Zobrazeno 1 - 10
of 78
pro vyhledávání: '"Pierre Strehaiano"'
Publikováno v:
OENO One, Vol 44, Iss 2, Pp 117-125 (2010)
Aims: This paper presents a rapid chromatographic method to monitor the concentration of p-coumaric acid in wine and in bioconversion studies. Methods and results: RP-HPLC method was validated in synthetic wine medium and in natural red wine. Mobile
Externí odkaz:
https://doaj.org/article/6a0de747cad845e1918feed48fb07edb
Publikováno v:
OENO One, Vol 41, Iss 1, Pp 51-61 (2007)
Aims: Microorganisms play an important role in winemaking. Most of their metabolisms are beneficial to the wine quality but several species have spoilage effects. Microbiological knowledge are crucial for improving species and strains identification
Externí odkaz:
https://doaj.org/article/4bad684ee3824ed98c7201abb56bf9f4
Publikováno v:
OENO One, Vol 40, Iss 4, Pp 209-216 (2006)
Yeast, bacteria, species and strains play a key role in the winemaking process by producing metabolites, which determine wine sensorial qualities. Therefore microbial population enumeration, species identification and strain discrimination from berry
Externí odkaz:
https://doaj.org/article/b3aa5711af304cd59f52d62968e6c333
Publikováno v:
OENO One, Vol 40, Iss 2, Pp 101-116 (2006)
The alcoholic fermentation is a crucial winemaking step. Its failure is problematic. In spite of several studies to understand and elucidate these problems wine global microbial ecology has never been considered. Using conventional microbiological me
Externí odkaz:
https://doaj.org/article/871bf8fc1fd04c5687dbdcede6db3957
Publikováno v:
OENO One, Vol 39, Iss 2, Pp 67-74 (2005)
The effect of different concentrations (0-20 LMR) of six pesticides on the aerobic growth of two yeast strains (Saccharomyces cerevisiae, Metschnikowia pulcherrima) was analysed. The penconazole was shown as the most efficient and its effect was then
Externí odkaz:
https://doaj.org/article/1caa366c45ec47f3af965f6d4766ec59
Autor:
Sofia Silva, Felipe Ramón Portugal, Patricia Silva, Maria de Fatima Texeira, Pierre Strehaiano
Publikováno v:
OENO One, Vol 36, Iss 3, Pp 161-168 (2002)
In this work, encapsulated whole cells of S. cerevisiae in calcium-alginate gel (S. cerevisiae-CAG) were used for the treatment of sluggish and stuck fermentation in vinification. S. cerevisiae-CAG can be applied into the must grape and then they can
Externí odkaz:
https://doaj.org/article/75df8da1c6594de28f5b75d0693c64a9
Publikováno v:
OENO One, Vol 34, Iss 3, Pp 137-143 (2000)
The Killer factor was discovered in 1963. Since this time it has been widely studied and nowadays a lot is known about genetics of the factor, the biochemistry of the toxin and also about the way of action of the toxin on sensitive yeasts. The yeast
Externí odkaz:
https://doaj.org/article/9ead03979243405cac39059af66921b2
Publikováno v:
OENO One, Vol 30, Iss 3, Pp 151-157 (1996)
Weak malolactic fermentations in wine making are often attributed to the medium constituents such as ethanol and SO2. However, some authors report that the interactions between Saccharomyces cerevisiae and Leuconostoc oenos could be responsible too.
Externí odkaz:
https://doaj.org/article/a41a1ca0685c47779d2d7accd10a756c
Publikováno v:
OENO One, Vol 19, Iss 2, Pp 97-107 (1985)
Les phénomènes d'inhibition observés en fermentation alcoolique levurienne sont imputables à l'alcool mais aussi à des co-métabolites produits par la levure. Les aptitudes de quatre souches à inhiber leur propre développement ainsi que celui
Externí odkaz:
https://doaj.org/article/c570c4a1245c427e930a97693082d8ca
Publikováno v:
OENO One, Vol 13, Iss 4, Pp 281-293 (1979)
Dans un premier temps, les concepts cinétiques nécessaires à la compréhension et à la mise en œuvre de la fermentation alcoolique sont discutés. Dans un deuxième temps, à la lumière des résultats expérimentaux, nous montrons l'influence d
Externí odkaz:
https://doaj.org/article/03ca5535afd64545ace6f86387ef3ddc