Warren Albertin
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View article: Pulsed light treatment of pesticides induces high compound degradation and toxicity decrease
Pulsed light treatment of pesticides induces high compound degradation and toxicity decrease Open
Pulsed light (PL) is a technology using high-intensity pulses of polychromatic light enabling the photolysis of various organic compounds. This study examined the photodegradation by PL of 18 pesticides commonly used in viticulture using b…
View article: Whole-genome sequencing of 1,060 Brettanomyces bruxellensis isolates reveals significant phenotypic impact of acquired subgenomes in allopolyploids
Whole-genome sequencing of 1,060 Brettanomyces bruxellensis isolates reveals significant phenotypic impact of acquired subgenomes in allopolyploids Open
Genomic architecture changes can significantly influence genome evolution and phenotypic variation within a species. Polyploidization events are thought to be one of the important catalysts for adaptation, speciation and tumorigenesis. How…
View article: Molecular characterization of toasted oak wood (Quercus petraea) volatilome by untargeted GCxGC-ToFMS analysis
Molecular characterization of toasted oak wood (Quercus petraea) volatilome by untargeted GCxGC-ToFMS analysis Open
Application of heat to oak wood to make barrels or alternatives produces many volatile compounds involved in the formation of specific nuances found in wines and spirits. Comprehensive two-dimensional gas chromatography coupled with time-o…
View article: Structure of culturable indigenous yeast population and genetic diversity of Saccharomyces cerevisiae and non-Saccharomyces yeasts during spontaneous fermentation of Etna vineyards grapes
Structure of culturable indigenous yeast population and genetic diversity of Saccharomyces cerevisiae and non-Saccharomyces yeasts during spontaneous fermentation of Etna vineyards grapes Open
The microbial diversity of indigenous yeasts plays a fundamental role in the spontaneous fermentation of wines, contributing to the concept of microbial terroir and potentially influencing the sensory profile of the final product. This stu…
View article: Impact of a pulsed light process on phytosanitary products and ecotoxicity of viticultural wastewaters
Impact of a pulsed light process on phytosanitary products and ecotoxicity of viticultural wastewaters Open
Pulsed light (PL) treatment of three viticultural wastewaters (WWs) was performed with increasing fluence from 0 to 91 J/cm2. The evolution of the concentrations of the pesticides was monitored by High-Performance Liquid Chromatography cou…
View article: Yeast Population Structure and Genetic Diversity of Saccharomyces Cerevisiae and Non-Saccharomyces Yeasts Driving Spontaneous Fermentation in Etna Wineries
Yeast Population Structure and Genetic Diversity of Saccharomyces Cerevisiae and Non-Saccharomyces Yeasts Driving Spontaneous Fermentation in Etna Wineries Open
View article: Study of intense pulsed light as a new remediation process for pesticides in water using mass spectrometry and ecotoxicological approaches
Study of intense pulsed light as a new remediation process for pesticides in water using mass spectrometry and ecotoxicological approaches Open
International audience
View article: Critical areas for <i>Brettanomyces bruxellensis</i> contamination and biofilm formation in the cellar: on the origin of wine spoilage
Critical areas for <i>Brettanomyces bruxellensis</i> contamination and biofilm formation in the cellar: on the origin of wine spoilage Open
The cellar environment harbours a consortium of microorganisms on the material surfaces and in the air. Among these microorganisms, the spoilage yeast Brettanomyces bruxellensis can colonise surfaces due to its specific bioadhesive propert…
View article: Effect of abiotic and biotic factors on Brettanomyces bruxellensis bioadhesion properties
Effect of abiotic and biotic factors on Brettanomyces bruxellensis bioadhesion properties Open
Biofilms are central to microbial life because of the advantage that this mode of life provides, whereas the planktonic form is considered to be transient in the environment. During the winemaking process, grape must and wines host a wide …
View article: Physical Contact between Torulaspora delbrueckii and Saccharomyces cerevisiae Alters Cell Growth and Molecular Interactions in Grape Must
Physical Contact between Torulaspora delbrueckii and Saccharomyces cerevisiae Alters Cell Growth and Molecular Interactions in Grape Must Open
The use of multi-starters in oenological conditions (Saccharomyces cerevisiae and non-Saccharomyces species) is becoming increasingly common. For the past ten years, the combination of Torulaspora delbrueckii and S. cerevisiae has been pro…
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: 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…
View article: High intraspecific variation of the cell surface physico-chemical and bioadhesion properties in Brettanomyces bruxellensis
High intraspecific variation of the cell surface physico-chemical and bioadhesion properties in Brettanomyces bruxellensis Open
View article: Effect of Abiotic and Biotic Factors On Brettanomyces Bruxellensis Bioadhesion Properties
Effect of Abiotic and Biotic Factors On Brettanomyces Bruxellensis Bioadhesion Properties Open
View article: Evaluating the influence of operational parameters of pulsed light on wine related yeasts: focus on inter- and intra-specific variability sensitivity
