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Herve Alexandre

Université de Bourgogne

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Bio-protection in oenology: a real alternative to sulphites?

Articles (20)

Collaborators (3)

Sebastien Dupont

Maître de Conférences / Associate Professor

L'Institut Agro Dijon

Géraldine Klein

Université de Bourgogne

Aitor Balmaseda

Assistant Professor

Universitat Rovira i Virgili

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Herve Alexandre

Research Interests

Make your next move.

Explore related searches

Recent Grants

Articles (20)

Collaborators (3)

Sebastien Dupont

Géraldine Klein

Aitor Balmaseda

Make your next move.

Herve Alexandre

Research Interests

Make your next move.

Explore related searches

Recent Grants

Articles (20)

Exploration of lipid profiles in wine musts by untargeted and targeted LC and GC-MS: influence of static settling

Modulation of grape must vitamin content by oenological treatments affects Saccharomyces cerevisiae fermentation performance and wine volatile composition

From must to wine: How winemaking choices influence lipid, vitamin, nitrogen, and volatile profiles

Early and diverse lipid consumption by Saccharomyces cerevisiae: an extensive targeted lipidomics approach and new perspectives for managing wine fermentation

Investigating Oenococcus oeni citrate locus expression: Role of citR and impact on acid tolerance

Impact of N-terminal domain on the sHSP Lo18 function

Algal amphidinols, an alternative to sulfites in the fight against Brettanomyces bruxellensis

Killer yeast in winemaking: A comprehensive review

Chitosan-based strategies as eco-friendly solutions for controlling Brettanomyces bruxellensis contamination in wine production

Bioprotection with Saccharomyces cerevisiae: A Promising Strategy

Metschnikowia pulcherrima and Lachancea thermotolerans Killer Toxins: Contribution to Must Bioprotection

Field Investigation of Flavored Kombucha’s Shelf Life Unveils High Sensitivity of Microbial Dynamics Towards Assimilable Nitrogen

Competition for Nitrogen Resources: An Explanation of the Effects of a Bioprotective Strain <i>Metschnikowia pulcherrima</i> on the Growth of <i>Hanseniaspora</i> Genus in Oenology

Ultra-high irradiance (UHI) blue light treatment: A promising method for inactivation of the wine spoilage yeast Brettanomyces bruxellensis

Evaluating the impact of Torulaspora delbrueckii and amino acid concentration on the nitrogen metabolism of Oenococcus oeni

Impact of Saccharomyces cerevisiae yeast inoculation mode on wine composition

Identification of Key Parameters Inducing Microbial Modulation during Backslopped Kombucha Fermentation

Exploring the role of production and release of proteins for microbial interactions in kombucha

Influence of pH on Oenococcus oeni metabolism: Can the slowdown of citrate consumption improve its acid tolerance?

Mixed biofilm formation by Oenococcus oeni and Saccharomyces cerevisiae: A new strategy for the wine fermentation process

Collaborators (3)

Sebastien Dupont

Géraldine Klein

Aitor Balmaseda

Make your next move.