Search Results - "Denis Dubourdieu"

Impact of mixed Torulaspora delbrueckii–Saccharomyces cerevisiae culture on high-sugar fermentation by Bely, Marina, Stoeckle, Philippe, Masneuf-Pomarède, Isabelle, Dubourdieu, Denis

“…Conventional wine yeasts produce high concentrations of volatile acidity, mainly acetic acid, during high-sugar fermentation. This alcoholic fermentation…”
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Natural allelic variations of Saccharomyces cerevisiae impact stuck fermentation due to the combined effect of ethanol and temperature; a QTL-mapping study by Marullo, Philippe, Durrens, Pascal, Peltier, Emilien, Bernard, Margaux, Mansour, Chantal, Dubourdieu, Denis

“…Fermentation completion is a major prerequisite in many industrial processes involving the bakery yeast Saccharomyces cerevisiae. Stuck fermentations can be…”
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The grape must non- Saccharomyces microbial community: Impact on volatile thiol release by Zott, Katharina, Thibon, Cécile, Bely, Marina, Lonvaud-Funel, Aline, Dubourdieu, Denis, Masneuf-Pomarede, Isabelle

“…Several studies have reported the beneficial influence of non- Saccharomyces yeasts and their potential applications in the wine industry, mainly in…”
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Contribution of oak lignans to wine taste: chemical identification, sensory characterization and quantification by Marchal, Axel, Cretin, Blandine N., Sindt, Lauriane, Waffo-Téguo, Pierre, Dubourdieu, Denis

“…The modification of wine taste during oak ageing is due to the release of non-volatile compounds from wood. Among these molecules, some lignans have been…”
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Impact of Oxygen Dissolved at Bottling and Transmitted through Closures on the Composition and Sensory Properties of a Sauvignon Blanc Wine during Bottle Storage by Lopes, Paulo, Silva, Maria A, Pons, Alexandre, Tominaga, Takatoshi, Lavigne, Valérie, Saucier, Cédric, Darriet, Philippe, Teissedre, Pierre-Louis, Dubourdieu, Denis

“…This work outlines the results from an investigation to determine the effect of the oxygen dissolved at bottling and the specific oxygen barrier properties of…”
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Identification of a Sotolon Pathway in Dry White Wines by Pons, Alexandre, Lavigne, Valérie, Landais, Yannick, Darriet, Philippe, Dubourdieu, Denis

“…Sotolon (3-hydroxy-4,5-dimethyl-2(5H)-furanone) is a chiral furanone, an aroma compound known to be responsible for premature-aging flavor in dry white wines…”
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Impact of noble rot on the aroma precursor of 3-sulfanylhexanol content in Vitis vinifera L. cv Sauvignon blanc and Semillon grape juice by Thibon, Cécile, Dubourdieu, Denis, Darriet, Philippe, Tominaga, Takatoshi

“…The most famous sweet wine in France is made from botrytised grapes in the Sauternes region. Its distinctive, complex aromas are undoubtedly due to noble rot…”
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Identification and Characteristics of New Volatile Thiols Derived from the Hop (Humulus luplus L.) Cultivar Nelson Sauvin by Takoi, Kiyoshi, Degueil, Marie, Shinkaruk, Svitlana, Thibon, Cécile, Maeda, Katsuaki, Ito, Kazutoshi, Bennetau, Bernard, Dubourdieu, Denis, Tominaga, Takatoshi

“…Nelson Sauvin (NS) is a unique hop cultivar that was bred and grown in New Zealand. This hop gives a specific flavor (exotic fruit-like, white wine-like) to…”
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Identification of New Natural Sweet Compounds in Wine Using Centrifugal Partition Chromatography–Gustatometry and Fourier Transform Mass Spectrometry by Marchal, Axel, Waffo-Téguo, Pierre, Génin, Eric, Mérillon, Jean-Michel, Dubourdieu, Denis

“…Sweetness contributes notably to the taste-balance of dry wines and increases during oak-barrel aging owing to the release of natural sweeteners from wood. The…”
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Influence of Climate, Soil, and Cultivar on Terroir by VAN LEEUWEN, Cornelis, FRIANT, Philippe, CHONE, Xavier, TREGOAT, Olivier, KOUNDOURAS, Stephanos, DUBOURDIEU, Denis

