Zobrazeno 1 - 10
of 75
pro vyhledávání: '"Jean‐Roch Mouret"'
Autor:
Erick Casalta, Carla Sabatier, Giovana Girardi-Piva, Gabriel Dournes, Aurélie Roland, Jean-Roch Mouret
Publikováno v:
OENO One, Vol 57, Iss 3 (2023)
Lipid nutrition is an important factor for yeast during alcoholic fermentation. Although recent research reports have revisited the role of sterols during alcoholic fermentation, our knowledge of lipids assimilation and volatile compound biogenesis r
Externí odkaz:
https://doaj.org/article/cfb756758006430299f726ce3a6b12ae
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Nowadays the rapidly increasing organic vineyard management with the utilization of copper as sole fungal control pesticide against downy mildew raises once again the question of copper impact on varietal thiols in wine. For this purpose, Colombard a
Externí odkaz:
https://doaj.org/article/e3f119b75d3744d1be1d951adfa8fbeb
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:
Cécile Leborgne, Emmanuelle Meudec, Nicolas Sommerer, Gilles Masson, Jean-Roch Mouret, Véronique Cheynier
Publikováno v:
Molecules, Vol 28, Iss 15, p 5748 (2023)
Color is a major quality trait of rosé wines due to their packaging in clear glass bottles. This color is due to the presence of phenolic pigments extracted from grapes to wines and products of reactions taking place during the wine-making process.
Externí odkaz:
https://doaj.org/article/c2519041742f4621bad55ae97b063371
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
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:
Olivier Harlé, Judith Legrand, Catherine Tesnière, Martine Pradal, Jean-Roch Mouret, Thibault Nidelet
Publikováno v:
PLoS ONE, Vol 16, Iss 6, p e0253680 (2021)
[This corrects the article DOI: 10.1371/journal.pone.0233285.].
Externí odkaz:
https://doaj.org/article/1febd7bc46c444bfab2b3f0f74334d37
Autor:
Oliver Harlé, Judith Legrand, Catherine Tesnière, Martine Pradal, Jean-Roch Mouret, Thibault Nidelet
Publikováno v:
PLoS ONE, Vol 15, Iss 5, p e0233285 (2020)
Fermentation by microorganisms is a key step in the production of traditional food products such as bread, cheese, beer and wine. In these fermentative ecosystems, microorganisms interact in various ways, namely competition, predation, commensalism a
Externí odkaz:
https://doaj.org/article/68dc6bd81f414b1c9a6d78ab45090d77
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