Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Julie Maupeu"'
Autor:
Paul Le Montagner, Laeticia Etourneau, Patricia Ballestra, Marguerite Dols-Lafargue, Warren Albertin, Julie Maupeu, Virginie Moine, Vincent Renouf, Isabelle MASNEUF-POMAREDE
Publikováno v:
OENO One, Vol 58, Iss 3 (2024)
The cellar environment harbours a consortium of microorganisms on the material surfaces and in the air. Among these microorganisms, the spoilage yeast Brettanomyces bruxellensis can colonise surfaces due to its specific bioadhesive properties. In thi
Externí odkaz:
https://doaj.org/article/906503121afa4e849142bdcdaaf06bf9
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:
Amélie Vallet-Courbin, Marine Lucas, Lucie Dutilh, Cécile Miot-Sertier, Sara Windholtz, Patrick Lucas, Isabelle Masneuf-Pomarede, Julie Maupeu
Publikováno v:
IVES Technical Reviews (2022)
La spectrométrie de masse de type MALDI-TOF a été adaptée afin d’être utilisée comme outil innovant d’identification au niveau de l’espèce des levures et bactéries isolées d’échantillons variés (moûts, vins, boissons). L’analyse
Externí odkaz:
https://doaj.org/article/6430de7e311946909d41789354ac6215
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:
Marta Avramova, Amélie Vallet-Courbin, Julie Maupeu, Isabelle Masneuf-Pomarède, Warren Albertin
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
The yeast species Brettanomyces bruxellensis is associated with important economic losses due to red wine spoilage. The most common method to prevent and/or control B. bruxellensis spoilage in winemaking is the addition of sulfur dioxide into must an
Externí odkaz:
https://doaj.org/article/15a39b729d92483c95601e714ff4c96a
Autor:
Cédric Longin, Frédérique Julliat, Virginie Serpaggi, Julie Maupeu, Geoffrey Bourbon, Sandrine Rousseaux, Michèle Guilloux-Benatier, Hervé Alexandre
Publikováno v:
OENO One, Vol 50, Iss 4 (2016)
Brettanomyces bruxellensis is well adapted to high ethanol concentrations and low pH which allows it to develop in difficult environments, such as wine. B. bruxellensis is mainly found in red wine and is regarded as a spoilage yeast due to its produc
Externí odkaz:
https://doaj.org/article/36979cea20a443cb8fc2c941f3d703e1
Autor:
Clément Brasselet, Guillaume Pierre, Pascal Dubessay, Marguerite Dols-Lafargue, Joana Coulon, Julie Maupeu, Amélie Vallet-Courbin, Hélène de Baynast, Thierry Doco, Philippe Michaud, Cédric Delattre
Publikováno v:
Applied Sciences, Vol 9, Iss 7, p 1321 (2019)
Today, chitosan (CS) is probably considered as a biofunctional polysaccharide with the most notable growth and potential for applications in various fields. The progress in chitin chemistry and the need to replace additives and non-natural polymers w
Externí odkaz:
https://doaj.org/article/c25cc4579f2c47fab404e35dfad3190c
Autor:
Cécile Miot-Sertier, Margot Paulin, Lucie Dutilh, Patricia Ballestra, Warren Albertin, Isabelle Masneuf-Pomarède, Joana Coulon, Virginie Moine, Amélie Vallet-Courbin, Julie Maupeu, Marguerite Dols-Lafargue
Publikováno v:
International journal of food microbiology. 381
Chitosan is an active highly charged polysaccharide that has initially been developed in oenology to eliminate the spoilage yeast B. bruxellensis. However, different forms of chitosan exist, some complying with EU regulation for their use in wines, o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4117efdf7fb75646aa608bdd36311b6d
https://pubmed.ncbi.nlm.nih.gov/36063684
https://pubmed.ncbi.nlm.nih.gov/36063684
Autor:
Cédric Delattre, Joana Coulon, Lucie Dutilh, Margot Paulin, Pascal Dubessay, Cécile Miot-Sertier, Marguerite Dols-Lafargue, Clément Brasselet, Julie Maupeu, Thierry Doco, Warren Albertin, Amélie Vallet-Courbin, Patricia Ballestra, Virginie Moine, Guillaume Pierre, Philippe Michaud, Isabelle Masneuf-Pomarède
Publikováno v:
Frontiers in microbiology
Frontiers in microbiology, Frontiers Research Foundation, 2020, ⟨10.3389/fmicb.2020.571067⟩
Frontiers in Microbiology
Frontiers in Microbiology, 2020, 11, pp.1-13. ⟨10.3389/fmicb.2020.571067⟩
Frontiers in Microbiology, Vol 11 (2020)
Frontiers in Microbiology, Frontiers Media, 2020, 11, pp.1-13. ⟨10.3389/fmicb.2020.571067⟩
Frontiers in microbiology, Frontiers Research Foundation, 2020, ⟨10.3389/fmicb.2020.571067⟩
Frontiers in Microbiology
Frontiers in Microbiology, 2020, 11, pp.1-13. ⟨10.3389/fmicb.2020.571067⟩
Frontiers in Microbiology, Vol 11 (2020)
Frontiers in Microbiology, Frontiers Media, 2020, 11, pp.1-13. ⟨10.3389/fmicb.2020.571067⟩
International audience; 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 organ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9afe37847f9bd5e811301dfaa7a94540
http://hdl.handle.net/20.500.12278/21293
http://hdl.handle.net/20.500.12278/21293
