Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Stéphane Bécquet"'
Autor:
Marine Börlin, Cécile Miot-Sertier, Emmanuel Vinsonneau, Stéphane Becquet, Franck Salin, Marina Bely, Patrick Lucas, Warren Albertin, Jean-Luc Legras, Isabelle MASNEUF-POMAREDE
Publikováno v:
OENO One, Vol 54, Iss 3 (2020)
Winemakers are increasingly keen to limit the use of commercial yeasts in order to reduce oenological inputs. The preparation of an indigenous winery-made fermentation starter from grapes called ‘pied de cuve’ (PdC) is becoming popular, especiall
Externí odkaz:
https://doaj.org/article/bdcad9e8c6f44966a2f3cd369b445541
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