Published in Frontiers in Microbiology
There has been little exploration of how phages contribute to the diversity of the bacterial community associated with winemaking and may impact fermentations and product quality. Prophages of Oenococcus oeni , the most common species of lactic acid bacteria (LAB) associated with malolactic fermentation of wine, have been described, but no data is ...
Published in Frontiers in Microbiology
Microbial diversity present on grapes in wineries, and throughout fermentation has been associated with important metabolites for final wine quality. Although microbiome-metabolome associations have been well characterized and could be used as indicators of wine quality, the impact of regionality on the microbiome and metabolome is not well known. ...
Published in Foods
NMR is a swift and highly reproducible spectrometric technique that makes it possible to obtain spectra containing a lot of information about the sample analyzed. This approach helps major components be described in complex mixtures such as wine in just one analysis. Analysis of wine metabolites is very often used to understand the impact of geogra...
Published in Foods
GC-FID/MS is a powerful technique used to analyze food and beverage aromas. Volatile organic compounds (VOCs) in grape berries play an important role in determining wine quality and are affected by many factors, such as climate and soil that mainly influence their relative concentrations. Wine aroma is generated by a complex mixture of compounds, a...
Published in Foods
This study aimed to systematically evaluate the effect of a commercial grape seed tannin extract (GSE) fully characterized (53% monomers, 47% procyanidins) on wine ester release and perception using a global approach. The behavior of two esters (ethyl hexanoate, ethyl decanoate) was studied in a control wine or in the same wine supplemented with th...
Published in Foods
After grape processing, large amounts of seeds are produced as a side product. Grape seeds are rich in proteins that could be extracted and revalorized by the wine industry due to their high techno-functional value for modulating quality features of red wines or as an alternative to the use of other stabilizers, which are also proteins but submitte...
Published in Critical reviews in food science and nutrition
With an increase in life expectancy, the incidence of chronic degenerative pathologies such as dementia has progressively risen. Cognitive impairment leads to the gradual loss of skills, which results in substantial personal and financial cost at the individual and societal levels. Grapes and wines are rich in healthy compounds, which may help to m...
Cet article analyse les représentations du monde vitivinicole véhiculées par les fictions télévisuelles françaises de 1960 à nos jours. Loin des fictions de type social où les conditions de travail et sa division ainsi que les effets d’une modernisation seraient exaltées, ces séries et téléfilms réduisent la notion du drame social du travail aux dy...
National audience
The aim of this research has been to examine the microbiological and technological parameters influencing volatile phenols (VP) production in wine of the autochthonous Montenegrin grape varieties Kratošija and Vranac and the international grape variety Cabernet Sauvignon. Within two consecutive vintages (2012 and 2013) grape must and wines have bee...
