Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Pierre-Yves Ramonet"'
Autor:
Sophie Tempère, Bertrand Chatelet, Gilles de Revel, Maxime DUFOIR, Marie DENAT, Pierre-Yves RAMONET, Stéphanie MARCHAND, Mohand SADOUDI, Nicolas RICHARD, Patrick Lucas, Cécile MIOT-SERTIER, Olivier CLAISSE, Laurent RIQUIER, Marie-Claire PERELLO, Patricia BALLESTRA
Publikováno v:
OENO One, Vol 53, Iss 2 (2019)
The variation in descriptors for mousy off-flavor may be related to the different compounds involved in this spoilage, their concentrations, the matrix effect, individual detection abilities, the composition of a subject’s saliva, and the pH of the
Externí odkaz:
https://doaj.org/article/569dc8d224a74deb969c0f448d569a34
Autor:
Patricia Ballestra, Maxime Dufoir, Marie Denat, Nicolas Richard, Marie Claire Perello, Gilles de Revel, Sophie Tempere, Stéphanie Marchand, Bertrand Chatelet, Laurent Riquier, Olivier Claisse, Cécile Miot-Sertier, Patrick Lucas, Mohand Sadoudi, Pierre-Yves Ramonet
Publikováno v:
OENO One
OENO One, Institut des Sciences de la Vigne et du Vin (Université de Bordeaux), 2019, 53 (2), pp.95-105. ⟨10.20870/oeno-one.2019.53.2.2350⟩
OENO One, Vol 53, Iss 2 (2019)
OENO One 2 (53), 95-105. (2019)
OENO One, Institut des Sciences de la Vigne et du Vin (Université de Bordeaux), 2019, 53 (2), pp.95-105. ⟨10.20870/oeno-one.2019.53.2.2350⟩
OENO One, Vol 53, Iss 2 (2019)
OENO One 2 (53), 95-105. (2019)
International audience; The variation in descriptors for mousy off-flavor may be related to the different compounds involved in this spoilage, their concentrations, the matrix effect, individual detection abilities, the composition of a subject’s s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::51062b5696b5a82a833bb3b7c68dc6e1
https://hal.inrae.fr/hal-02617781
https://hal.inrae.fr/hal-02617781
Autor:
Olivier Claisse, Melina Petrel, Patrick Lucas, Maria N. Dimopoulou, Thiery Doco, Pierre-Yves Ramonet, Tiphaine Bardeau, Cécile Miot-Certier, Marguerite Dols-Lafargue
Publikováno v:
Food Microbiology
Food Microbiology, Elsevier, 2016, 53 (Part A), pp.10-17. ⟨10.1016/j.fm.2015.07.011⟩
Food Microbiology, Elsevier, 2016, 53 (Part A), pp.10-17. ⟨10.1016/j.fm.2015.07.011⟩
19. Meeting of the Club des Bactéries Lactiques; Oenococcus oeni (O. oeni), which is the main species that drives malolactic fermentation (FML), an essential step for wine microbial stabilization and quality improvement, is known to produce exopolys
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65f98526d4b2621b019cd32e7be2c1ef
https://doi.org/10.1016/j.fm.2015.07.011
https://doi.org/10.1016/j.fm.2015.07.011