Influence of ergosterol and phytosterols on wine alcoholic fermentation with Saccharomyces cerevisiae strains

Autor: Giovana Girardi-Piva, Erick Casalta, Jean-Luc Legras, Thibault Nidelet, Martine Pradal, Faïza Macna, David Ferreira, Anne Ortiz-Julien, Catherine Tesnière, Virginie Galeote, Jean-Roch Mouret

Publikováno v: Frontiers in Microbiology, Vol 13 (2022)

Sterols are a fraction of the eukaryotic lipidome that is essential for the maintenance of cell membrane integrity and its good functionality. During alcoholic fermentation, they enhance yeast growth, metabolism and viability, as well as resistance t

Externí odkaz: https://doaj.org/article/9e191179ce1d4fa980c32bcbead5bf00

Physical dynamics of sludges during wine fermentation in liquid phase

Autor: Erick Casalta, Evelyne Aguera, Philippe Liénard, Jean-Michel Salmon

Publikováno v: OENO One, Vol 43, Iss 4, Pp 225-230 (2009)

Aims: The aim of this work was to study the dynamics of the sludge particles during wine fermentation in liquid phase. Methods and results: Ninety L of Sauvignon blanc enriched with 1.8% (v/v) of sludges, inoculated with a commercial strain of S. cer

Externí odkaz: https://doaj.org/article/e51974febade4c36955a5679bd3efca0

Grape solids: Lipid composition and role during alcoholic fermentation under enological conditions

Autor: Christian Picou, Jean-Marie Sablayrolles, Erick Casalta, Jean-Michel Salmon

Publikováno v: American Journal of Enology and Viticulture
American Journal of Enology and Viticulture, American Society for Enology and Viticulture, 2019, 70 (2), ⟨10.5344/ajev.2018.18049⟩

Grape must contains residual solid particles after clarification, the quantity of which depends on the clarification level. In the absence of oxygen, lipids included in solid particles are essential for yeast metabolism and viability. Thus, we invest

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::06801cf049ef0e67db4fa5959706bffc
https://hal.archives-ouvertes.fr/hal-02121869

Application of specific starters for the manufacture of Venaco cheese

Autor: Franck Dufrene, Cécile Aubert, Erick Casalta, Eric Beuvier, Yolande Noël, Jean-Marc Cachenaut

Publikováno v: Lait
Lait, Elsevier, 2005, 85 (3), pp.205-222. ⟨10.1051/lait:2005019⟩

The application of defined specific starter strains and their influence on microbiological, biochemical and sensory characteristics were studied during ripening of Venaco cheese, a traditional Corsican raw milk cheese manufactured with goat's or ewe'

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc9efc9fc01e95b0d08346d8d57ca24a
https://doi.org/10.1051/lait:2005019

White wine fermentation: interaction of assimilable nitrogen and grape solids Interaction of assimilable nitrogen and grape solids on alcoholic fermantation under oenological conditions

Autor: Marie-France Cervi, Jean-Marie Sablayrolles, Erick Casalta, Jean-Michel Salmon

Publikováno v: Australian Journal of Grape and Wine Research
Australian Journal of Grape and Wine Research, Wiley/Australian Society of Viticulture and Oenology 2013, 19 (1), pp.47-52. ⟨10.1111/j.1755-0238.2012.00205.x⟩

Background and Aims During alcoholic fermentation in white winemaking, assimilable nitrogen and lipid content represent important nutritional factors for yeasts. In such conditions, grape solids represent the main source of lipids. The impact of the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c8cbbf11ab49f684dc80f9a5210a1b7a
https://hal.archives-ouvertes.fr/hal-01837683