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Engineering a Saccharomyces cerevisiae wine yeast that exhibits reduced ethanol production during fermentation under controlled microoxygenation conditions Inra
Heux, S.; Sablayrolles, J.M.; Cachon, R.; Dequin, S..
We recently showed that expressing an H2O-NADH oxidase in Saccharomyces cerevisiae drastically reduces the intracellular NADH concentration and substantially alters the distribution of metabolic fluxes in the cell. Although the engineered strain produces a reduced amount of ethanol, a high level of acetaldehyde accumulates early in the process (1 g/liter), impairing growth and fermentation performance. To overcome these undesirable effects, we carried out a comprehensive analysis of the impact of oxygen on the metabolic network of the same NADH oxidase-expressing strain. While reducing the oxygen transfer rate led to a gradual recovery of the growth and fermentation performance, its impact on the ethanol yield was negligible. In contrast, supplying oxygen...
Tipo: Journal Article Palavras-chave: WINE YEAST; SACCHAROMYCES CEREVISIAE; NADPH; MICROOXYGENATION; ETHANOL.
Ano: 2006 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20079f1a58eb&uri=/notices/prodinra1/2008/04/
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Les différentes stratégies microbiologiques et technologiques de production de vin à teneur réduite en alcool Inra
Bes, M.; Aguera, E.; Athes, V.; Cadiere, A.; Cottereau, P.; Dequin, S.; Mikolajczak, M.; Roy, A.; Sablayrolles, J.M.; Souchon, I.; Samson, A.; Escudier, J.L..
IntroductionDepuis une quinzaine d’années, les qualités organoleptiques des vins ont progressé. Cette amélioration de la qualité des vins est le résultat conjugué de l’évolution des pratiques culturales et œnologiques, de réencépagements qualitatifs, d’une meilleure maîtrise des fermentations avec sélection de levures plus performantes. L’ensemble de ces changements, associé au changement climatique, a conduit à une augmentation de la teneur en alcool des vins (+2 % en 20 ans). Parallèlement, les habitudes de consommation ont fortement diminué et une politique de santé publique vis-à-vis de l’alcool a été mise en place. La filière en crise cherche des solutions pour s’adapter.Un programme d’étude complet intitulé « Vins De Qualité à teneur réduite en...
Tipo: Journal Article Palavras-chave: MOUT; STRATEGIE MICROBIOLOGIQUE; STRATEGIE TECHNOLOGIQUE; REDUCTION DE LA TENEUR EN SUCRE; RTS; VDQA; VIN DE QUALITE A TENEUR REDUITE EN ALCOOL; DESALCOOLISATION; TENEUR REDUITE EN ALCOOL; EXTRACTION DU SUCRE; STRIPPING; EXTRACTION DE L'ETHANOL; ULTRAFILTRATION; NANOFILTRATION; DISTILLATION; DISTILLATION SOUS VIDE; OSMOSE INVERSE; PROCEDE MEMBRANAIRE.
Ano: 2010 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD201018cb4082&uri=/notices/prodinra1/2010/08/
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Modeling of heat transfer in tanks during wine-making fermentation Inra
Colombie, S.; Malherbe, S.; Sablayrolles, J.M..
Temperature is one of the main factors that affect the fermentation kinetics during wine-making. We developed a thermal model to evaluate the power required to control this temperature. The model includes the changes in physio-chemical properties of the must during fermentation and the refrigeration losses to ambient from the other surface of the tank. The results were discussed considering the impact of variables such as the air speed and the air temperature. We finally validated the thermal model at the pilot scale
Tipo: Journal Article Palavras-chave: HEAT-TRANSFER; MODEL; WINE-MAKING FERMENTATION.
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008f277f068&uri=/notices/prodinra1/2009/02/
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Molecular basis of fructose utilization by the wine yeast Saccharomyces cerevisiae: a mutated HXT3 allele enhances fructose fermentation Inra
Guillaume, C.; Delobel, P.; Sablayrolles, J.M.; Blondin, B..
Fructose utilization by wine yeasts is critically important for the maintenance of a high fermentation rate at the end of alcoholic fermentation. A Saccharomyces cerevisiae wine yeast able to ferment grape must sugars to dryness was found to have a high fructose utilization capacity. We investigated the molecular basis of this enhanced fructose utilization capacity by studying the properties of several hexose transporter (HXT) genes. We found that this wine yeast harbored a mutated HXT3 allele. A functional analysis of this mutated allele was performed by examining expression in an hxt1-7{Delta} strain. Expression of the mutated allele alone was found to be sufficient for producing an increase in fructose utilization during fermentation similar to that...
Tipo: Journal Article Palavras-chave: ALCOHOLIC FERMENTATION; WINE YEAST; HEXOSE TRANSPORTER; FRUCTOSE; GLUCOSE.
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008be92789f&uri=/notices/prodinra1/2009/02/
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Nicotinic acid controls lactate production by K1-LDH: a Saccharomyces cerevisiae strain expressing a bacterial LDH gene Inra
Colombié, S.; Sablayrolles, J.M..
Industrial applications for lactate, such as the production of chemicals, has led to interest in producing this organic acid by metabolically engineered a yeast such as Saccharomyces cerevisiae, which is more acid tolerant than lactic acid bacteria. This paper deals with lactate production by S. cerevisiae K1-LDH, in which the Lactobacillus plantarum lactate dehydrogenase (LDH) gene is integrated into the genome of the wine yeast strain K1. We show that a vitamin, nicotinic acid (NiA), was the limiting factor for lactate production during fermentation with the K1-LDH strain. Increasing the NiA concentration in batch conditions or in the medium used to feed chemostats affected the lactate yield. Moreover, the addition of pulses of NiA or the exponential...
