A5000446217- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Polyamine Metabolism and Applications
- Wine Industry and Tourism
- Advanced Chemical Sensor Technologies
- Fungal and yeast genetics research
- Biochemical and biochemical processes
- Probiotics and Fermented Foods
- Phytochemicals and Antioxidant Activities
- GABA and Rice Research
- Protein Hydrolysis and Bioactive Peptides
- Food Quality and Safety Studies
- Analytical Chemistry and Sensors
- Meat and Animal Product Quality
- Biochemical Analysis and Sensing Techniques
- Bioenergy crop production and management
- Carbon Dioxide Capture Technologies
- DNA Repair Mechanisms
- Natural product bioactivities and synthesis
- Metabolomics and Mass Spectrometry Studies
- Membrane Separation and Gas Transport
- Agriculture Sustainability and Environmental Impact
- Analytical Chemistry and Chromatography
- Porphyrin and Phthalocyanine Chemistry
- Microbial Metabolism and Applications
HES-SO University of Applied Sciences and Arts Western Switzerland
2011-2025
CHANGINS - Haute école de viticulture et œnologie
2019-2022
Orange (France)
2010-2013
Institut d'Etudes Politiques de Paris
2009-2010
Sciences pour L’Œnologie
2009-2010
Institut National de la Recherche Agronomique
2007
Institut de Chimie
2006
École Polytechnique Fédérale de Lausanne
2006
Centre National de la Recherche Scientifique
2006
Freie Universität Berlin
1988
The gamma-aminobutyrate (GABA) shunt, an alternative route for the conversion of alpha-ketoglutarate to succinate, involves glutamate decarboxylase Gad1p, GABA transaminase Uga1p and succinate semialdehyde dehydrogenase Uga2p. This pathway has been extensively described in plants animals, but its function yeast remains unclear. We show that flux through Gad1p is insignificant during fermentation rich sugar-containing medium, excluding a role this redox homeostasis under anaerobic conditions...
ABSTRACT Bitterness is challenging to analyze due the diversity of bitter compounds, variability in sensory perception, and its interplay with other tastes. To address this, we developed an untargeted approach deconvolute taste molecular composition complex plant extracts. We applied our methodology ethanolic extract Swertia chirayita (Roxb.) H.Karst., a known for unique bitterness. Chemical characterization was performed through nuclear magnetic resonance spectroscopy experiments together...
A new type of very compact Pacman bis-porphyrin scaffold has been obtained in which a calix[4]arene spacer provides both cofacial preorganization and flexibility. Changes the distance between two tetrapyrrolic macrocycles can be triggered by electrochemistry, where closed open conformers interconverted handclapping motion.
High temperatures (typically 80 °C) are widely used to assess wine stability with regard protein haze or study mechanisms involved in their formation. Dynamic light scattering experiments were performed follow aggregation kinetics and aggregate characteristics white wines at different (30−70 °C). Aggregation was followed during heating cooling 25 °C. Results coupled the of time−temperature dependence heat-induced aggregation. At low temperature (40 °C), developed heating. Colloidal...
Background and Aims. If bioprotection has already been proven to limit the development of spoilage flora on musts, its effectiveness against oxidation depends winemaking process. To optimize application, this study analyzed evolution chemical composition bioprotected musts wines, according different settling routes. Their impacts organoleptic characteristics wines were also studied. Methods Results. A must was subjected 6 maceration routes before AF (triplicates), varying duration...
<i>Saccharomyces cerevisiae</i> can make use of a nonproteogenic amino acid, γ-aminobutyric acid (GABA), one the various nitrogen sources present in grape juice. The effect this on yeast fermentation kinetics and by-product formation winemaking was investigated. GABA content musts ranged from 2 to 580 mg/L as function variety, year, geographic origin grapes. γ-amino may account for up 20% assimilable commercial wine efficiently metabolized exogenous during fermentation. assimilation...
To date, there are no specific guidelines for the use of bioacidifying yeasts in winemaking. In this work, we aimed to characterize an oenological strain Lachancea thermotolerans (Lt), a non-Saccharomyces lactic acid-producing yeast, and test different sequential inoculation conditions with Saccharomyces cerevisiae (Sc). The results bench scale vinifications showed that both strategy inoculating Sc 12 h after Lt mixing during fermentation delivered acceptable increase acid (2 g/L) decrease...
SummaryTreatment of yeast cells proficient in the repair radiation damage (Saccharomyces cervisiae) with restriction endonuclease Alu I leads to a positive dose—effect relationship between inactivation level and enzyme concentration. The data suggest an uptake active into induction DNA double-strand breaks cell killing.