Articles scientifiques

Deux nouveaux articles scientifiques pour TWISTAROMA

Thiamine modulates metabolism of the phenylpropanoid pathway leading to enhanced resistance to Plasmopara viticola in grapevine Hatem Boubakri, Anne Poutaraud, Mohamed Ali Wahab, Celine Clayeux, Raymonde Baltenweck-Guyot, Damien Steyer,Christophe Marcic, Ahmed Mliki and Isabelle Soustre-Gacougnolle Determination of amino-acidic positions important for Ocimum basilicum geraniol synthase activity Marc J. C. Fischer, Sophie Meyer, Patricia Claudel, Damien

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QTL mapping of the production of wine aroma compounds by yeast

Lire l’article : Genetic analysis of geraniol metabolism during fermentation Dans cet article la méthode de dosage des composés aromatiques utilisée par TWISTAROMA permet d’identifier certains gènes de levures liée à la production d’arômes dans un milieu mimant le moût de raisin. Suivant leur mutation, la levure produira plus ou moins de ces composés durant la

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Nouvel article scientifique pour TWISTAROMA

Yeast-yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts Cet article scientifique a été réalisé en collaboration avec le Pr Hervé Alexandre de l’UMR PAM Université de Bourgogne-AgroSup Dijon. Extrait There has been increasing interest in the use of selected non-Saccharomyces yeasts in

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Fate of polyphenols and antioxidant activity of barley throughout malting and brewing

Extrait Phenolic contents of barley and malt extracts and their corresponding antioxidant activities were investigated using a chromatographic online antioxidant detection system. Ethyl acetate extracts of barley and malt were separated using reverse phase HPLC and compounds eluting from the column were submitted to two UV–visible detections: one for the phenolic compounds; and the other

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Effects of the processing steps on the polyphenolic content and the antioxidant activity of beer

Extrait A new analytical method (liquid chromatography−antioxidant, LC-AOx) was used that is intended to separate beer polyphenols and to determine the potential antioxidant activity of these constituents after they were allowed to react online with a buffered solution of the radical cation 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS•+). Using the LC-AOx method, it was possible to demonstrate that

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