Results 11 to 20 of about 6,664 (211)
Detection of Oenological Polyphenols via QCM-D Measurements [PDF]
Nanomaterials, 2022 Polyphenols are a family of compounds present in grapes, musts, and wines. Their dosage is associated with the grape ripening, correct must fermentation, and final wine properties. Owing to their anti-inflammatory properties, they are also relevant for health applications.
Gagliardi M. +6 more
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Fermentation, 2022 Responsible for plasma membrane structure maintenance in eukaryotic organisms, sterols are essential for yeast development. The role of two sterol sources in Saccharomyces cerevisiae during wine fermentation is highlighted in this review: ergosterol ...
Giovana Girardi Piva +8 more
doaj +1 more source
Fermentation, 2021 Flor strains of Saccharomyces cerevisiae represent a special group of yeasts used for producing biologically aged wines. We analyzed the collection of commercial wine and flor yeast strains, as well as environmental strains isolated from the surface of ...
Michail A. Eldarov +8 more
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The Sensory Space of Wines: From Concept to Evaluation and Description. A Review
Foods, 2021 The concept of sensory space was first formulated over 25 years ago and has been widely adopted in oenology for around the last 15 years. It is based on both the common organoleptic characteristics of products and the mental representations built by ...
Jean-Christophe Barbe +2 more
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Highlight on the problems generated by p-coumaric acid analysis in fermentations [PDF]
, 2008 p-Coumaric acid is a natural hydroxycinnamic acid existing in grapes and wine. It is the precursor of the 4-ethylphenol molecule through the bioconversion reaction by Brettanomyces yeast. Chromatographic methods are the most common techniques to detect p-
Brandam, Cédric +4 more
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Oenological Characterization of Native Hanseniaspora uvarum Strains [PDF]
Fermentation, 2022 The utilization of native yeast strains associated with a distinct terroir for autochthonous grape types represents a novel trend in winemaking, contributing to the production of unique wines with regional character. Hence, this study aimed to isolate native strains of the yeast H.
Stojan Mančić +6 more
openaire +2 more sources
Impact of the co-culture of Saccharomyces cerevisiae–Oenococcus oenion malolactic fermentation and partial characterization of a yeast-derived inhibitory peptidic fraction [PDF]
, 2010 The present study was aimed to evaluate the impact of the co-culture on the output of malolactic fermentation and to further investigate the reasons of the antagonism exerted by yeasts towards bacteria during sequential cultures.
Mathieu, Florence +2 more
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Cross-flow microfiltration applied to oenology: A review [PDF]
, 2011 The cross-flow microfiltration applied to wine filtration has become a legitimate alternative to conventional filtration processes. However, membrane fouling which affects the operating costs and the plant maintenance, limits the widespread application ...
Albasi, Claire +6 more
core +5 more sources
Le vaisselier du vin (xiiie-xvie siècle). Contribution à l’histoire du goût
L'Atelier du CRH, 2014 In the 13th century, new objects specific to serving wine were made by craftsmen potters and glassworkers. They are an echo of the table manners and of the interest for oenology which spread at the same time.
Danièle Alexandre-Bidon
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The genetics of non-conventional wine yeasts: current knowledge and future challenges
Frontiers in Microbiology, 2016 Saccharomyces cerevisiae is by far the most widely used yeast in oenology. However, during the last decade, several other yeasts species has been purposed for winemaking as they could positively impact wine quality. Some of these non-conventional yeasts (
Isabelle eMasneuf-Pomarede +6 more
doaj +1 more source