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Auswahl der wissenschaftlichen Literatur zum Thema „Œnology“
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Zeitschriftenartikel zum Thema "Œnology"
Trevisan, M., R. Ghidossi und P. Moulin. „Silicon carbide (SiC) membranes in œnology“. Separation and Purification Technology 284 (Februar 2022): 120276. http://dx.doi.org/10.1016/j.seppur.2021.120276.
Der volle Inhalt der QuelleTrevisan, Mathilda, Lucas Barthélémy, Rémy Ghidossi und Philippe Moulin. „Silicon carbide (SiC) membranes in œnology: a laboratory-scale study“. OENO One 54, Nr. 4 (20.10.2020): 719–32. http://dx.doi.org/10.20870/oeno-one.2020.54.4.3856.
Der volle Inhalt der QuelleBarillère, Jean-Marie, und Pierre Bénard. „Exemples d'interprétation de résultats de dégustation“. OENO One 20, Nr. 3 (30.09.1986): 137. http://dx.doi.org/10.20870/oeno-one.1986.20.3.1302.
Der volle Inhalt der QuelleChevalier, Lucile. „Œnologue“. Pour l'Éco N° 60, Nr. 3 (03.04.2024): 46–47. http://dx.doi.org/10.3917/poec.060.0046.
Der volle Inhalt der QuelleNau, Jean-Yves. „Œnologie et réchauffement du climat“. Revue Médicale Suisse 3, Nr. 112 (2007): 1346. http://dx.doi.org/10.53738/revmed.2007.3.112.1346.
Der volle Inhalt der QuelleHinfrey, Jérôme, und Catherine Mary. „Œnologie: Un ferment high-tech pour le vin“. Biofutur 1997, Nr. 166 (April 1997): 8. http://dx.doi.org/10.1016/s0294-3506(97)86755-5.
Der volle Inhalt der QuelleDucruet, J., R. Cahuzac, A. C. Silvestri, J. Roeslé, B. Bach, M. Cléroux, C. Koestel, F. Laurenzini und J. Roesti. „Développement de nouvelles applications pour l'utilisation de protéases en œnologie“. BIO Web of Conferences 12 (2019): 02019. http://dx.doi.org/10.1051/bioconf/20191202019.
Der volle Inhalt der QuelleCatellani, Andrea, Benoît Verdier und Anne Parizot. „Gastronomie et œnologie, un ancrage dans le sensible et le sensoriel“. Recherches en Communication 48 (10.02.2021): 187–96. http://dx.doi.org/10.14428/rec.v48i48.60463.
Der volle Inhalt der QuelleLarue, Françoise, Catherine Geneix, Min-Kyung Park, Yasuo Murakami, Suzanne Lafon-Lafourcade und Pascal Ribéreau-Gayon. „Incidence de certains polysaccharides insolubles sur la fermentation alcoolique“. OENO One 19, Nr. 1 (31.03.1985): 41. http://dx.doi.org/10.20870/oeno-one.1985.19.1.1312.
Der volle Inhalt der QuelleIbáñez Rodríguez, Miguel. „La traducción científico-técnica francés-español en el ámbito de la enología (1750-1850)“. Çédille 11 (01.04.2015): 273. http://dx.doi.org/10.21071/ced.v11i.5594.
Der volle Inhalt der QuelleDissertationen zum Thema "Œnology"
Fedoul, Sénia. „Œnologues et sommeliers dans la France du 20e siècle : Une histoire sociale, technique et culturelle de la qualité des vins“. Electronic Thesis or Diss., Lyon 2, 2024. http://www.theses.fr/2024LYO20023.
Der volle Inhalt der QuelleAt the crossroads of a social history of expertise, a cultural and technical history of taste, a historical anthropology of the globalization of French appellation wines in 20th century, this thesis is an open comparative reflection on the systemic dimension of eating and drinking habits. Oenologists and sommeliers are key players in the affirmation of taste as a social value
Cadière, Axelle. „Ingénierie de la voie des pentoses phosphate chez la levure Saccharomyces cerevisiae : applications en œnologie“. Thesis, Montpellier, SupAgro, 2010. http://www.theses.fr/2010NSAM0009.
Der volle Inhalt der QuelleThere is an ever-growing interest in the development of S. cerevisiae wine yeast strains with reduced ethanol yield. We proposed a novel approach based on rerouting the carbon flux towards the pentose phosphate (PP) pathway. First, we showed that the flux through the PP pathway is limited both by the absence of a mechanism for reoxidation of NADPH and by the intrinsic capacity of the pathway. We also showed that the transcription factor Stb5 plays a key role in maintaining a basal flux through the PP pathway to meet the requirements for NADPH and biosynthetic precursors. Over-expression of STB5 is a potentially useful strategy for increasing the flux through the PP pathway, provided that an alternative system of reoxidation of NADPH is expressed. In parallel, we investigated an evolutionary engineering strategy based on long-term batch culture on gluconate, a substrate poorly assimilated by S. cerevisiae cells and metabolized by the PP pathway. We selected strains that had evolved a greater gluconate consumption capacity after 70, 180 and 240 generations. During wine fermentation, these evolved strains produced similar amounts of ethanol as the parental strain but displayed completely novel phenotypes, including higher fermentation rates, lower nitrogen requirements, lower levels of acetate production, and enhanced production of aroma compounds. 13C flux analysis and transcripomic analysis of one of these strains, ECA5, showed a greater flux through the PP pathway consistent with the observed increased expression of GND1 and TKL1. The expression of genes associated with nitrogen metabolism, the Ehrlich pathway, proton homeostasis and glycolysis was stronger than in the parental strain, whereas genes involved in stress response and respiration were down-regulated, in agreement with the phenotypes of ECA5. In addition to providing strains with considerable potential for wine making, this work sheds new light on the operation of PP pathway and its links with central and secondary metabolism
Lai, Quoc Phong. „Utilisation de levures non Saccharomyces en œnologie : études des interactions entre Torulaspora delbrueckii et Saccharomyces cerevisiae en cultures mixtes“. Thesis, Toulouse, INPT, 2010. http://www.theses.fr/2010INPT0078/document.
