Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Flavia, une levure non-Saccharomyces au fort potentiel enzymatique de révélation des terpènes et thiols

Autor: Julien Ortiz, Anne, Silvano, Anthony, Sablayrolles, Florence, Seguinot, Pauline, Ortiz-Julien, Anne, Camarasa, Carole

Publikováno v: Revue Française d'Oenologie
Revue Française d'Oenologie, A paraître

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d8d848d4e55e54621bd86f61aacb585b
https://hal.inrae.fr/hal-02954129

RNA seq reveals different yeast behaviours in terms of nitrogen consumption and fermentative aroma production

Autor: Rollero, Stéphanie, Bloem, Audrey, Julien Ortiz, Anne, Camarasa, Carole, Divol, Benoit

Publikováno v: International Conference in Wine Sciences Macrowine 2018
International Conference in Wine Sciences Macrowine 2018, May 2018, Saragosse, Spain

International audience; Fermentative aromas play an important role in the organoleptic profile of wines. These compounds derive for a significant part from the break-down of nitrogen sources naturally found in grape juice, but their production also d

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::db2605d9ba4d4073599bcc5c847079bd
https://hal.archives-ouvertes.fr/hal-02961832/file/Macrowine2018_Rollero.pdf

Impact of nitrogen sources on the fermentative kinetic of non - Saccharomyces yeasts

Autor: Seguinot, Pauline, Sanchez, Isabelle, Bloem, Audrey, Julien Ortiz, Anne, Camarasa, Carole

Publikováno v: issy 33
issy 33, Jun 2017, Cork, United Kingdom. 2017
33rd International Specialized Symposium on Yeast (ISSY33)-Exploring and Engineering Yeasts for Industrial Application
33rd International Specialized Symposium on Yeast (ISSY33)-Exploring and Engineering Yeasts for Industrial Application, Jun 2017, Cork, Ireland

International audience; Alcoholic fermentation, an essential step of winemaking, has been mainly controlled over the past 50 yeasts through the use of selected starter cultures of S. cerevisiae. This is the safest way to ensure the completion of ferm

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::056bf0a199230c2f6a86258c0f4cdf4e
https://hal.archives-ouvertes.fr/hal-01604146