Zobrazeno 1 - 10
of 261
pro vyhledávání: '"Denis Dubourdieu"'
Autor:
Pascal LECOMTE, Céline CHOLET, Emilie BRUEZ, Tommaso MARTIGNON, Massimo GIUDICI, Marco SIMONIT, Adeline ALONSO UGAGLIA, Dominique FORGET, Jérôme MIRAMON, Matthieu ARROYO, Denis DUBOURDIEU, Laurence GENY-DENIS, Patrice REY
Publikováno v:
Phytopathologia Mediterranea (2022)
Grapevine curettage was re-introduced in France in the early 2000s, and is important for facilitating recovery of plants from esca disease. This surgical practice involves removal of deadwood of vines with leaf symptoms, focusing on white rot general
Externí odkaz:
https://doaj.org/article/0f656eb0ac9744e7b1551eab5f2cc515
Autor:
Philippe Marullo, Pascal Durrens, Emilien Peltier, Margaux Bernard, Chantal Mansour, Denis Dubourdieu
Publikováno v:
BMC Genomics, Vol 20, Iss 1, Pp 1-17 (2019)
Abstract Background Fermentation completion is a major prerequisite in many industrial processes involving the bakery yeast Saccharomyces cerevisiae. Stuck fermentations can be due to the combination of many environmental stresses. Among them, high t
Externí odkaz:
https://doaj.org/article/7d1080289df24f3fad3458e346ac763c
Autor:
Céline CHOLET, Émilie Bruez, Pascal Lecomte, Audrey Barsacq, Tommaso Martignon, Massimo Giudici, Marco Simonit, Denis Dubourdieu, Laurence Gény
Publikováno v:
OENO One, Vol 55, Iss 1 (2021)
The re-emergence of Grapevine Trunk Diseases (GTDs), mainly Esca, has been observed in most of the world’s vineyards during the last two decades. Development of necrosis in grapevine wood, especially white-rot, is typically associated with Esca-dis
Externí odkaz:
https://doaj.org/article/64283bcdc15d4f40a14fcac1cf3b9f94
Publikováno v:
IVES Technical Reviews (2020)
Aging in barrel affects the sensory characteristics of wines and modifies the sweet taste in particular. Using an inductive approach, several sweet triterpenes, QTTs, have been identified in oak. Quantitative analysis has shown a significant species
Externí odkaz:
https://doaj.org/article/a7aa03c0536943a4b0f2ae04bdfcb72b
Publikováno v:
OENO One, Vol 45, Iss 1, Pp 27-37 (2011)
Aim: The aim of this study was to elucidate how an initially neutral Merlot must resulted in a wine with characteristic aromas of red- and black-berry fruit, focusing on the respective contributions of yeast metabolism together with grape juice, pulp
Externí odkaz:
https://doaj.org/article/ef5cf4987c17433a87e0ca4153b7a218
Publikováno v:
OENO One, Vol 44, Iss 1, Pp 39-49 (2010)
Aims: The first aim of this investigation was to determine whether red- and black-berry fruit aromas were specific to red wines. The second aim was to study their contribution to the red Bordeaux wine concept. Methods and results: In experiment 1, re
Externí odkaz:
https://doaj.org/article/b7fac92229904c4c802403ae38596b05
Autor:
Florian Lacroux, Olivier Trégoat, Cornelis van Leeuwen, Alexandre Pons, Takatoshi Tominaga, Valérie Lavigne-Cruège, Denis Dubourdieu
Publikováno v:
OENO One, Vol 42, Iss 3, Pp 125-132 (2008)
Aims: It is well known that vine nitrogen deficiency can negatively impact on aroma in white wines. Soil nitrogen fertilization enhances aroma expression, but it also increases vine vigour and susceptibility to grey rot. The aim of this work was to i
Externí odkaz:
https://doaj.org/article/c3595b530ede49aeb80c6db37edb6b15
Autor:
Xavier Choné, Valérie Lavigne-Cruège, Takatoshi Tominaga, Cornelis van Leeuwen, Caroline Castagnède, Cédric Saucier, Denis Dubourdieu
Publikováno v:
OENO One, Vol 40, Iss 1, Pp 1-6 (2006)
Vine nitrogen status influence on S-cysteine conjugate precursors of volatile thiols, glutathione and phenolic content of the berries of Vitis vinifera L. cv. Sauvignon blanc have been assessed. Despite an increase in berry weight, the increase in ni
Externí odkaz:
https://doaj.org/article/883367a56d4b48c3843eb79befb44a9a
Publikováno v:
OENO One, Vol 39, Iss 4, Pp 191-197 (2005)
An approach consisting of controlling yeast inoculum to minimize volatile acidity production by Saccharomyces cerevisiae during the alcoholic fermentation of botrytized must was investigated. Direct inoculation of rehydrated active dry yeasts produce
Externí odkaz:
https://doaj.org/article/03ee316d519b401eab4b6d141e5149df
Publikováno v:
Food Technology and Biotechnology, Vol 43, Iss 1, Pp 79-83 (2005)
Yeast strains contribute to the oenological and sensorial characteristics of the wines they produce. The present study was performed to determine the influence of Saccharomyces cerevisiae strains on the composition and sensorial properties of Albari
Externí odkaz:
https://doaj.org/article/413f8a861ce844d3a9088db1d02a000f