Des outils pour fiabiliser les fermentations des vins et cidres biologiques en utilisant les levures et bactéries indigènes. Article Swipe
Patrick Lucas
,
Isabelle Masneuf‐Pomarède
,
Jean Luc Legras
,
Marina Bely
,
Cécile Miot‐Sertier
,
Mariette El Khoury
,
Hugo Campbell-Sills
,
Marine Börlin
,
Julie Maupeu
,
Amélie Vallet-Courbin
,
Valérie Pladeau
,
Stéphane Becquet
,
M. Chovelon
,
Rémi Bauduin
,
Philippe Cottereau
,
Morvan Coarer
,
Emmanuel Vinsonneau
,
M-C. Colosio
·
YOU?
·
· 2018
· Open Access
·
· DOI: https://doi.org/10.15454/1.5191176806543086e12
YOU?
·
· 2018
· Open Access
·
· DOI: https://doi.org/10.15454/1.5191176806543086e12
With the development of organic wines and ciders, there is a real tendency to carry out spontaneous fermentations, which involve the development of indigenous yeasts and bacteria. Indeed, these microorganisms are sometimes considered as components of the terroir that participate in the typicity of wines and ciders. However, no scientific knowledge allows us to assert such a specificity, while the lack of control of these microorganisms can lead to difficulties of fermentation, aromatic deviations or alterations. The project CASDAR Levains Bio relied on a network of laboratories, technical institutes and associations of organic producers to provide the necessary knowledge and practical solutions for carrying out indigenous fermentations with a good level of control. It has been shown that there is a wide diversity of strains of the yeast Saccharomyces cerevisiae and the lactic acid bacterium Oenococcus oeni, that strains are genetically adapted to certain products, but not to regions or production sites. Protocols have been developed to allow for the selection of strains from farms or for the production of "pieds de cuve". Some of the solutions have been successfully transferred to producers.
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Metadata
- Type
- preprint
- Language
- en
- Landing Page
- https://oskar-bordeaux.fr/handle/20.500.12278/10695
- OA Status
- green
- Related Works
- 10
- OpenAlex ID
- https://openalex.org/W2903856847
All OpenAlex metadata
Raw OpenAlex JSON
- OpenAlex ID
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- DOI
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https://doi.org/10.15454/1.5191176806543086e12Digital Object Identifier
- Title
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Des outils pour fiabiliser les fermentations des vins et cidres biologiques en utilisant les levures et bactéries indigènes.Work title
- Type
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preprintOpenAlex work type
- Language
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enPrimary language
- Publication year
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2018Year of publication
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2018-01-01Full publication date if available
- Authors
-
Patrick Lucas, Isabelle Masneuf‐Pomarède, Jean Luc Legras, Marina Bely, Cécile Miot‐Sertier, Mariette El Khoury, Hugo Campbell-Sills, Marine Börlin, Julie Maupeu, Amélie Vallet-Courbin, Valérie Pladeau, Stéphane Becquet, M. Chovelon, Rémi Bauduin, Philippe Cottereau, Morvan Coarer, Emmanuel Vinsonneau, M-C. ColosioList of authors in order
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https://oskar-bordeaux.fr/handle/20.500.12278/10695Publisher landing page
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YesWhether a free full text is available
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greenOpen access status per OpenAlex
- OA URL
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https://doi.org/10.15454/1.5191176806543086e12Direct OA link when available
- Concepts
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BiologyTop concepts (fields/topics) attached by OpenAlex
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0Total citation count in OpenAlex
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10Other works algorithmically related by OpenAlex
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| abstract_inverted_index.typicity | 42 |
| abstract_inverted_index.Protocols | 152 |
| abstract_inverted_index.bacteria. | 26 |
| abstract_inverted_index.bacterium | 134 |
| abstract_inverted_index.developed | 155 |
| abstract_inverted_index.diversity | 122 |
| abstract_inverted_index.knowledge | 50, 98 |
| abstract_inverted_index.necessary | 97 |
| abstract_inverted_index.practical | 100 |
| abstract_inverted_index.producers | 93 |
| abstract_inverted_index.products, | 144 |
| abstract_inverted_index.selection | 160 |
| abstract_inverted_index.solutions | 101, 176 |
| abstract_inverted_index.sometimes | 31 |
| abstract_inverted_index.technical | 87 |
| abstract_inverted_index.Oenococcus | 135 |
| abstract_inverted_index.cerevisiae | 129 |
| abstract_inverted_index.components | 34 |
| abstract_inverted_index.considered | 32 |
| abstract_inverted_index.deviations | 73 |
| abstract_inverted_index.indigenous | 23, 105 |
| abstract_inverted_index.institutes | 88 |
| abstract_inverted_index.producers. | 182 |
| abstract_inverted_index.production | 150, 168 |
| abstract_inverted_index.scientific | 49 |
| abstract_inverted_index.development | 2, 21 |
| abstract_inverted_index.genetically | 140 |
| abstract_inverted_index.participate | 39 |
| abstract_inverted_index.spontaneous | 16 |
| abstract_inverted_index.transferred | 180 |
| abstract_inverted_index.alterations. | 75 |
| abstract_inverted_index.associations | 90 |
| abstract_inverted_index.difficulties | 69 |
| abstract_inverted_index.specificity, | 57 |
| abstract_inverted_index.successfully | 179 |
| abstract_inverted_index.Saccharomyces | 128 |
| abstract_inverted_index.fermentation, | 71 |
| abstract_inverted_index.fermentations | 106 |
| abstract_inverted_index.laboratories, | 86 |
| abstract_inverted_index.fermentations, | 17 |
| abstract_inverted_index.microorganisms | 29, 65 |
| cited_by_percentile_year | |
| countries_distinct_count | 3 |
| institutions_distinct_count | 18 |
| citation_normalized_percentile.value | 0.16297386 |
| citation_normalized_percentile.is_in_top_1_percent | False |
| citation_normalized_percentile.is_in_top_10_percent | False |