Evaluating the influence of operational parameters of pulsed light on wine related yeasts: focus on inter- and intra-specific variability sensitivity Open
View article: Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines
Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines Open
Viognier is a warm climate grape variety prone to loss of acidity and accumulation of excessive sugars. The yeast Lachancea thermotolerans can improve the stability and balance of such wines due to the partial conversion of sugars to lacti…
View article: <i>Brettanomyces bruxellensis</i>: Overview of the genetic and phenotypic diversity of an anthropized yeast
<i>Brettanomyces bruxellensis</i>: Overview of the genetic and phenotypic diversity of an anthropized yeast Open
Human‐associated microorganisms are ideal models to study the impact of environmental changes on species evolution and adaptation because of their small genome, short generation time, and their colonization of contrasting and ever‐changing…
View article: High Intraspecific Variation of the Cell Surface Physico-Chemical And Bioadhesion Properties In Brettanomyces Bruxellensis
High Intraspecific Variation of the Cell Surface Physico-Chemical And Bioadhesion Properties In Brettanomyces Bruxellensis Open
View article: Evaluating the Influence of Operational Parameters of Pulsed Light on Wine Related Yeasts: Focus on Inter- and Intra-Specific Variability Sensitivity
Evaluating the Influence of Operational Parameters of Pulsed Light on Wine Related Yeasts: Focus on Inter- and Intra-Specific Variability Sensitivity Open
View article: Different trajectories of polyploidization shape the genomic landscape of the <i>Brettanomyces bruxellensis</i> yeast species
Different trajectories of polyploidization shape the genomic landscape of the <i>Brettanomyces bruxellensis</i> yeast species Open
Polyploidization events are observed across the tree of life and occur in many fungi, plant, and animal species. During evolution, polyploidy is thought to be an important source of speciation and tumorigenesis. However, the origin of poly…
View article: Brettanomyces bruxellensis: Overview of the hidden diversity and complexity of an anthropized yeast
Brettanomyces bruxellensis: Overview of the hidden diversity and complexity of an anthropized yeast Open
Human-associated microorganisms are ideal models to study the impact of environmental changes on species evolution and adaptation. The yeast Brettanomyces bruxellensis is a good example of organism facing anthropogenic-driven selective pre…
View article: The "pied de cuve" as an alternative way to manage indigenous fermentation: impact on the fermentative process and Saccharomyces cerevisiae diversity
The "pied de cuve" as an alternative way to manage indigenous fermentation: impact on the fermentative process and Saccharomyces cerevisiae diversity Open
Winemakers are increasingly keen to limit the use of commercial yeasts in order to reduce oenological inputs. The preparation of an indigenous winery-made fermentation starter from grapes called 'pied de cuve' (PdC) is becoming popular, es…
View article: Wine yeast species show strong inter- and intra-specific variability in their sensitivity to ultraviolet radiation
Wine yeast species show strong inter- and intra-specific variability in their sensitivity to ultraviolet radiation Open
View article: Untargeted LC–HRMS profiling followed by targeted fractionation to discover new taste-active compounds in spirits
Untargeted LC–HRMS profiling followed by targeted fractionation to discover new taste-active compounds in spirits Open
View article: Metabolic, Organoleptic and Transcriptomic Impact of Saccharomyces cerevisiae Genes Involved in the Biosynthesis of Linear and Substituted Esters
Metabolic, Organoleptic and Transcriptomic Impact of Saccharomyces cerevisiae Genes Involved in the Biosynthesis of Linear and Substituted Esters Open
Esters constitute a broad family of volatile compounds impacting the organoleptic properties of many beverages, including wine and beer. They can be classified according to their chemical structure. Higher alcohol acetates differ from fatt…
View article: Metabolic, Organoleptic and Transcriptomic Impact of <em>Saccharomyces cerevisiae</em> Genes Involved in the Biosynthesis of Linear and Substituted Esters
Metabolic, Organoleptic and Transcriptomic Impact of <em>Saccharomyces cerevisiae</em> Genes Involved in the Biosynthesis of Linear and Substituted Esters Open
Esters constitute a wide family of volatile compounds impacting the organoleptic properties of many beverages including wine and beer. They can be classified according to their chemical structure. Higher Alcohols Acetate differ from Fatty …
View article: Different trajectories of polyploidization shape the genomic landscape of the<i>Brettanomyces bruxellensis</i>yeast species
Different trajectories of polyploidization shape the genomic landscape of the<i>Brettanomyces bruxellensis</i>yeast species Open
Polyploidization events are observed across the tree of life and occurred in many fungi, plant and animal species. Polyploidy is thought to be an important source of speciation and tumorigenesis. However, the origins of polyploid populatio…
View article: Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines
Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines Open
View article: Quantifying the effect of human practices on S. cerevisiae vineyard metapopulation diversity
Quantifying the effect of human practices on S. cerevisiae vineyard metapopulation diversity Open
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…