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dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMIRANDA, Julie
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMIOT-SERTIER, Cécile
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorOLAZABAL, Laura
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorALBERTIN, Warren
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorRICHARD, Tristan
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDA COSTA, Gregory
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorROUGER, Caroline
IDREF: 158011724
dc.date.accessioned2024-09-23T12:17:42Z
dc.date.available2024-09-23T12:17:42Z
dc.date.issued2024-01
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/201740
dc.description.abstractEnRed wines constitute a major production in Bordeaux vineyards but to ensure the quality of these wines, winemakers should limit the development of the spoilage yeast Brettanomyces bruxellensis. Therefore, the growth of five representative strains of B. bruxellensis in 53 sulphite-free Bordeaux red wines was examined and differences between them were found regarding the ability to support the yeast growth. Thanks to a notation method and unsupervised classification analysis, we classified the wines according to their “permissiveness”. The key factors modulating the permissiveness score were the wine ethanol content, the yeast strain and the wine itself (domain, vintage or batch). The pH had little effect. The wine composition analysis (Proton Nuclear Magnetic Resonance (1H NMR) analysis of 43 compounds) did not enable to find the molecules responsible for the wine permissiveness.
dc.description.sponsorshipDéveloppement d'une infrastructure française distribuée pour la métabolomique dédiée à l'innovation - ANR-11-INBS-0010en_US
dc.description.sponsorshipCentre français de phénomique végétale - ANR-11-INBS-0012en_US
dc.language.isoENen_US
dc.subject.enB. bruxellensis
dc.subject.enWine
dc.subject.enPermissiveness
dc.subject.enEthanol
dc.title.enBordeaux red wines display variable intrinsic ability to support Brettanomyces bruxellensis growth
dc.typeArticle de revueen_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalFood Controlen_US
bordeaux.hal.laboratoriesUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.popularnonen_US
hal.audienceInternationaleen_US
hal.exportfalse
workflow.import.sourcedissemin
dc.rights.ccPas de Licence CCen_US
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Food%20Control&rft.date=2024-01&rft.au=MIRANDA,%20Julie&MIOT-SERTIER,%20C%C3%A9cile&OLAZABAL,%20Laura&ALBERTIN,%20Warren&RICHARD,%20Tristan&rft.genre=article


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