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Method for selecting oenological yeasts
2009The invention relates to a method for selecting oenological yeasts based on at least one oenological character, characterised in that it comprises the following steps: identifying a locus associated with said oenological character of interest; identifying an allele promoting said locus; making a molecular marker capable of detecting the allele ...
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NMR application on oenological products
2012The present work, which is part of the extensive research project AGER - AGroalimentare E Ricerca (“New analytical methodologies for geographical and varietal traceability of oenological products”) coordinated by the University of Modena, aims to use the HR-NMR techniques as molecular fingerprints in order to serve as indirect indicators of ...
PAPOTTI, GIULIA +5 more
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Study of bio-protection in oenology
2019One of the economic and societal challenges of recent years is to reduce the quantity of chemicals used in the agri-food industry. In wine, one method of limiting the addition of sulphites, a harmful and allergenic agent in wine, is bio-protection. This practice consists of the early addition of microorganisms such as yeasts and bacteria on harvested ...
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Contribution of biosensors to oenology and constraints associated with their use
Sensors and Actuators B: Chemical, 1995M Comtat
exaly