Zobrazeno 1 - 10
of 105
pro vyhledávání: '"Doris Rauhut"'
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:
Javier Vicente, Luka Vladic, Eva Navascués, Silvia Brezina, Antonio Santos, Fernando Calderón, Wendu Tesfaye, Domingo Marquina, Doris Rauhut, Santiago Benito
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101214- (2024)
The study explores diverse strains of Lachancea thermotolerans in single-inoculum wine fermentation conditions using synthetic grape must. It aims to analyze the role of the species without external influences like other microorganisms or natural gra
Externí odkaz:
https://doaj.org/article/53fbf4d8b4bb44baa6c8c01c2bfd6b84
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
Publikováno v:
Foods, Vol 13, Iss 7, p 987 (2024)
Chitosan exerts a significant influence on various chemical parameters affecting the quality of wine produced using multiple strains of Lachancea thermotolerans. The impact of chitosan on these parameters varies depending on the specific strain studi
Externí odkaz:
https://doaj.org/article/c4e6b5e0ba514cb68132f83297346f4e
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
Publikováno v:
OENO One, Vol 56, Iss 3 (2022)
Photoselective shading is a process that modulates the radiation intensity in specific regions of the electromagnetic spectrum. It is a common practice in horticulture to manipulate specific plant physiological responses, but to date has only receive
Externí odkaz:
https://doaj.org/article/0dbb33a68d8f4e08bcaee720a231e045
Autor:
Madina Akan, Andreas Gudiksen, Yasemin Baran, Heike Semmler, Silvia Brezina, Stefanie Fritsch, Doris Rauhut, Jürgen Wendland
Publikováno v:
Fermentation, Vol 9, Iss 9, p 786 (2023)
Despite the increasing number of publications on non-conventional yeasts (NCYs), many areas in this field remain poorly understood, making the examination of these strains important for determining their potential in wine fermentations. The amino aci
Externí odkaz:
https://doaj.org/article/e7a6fea5ea154b6dbe35d01c326a912e
Autor:
Niël van Wyk, Julia Binder, Marie Ludszuweit, Sarah Köhler, Silvia Brezina, Heike Semmler, Isak S. Pretorius, Doris Rauhut, Martin Senz, Christian von Wallbrunn
Publikováno v:
Foods, Vol 12, Iss 10, p 1938 (2023)
Traditional kombucha is a functional tea-based drink that has gained attention as a low or non-alcoholic beverage. The fermentation is conducted by a community of different microorganisms, collectively called SCOBY (Symbiotic Culture of Bacteria and
Externí odkaz:
https://doaj.org/article/3c08a490d817457f9b7f72376f02c168
Autor:
Noemi Tocci, Magdalena Egger, Philipp Hoellrigl, Christof Sanoll, Beata Beisert, Silvia Brezina, Stefanie Fritsch, Sylvia Schnell, Doris Rauhut, Lorenza Conterno
Publikováno v:
Applied Sciences, Vol 13, Iss 6, p 4015 (2023)
Torulaspora delbrueckii is known for improving the aroma quality in wine and beer, but information for cider manufacturing is scarce. We explored the behaviour of two commercial strains of T. delbrueckii in apple juice fermentation to produce cider a
Externí odkaz:
https://doaj.org/article/94db586ae2424f4aa513597a3adc84ba
Autor:
Jennifer Badura, Florian Kiene, Silvia Brezina, Stefanie Fritsch, Heike Semmler, Doris Rauhut, Isak S. Pretorius, Christian von Wallbrunn, Niël van Wyk
Publikováno v:
Fermentation, Vol 9, Iss 2, p 109 (2023)
In this study, the aroma-production profiles of seven different Hanseniaspora strains, namely H. guilliermondii, H. meyeri, H. nectarophila, H. occidentalis, H. opuntiae, H. osmophila and H. uvarum were determined in a simultaneous co-inoculation wit
Externí odkaz:
https://doaj.org/article/7cdc85c96fae47e6a1872306bd136068