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Recovery after curettage of grapevines with esca leaf symptoms by LECOMTE, Pascal, CHOLET, Céline, BRUEZ, Emilie, MARTIGNON, Tommaso, GIUDICI, Massimo, SIMONIT, Marco, ALONSO UGAGLIA, Adeline, FORGET, Dominique, MIRAMON, Jérôme, ARROYO, Matthieu, DUBOURDIEU, Denis, GENY-DENIS, Laurence, REY, Patrice

“…Grapevine curettage was re-introduced in France in the early 2000s, and is important for facilitating recovery of plants from esca disease. This surgical…”
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Odorous Impact of Volatile Thiols on the Aroma of Young Botrytized Sweet Wines:  Identification and Quantification of New Sulfanyl Alcohols by Sarrazin, Elise, Shinkaruk, Svitlana, Tominaga, Takatoshi, Bennetau, Bernard, Frérot, Eric, Dubourdieu, Denis

“…Specific extraction of volatile thiols using sodium p-hydroxymercuribenzoate revealed the presence of three new sulfanylalcohols in wines made from…”
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Plant resilience and physiological modifications induced by curettage of Esca-diseased grapevines by Cholet, Céline, Bruez, Émilie, Lecomte, Pascal, Barsacq, Audrey, Martignon, Tommaso, Giudici, Massimo, Simonit, Marco, Dubourdieu, Denis, Gény, Laurence

“…The re-emergence of Grapevine Trunk Diseases (GTDs), mainly Esca, has been observed in most of the world’s vineyards during the last two decades. Development…”
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3-Sulfanylhexanol Precursor Biogenesis in Grapevine Cells: The Stimulating Effect of Botrytis cinerea by Thibon, Cécile, Cluzet, Stéphanie, Mérillon, Jean Michel, Darriet, Philippe, Dubourdieu, Denis

“…Volatile thiols, compounds that contribute strongly to the varietal aroma, are present in much higher concentrations in sweet wines than in dry wines. This…”
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Role of Certain Volatile Thiols in the Bouquet of Aged Champagne Wines by Tominaga, Takatoshi, Guimbertau, Guy, Dubourdieu, Denis

“…A method for the specific extraction of volatile thiols by use of p-hydroxymercuribenzoate has made it possible to identify certain flavor-active volatile…”
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Origins of the sweetness derived from the aging of dry wines: the role of oak triterpenoids by Marchal, Axel, Waffo-Téguo, Pierre, Gammacurta, Marine, Prida, Andréi, Dubourdieu, Denis

“…Aging in barrel affects the sensory characteristics of wines and modifies the sweet taste in particular. Using an inductive approach, several sweet…”
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The Role of Yeasts in Grape Flavor Development during Fermentation: The Example of Sauvignon blanc by DUBOURDIEU, Denis, TOMINAGA, Takatoshi, MASNEUF, Isabelle, DES GACHONS, Catherine Peyrot, MURAT, Marie Laure

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A Powerful Aromatic Volatile Thiol, 2-Furanmethanethiol, Exhibiting Roast Coffee Aroma in Wines Made from Several Vitis vinifera Grape Varieties by TOMINAGA, Takatoshi, BLANCHARD, Louis, DARRIET, Philippe, DUBOURDIEU, Denis

“…The chemical compound 2-furanmethanethiol (2FM), with a strong roast coffee aroma, has been identified in sweet white wines made from the Petit manseng grape…”
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Quantification and Odor Contribution of 2-Furanmethanethiol in Different Types of Fermented Soybean Paste Miso by Ohata, Motoko, Tominaga, Takatoshi, Dubourdieu, Denis, Kubota, Kikue, Sugawara, Etsuko

“…2-Furanmethanethiol, a compound contained in many kinds of food, was identified for the first time in five types of miso fermented soybean paste (red salty…”
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Influence of assimilable nitrogen on volatile acidity production by Saccharomyces cerevisiae during high sugar fermentation by Bely, Marina, Rinaldi, Alessandra, Dubourdieu, Denis

“…We analyzed the variability of volatile acidity and glycerol production by Saccharomyces cerevisiae on a large sample of high sugar musts. The production of…”
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