Search Results - "Sablayrolles, J. M"

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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Metabolic Responses of Saccharomyces cerevisiae to Valine and Ammonium Pulses during Four-Stage Continuous Wine Fermentations by CLEMENT, T, PEREZ, M, MOURET, J. R, SANCHEZ, I, SABLAYROLLES, J. M, CAMARASA, C

“…Classifications Services AEM Citing Articles Google Scholar PubMed Related Content Social Bookmarking CiteULike Delicious Digg Facebook Google+ Mendeley Reddit…”
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Online-Based Kinetic Analysis of Higher Alcohol and Ester Synthesis During Winemaking Fermentations by Mouret, J. R, Perez, M, Angenieux, M, Nicolle, P, Farines, V, Sablayrolles, J. M

“…The production of the major volatile carbon compounds corresponding to the predominant higher alcohols and esters synthesized during wine alcoholic…”
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Modeling the effects of assimilable nitrogen and temperature on fermentation kinetics in enological conditions by Malherbe, S, Fromion, V, Hilgert, N, Sablayrolles, J.M

“…We propose a dynamic model of alcoholic fermentation in wine-making conditions. In this model, the speed at which CO2 is released is related to the effects of…”
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Glycerol overproduction by engineered Saccharomyces cerevisiae wine yeast strains leads to substantial changes in by-product formation and to a stimulation of fermentation rate in stationary phase by Remize, F, Roustan, J.L, Sablayrolles, J.M, Barre, P, Dequin, S

“…Six commercial wine yeast strains and three nonindustrial strains (two laboratory strains and one haploid strain derived from a wine yeast strain) were…”
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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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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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Re‐assessment of the influence of yeast strain and environmental factors on glycerol production in wine by Remize, F., Sablayrolles, J. M., Dequin, S.

“…Increasing glycerol production is of concern for wine‐makers in improving the quality of certain wines. We have compared the impact of strain and relevant…”
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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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Control of alcoholic fermentation in winemaking: Current situation and prospect by Sablayrolles, J.M.

“…Winemaking fermentations aim to optimise product quality, which is very difficult to quantify. Control over fermentation kinetics generally has direct…”
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Two modelling approaches of winemaking: first principle and metabolic engineering by Charnomordic, B., David, R., Dochain, D., Hilgert, N., Mouret, J.-R., Sablayrolles, J.-M., Vande Wouwer, A.

“…In this article, two modelling approaches are proposed for winemaking fermentations. The first one is largely based on the first principle modelling approach…”
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Control of lactate production by Saccharomyces cerevisiae expressing a bacterial LDH gene by Colombié, S, Dequin, S, Sablayrolles, J.M

“…Potential industrial applications for lactate, such as the production of chemicals, has led to interest in producing this organic acid by metabolically…”
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Nitrogen demand of different yeast strains during alcoholic fermentation. Importance of the stationary phase by Manginot, C, Roustan, J.L, Sablayrolles, J.M

“…The nitrogen demand of industrial yeast strains were compared. Substantial differences were found between strains. These did not change regardless of the…”
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Impact of the addition of electron acceptors on the by-products of alcoholic fermentation by Roustan, J.L, Sablayrolles, J.M

“…In this study, we investigated the consequences of adding electron acceptors on the production of compounds involved in the maintenance of redox equilibrium in…”
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Stress effect of ethanol on fermentation kinetics by stationary-phase cells of Saccharomyces cerevisiae by ANSANAY-GALEOTE, Virginie, BLONDIN, Bruno, DEQUIN, Sylvie, SABLAYROLLES, Jean-Marie

“…When 4% (v/v) ethanol was added progressively to two strains exhibiting different fermentative abilities, K1 (a commercial wine strain) and V5 (a strain…”
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Dynamics and quantitative analysis of the synthesis of fermentative aromas by an evolved wine strain of Saccharomyces cerevisiae by Mouret, J. R., Cadiere, A., Aguera, E., Rollero, S., Ortiz‐Julien, A., Sablayrolles, J. M., Dequin, S.

“…We performed a dynamic and quantitative analysis of the synthesis of fermentative aromas by an aromatic wine yeast, ECA5, obtained by adaptive evolution…”
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Description of alcoholic fermentation kinetics: its variability and significance by Bely, M. (I.N.R.A., Institut des Produits de la Vigne, France), Sablayrolles, J.M, Barre, P

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Role of trehalose and glycogen in alcoholic fermentation in wine-making conditions by Roustan, J. L., Sablayrolles, J. M.

“…This is a study of the roles of trehalose and glycogen during alcoholic fermentation in wine-making conditions, which is a highly specific and unfavourable…”
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Pattern analysis techniques to process fermentation curves: Application to discrimination of enological alcoholic fermentations by Roger, Jean-Michel, Sablayrolles, Jean-Marie, Steyer, Jean-Philippe, Bellon-Maurel, Véronique

“…In fermentation processes, kinetic curves are generally aimed at control purposes. However, these curves could also contain information about inherent features…”
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Modification of the acetaldehyde concentration during alcoholic fermentation and effects on fermentation kinetics by Roustan, Jean Louis, Sablayrolles, Jean-Marie

“…We studied the kinetic effects of increasing the residual acetaldehyde concentration during alcoholic fermentation, especially during the stationary phase. We…”
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