Grape juice contamination by Botrytis. Impact on the characteristics and foaming properties of yeast macromolecules released in the wine during alcoholic fermentation

Thierry Doco; Thomas Salmon; Ramon Gonzalez; Céline Vrigneau; Richard Marchal

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Grape juice contamination by Botrytis. Impact on the characteristics and foaming properties of yeast macromolecules released in the wine during alcoholic fermentation

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Grape juice contamination by Botrytis. Impact on the characteristics and foaming properties of yeast macromolecules released in the wine during alcoholic fermentation

Thierry Doco, Thomas Salmon, Ramon Gonzalez, Céline Vrigneau and Richard Marchal

International Congress on Grapevine and Wine Sciences

International Congress on Grapevine and Wine Sciences (Logroño, Spain, 2018–2018)

2018

Abstract

sparkling wine

yeast

protein

levure

contamination

activité protéolytique

protéine

champagne

vin mousseux

botrytis cinerea

Impact of [i]Botrytis[/i] on the characteristics and foaming properties of yeast macromolecules released during a model juice fermentation. International Congress on Grapevine and Wine Sciences

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Title: Grape juice contamination by Botrytis. Impact on the characteristics and foaming properties of yeast macromolecules released in the wine during alcoholic fermentation
Creators - without role: Thierry Doco - Université de Montpellier, Sciences pour l'oenologie - SPO
Thomas Salmon - Laboratoire d'Oenologie
Ramon Gonzalez - Instituto de Ciencias de la Vid y del Vino
Céline Vrigneau - Institut Oenologique de Champagne
Richard Marchal - Laboratoire d'Oenologie
Conference: International Congress on Grapevine and Wine Sciences (Logroño, Spain, 2018–2018)
Series: International Congress on Grapevine and Wine Sciences
Identifiers: 99102424009311
Academic Unit: Sciences pour l'oenologie - SPO
Language: English
Resource Type: Conference poster
Local Fields: hal-01984272