Search Results - "Mouret, J.R."

Prediction of the production kinetics of the main fermentative aromas in winemaking fermentations by Mouret, J.R., Farines, V., Sablayrolles, J.M., Trelea, I.C.

“…[Display omitted] •Online based dynamic modeling of the synthesis kinetics of fermentative aromas.•Taking into account the effects of the initial nitrogen and…”
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Kinetic analysis of a trehalase-overexpressing strain grown on trehalose: a new tool for respiro-fermentative transition studies in Saccharomyces cerevisiae by Mouret, J.R, Jacobsen, J.N, Guillouet, S.E

“…The aim was to demonstrate the use of a trehalase-overexpressing Saccharomyces cerevisiae strain grown on trehalose as a valuable tool in the studies of…”
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Kinetic analysis and gas–liquid balances of the production of fermentative aromas during winemaking fermentations: Effect of assimilable nitrogen and temperature by Mouret, J.R., Camarasa, C., Angenieux, M., Aguera, E., Perez, M., Farines, V., Sablayrolles, J.M.

“…The impact of temperature and assimilable nitrogen on synthesis of the principal fermentative aromas by yeasts was evaluated with an online GC system. Kinetic…”
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Gas–liquid transfer of aroma compounds during winemaking fermentations by Mouret, J.R., Morakul, S., Nicolle, P., Athes, V., Sablayrolles, J.M.

“…We precisely monitored the production kinetics of 16 volatile carbon compounds corresponding to the predominant higher alcohols and esters produced during the…”
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Use of a continuous multistage bioreactor to mimic winemaking fermentation by Clement, T., Perez, M., Mouret, J.R., Sablayrolles, J.M., Camarasa, C.

“…Continuous fermentation set-ups are of great interest for studying the physiology of microorganisms. In winemaking conditions, yeasts go through a growth phase…”
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Nitrogen-backboned modeling of wine-making in standard and nitrogen-added fermentations by David, R., Dochain, D., Mouret, J.-R., Vande Wouwer, A., Sablayrolles, J.-M.

“…Nitrogen has a strong impact on the key bio-mechanisms involved during the grape-must fermentation but also on the synthesis of flavour markers determining the…”
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