Bandeau-publications

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Fermentative Conditions Modulating Sweetness in Dry Wines: Genetics and Environmental Factors Influencing the Expression Level of the Saccharomyces cerevisiae HSP12 Gene.

Axel MARCHAL - Philippe MARULLO - Cécile DURAND - Virginie MOINE - Denis DUBOURDIEU

Journal of Agricultural and Food Chemistry - 2015

Wine quality depends on both its complexity of odors and its harmony of flavors. This taste balance is mainly due to interactions between sweet, sour, and bitter tastes. In particular, sweetness plays a decisive role in wine perception and is likely to contribute to the pleasure of the tasters. Dry wines containing 2 g/L (below the perception threshold) of residual sugar exhibit paradoxically a subtle sweet taste. Previous works have established that ethanol, glycerol, polysaccharides, and nucleotides have no direct influence on sweetness perception in the concentration ranges at which they are found in dry wines. Read more

 

The effect of commercial glycosidase enzymes on the aroma of Gewürztraminer and Riesling wines.

Danie MALHERBE - Virginie MOINE - Amanda KRAMER

Grapegrower & Winemaker - October 2014

There are many compounds responsible for the final aroma and flavour of a wine. One group of compounds, the monoterpenes, play a major role in the aromatic profile of grape varieties such as Muscat, Riesling and Gewürztraminer imparting a floral and fruity character to wines. The principal monoterpenes associated with wine aroma are geraniol, linalool, nerol, citronellol and a-terpineol. Read more

 

Impact of Yeast Strain on Ester Levels and Fruity Aroma Persistence during Aging of Bordeaux Red Wines

Marine GAMMACURTA - Stéphanie MARCHAND - Warren ALBERTIN - Virginie MOINE - Gilles DE REVEL

Journal of Agricultural and Food Chemistry - May 2014

Winemaking involves various agricultural, mechanical, chemical, and microbiological processes to enable the best expression of the typical characteristics of the terroir. Microbiological processes, such as alcoholic fermentation (AF) and malolactic fermentation (MLF), involve respectively yeast and lactic acid bacteria (LAB). Saccharomyces cerevisiae is the main yeast species responsible for AF and Oenococus oeni is the main lactic acid bacteria responsible for MLF. Both of these microorganisms play a central role in red winemaking and for the expression of organoleptic qualities. Read more

 

Color Stabilization of Red Wines. A Chemical and Colloidal Approach.

Cristina ALCALDE-EON - Ignacio GARCÍA-ESTÉVEZ - Victor PUENTE - Julián C. RIVAS-GONZALO - M. Teresa ESCRIBANO-BAILÓN

Journal of Agricultural and Food Chemistry - March 5, 2014

Color is generally the first organoleptic property of a wine that is perceived by consumers and it is, therefore, responsible for the consumers’ first opinion of a given wine. Furthermore, color may condition the perception of the aroma, taste, or mouthfeel properties of a wine.1,2 Anthocyanins are the main pigments responsible for wine color, and they are extracted from grape skins throughout maceration. During winemaking and aging they are involved in chemical reactions leading either to their degradation or to their transformation into derivative and/or polymeric pigments. Read more

 

QTL Dissection of Lag Phase in Wine Fermentation Reveals a New Translocation Responsible for Saccharomyces cerevisiae Adaptation to Sulfite.

Adrien ZIMMER - Cécile DURAND - Nicolás LOIRA - Pascal DURRENS - David JAMES SHERMAN - Philippe MARULLO

PLOS ONE - January 2014

Adaptation by natural selection occurs through the emergence of mutations that improve the fitness of an organism and its reproductive success in its environment. Identifying the genetic bases of adaptation is a great challenge in microbe genetics that may be carried out by different approaches including experimental evolution [1–3] and linkage analysis [3–8]. Diverse mutation types may impact trait variability and adaptation to an environment. Read more

 

Packing some punch into that glass of red.

Karien O’KENNEDY

Grapegrower & Winemaker - January 2014

Pectin, cellulose and hemicellulose are structural polysaccharides in the middle lamella and primary cell walls of grape cells (Ducasse et al. 2010).) Grape skins contain approximately 75 per cent more cell wall tissue than grape pulp (Vidal et al. 2001). Cell wall polysaccharide structure changes with grape ripening due to a grape’s own pectinases becoming more active (Kashyap et al. 2001). Read more

 

Chip electrophoresis as a novel approach to measure the polyphenols reactivity toward human saliva.

Alessandra RINALDI- Néréa ITURMENDI - Angelita GAMBUTI - Michael JOURDES -Pierre-Louis TEISSEDRE - Luigi MOIO

Electrophoresis 2014

The immediate and accurate determination of chemical or sensory parameters is a key issue in food analysis, medical diagnostics, chemical and biotechnological production, and many other fields. Moreover, food matrices are often more complex to specifically evaluate the sensory attribute related to it. In the case of food and beverages rich in polyphenols, such as tea, wine, beer, cider, the marketing is associated to the consumer acceptance, especially regarding the astringent character. Read more

 

Stuck fermentation: Development of a synthetic stuck wine and study of a restart procedure.

Pierre MAISONNAVE - Isabelle SANCHEZ - Virginie MOINE - Sylvie DEQUIN - Virginie GALEOTE

International Journal of Food Microbiology - March 2013

Despite many improvements in winemaking processes, such as the control of oxygen concentration and temperature, the use of selected yeasts and the correction of nutrient deficiencies, stuck fermentations remain a major problem in wine fermentation worldwide, generating considerable losses within the wine industry. A stuck fermentation is one in which fermentation has ceased prematurely or the rate of fermentation is considered too low for practical purposes, leaving a higher residual sugar content than desired in the wines at the end of the fermentation (Bisson, 1999; Henschke, 1997). Read more

 

Influence of phenolic compounds on the sensorial perception and volatility of red wine esters in model solution: An insight at the molecular level.

Bénédicte LORRAIN - Sophie TEMPERE - Néréa ITURMENDI - Virginie MOINE - Gilles DE REVEL - Pierre-LOUIS TEISSEDRE

Food Chemistry - February 2013

The sense of smell and detection of the aromas in wine is the primary means through which wine is tasted and evaluated. The proportion of aroma compounds smelled by tasters is mainly governed by their volatility and solubility, which means their partitioning between liquid and gas phases. However, variations in the effective concentration in the headspace above the wine are possible, influenced by other wine constituents present in the liquid medium. Read more

 

An innovative tool reveals interaction mechanisms among yeast populations under oenological conditions.

Philippe RENAULT - Warren ALBERTIN - Marina BELY

Applied Microbiology and Biotechnology – January 2013

Abstract Alcoholic fermentation of grape must is a complex process, involving several yeast genera and species. The early stages in fermentation are dominated by non- Saccharomyces yeasts that are gradually replaced by the Saccharomyces cerevisiae species, which takes over the fermentation. Read more

 

Precipitation of Salivary Proteins After the Interaction with Wine: The Effect of Ethanol, pH, Fructose, and Mannoproteins.

Alessandra RINALDI - Angelita GAMBUTI - Luigi MOIO

Journal of Food Science - 2012

Astringency may be considered the resulting of different sensations as drying, roughing, and puckering of the epithelium (Lee and Lawless 1991) felt in the mouth after the ingestion of foods and beverages containing polyphenols. This mouthfeel is localized not only in specific regions of the tongue, as it happens for the gustative sensations, but it also involves the overall buccal cavity like soft palate, gingives, and lips (Breslin and others1993). Read more

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