Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Scott Simonin"'
Autor:
Maëlys Puyo, Léa Scalabrino, Rémy Romanet, Scott Simonin, Géraldine Klein, Hervé Alexandre, Raphaëlle Tourdot-Maréchal
Publikováno v:
Foods, Vol 13, Iss 5, p 724 (2024)
As a biological alternative to the antimicrobial action of SO2, bioprotection has been proposed to winemakers as a means to limit or prevent grape musts microbial alteration. Competition for nitrogenous nutrients and for oxygen are often cited as pot
Externí odkaz:
https://doaj.org/article/f1b823e212124d7eb851e4bdb13bdc3d
Autor:
Maëlys Puyo, Scott Simonin, Benoit Bach, Géraldine Klein, Hervé Alexandre, Raphaëlle Tourdot-Maréchal
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Finding alternatives to the use of chemical inputs to preserve the sanitary and organoleptic quality of food and beverages is essential to meet public health requirements and consumer preferences. In oenology, numerous manufacturers already offer a d
Externí odkaz:
https://doaj.org/article/02a4fc68a79b44ee97099c4941c6dd89
Autor:
Federico Sizzano, Marie Blackford, Hélène Berthoud, Laurent Amiet, Sébastien Bailly, Frédéric Vuichard, Christine Monnard, Stefan Bieri, Jean-Laurent Spring, Yannick Barth, Corentin Descombes, François Lefort, Marilyn Cléroux, Scott Simonin, Charles Chappuis, Gilles Bourdin, Benoît Bach
Publikováno v:
Foods, Vol 12, Iss 24, p 4485 (2023)
Interest in Metschnikowia (M.) pulcherrima is growing in the world of winemaking. M. pulcherrima is used both to protect musts from microbial spoilage and to modulate the aromatic profile of wines. Here, we describe the isolation, characterization, a
Externí odkaz:
https://doaj.org/article/740f9e8b48c644cba451e4ca0c6815d3
Autor:
Maëlys Puyo, Scott Simonin, Géraldine Klein, Vanessa David-Vaizant, Natalia Quijada-Morín, Hervé Alexandre, Raphaëlle Tourdot-Maréchal
Publikováno v:
Foods, Vol 12, Iss 4, p 735 (2023)
Although bioprotection is now recognised as an alternative to SO2 for limiting microbial spoilage, it does not guarantee protection against oxidation. This limits its application, more specifically for rosé winemaking. Oenological tannins present an
Externí odkaz:
https://doaj.org/article/d61d4f3652d44044b7e35f42e1530a5d
Autor:
Scott Simonin, Carole Honoré-Chedozeau, Ludovic Monnin, Vanessa David-Vaizant, Benoît Bach, Hervé Alexandre, Bertrand Chatelet, Raphaëlle Tourdot-Marechal
Publikováno v:
Australian Journal of Grape and Wine Research, Vol 2022 (2022)
Background and Aims. If bioprotection has already been proven to limit the development of spoilage flora on musts, its effectiveness against oxidation depends on the winemaking process. To optimize its application, this study analyzed the evolution o
Externí odkaz:
https://doaj.org/article/6ef70e51ff8b47a18ed1d0944f7cd9bf
Autor:
Scott Simonin, Chloé Roullier-Gall, Jordi Ballester, Philippe Schmitt-Kopplin, Beatriz Quintanilla-Casas, Stefania Vichi, Dominique Peyron, Hervé Alexandre, Raphaëlle Tourdot-Maréchal
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
In wine, one method of limiting the addition of sulphites, a harmful and allergenic agent, is bio-protection. This practice consists of the early addition of microorganisms on grape must before fermentation. Non-Saccharomyces yeasts have been propose
Externí odkaz:
https://doaj.org/article/1bd2b4639bbf47e0b7bbca06afe30c3c
Autor:
Raphaëlle Tourdot-Maréchal, Maria Nikolantonaki, Christian Coelho, Scott Simonin, Hervé Alexandre
Publikováno v:
Food Research International
Food Research International, Elsevier, 2018, 107, pp.451-461. ⟨10.1016/j.foodres.2018.02.034⟩
Food Research International, Elsevier, 2018, 107, pp.451-461. ⟨10.1016/j.foodres.2018.02.034⟩
International audience; In oenology, bio-protection consists in adding bacteria, yeasts or a mixture of microorganisms on grape must before fermentation in order to reduce the use of chemical compounds such as sulphites. More particularly, non-Saccha
Autor:
Maria Nikolantonaki, Raphaëlle Tourdot-Maréchal, Christian Coelho, Scott Simonin, Hervé Alexandre
Publikováno v:
Food Research International. 122:561-562