Výsledky vyhledávání - "Sara Windholtz"

Akademický článek

Bioprotection as an alternative to SO2 in the pre-fermentation phase

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

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Akademický článek

L’identification des levures et bactéries œnologiques par spectrométrie de masse de type MALDI-TOF

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

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Akademický článek

Yeast and Filamentous Fungi Microbial Communities in Organic Red Grape Juice: Effect of Vintage, Maturity Stage, SO2, and Bioprotection

Autor: Sara Windholtz, Emmanuel Vinsonneau, Laura Farris, Cécile Thibon, Isabelle Masneuf-Pomarède

Publikováno v: Frontiers in Microbiology, Vol 12 (2021)

Changes are currently being made to winemaking processes to reduce chemical inputs [particularly sulfur dioxide (SO2)] and adapt to consumer demand. In this study, yeast growth and fungal diversity were investigated in merlot during the prefermentary

Externí odkaz: https://doaj.org/article/ea9c873d86284a1f82be15e2af2fdd4b

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Akademický článek

Population Dynamics and Yeast Diversity in Early Winemaking Stages without Sulfites Revealed by Three Complementary Approaches

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

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O2 Consumption by Non-Saccharomyces Yeast as a New Selection Criteria for Bioprotection Application in Wine Industry

Autor: Sara Windholtz, Claudia Nioi, Joana Coulon, Isabelle Masneuf-Pomarède

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d185ac5c72f6f9870b405bfbf68314ea
https://doi.org/10.2139/ssrn.4351858

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Non-Saccharomyces yeasts as bioprotection in the composition of red wine and in the reduction of sulfur dioxide

Autor: Isabelle Masneuf-Pomarède, Joana Coulon, Sara Windholtz, Cécile Thibon, Margaux Cameleyre, Soizic Lacampagne, Jean-Christophe Barbe, Pascaline Redon, Laura Farris, Georgia Lytra

Publikováno v: LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2021, 149, pp.111781. ⟨10.1016/j.lwt.2021.111781⟩

International audience; Non-Saccharomyces yeasts have been used for many years due to their technological potential, particularly as a « booster » of wine fruity aroma in mixed fermentations with Saccharomyces cerevisiae. Recently, a new applicatio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5dc70081e78b018829b8ec3f84d0b44d
http://hdl.handle.net/20.500.12278/124004

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Sensory characterisation of wines without added sulfites via specific and adapted sensory profile

Autor: Edouard Pelonnier-Magimel, Jean-Christophe Barbe, Sara Windholtz, Isabelle Masneuf Pomarède

Publikováno v: OENO One
OENO One, Institut des Sciences de la Vigne et du Vin (Université de Bordeaux), 2020, 54 (4), pp.671-685. ⟨10.20870/oeno-one.2020.54.4.3566⟩
OENO One, Vol 54, Iss 4 (2020)

International audience; In the few past years, consumer expectation has shifted toward low-additive foodstuffs. In the wine industry, this has been evidenced by the development of wines without any added SO 2 during the winemaking process, including

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04093a245144fbc4f518377378d98569
https://hal.inrae.fr/hal-03297143

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Population Dynamics and Yeast Diversity in Early Winemaking Stages without Sulfites Revealed by Three Complementary Approaches

Autor: Lucie Dutilh, Isabelle Masneuf-Pomarède, Amélie Vallet-Courbin, Laura Farris, Julie Maupeu, Joana Coulon, Marine Lucas, Sara Windholtz

Publikováno v: Applied Sciences, Vol 11, Iss 2494, p 2494 (2021)
Applied Sciences
Volume 11
Issue 6

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c63c1b0fe96364e8d6c50e1353ed69f3
https://doi.org/10.3390/app11062494

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