Amélie Vallet-Courbin
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View article: Influence of sulphur dioxide management on microbial populations during wine ageing
Influence of sulphur dioxide management on microbial populations during wine ageing Open
The use of food preservatives is controversial these days, and sulphur dioxide (SO2) is no exception. Microbial communities have been studied particularly during the prefermentative and fermentative stages in the absence of added SO2. Howe…
View article: Does Fungal Chitosan Leave Noticeable Traces in Treated Wines?
Does Fungal Chitosan Leave Noticeable Traces in Treated Wines? Open
Background (1): The use of fungal chitosan as an antiseptic in wine appears as a promising alternative to sulfur dioxide for the elimination of Brettanomyces bruxellensis sensitive strains. Nevertheless, its utilization raises the question…
View article: Assessment of the impact of chitosan treatment on microorganisms in enology
Assessment of the impact of chitosan treatment on microorganisms in enology Open
As part of the move to reduce SO2 in wines, the empirical use of chitosan to eliminate the spoilage yeast Brettanomyces bruxellensis is becoming a frequent alternative. Chitosan treatment has an effect on a number of microbial species, at …
View article: L’identification des levures et bactéries œnologiques par spectrométrie de masse de type MALDI-TOF
L’identification des levures et bactéries œnologiques par spectrométrie de masse de type MALDI-TOF Open
La spectrométrie de masse de type MALDI-TOF a été adaptée afin d’être utilisée comme outil innovant d’identification au niveau de l’espèce des levures et bactéries isolées d’échantillons variés (moûts, vins, boissons). L’analyse d’un grand…
View article: A New Test of Filterability for Unprocessed Wines Evaluation of the Enzyme Efficiency
A New Test of Filterability for Unprocessed Wines Evaluation of the Enzyme Efficiency Open
A new Test of Filterability has been developed. Measurements carried out with different types of wines indicate that the new filterability index is a useful tool for understanding and predicting the propensity to fouling of treated or untr…
View article: Population Dynamics and Yeast Diversity in Early Winemaking Stages without Sulfites Revealed by Three Complementary Approaches
Population Dynamics and Yeast Diversity in Early Winemaking Stages without Sulfites Revealed by Three Complementary Approaches Open
Nowadays, the use of sulfur dioxide (SO2) during the winemaking process is a controversial societal issue. In order to reduce its use, various alternatives are emerging, in particular bioprotection by adding yeasts, with different impacts …
View article: +Brettanomyces bruxellensis Displays Variable Susceptibility to Chitosan Treatment in Wine
+Brettanomyces bruxellensis Displays Variable Susceptibility to Chitosan Treatment in Wine Open
Brettanomyces bruxellensis is the main spoilage microbial agent in red wines. The use of fungal chitosan has been authorized since 2009 as a curative treatment to eliminate this yeast in conventional wines and in 2018 in organic win…
View article: Modification of Chitosan for the Generation of Functional Derivatives
Modification of Chitosan for the Generation of Functional Derivatives Open
Today, chitosan (CS) is probably considered as a biofunctional polysaccharide with the most notable growth and potential for applications in various fields. The progress in chitin chemistry and the need to replace additives and non-natural…
View article: Modification of chitosan: How generating new functional derivatives?
Modification of chitosan: How generating new functional derivatives? Open
View article: Molecular Diagnosis of Brettanomyces bruxellensis’ Sulfur Dioxide Sensitivity Through Genotype Specific Method
Molecular Diagnosis of Brettanomyces bruxellensis’ Sulfur Dioxide Sensitivity Through Genotype Specific Method Open
The yeast species Brettanomyces bruxellensis is associated with important economic losses due to red wine spoilage. The most common method to prevent and/or control B. bruxellensis spoilage in winemaking is the addition of su…
View article: Research on the origin and the side effects of chitosan stabilizing properties in wine
Research on the origin and the side effects of chitosan stabilizing properties in wine Open
Research on the origin and the side effects of chitosan stabilizing properties in wine. Applied Natural Products : From Discoveries To Innovations
View article: Des outils pour fiabiliser les fermentations des vins et cidres biologiques en utilisant les levures et bactéries indigènes.
Des outils pour fiabiliser les fermentations des vins et cidres biologiques en utilisant les levures et bactéries indigènes. Open
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 co…
View article: A Recombinant Human Anti-Platelet scFv Antibody Produced in Pichia pastoris for Atheroma Targeting
A Recombinant Human Anti-Platelet scFv Antibody Produced in Pichia pastoris for Atheroma Targeting Open
Cells of the innate and adaptive immune system are key factors in the progression of atherosclerotic plaque, leading to plaque instability and rupture, potentially resulting in acute atherothrombotic events such as coronary artery disease,…