Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Vincent, Renouf"'
Autor:
Paul Le Montagner, Laeticia Etourneau, Patricia Ballestra, Marguerite Dols-Lafargue, Warren Albertin, Julie Maupeu, Virginie Moine, Vincent Renouf, Isabelle MASNEUF-POMAREDE
Publikováno v:
OENO One, Vol 58, Iss 3 (2024)
The cellar environment harbours a consortium of microorganisms on the material surfaces and in the air. Among these microorganisms, the spoilage yeast Brettanomyces bruxellensis can colonise surfaces due to its specific bioadhesive properties. In thi
Externí odkaz:
https://doaj.org/article/906503121afa4e849142bdcdaaf06bf9
Autor:
Hervé Romat, Vincent Renouf
Publikováno v:
IVES Technical Reviews (2020)
Since the 1980s, red winemaking practice has been geared towards wines rich in phenolic compounds. However, this phenolic material is not always stabilized and conserved, and many finished wines in bottle do not match up to their initial, and wished-
Externí odkaz:
https://doaj.org/article/e4ec0fe247564458a91a021a25ed1bcf
Autor:
Paul Le Montagner, Morgan Guilbaud, Cécile Miot-Sertier, Lysiane Brocard, Warren Albertin, Patricia Ballestra, Marguerite Dols-Lafargue, Vincent Renouf, Virginie Moine, Marie-Noëlle Bellon-Fontaine, Isabelle Masneuf-Pomarède
Publikováno v:
Food Microbiology. 112:104217
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::22642b1d7c20dd86dedefd4ad15dc114
https://doi.org/10.1016/j.fm.2023.104217
https://doi.org/10.1016/j.fm.2023.104217
Autor:
Paul Le montagner, Morgan Guilbaud, Cécile Miot-Sertier, Lysiane Brocard, Warren Albertin, Patricia Ballestra, Marguerite Dols-Lafargue, Vincent Renouf, Virginie Moine, Marie-Noëlle Bellon-Fontaine, Isabelle Masneuf-Pomarède
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42c0f9140dd87d7a114495ca1d755067
https://doi.org/10.2139/ssrn.4259813
https://doi.org/10.2139/ssrn.4259813
Publikováno v:
OENO One, Vol 44, Iss 3, Pp 127-134 (2010)
Aims: To study the impact of soil-type, grapevine variety and rootstock on grape yield and wine quality in prestigious estates located in the Bordeaux area (France). Methods and results: High-resolution soil maps (scale: 1/3000th) were created for se
Externí odkaz:
https://doaj.org/article/0cfc845cb1264d378a29e685e4479727
Publikováno v:
OENO One, Vol 41, Iss 3, Pp 161-173 (2007)
Aims: This work reviews the latest knowledge concerning the role of Brettanomyces bruxellensis in red wine alteration. Results and conclusion: The origin of this yeast species and its place in the wine microbial consortium are discussed as well as mi
Externí odkaz:
https://doaj.org/article/c9882ab7980a43dc97707774dd29cdc8
Publikováno v:
OENO One, Vol 41, Iss 1, Pp 51-61 (2007)
Aims: Microorganisms play an important role in winemaking. Most of their metabolisms are beneficial to the wine quality but several species have spoilage effects. Microbiological knowledge are crucial for improving species and strains identification
Externí odkaz:
https://doaj.org/article/4bad684ee3824ed98c7201abb56bf9f4
Publikováno v:
OENO One, Vol 40, Iss 4, Pp 209-216 (2006)
Yeast, bacteria, species and strains play a key role in the winemaking process by producing metabolites, which determine wine sensorial qualities. Therefore microbial population enumeration, species identification and strain discrimination from berry
Externí odkaz:
https://doaj.org/article/b3aa5711af304cd59f52d62968e6c333
Publikováno v:
OENO One, Vol 40, Iss 2, Pp 101-116 (2006)
The alcoholic fermentation is a crucial winemaking step. Its failure is problematic. In spite of several studies to understand and elucidate these problems wine global microbial ecology has never been considered. Using conventional microbiological me
Externí odkaz:
https://doaj.org/article/871bf8fc1fd04c5687dbdcede6db3957
Publikováno v:
OENO One, Vol 39, Iss 4, Pp 179-190 (2005)
Winemaking is based on complex microbial interactions. They result in alcoholic and malolactic fermentation. In some cases undesirable micro-organisms pass beyond a limit and become prejudicial to wine quality. It is particularly the case of Brettano
Externí odkaz:
https://doaj.org/article/6a966735a1ff44faaa5d89ea1406f586