Catégorie : Articles scientifiques

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

Articles scientifiques

Cet article scientifique a été réalisé en collaboration avec le Pr Hervé Alexandre de l’UMR PAM Université de Bourgogne-AgroSup Dijon.   Lire l’article Résumé There has been increasing interest in the use of selected non-Saccharomyces yeasts in co-culture withSaccharomyces cerevisiae. The main reason is that the multistarter fermentation process is thought…


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

Articles scientifiques

Lire l’article ‘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…


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

Articles scientifiques

Lire l’article ‘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…