Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Joana Coulon"'
Autor:
Margot Paulin, Cécile Miot-Sertier, Julie Miranda, Amélie Vallet-Courbin, Julie Maupeu, Cédric Delattre, Joana Coulon, Virginie Moine, Axel Marchal, Stéphanie Roi, Thierry Doco, Marguerite Dols-Lafargue
Publikováno v:
Foods, Vol 13, Iss 21, p 3367 (2024)
Background (1): The use of fungal chitosan as an antiseptic in wine appears as a promising alternative to sulfur dioxide for the elimination of Brettanomyces bruxellensis sensitive strains. Nevertheless, its utilization raises the question, “how ar
Externí odkaz:
https://doaj.org/article/1f61d9384f204c57a67e5f5d3bb4aa42
Autor:
Camille Eicher, Joana Coulon, Marion Favier, Hervé Alexandre, Cristina Reguant, Cosette Grandvalet
Publikováno v:
Frontiers in Microbiology, Vol 14 (2024)
Lactic acid bacteria (LAB) are Gram positive bacteria frequently used in the food industry for fermentation, mainly transformation of carbohydrates into lactic acid. In addition, these bacteria also have the capacity to metabolize citrate, an organic
Externí odkaz:
https://doaj.org/article/3823e6829f324eb7ba6d960f113655e7
Autor:
Aikaterini Tzamourani, Spiros Paramithiotis, Marion Favier, Joana Coulon, Virginie Moine, Ioannis Paraskevopoulos, Maria Dimopoulou
Publikováno v:
Microorganisms, Vol 12, Iss 4, p 786 (2024)
Assyrtiko is a rare ancient grape variety of Greece, which is known to produce Protected Designation of Origin (PDO) Santorini white wines. Besides the famous character of the volcanic terroir, Assyrtiko of Santorini is also marked by a low pH value
Externí odkaz:
https://doaj.org/article/d9c9d41882b34cff8d1bc5cc969cdfe6
Autor:
Sara Windholtz, Claudia Nioi, Cécile Thibon, Stéphane Bécquet, Emmanuel Vinsonneau, Joana Coulon, Isabelle Masneuf-Pomarède
Publikováno v:
IVES Technical Reviews (2023)
Additives have been used in the food industry for many years, to prevent food spoilage and extend shelf life. These chemical additives are a source of controversy and their use must be reduced in the face of societal demand. In enology, this applies
Externí odkaz:
https://doaj.org/article/08f5f1df7e9742fea395c74dc13121bc
Autor:
Cécile Miot-Sertier, Margot Paulin, Lucie Dutilh, Marine Lucas, Patricia Ballestra, Warren Albertin, Isabelle Masneuf-Pomarède, Joana Coulon, Virginie Moine, Amélie Vallet-Courbin, Julie Maupeu, Marguerite Dols-Lafargue
Publikováno v:
IVES Technical Reviews (2023)
As part of the move to reduce SO2 in wines, the empirical use of chitosan to eliminate the spoilage yeast Brettanomyces bruxellensis is becoming a frequent alternative. Chitosan treatment has an effect on a number of microbial species, at least tempo
Externí odkaz:
https://doaj.org/article/8debdfcbc98f471a859b2c309837a822
Autor:
Laura Chasseriaud, Warren Albertin, Mélisande Blein-Nicolas, Thierry Balliau, Michel Zivy, Joana Coulon, Marina Bely
Publikováno v:
Beverages, Vol 9, Iss 3, p 81 (2023)
The use of multi-starters in oenological conditions (Saccharomyces cerevisiae and non-Saccharomyces species) is becoming increasingly common. For the past ten years, the combination of Torulaspora delbrueckii and S. cerevisiae has been proposed to wi
Externí odkaz:
https://doaj.org/article/8705a716def3440d9ada0077f611fc3b
Autor:
Ana Hranilovic, Warren Albertin, Dimitra L. Capone, Adelaide Gallo, Paul R. Grbin, Lukas Danner, Susan E. P. Bastian, Isabelle Masneuf-Pomarede, Joana Coulon, Marina Bely, Vladimir Jiranek
Publikováno v:
Journal of Fungi, Vol 8, Iss 5, p 474 (2022)
Viognier is a warm climate grape variety prone to loss of acidity and accumulation of excessive sugars. The yeast Lachancea thermotolerans can improve the stability and balance of such wines due to the partial conversion of sugars to lactic acid duri
Externí odkaz:
https://doaj.org/article/79ed1030f2ff429997af1a458ff8c23f
Autor:
Margot Paulin, Cécile Miot-Sertier, Lucie Dutilh, Clément Brasselet, Cédric Delattre, Guillaume Pierre, Pascal Dubessay, Philippe Michaud, Thierry Doco, Patricia Ballestra, Warren Albertin, Isabelle Masneuf-Pomarède, Virginie Moine, Joana Coulon, Amélie Vallet-Courbin, Julie Maupeu, Marguerite Dols-Lafargue
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Brettanomyces bruxellensis is the main spoilage microbial agent in red wines. The use of fungal chitosan has been authorized since 2009 as a curative treatment to eliminate this yeast in conventional wines and in 2018 in organic wines. As this specie
Externí odkaz:
https://doaj.org/article/b8fd59f8becb4bf8bca8eb983ab3ba80
Autor:
Sara Windholtz, Lucie Dutilh, Marine Lucas, Julie Maupeu, Amélie Vallet-Courbin, Laura Farris, Joana Coulon, Isabelle Masneuf-Pomarède
Publikováno v:
Applied Sciences, Vol 11, Iss 6, p 2494 (2021)
Nowadays, the use of sulfur dioxide (SO2) during the winemaking process is a controversial societal issue. In order to reduce its use, various alternatives are emerging, in particular bioprotection by adding yeasts, with different impacts on yeast mi
Externí odkaz:
https://doaj.org/article/e5d72a7ec81d473f87c6d4688264955c
Autor:
Maria Dimopoulou, Jerôme Raffenne, Olivier Claisse, Cécile Miot-Sertier, Nerea Iturmendi, Virginie Moine, Joana Coulon, Marguerite Dols-Lafargue
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
Oenococcus oeni is the lactic acid bacterium that most commonly drives malolactic fermentation (MLF) in wine. Though the importance of MLF in terms of wine microbial stability and sensory improvement is well established, it remains a winemaking step
Externí odkaz:
https://doaj.org/article/83d48ec0bb01491e9de63abd659ec650