Search Results - "Sieczkowski, N."

Interactions of grape tannins and wine polyphenols with a yeast protein extract, mannoproteins and β-glucan by Mekoue Nguela, J., Poncet-Legrand, C., Sieczkowski, N., Vernhet, A.

“…•Interactions of polyphenols with yeast protein extract, mannoproteins and β-glucans.•Binding experiments, titration calorimetry and dynamic light scattering…”
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Transfer kinetics of labeled aroma compounds from liquid media into coffee beans during simulated wet processing conditions by Hadj Salem, F., Lebrun, M., Mestres, C., Sieczkowski, N., Boulanger, R., Collignan, A.

“…•Aromatic compounds could be transferred into coffee beans during fermentation.•The coffee bean parchment acts as a molecular sieve.•Some transferred volatiles…”
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Effect of grape must polyphenols on yeast metabolism during alcoholic fermentation by Mekoue Nguela, J., Vernhet, A., Julien-Ortiz, A., Sieczkowski, N., Mouret, J.-R.

“…In red winemaking, polyphenols from grape berry pericarp and seed are extracted during fermentation and their interactions with yeast have been widely…”
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Sorption of Grape Proanthocyanidins and Wine Polyphenols by Yeasts, Inactivated Yeasts, and Yeast Cell Walls by Mekoue Nguela, J, Sieczkowski, N, Roi, S, Vernhet, A

“…Inactivated yeast fractions (IYFs) can be used in enology to improve the stability and mouthfeel of red wines. However, information concerning the mechanisms…”
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Effect of a fungal chitosan preparation on Brettanomyces bruxellensis, a wine contaminant by Taillandier, P, Joannis‐Cassan, C, Jentzer, J.‐B, Gautier, S, Sieczkowski, N, Granes, D, Brandam, C

“…AIM: To investigate the action mechanisms of a specific fungal origin chitosan preparation on Brettanomyces bruxellensis. METHODS AND RESULTS: Different…”
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Characterization of natural haze protein in sauvignon white wine by Esteruelas, M., Poinsaut, P., Sieczkowski, N., Manteau, S., Fort, M.F., Canals, J.M., Zamora, F.

“…The natural precipitate of a white Sauvignon wine was dissolved, lyophilized and analyzed by molecular exclusion FPLC and/or electrophoresis (SDS–PAGE, native…”
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Influence of supplementation with two specific inactivated dry yeast and grape-skin extract on the color and composition of red wine by Gombau, J., Pons, P., Fernández, D., Heras, J.M., Sieczkowski, N., Canals, J.M., Zamora, F.

“…Wines from grapes of Cabernet Sauvignon of the AOC Tarragona were elaborated with supplementation or not of two specific inactivated dry yeasts (Optired ® and…”
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Modelling the transfer and degradation kinetics of aroma compounds from liquid media into coffee beans during simulated wet processing conditions by Salem, F. Hadj, Achir, N., Sieczkowski, N., Boulanger, R., Collignan, A.

“…Models of increasing complexity were developed to identify and represent mechanisms affecting the evolution of the concentration of 3 aroma compounds…”
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Mass Transfer Kinetics of Nonvolatile Compounds into Coffee Beans during Wet Processing: Study at the Laboratory Scale and in Real Conditions Using Two Yeast Strains by Salem, F. Hadj, Vasai, F., Duez, C., Sieczkowski, N., Boulanger, R., Collignan, A.

“…The transfer kinetics of four labeled aroma precursors were studied from a liquid medium into the coffee beans during a simulated wet treatment using four…”
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