0000000000809362
AUTHOR
Herve Alexandre
showing 6 related works from this author
MOOC : "Open Wine University 2"
2018
Plan du cours Semaine 1 : Introduction Entre sol et climat Micro-organismes du vin Premiers pas en dégustation + support sur la vinification des vins blancs et des vins rouges Semaine 2 : Le vin en danger ? Climat et viticulture Principales maladies et ravageurs de la vigne Economie mondiale du vin après la crise du phylloxéra Semaine 3 : Façonner le vin Géologie et sols des terroirs bourguignons Vin et diversité microbienne Marchés du vin Semaine 4 : Maîtriser son terroir Construction du terroir de la vigne Vinification des vins spéciaux : l'exemple de la production de vins jaunes du Jura Défauts du vin Semaine 5 : Mettre le vin à table Mise en bouteille du vin Vieillissement du vin Le vin…
When yeast-bacterial interactions depend on the quality of wines
2008
International audience; no abstract
Oenococcus oeni : advances in molecular genetics
2017
International audience
Use of antisense RNA to modulate HSP gene expression in oenococcus oeni
2015
International audience
Improving acid tolerance in Oenococcus oeni by Adaptive Evolution
2017
International audience; Oenococcus oeni is a lactic acid bacterium (LAB) mainly responsible for the malolactic fermentation (MLF) inwine. MLF plays an important role in determining the final quality of wines[1]. Even though this LAB is naturally present in musts, wines and oenological environment, spontaneous MLF are usually unpredictable because of the stressful conditions and especially due to acidity [2]. The consequence of the mismanagement ofthis step might lead to the depreciation of wine quality. To obtain a clone more tolerant to acidity, we undertaken to replicate O. oeni in a temporally varying environment (pH 5.3 to 3.2) to improve acid tolerance. To discriminate stress tolerance…
Adaptive evolution to improve acid tolerance in Oenococcus oeni
2019
International audience; Oenococcus oeni is a lactic acid bacterium (LAB) mainly responsible for the malolactic fermentation (MLF) inwine. MLF plays an important role in determining the final quality of wines [1]. Even though this LAB is naturallypresent in musts, wines and oenological environment, spontaneous MLF are usually unpredictable because of thestressful conditions and especially due to acidity [2]. The consequence of the mismanagement of this step might leadto the depreciation of wine quality. To obtain a clone more tolerant to acidity, we undertook a replication of O. oeni until 450 generations in a temporally varying environment (pH 5.3 to 2.9) to improve acid tolerance. To discr…