Pierre Moulis
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View article: Does <i>Saccharomyces cerevisiae</i> play a supporting role in mousy off-flavours production?
Does <i>Saccharomyces cerevisiae</i> play a supporting role in mousy off-flavours production? Open
The alteration known as "mousy taint" is a resurgent deviation in certain wines, characterised by reminiscent aromas of rice cakes and sausage skins. Saccharomyces cerevisiae, the microorganism responsible for alcoholic fermentation in win…
View article: Impact of <i>Pediococcus parvulus</i> and <i>Saccharomyces cerevisiae</i> on <i>Brettanomyces bruxellensis</i> mousy compound production
Impact of <i>Pediococcus parvulus</i> and <i>Saccharomyces cerevisiae</i> on <i>Brettanomyces bruxellensis</i> mousy compound production Open
The presence of mousy off-flavours in wine, attributed to the production of N-heterocycles by lactic acid bacteria or Brettanomyces bruxellensis, poses a significant challenge in the winemaking industry. This study is the first one to inve…
View article: Simultaneous assay of mousy off-flavor markers in wine
Simultaneous assay of mousy off-flavor markers in wine Open
The compounds described as being responsible for mousy off-flavor in wine are 2-acetylpyrroline (APY), 2-acetyltetrahydropyridine (ATHP) and 2-ethyltetrahydropyridine (ETHP). However, assay of these compounds is difficult due to their phys…
View article: No, <i>Brettanomyces bruxellensis</i> is not responsible for all woes!
No, <i>Brettanomyces bruxellensis</i> is not responsible for all woes! Open
In wines, rice cake and sausage skin aromas are generally associated with the alteration of mousy off-flavours and constitute an increasingly prevalent deviation in some wines. In the present study microorganisms present in 25 altered wine…
View article: Exploration des phénomènes liés à la production des dérivés de pyrrole et de pyridine responsables de déviations organoleptiques dans les vins
Exploration des phénomènes liés à la production des dérivés de pyrrole et de pyridine responsables de déviations organoleptiques dans les vins Open
Exploration des phénomènes liés à la production des dérivés de pyrrole et de pyridine responsables de déviations organoleptiques dans les vins. Depuis quelques années, la demande des consommateurs pour les aliments biologiques n’a cessé de…
View article: Which microorganisms contribute to mousy off-flavour in our wines?
Which microorganisms contribute to mousy off-flavour in our wines? Open
In recent years, the frequency of occurrence of mousy off-flavours in wines has increased. This could be caused by the significant decrease in sulphur dioxide addition during processing, the increase in pH or even the trend for spontaneous…