Zobrazeno 1 - 10
of 262
pro vyhledávání: '"Sertier A"'
Autor:
Pierre Moulis, Cécile Miot-Sertier, Céline Franc, Laurent Riquier, Beata Beisert, Stéphanie Marchand, Gilles de Revel, Doris Rauhut, Patricia Ballestra
Publikováno v:
OENO One, Vol 58, Iss 3 (2024)
The presence of mousy off-flavours in wine, attributed to the production of N-heterocycles by lactic acid bacteria or Brettanomyces bruxellensis, poses a significant challenge in the winemaking industry. This study is the first one to investigate the
Externí odkaz:
https://doaj.org/article/530305b8512847c6b2af946025f6078f
Autor:
Le Montagner, Paul, Bakhtiar, Yacine, Miot-Sertier, Cecile, Guilbaud, Morgan, Albertin, Warren, Moine, Virginie, Dols-Lafargue, Marguerite, Masneuf-Pomarède, Isabelle
Publikováno v:
In Food Microbiology June 2024 120
Autor:
Aitor Balmaseda, Cécile Miot-Sertier, Georgia Lytra, Benjamin Poulain, Cristina Reguant, Patrick Lucas, Claudia Nioi
Publikováno v:
IVES Technical Reviews (2024)
In the context of ecological transition, the use of wine by-products for industrial applications is a major challenge. Wine lees, the second wine by-product in terms of quantity, are a source of nutrients that can be used for stimulating the growth o
Externí odkaz:
https://doaj.org/article/202cc9834aa64d1e971bb82548d56c7e
Autor:
Balmaseda, Aitor, Miot-Sertier, Cécile, Lytra, Georgia, Poulain, Benjamin, Reguant, Cristina, Lucas, Patrick, Nioi, Claudia
Publikováno v:
In International Journal of Food Microbiology 2 March 2024 413
Autor:
Pierre Moulis, Cécile Miot-Sertier, Céline Franc, Laurent Riquier, Stéphanie Marchand, Gilles de Revel, Doris Rauhut, Patricia Ballestra
Publikováno v:
IVES Technical Reviews (2023)
In wines, rice cake and sausage skin aromas are generally associated with the alteration of mousy off-flavours and constitute an increasingly prevalent deviation in some wines. In the present study microorganisms present in 25 altered wines were isol
Externí odkaz:
https://doaj.org/article/a57f4b71840f44a7807b27d77caa1c0e
Autor:
Cécile Miot-Sertier, Margot Paulin, Lucie Dutilh, Marine Lucas, Patricia Ballestra, Warren Albertin, Isabelle Masneuf-Pomarède, Joana Coulon, Virginie Moine, Amélie Vallet-Courbin, Julie Maupeu, Marguerite Dols-Lafargue
Publikováno v:
IVES Technical Reviews (2023)
As part of the move to reduce SO2 in wines, the empirical use of chitosan to eliminate the spoilage yeast Brettanomyces bruxellensis is becoming a frequent alternative. Chitosan treatment has an effect on a number of microbial species, at least tempo
Externí odkaz:
https://doaj.org/article/8debdfcbc98f471a859b2c309837a822
Autor:
Le Montagner, Paul, Guilbaud, Morgan, Miot-Sertier, Cécile, Brocard, Lysiane, Albertin, Warren, Ballestra, Patricia, Dols-Lafargue, Marguerite, Renouf, Vincent, Moine, Virginie, Bellon-Fontaine, Marie-Noëlle, Masneuf-Pomarède, Isabelle
Publikováno v:
In Food Microbiology June 2023 112
Autor:
Miranda, Julie, Miot-Sertier, Cécile, Olazabal, Laura, Albertin, Warren, Richard, Tristan, Da Costa, Grégory, Rouger, Caroline, Dols-Lafargue, Marguerite
Publikováno v:
In Food Control August 2023
Akademický článek
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Autor:
Pierre Moulis, Cécile Miot-Sertier, Laure Cordazzo, Olivier Claisse, Céline Franc, Laurent Riquier, Warren Albertin, Stéphanie Marchand, Gilles De Revel, Doris Rauhut, Patricia Ballestra
Publikováno v:
OENO One, Vol 57, Iss 2 (2023)
In recent years, the frequency of occurrence of mousy off-flavours in wines has increased. This could be caused by the significant decrease in sulphur dioxide addition during processing, the increase in pH or even the trend for spontaneous fermentati
Externí odkaz:
https://doaj.org/article/c4f307318525408a9e7686d6296a5781