Search Results - "Masneuf‐Pomarède, Isabelle"

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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Characterization of epiphytic bacterial communities from grapes, leaves, bark and soil of grapevine plants grown, and their relations by Martins, Guilherme, Lauga, Béatrice, Miot-Sertier, Cécile, Mercier, Anne, Lonvaud, Aline, Soulas, Marie-Louise, Soulas, Guy, Masneuf-Pomarède, Isabelle

“…Despite its importance in plant health and crop quality, the diversity of epiphytic bacteria on grape berries and other plant parts, like leaves and bark,…”
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Yeast and Filamentous Fungi Microbial Communities in Organic Red Grape Juice: Effect of Vintage, Maturity Stage, SO2, and Bioprotection by Windholtz, Sara, Vinsonneau, Emmanuel, Farris, Laura, Thibon, Cécile, Masneuf-Pomarède, Isabelle

“…Changes are currently being made to winemaking processes to reduce chemical inputs [particularly sulfur dioxide (SO 2 )] and adapt to consumer demand. In this…”
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Molecular Diagnosis of Brettanomyces bruxellensis ' Sulfur Dioxide Sensitivity Through Genotype Specific Method by Avramova, Marta, Vallet-Courbin, Amélie, Maupeu, Julie, Masneuf-Pomarède, Isabelle, Albertin, Warren

“…The yeast species is associated with important economic losses due to red wine spoilage. The most common method to prevent and/or control spoilage in…”
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Microbial dysbiosis in roots and rhizosphere of grapevines experiencing decline is associated with active metabolic functions by Darriaut, Romain, Marzari, Tania, Lailheugue, Vincent, Tran, Joseph, Martins, Guilherme, Marguerit, Elisa, Masneuf-Pomarède, Isabelle, Lauvergeat, Virginie

“…When grapevine decline, characterized by a premature decrease in vigor and yield and sometimes plant death, cannot be explained by pathological or…”
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Soil composition and rootstock genotype drive the root associated microbial communities in young grapevines by Darriaut, Romain, Antonielli, Livio, Martins, Guilherme, Ballestra, Patricia, Vivin, Philippe, Marguerit, Elisa, Mitter, Birgit, Masneuf-Pomarède, Isabelle, Compant, Stéphane, Ollat, Nathalie, Lauvergeat, Virginie

“…Soil microbiota plays a significant role in plant development and health and appears to be a major component of certain forms of grapevine decline. A…”
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Vitis species, vintage, and alcoholic fermentation do not drive population structure in Starmerella bacillaris (synonym Candida zemplinina) species by Raymond Eder, María Laura, Conti, Francisco, Bely, Marina, Masneuf‐Pomarède, Isabelle, Albertin, Warren, Rosa, Alberto Luis

“…The yeast species Starmerella bacillaris (synonym Candida zemplinina) is widely associated with oenological ecosystems and is frequently isolated from grape…”
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Sensory characterisation of wines without added sulfites via specific and adapted sensory profile by BARBE, Jean-Christophe, Pelonnier-Magimel, Edouard, Windhotz, Sara, Masneuf Pomarède, Isabelle

“…Aim: In the few past years, consumer expectation has shifted toward low-additive foodstuffs. In the wine industry, this has been evidenced by the development…”
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Population Dynamics and Yeast Diversity in Early Winemaking Stages without Sulfites Revealed by Three Complementary Approaches by Windholtz, Sara, Dutilh, Lucie, Lucas, Marine, Maupeu, Julie, Vallet-Courbin, Amélie, Farris, Laura, Coulon, Joana, Masneuf-Pomarède, Isabelle

“…Nowadays, the use of sulfur dioxide (SO2) during the winemaking process is a controversial societal issue. In order to reduce its use, various alternatives are…”
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Characterization of natural hybrids of Saccharomyces cerevisiae and Saccharomyces bayanus var. uvarum by Christine, Le Jeune, Marc, Lollier, Catherine, Demuyter, Claude, Erny, Jean-Luc, Legras, Michel, Aigle, Isabelle, Masneuf-Pomarède

