (PdC) is becoming popular, especiall
Externí odkaz:
https://doaj.org/article/bdcad9e8c6f44966a2f3cd369b445541
Autor:
Sophie Tempère, Bertrand Chatelet, Gilles de Revel, Maxime DUFOIR, Marie DENAT, Pierre-Yves RAMONET, Stéphanie MARCHAND, Mohand SADOUDI, Nicolas RICHARD, Patrick Lucas, Cécile MIOT-SERTIER, Olivier CLAISSE, Laurent RIQUIER, Marie-Claire PERELLO, Patricia BALLESTRA
Publikováno v:
OENO One, Vol 53, Iss 2 (2019)
The variation in descriptors for mousy off-flavor may be related to the different compounds involved in this spoilage, their concentrations, the matrix effect, individual detection abilities, the composition of a subject’s saliva, and the pH of the
Externí odkaz:
https://doaj.org/article/569dc8d224a74deb969c0f448d569a34