Search results for "sherry"
showing 3 items of 3 documents
Le “plaisir sucré” de la duchesse : un point sur la production du « galant de Madame » à la fin du Moyen Âge. https://preo.u-bourgogne.fr/crescentis/…
2021
Among the range of products elaborated in the Dukes of Burgundy vineyards at the end of the Middle Ages, the galant is first quoted in 1383. This paper strives to shed new light upon the sources in which the galant appears, i.e. the accountability documentation of the Dukes’ vineyards. Our research focuses on two demesnes located near Dijon: Talant and Chenôve.The study of this rare product (2-4% of total production), which was certainly flavored with gentian, shows that the notion of fortified wine should be reconsidered for the 14th and 15th centuries. The galant was obtained only by heating white grape must in a cauldron, searching to reach a diminution of one- or two-thirds of the basic…
Effect of ethanol on yeast film formation
1999
<p style="text-align: justify;">In this study, we have investigated the influence of ethanol on yeast film formation and cell surface hydrophobicity (CSH). A yeast strain (P3) previously isolated from film yeast was grown in a medium containing increasing ethanol concentration ranging from 0 to 14 p. cent (v/v). It results from this study that up to 10 p. cent ethanol, the greater was the ethanol concentration, the greater was the growth of film. Using two different techniques (phase partition method, magnobead assay), we have shown that ethanol altered the CSH of the yeast. The measured hydrophobicity (p. cent) of cells grown without ethanol was 65 p. cent compared with 81 p. cent wi…
Flor Yeast Diversity and Dynamics in Biologically Aged Wines
2018
International audience; Wine biological aging is characterized by the development of yeast strains that form a biofilm on the wine surface after alcoholic fermentation. These yeasts, known as flor yeasts, form a velum that protects the wine from oxidation during aging. Thirty-nine velums aged from 1 to 6 years were sampled from "Vin jaune" from two different cellars. We show for the first time that these velums possess various aspects in term of color and surface aspects. Surprisingly, the heterogeneous velums are mostly composed of one species, S. cerevisiae. Scanning electron microscope observations of these velums revealed unprecedented biofilm structures and various yeast morphologies f…