“…Nine yeast strains were isolated from spontaneous fermentations in the Alsace area of France, during the 1997, 1998 and 1999 grape harvests. Strains were…”
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The “pied de cuve” as an alternative way to manage indigenous fermentation: impact on the fermentative process and Saccharomyces cerevisiae diversity by Börlin, Marine, Miot-Sertier, Cécile, Vinsonneau, Emmanuel, Becquet, Stéphane, Salin, Franck, Bely, Marina, Lucas, Patrick, Albertin, Warren, Legras, Jean-Luc, Masneuf-Pomarède, Isabelle

“…Winemakers are increasingly keen to limit the use of commercial yeasts in order to reduce oenological inputs. The preparation of an indigenous winery-made…”
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Grapevine decline is associated with difference in soil microbial composition and activity by Darriaut, Romain, Martins, Guilherme, Dewasme, Coralie, Mary, Séverine, Darrieutort, Guillaume, Ballestra, Patricia, Marguerit, Elisa, Vivin, Philippe, Ollat, Nathalie, Masneuf-Pomarède, Isabelle, Lauvergeat, Virginie

“…Grapevine decline is a top concern in viticulture worldwide and is often associated with many biotic and abiotic factors. Grape trunk diseases and viruses are…”
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Correlation between water activity (aw) and microbial epiphytic communities associated with grapes berries by Martins, Guilherme Eduardo, Casini, Cosimo, Da Costa, Jean-Pierre, Geny, Laurence, Lonvaud, Aline, Masneuf-Pomarède, Isabelle

“…Grape berries host a complex microbial community that plays a predominant role in grape quality prior to harvest and in the winemaking process. Like other…”
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Molecular genetic study of introgression between Saccharomyces bayanus and S. cerevisiae by Naumova, Elena S., Naumov, Gennadi I., Masneuf‐Pomarède, Isabelle, Aigle, Michel, Dubourdieu, Denis

“…The genomic constitution of different S. bayanus strains and natural interspecific Saccharomyces hybrids has been studied by genetic and molecular methods…”
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Single QTL mapping and nucleotide-level resolution of a physiologic trait in wine Saccharomyces cerevisiae strains by Marullo, Philippe, Aigle, Michel, Bely, Marina, Masneuf-Pomarède, Isabelle, Durrens, Pascal, Dubourdieu, Denis, Yvert, Gaël

“…Abstract Natural Saccharomyces cerevisiae yeast strains exhibit very large genotypic and phenotypic diversity. However, the link between phenotype variation…”
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Breeding strategies for combining fermentative qualities and reducing off-flavor production in a wine yeast model by Marullo, Philippe, Bely, Marina, Masneuf-Pomarède, Isabelle, Pons, Monique, Aigle, Michel, Dubourdieu, Denis

“…In agricultural sciences, breeding strategies have historically been used to select new, optimized plant varieties or animal breeds. Similar strategies are…”
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The complexity of wine: clarifying the role of microorganisms by Tempère, Sophie, Marchal, Axel, Barbe, Jean-Christophe, Bely, Marina, Masneuf-Pomarede, Isabelle, Marullo, Philippe, Albertin, Warren

“…The concept of wine complexity has gained considerable interest in recent years, both for wine consumers and wine scientists. As a consequence, some research…”
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In grapevine decline, microbiomes are affected differently in symptomatic and asymptomatic soils by Darriaut, Romain, Tran, Joseph, Martins, Guilherme, Ollat, Nathalie, Masneuf-Pomarède, Isabelle, Lauvergeat, Virginie

“…Grapevine decline affects viticulture worldwide. It is caused by a wide range of individual and combined biotic and abiotic factors. Some declines remain…”
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Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation by Hranilovic, Ana, Gambetta, Joanna M., Schmidtke, Leigh, Boss, Paul K., Grbin, Paul R., Masneuf-Pomarede, Isabelle, Bely, Marina, Albertin, Warren, Jiranek, Vladimir

“…The yeast Lachancea thermotolerans (previously Kluyveromyces thermotolerans ) is a species of large, yet underexplored, oenological potential. This study…”
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Non-Saccharomyces yeasts as bioprotection in the composition of red wine and in the reduction of sulfur dioxide by Windholtz, Sara, Redon, Pascaline, Lacampagne, Soizic, Farris, Laura, Lytra, Georgia, Cameleyre, Margaux, Barbe, Jean-Christophe, Coulon, Joana, Thibon, Cécile, Masneuf-Pomarède, Isabelle

“…Non-Saccharomyces yeasts have been used for many years due to their technological potential, particularly as a “booster” of wine fruity aroma in mixed…”
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