Zobrazeno 1 - 10
of 102
pro vyhledávání: '"Jean‐Marie Sablayrolles"'
Autor:
Joséphine Godillot, Clara Baconin, Isabelle Sanchez, Meili Baragatti, Marc Perez, Yannick Sire, Evelyne Aguera, Jean-Marie Sablayrolles, Vincent Farines, Jean-Roch Mouret
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Among the different compounds present in the must, nitrogen is an essential nutrient for the management of fermentation kinetics, also playing a major role in the synthesis of fermentative aromas. Fermentation temperature is yet another variable that
Externí odkaz:
https://doaj.org/article/93d3c11d573547bbbf961a6ef09247bc
Autor:
Joséphine Godillot, Isabelle Sanchez, Marc Perez, Christian Picou, Virginie Galeote, Jean-Marie Sablayrolles, Vincent Farines, Jean-Roch Mouret
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Among the different compounds present in the must, nitrogen is an essential nutrient for the management of fermentation kinetics but also plays an important role in the synthesis of fermentative aromas. To address the problems related to nitrogen def
Externí odkaz:
https://doaj.org/article/b8e46d6d0b3d484b96504959d096d9e2
Autor:
Charlie Guittin, Faïza Maçna, Christian Picou, Marc Perez, Adeline Barreau, Xavier Poitou, Jean-Marie Sablayrolles, Jean-Roch Mouret, Vincent Farines
Publikováno v:
Fermentation, Vol 9, Iss 3, p 299 (2023)
The compound acetaldehyde has complex synthesis kinetics since it accumulates during the growth phase and is consumed by yeast during the stationary phase, as well as evaporating (low boiling point) throughout the process. One recurrent question abou
Externí odkaz:
https://doaj.org/article/910744a4b7b6475e88a98f0b6c80adf5
Autor:
Rafael Jiménez-Lorenzo, Vincent Farines, Jean-Marie Sablayrolles, Carole Camarasa, Audrey Bloem
Publikováno v:
Fermentation, Vol 8, Iss 4, p 139 (2022)
Volatile sulfur compounds (VSCs) are associated with unpleasant reductive aromas and are responsible for an important reduction in wine quality, causing major economic losses. Understanding the origin of these compounds in wine remains a challenge, a
Externí odkaz:
https://doaj.org/article/05f4768336e143f6ae95eb9432e56fc3
Autor:
Giovana Girardi Piva, Erick Casalta, Jean-Luc Legras, Catherine Tesnière, Jean-Marie Sablayrolles, David Ferreira, Anne Ortiz-Julien, Virginie Galeote, Jean-Roch Mouret
Publikováno v:
Fermentation, Vol 8, Iss 2, p 90 (2022)
Responsible for plasma membrane structure maintenance in eukaryotic organisms, sterols are essential for yeast development. The role of two sterol sources in Saccharomyces cerevisiae during wine fermentation is highlighted in this review: ergosterol
Externí odkaz:
https://doaj.org/article/57c28452df714185b5c22df59aad5883
Autor:
Charlie Guittin, Faïza Maçna, Isabelle Sanchez, Adeline Barreau, Xavier Poitou, Jean-Marie Sablayrolles, Jean-Roch Mouret, Vincent Farines
Publikováno v:
Fermentation, Vol 8, Iss 2, p 51 (2022)
In order to understand the influence of nitrogen and lipid nutrition on the aromatic quality of wines for cognac distillation, we developed a transdisciplinary approach that combined statistical modeling (experimental central composite design and res
Externí odkaz:
https://doaj.org/article/9b8dd4bcf5354bae88f9883f31d63dd6
Publikováno v:
Fermentation, Vol 7, Iss 3, p 155 (2021)
Wine fermentation is a specific and complex research subject and its control is essential to ensure full process completion while improving wine quality. It displays several specificities, in particular, (i) musts with a very high sugar content, low
Externí odkaz:
https://doaj.org/article/300da7b05e3148e38ec36968a29a6084
Autor:
Stéphanie Rollero, Jean‐Roch Mouret, Audrey Bloem, Isabelle Sanchez, Anne Ortiz‐Julien, Jean‐Marie Sablayrolles, Sylvie Dequin, Carole Camarasa
Publikováno v:
Microbial Biotechnology, Vol 10, Iss 6, Pp 1649-1662 (2017)
Summary Nitrogen and lipids are key nutrients of grape must that influence the production of fermentative aromas by wine yeast, and we have previously shown that a strong interaction exists between these two nutrients. However, more than 90% of the a
Externí odkaz:
https://doaj.org/article/ffcf88a3976e4af3bd329ec4782956ca
Autor:
Pierre Grenier, Inmaculada Álvarez, Jean-Marie Roger, Vincent Steinmetz, Pierre Barre, Jean-Marie Sablayrolles
Publikováno v:
OENO One, Vol 34, Iss 2, Pp 61-68 (2000)
In this paper, some terms of Artificial Intelligence are defined. Some present and potential applications of knowledge based systems are presented in the field of wine-making. Areas of concern were: multi sensor fusion, prediction by model cooperatio
Externí odkaz:
https://doaj.org/article/fbd915d494464a3984ffd6342dd9cb2c
Autor:
Charlie Guittin, Faïza Maçna, Isabelle Sanchez, Xavier Poitou, Jean-Roch Mouret, Vincent Farines, Jean-Marie Sablayrolles
Publikováno v:
Applied Microbiology and Biotechnology
Applied Microbiology and Biotechnology, Springer Verlag, 2021, 105 (16-17), pp.6435-6449. ⟨10.1007/s00253-021-11479-5⟩
Applied Microbiology and Biotechnology, Springer Verlag, 2021, 105 (16-17), pp.6435-6449. ⟨10.1007/s00253-021-11479-5⟩
In Cognac, the musts are rich in grape solids and fermentations are usually run with turbidities ranging between 500 and 1500 NTU (nephelometric turbidity unit). These conditions, considered favourable for generating the desired organoleptic profiles
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b2a7b49b8d8867432630c252dda25cbd
https://doi.org/10.1007/s00253-021-11479-5
https://doi.org/10.1007/s00253-021-11479-5