Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Etienne Dorignac"'
Autor:
Maria Dimopoulou, Vicky Troianou, Chrisavgi Toumpeki, Despina Lola, Elli Goulioti, Aikaterini Tzamourani, Etienne Dorignac, Spiros Paramithiotis, Yorgos Kotseridis
Publikováno v:
Applied Sciences, Vol 13, Iss 6, p 3393 (2023)
The aim of the present study was to assess the effect of the inoculation ratio between Saccharomyces pastorianus strain SP2 and S. bayanus strain BCS103 on the enological properties and aroma profile of Sauvignon Blanc wines. For that purpose, a tota
Externí odkaz:
https://doaj.org/article/01ffae02c2034a4392b97aaa22f834fc
Publikováno v:
BIO Web of Conferences, Vol 68, p 02031 (2023)
The aim of our work was to evaluate the impact of different fermentation schemes by using mixed and pure cultures of S. pastorianus and S. cerevisiae or S. bayanus. For the mixed fermentation schemes, one strain of S. pastorianus has been inoculated
Externí odkaz:
https://doaj.org/article/41731df7177f40eeb733fb89e5fa3d76
Autor:
Maria Dimopoulou, Elli Goulioti, Vicky Troianou, Chrisavgi Toumpeki, Spiros Paramithiotis, Yves Gosselin, Etienne Dorignac, Georgios Papadopoulos, Yorgos Kotseridis
Publikováno v:
Fermentation, Vol 8, Iss 10, p 539 (2022)
Enhancing the sensory profile of wines by exposing the aromas of the grape variety through the involvement of microorganisms has always been a challenge in winemaking. The aim of our work was to evaluate the impact of different fermentation schemes b
Externí odkaz:
https://doaj.org/article/04f3727c79f8469e85db8fd3e429dc1d
Autor:
Etienne Dorignac, Yves Gosselin, Vicky Troianou, Maria Dimopoulou, Chrisavgi Toumpeki, Yorgos Kotseridis
Publikováno v:
OENO One, Vol 54, Iss 4 (2020)
Enhancing the sensory profile of wine using different microorganisms has always been a challenge in winemaking. The aim of our work was to evaluate the impact of different fermentation schemes by using mixed and pure cultures of three different Sacch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7247f79b130cb0e949358750d319be7b
https://doi.org/10.20870/oeno-one.2020.54.4.3240
https://doi.org/10.20870/oeno-one.2020.54.4.3240
Publikováno v:
Wine & Viticulture Journal; Spring2022, Vol. 37 Issue 4, p32-35, 4p
Autor:
Maria Dimopoulou, Vicky Troianou, Chrisavgi Toumpeki, Yves Gosselin, Étienne Dorignac, Yorgos Kotseridis
Publikováno v:
OENO One, Vol 54, Iss 4 (2020)
Enhancing the sensory profile of wine using different microorganisms has always been a challenge in winemaking. The aim of our work was to evaluate the impact of different fermentation schemes by using mixed and pure cultures of three different Sacch
Externí odkaz:
https://doaj.org/article/926b2d4574d64e85b684864d34445950