A5023554296- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Phytochemicals and Antioxidant Activities
- Meat and Animal Product Quality
- Food Quality and Safety Studies
- Sensory Analysis and Statistical Methods
- Microbial Metabolism and Applications
- Plant Pathogens and Fungal Diseases
- Biochemical and biochemical processes
- Botanical Research and Applications
- Nanocomposite Films for Food Packaging
- Fungal Biology and Applications
- Tea Polyphenols and Effects
- Wine Industry and Tourism
- Polysaccharides and Plant Cell Walls
- Fungal and yeast genetics research
- Plant biochemistry and biosynthesis
- Proteins in Food Systems
- Polysaccharides Composition and Applications
- Plant Diversity and Evolution
- Nuts composition and effects
- Plant Physiology and Cultivation Studies
- Biochemical Analysis and Sensing Techniques
- Agriculture and Rural Development Research
- Microwave-Assisted Synthesis and Applications
Wine Australia
2024
Oenology Research Unit
2011-2020
Unité de Recherche Œnologie
2017
Centre Hospitalier de Niort
2011-2013
Ministère de l'Agriculture et de la Souveraineté alimentaire
1987
Hanseniaspora uvarum is one of the most abundant yeast species found on grapes and in grape must, at least before onset alcoholic fermentation (AF) which usually performed by Saccharomyces species. The aim this study was to characterize genetic phenotypic variability within H. One hundred fifteen strains isolated from winemaking environments different geographical origins were analyzed using 11 microsatellite markers a subset 47 AFLP. isolates clustered mainly basis their localization as...
The aim of this work was to study the volatile thiol productions 2 industrial strains Torulaspora delbrueckii and Saccharomyces cerevisiae during alcoholic fermentation (AF) Sauvignon Blanc must. In order evaluate influence inoculation procedure, sequential simultaneous mixed cultures were carried out compared pure T. S. cerevisiae. results confirmed inability release 4-methyl-4-sulfanylpentan-2-one (4MSP) its low capacity produce 3-sulfanylhexyl acetate (3SHA), as already reported in...
Oenococcus oeni is the bacterial species which drives malolactic fermentation in wine. The analysis of 50 genomic sequences O. (14 already available and 36 newly sequenced ones) provided an inventory genes potentially involved exopolysaccharide (EPS) biosynthesis. loci identified are: two gene clusters named eps1 eps2, three isolated glycoside-hydrolase dsrO, dsrV levO, glycosyltransferase gtf, it3, it4. were present or absent depending on strain eps composition diverged from one to another....
Assyrtiko is a rare ancient grape variety of Greece, which known to produce Protected Designation Origin (PDO) Santorini white wines. Besides the famous character volcanic terroir, also marked by low pH value and sharp acidity. The aim present study was apply new inoculation procedure that modulates fermentation process maintaining unique sensorial characteristics wines based on For this purpose, Lachancea thermotolerans species, for formation lactic acid, tested in sequential with three...
Polyvinylpolypyrrolidone (PVPP) is a fining agent polymer used in winemaking to adjust rosé wine color and prevent organoleptic degradations by reducing polyphenol content. The impact of this on parameters polyphenols wines was investigated, the binding specificity toward PVPP determined. Color measured colorimetry decreased after treatment, thus confirming adsorption anthocyanins other pigments. Phenolic composition determined before targeted polyphenomics (Ultra Performance Liquid...
Biofilms are central to microbial life because of the advantage that this mode provides, whereas planktonic form is considered be transient in environment. During winemaking process, grape must and wines host a wide diversity microorganisms able grow biofilm. This case Brettanomyces bruxellensis most harmful spoilage yeast, due its negative sensory effect on wine ability colonise stressful environments. In study, different biotic abiotic factors bioadhesion biofilm formation capacities B....
Yeast autolysis during lees contact influences the organoleptic properties of wines especially by increasing their sweet taste. Although observed winemakers, this phenomenon is poorly explained in enology. Moreover, compounds responsible for sweetness wine remain unidentified. This work provides new insights way combining sensorial, biochemical and genetic approaches. First, we verified sensory analysis that yeast red has a significant effect on sweetness. Moderate additions ethanol or...
Aims: The aim of this research was to determine and quantify the ability enological tannins reduce laccase activity and, consequently, protect wine color against enzymatic browning and/or oxidasic haze.Methods results: Botrytized grape juice with obtained by inoculating Botrytis cinerea in healthy mature grapes. Laccase determined before after supplementation using syringaldazine method. White micro-fermentations were performed presence or not supplemented order how affected. Similarly, red...
The impact of yeast and lactic acid bacteria strains on the fruity aroma red wines was investigated by sensory analytical strategies. ester composition four different Bordeaux quantified HS-SPME-GC/MS. These wines, made with selected strains, were at end alcoholic fermentation regularly until 12 months aging, during 2011 2012 vintages. Sensory analyses after 3 aging revealed significant differences regard to strains. Bacteria seemed have only a slight changes in aromatic profile. Ester...
Brettanomyces bruxellensis is the most damaging spoilage yeast in wine industry because of its negative impact on organoleptic qualities. The strain persistence cellars over several years associated with recurrent contamination suggest specific properties to persist and survive environment through bioadhesion phenomena. In this work, physico-chemical surface properties, morphology ability adhere stainless steel were studied both synthetic medium wine. More than 50 strains representative...
Chardonnay wines impart a unique complex aroma characterized by its buttery, yellow stone fruit, melon, bready, and woody notes. Among the terms used in sensory analysis of these wines, this study investigated hazelnut-like attributes. Multidimensional gas chromatography coupled to olfactometry identified five pyrroles reminiscent hazelnut: 1-ethylpyrrole-2-carboxaldehyde, 1H-pyrrole, 2-acetyl-1H-pyrrole (first identification wine), 1-methylpyrrole-2-carboxaldehyde,...
Plasmids in lactic acid bacteria occasionally confer adaptive advantages improving the growth and behaviour of their host cells. They are often associated to starter cultures used food industry could be a signature superiority. Oenococcus oeni is main species encountered wine. It performs malolactic fermentation that occurs most wines after alcoholic contributes quality stability. Industrial O. starters may better control fermentation. Starters selected empirically by virtue kinetics...
Oenococcus oeni is the lactic acid bacterium that most commonly drives malolactic fermentation (MLF) in wine. Though importance of MLF terms wine microbial stability and sensory improvement well established, it remains a winemaking step not so easy to control. O. displays many adaptation tools resist harsh conditions which explain its natural dominance at this stage winemaking. Previous findings showed capsular polysaccharides endogenous produced dextran increased survival rate conservation...