Der volle Inhalt der QuelleThe use of the selected yeast strains to realize the alcoholic fermentation is very prevalent practice in vinification. After the development of utilization of the preparation of pure Saccharomyces cerevisiae strain, the innovation is now to apply the mixte starter cultures of Saccharomyces and non-Saccharomyces that allow to diversifying the obtained final products. The problem resides in the existence of interactions between the strains giving the difficulty to controle the fermentation. Torulaspora delbrueckii present in the indigenous flora of the grape must is one of the most appropriate non-Saccharomyces yeasts to enter in the composition of these multistater cultures. In fact, this strain has been presented a good fermentative capacity and could allow to increasing not only the aromatic complexity of wine, but also to reducing its volatile acidity. The objective of our work is to study the interactions during the alcoholic fermentation between the selected strains for enology: one T. delbrueckii and one S. cerevisiae. For this reason, the experiments were realized in the synthetic mediums simulated to the white grape must. The behaviours of the pure strains were firstly characterized. It was shown that the S. cerevisiae strain had the best fermentative performances, a critical point in comparaison with the T. delbrueckii strain. Nevetheless, T. delbrueckii showed the acceptable capacities to exhaust the sugars and especially to allow us to obtain the different aromatic profiles to that of S. cerevisiae. The behaviour via the oxygenation to the musts of these two yeasts is enough close, T. delbrueckii being however much more sensible to that parameter than . cerevisiae. The interactions between these two yeasts were then studied in a membrane bioreacteur under strict anaerobie in different conditions: composition in assimilable nitrogen of the medium and strategy of inoculation. It has been clearly demonstrated that T. delbrueckii has been affected by the presence of S. cerevisiae. The suspected type of this interaction is the amensalism one bound to a toxic compound excreted by S. cerevisiae. In these conditions, the recommended inoculation strategy is the sequential culture of these yeasts: T. delbrueckii at the beginning of the fermentation, then the addition of S. cerevisiae after 48 h. This allows T. delbrueckii to develop and express its potentiel of aromatic production before the S. cerevisiae is introduced to assure a rapid finish of the fermentation. However, we showed that even in these conditions, T. delbrueckii growth has been not guaranteed because of, since the must is not sterilized, a presence even small of S. cerevisiae in the natural flore can inhibite the croissance of the former. It has been also demonstrated that in the must with low intitial nitrogen content, this compound could be exhausted at the moment of the S. cerevisiae inoculation. In these conditions, S. cerevisiae can not develop and the achievement of the fermentation is yet problematic
Bornet, Aurélie. „Utilisation de nouveaux auxiliaires technologiques en œnologie : chitines, chitosanes et dérivés pour la clarification et la décontamination (plomb, cadmium, fer, cuivre, ochratoxine A) des moûts et des vins, effets préventifs de ces polysaccharides en présence ou absence de polyphénols sur l'arthérosclérose précoce (modèle Hamster syrien doré)“. Montpellier 1, 2006. http://www.theses.fr/2006MON13510.
Der volle Inhalt der QuelleGrappe, Yann D. „La culture du vin dans la littérature italienne du Moyen Âge tardif au début des Temps Modernes: critères de qualité, systèmes de représentation et identités“. Doctoral thesis, Universite Libre de Bruxelles, 2009. http://hdl.handle.net/2013/ULB-DIPOT:oai:dipot.ulb.ac.be:2013/210252.
Der volle Inhalt der QuelleÀ quoi tient la qualité d'un vin ?Cette question simple présente l'avantage d'ouvrir une large perspective de recherche historique et anthropologique. Pister les critères de qualité d'un vin pour les hommes d'une autre culture et d'un autre temps c'est aussi comprendre la manière dont ils ont cherché à représenter cet objet. Ce système de représentation révèle la pensée et l'imaginaire des hommes, en même temps qu'il dévoile les valeurs, les identités et les structures socio-économiques d'une société.
Doctorat en Histoire, art et archéologie
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Bücher zum Thema "Œnology"
Peynaud, Emile. Œnologue dans le siècle. Paris: La Table ronde, 1995.
Den vollen Inhalt der Quelle findenCarmenère, C. Les vins de France: Œnologie et géographie. Paris: Nathan, 1993.
Den vollen Inhalt der Quelle findenCarmenère, Claude. Les vins de France: Œnologie et géographie. Paris: Nathan, 1993.
Den vollen Inhalt der Quelle findenL' Hygiène en œnologie: De la vendange à la mise en bouteilles : guide pratique. Paris: Institut technique du vin, 1985.
Den vollen Inhalt der Quelle findenBuchteile zum Thema "Œnology"
Leclercq, Emmanuelle. „Chapitre 7. Être œnologue « héritier » en Champagne“. In Les métiers de la vigne et du vin, 165–82. Presses universitaires de Grenoble, 2019. http://dx.doi.org/10.3917/pug.olive.2019.01.0165.
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