Search Results - "Hervé Alexandre"

Systematic and quantitative view of the antiviral arsenal of prokaryotes by Tesson, Florian, Hervé, Alexandre, Mordret, Ernest, Touchon, Marie, d’Humières, Camille, Cury, Jean, Bernheim, Aude

“…Bacteria and archaea have developed multiple antiviral mechanisms, and genomic evidence indicates that several of these antiviral systems co-occur in the same…”
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Effect of Production Phase on Bottle-Fermented Sparkling Wine Quality by Kemp, Belinda, Alexandre, Hervé, Robillard, Bertrand, Marchal, Richard

“…This review analyzes bottle-fermented sparkling wine research at each stage of production by evaluating existing knowledge to identify areas that require…”
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Wine Yeast Terroir: Separating the Wheat from the Chaff-for an Open Debate by Alexandre, Hervé

“…Wine terroir is characterized by a specific taste and style influenced by the cultivar of the fermented grapes, geographical factors such as the vineyard,…”
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Flor yeasts of Saccharomyces cerevisiae—Their ecology, genetics and metabolism by Alexandre, Hervé

“…The aging of certain white wines is dependent on the presence of yeast strains that develop a biofilm on the wine surface after the alcoholic fermentation…”
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Influence of nitrogen status in wine alcoholic fermentation by Gobert, Antoine, Tourdot-Maréchal, Raphaëlle, Sparrow, Céline, Morge, Christophe, Alexandre, Hervé

“…Nitrogen is an essential nutrient for yeast during alcoholic fermentation. Nitrogen is involved in the biosynthesis of protein, amino acids, nucleotides, and…”
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Wine microbiome: A dynamic world of microbial interactions by Liu, Youzhong, Rousseaux, Sandrine, Tourdot-Maréchal, Raphaëlle, Sadoudi, Mohand, Gougeon, Régis, Schmitt-Kopplin, Philippe, Alexandre, Hervé

“…Most fermented products are generated by a mixture of microbes. These microbial consortia perform various biological activities responsible for the…”
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Inoculation of Torulaspora delbrueckii as a bio-protection agent in winemaking by Simonin, Scott, Alexandre, Hervé, Nikolantonaki, Maria, Coelho, Christian, Tourdot-Maréchal, Raphaëlle

“…In oenology, bio-protection consists in adding bacteria, yeasts or a mixture of microorganisms on grape must before fermentation in order to reduce the use of…”
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Flor Yeast Diversity and Dynamics in Biologically Aged Wines by David-Vaizant, Vanessa, Alexandre, Hervé

“…Wine biological aging is characterized by the development of yeast strains that form a biofilm on the wine surface after alcoholic fermentation. These yeasts,…”
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Mixed biofilm formation by Oenococcus oeni and Saccharomyces cerevisiae: A new strategy for the wine fermentation process by Palud, Aurore, Roullier-Gall, Chloé, Alexandre, Hervé, Weidmann, Stéphanie

“…Bacterial biofilms have attracted much attention in the food industry since this phenotype increases microbial resistance to environmental stresses. In…”
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Evaluating the impact of Torulaspora delbrueckii and amino acid concentration on the nitrogen metabolism of Oenococcus oeni by Balmaseda, Aitor, Rozès, Nicolas, Bordons, Albert, Alexandre, Hervé, Reguant, Cristina

“…This study investigates the impact of Saccharomyces cerevisiae and Torulaspora delbrueckii inoculation strategies and amino acid supplementation on nitrogen…”
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Microbiological and technological parameters impacting the chemical composition and sensory quality of kombucha by Tran, Thierry, Grandvalet, Cosette, Verdier, François, Martin, Antoine, Alexandre, Hervé, Tourdot‐Maréchal, Raphaëlle

“…Kombucha is a beverage made from sugared tea transformed by yeasts and acetic acid bacteria. Being originally homemade, it has become an industrially produced…”
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Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts by Sadoudi, Mohand, Tourdot-Maréchal, Raphaëlle, Rousseaux, Sandrine, Steyer, Damien, Gallardo-Chacón, Joan-Josep, Ballester, Jordi, Vichi, Stefania, Guérin-Schneider, Rémi, Caixach, Josep, Alexandre, Hervé

“…There has been increasing interest in the use of selected non-Saccharomyces yeasts in co-culture with Saccharomyces cerevisiae. The main reason is that the…”
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Editorial for Special Issue "Yeast in Winemaking" by Alexandre, Hervé

“…Yeast in winemaking was first studied for its role in alcoholic fermentation, and has led to the publication of a huge amount of scientific articles [...]…”
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Exploring the unexplored: A characterization of vitamins and vitamers in white grape musts by high-performance liquid chromatography by Evers, Marie Sarah, Alexandre, Hervé, Morge, Christophe, Sparrow, Celine, Gobert, Antoine, Roullier-Gall, Chloé

“…•Development of a rapid HPLC method to quantify 19 different vitamers in grape musts.•First analysis of 85 white grape musts of varying origins, varieties and…”
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Non- Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile by Gobert, Antoine, Tourdot-Maréchal, Raphaëlle, Morge, Christophe, Sparrow, Céline, Liu, Youzhong, Quintanilla-Casas, Beatriz, Vichi, Stefania, Alexandre, Hervé

“…Nitrogen sources in the must are important for yeast metabolism, growth, and performance, and wine volatile compounds profile. Yeast assimilable nitrogen (YAN)…”
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The Antisense RNA Approach: a New Application for In Vivo Investigation of the Stress Response of Oenococcus oeni, a Wine-Associated Lactic Acid Bacterium by Darsonval, Maud, Msadek, Tarek, Alexandre, Hervé, Grandvalet, Cosette

“…Oenococcus oeni is a wine-associated lactic acid bacterium mostly responsible for malolactic fermentation in wine. In wine, O. oeni grows in an environment…”
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Bio-protection in oenology by Metschnikowia pulcherrima: from field results to scientific inquiry by Puyo, Maëlys, Simonin, Scott, Bach, Benoit, Klein, Géraldine, Alexandre, Hervé, Tourdot-Maréchal, Raphaëlle

“…Finding alternatives to the use of chemical inputs to preserve the sanitary and organoleptic quality of food and beverages is essential to meet public health…”
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Citrate metabolism in lactic acid bacteria: is there a beneficial effect for Oenococcus oeni in wine? by Eicher, Camille, Coulon, Joana, Favier, Marion, Alexandre, Hervé, Reguant, Cristina, Grandvalet, Cosette

“…Lactic acid bacteria (LAB) are Gram positive bacteria frequently used in the food industry for fermentation, mainly transformation of carbohydrates into lactic…”
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A Versatile Methodology for the Regioselective C 8 -Metalation of Purine Bases by Brackemeyer, Dirk, Hervé, Alexandre, Schulte to Brinke, Christian, Jahnke, Mareike C., Hahn, F. Ekkehardt

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Influence of pH on Oenococcus oeni metabolism: Can the slowdown of citrate consumption improve its acid tolerance? by Eicher, Camille, Tran, Thierry, Munier, Edouard, Coulon, Joana, Favier, Marion, Alexandre, Hervé, Reguant, Cristina, Grandvalet, Cosette

“…[Display omitted] •There is a great genetic diversity of O. oeni cit loci between strains.•Carbon source consumption kinetics are linked to the ecological…”
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