Tipo: Journal Article Palavras-chave: ACIDE NICOTINIQUE; L-LACTATE; LACTATE DESHYDROGENASE; SACCHAROMYCES CEREVISIAE; OENOLOGIE; EXPRESSION DES GENES NICOTINIC ACID; L-LACTATE; ALCOHOLIC FERMENTATION; LACTATE DEHYDROGENASE; SACCHAROMYCES CEREVISIAE.
Ano: 2004 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PUB0400025097104741&uri=/notices/prodinra1/2010/11/
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Online estimation of assimilable nitrogen by electrical conductivity measurement during alcoholic fermentation in enological conditions Inra
Colombié, S.; Latrille, E.; Sablayrolles, J.M..
The monitoring of alcoholic fermentation under enological conditions is currently poor due to the lack of sensors for online measurements. Such monitoring is currently limited to the measurement of CO, production or changes in density. In this study, we determined the potential value of measuring electrical conductivity. We showed that this measurement is related to the assimilation of nitrogen, which is typically the limiting nutrient, and directly correlated to ammoniacal nitrogen assimilation at any percentage of ammoniacal nitrogen in the medium. We also used electrical conductivity for the very precise monitoring of the kinetics of nitrogen assimilation after the addition of a pulse of diammonium hydrogen phosphate (DAP) during fermentation. The...
Tipo: Journal Article Palavras-chave: CONDUCTIVITE ELECTRIQUE ELECTRICAL CONDUCTIVITY; ALCOHOLIC FERMENTATION; WINE; NITROGEN; YEAST.
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008236d4e45&uri=/notices/prodinra1/2009/01/
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Rehydration protocols for active dry wine yeasts and the search for early indicators of yeast activity Inra
Soubeyrand, V.; Julien, A.; Sablayrolles, J.M..
It is widely accepted that active dry wine yeasts (ADY) must be rehydrated before addition to musts. Current rehydration procedures are over 15 years old and may not be optimal for the approximately 200 strains commercially available worldwide. Temperature, water hardness, sugar concentration, agitation, and rehydration duration did not have a major effect on the recovery of fermentative activity in three yeast strains differing in rehydration behavior and/or lag phase. Early indicators of yeast activity during rehydration were then investigated. We correlated pH, carbon dioxide release, and trehalose utilization with the early stage of fermentation. Results showed that the recovery of fermentative activity by ADY can be measured early and easily by...
Tipo: Journal Article Palavras-chave: ACTIVE DRY YEAST; REHYDRATATION; FERMENTATION; WINEMAKING.
Ano: 2006 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD200755669da5&uri=/notices/prodinra1/2009/03/
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Vinification à l'échelle pilote (100 L). I: exemple de la halle pour fermentations différées de l'Inra Pech Rouge Inra
Aguera, E.; Picou, C.; Perez, M.; Sablayrolles, J.M..
L’expérimentation œnologique doit faire face à de nombreuses contraintes.En cave, elle est rendue très délicate par la saisonnalité des vendanges (un à deux mois par an) mais aussi par la grande difficulté pour mettre en œuvre des expérimentations de façon parfaitement rigoureuse : (i) travail sur des grands volumes et, donc complexité des opérations pour obtenir des conditions témoins parfaitement représentatives ou des duplicats, (ii) manque de disponibilité des expérimentateurs pendant cette période …A l’inverse, les expérimentations à très petite échelle permettent de beaucoup mieux maîtriser les conditions opératoires et de disposer de matière première pendant une période plus longue mais elles posent la question de la représentativité des résultats,...
Tipo: Journal Article Palavras-chave: VENDANGE; VINIFICATION EN ROUGE.
Ano: 2005 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2009ba1b189b&uri=/notices/prodinra1/2009/02/
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Vinification à l'échelle pilote (100 L). II : Caractérisation - Intérêt Inra
Aguera, E.; Sablayrolles, J.M..
L’échelle pilote (quelques dizaines à centaines de litres) est souvent utilisée en expérimentation œnologique mais est paradoxalement relativement mal caractérisée. C’est ainsi qu’il existe peu d’études sur l’hydrodynamique à l’intérieur des cuves ainsi que sur la représentativité des résultats obtenus à cette échelle. Cet article se propose de faire un point sur ces questions. Il est basé sur les résultats obtenus avec des cuves de 100 litres instrumentées spécifiquement pour étudier d’une part les fermentations en phase liquide, d’autre part les vinifications en rouge
Tipo: Journal Article Palavras-chave: VENDANGE; EXPERIMENTATION; MOUT STERILE; VINIFICATION EN ROUGE; TURBIDITE; CONSERVATION; CARACTERISTIQUE; CINETIQUE FERMENTAIRE; DEGAGEMENT DE CO2 MUST; GRAPE HARVEST; FERMENTED KINETIC.
Ano: 2005 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20083cdc0681&uri=/notices/prodinra1/2009/02/
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Vinification à l'échelle pilote (100 l). III. Fermentations différées Inra
Aguera, E.; Sablayrolles, J.M..
Le caractère très saisonnier des vendanges constitue une très forte contrainte du domaine oenologique, notamment en matière d’expérimentation, et la conservation de moût stérile pour la réalisation d’essais pendant toute l’année, est évidemment une perspective très séduisante. Ceci peut être réalisé à l’échelle pilote, à condition de disposer d’une installation spécifique. C’est précisément le cas dans la halle de fermentation différées à l’Unité expérimentale INRA de Pech Rouge où la technologie de conservation choisie est la flash pasteurisation suivie d’un stockage en cuves stériles, sous gaz inerte et à basse température. Dans cet article, nous nous proposons de décrire :- ces opérations de conservation- leur impact sur les caractéristiques du moût et...
Tipo: Journal Article Palavras-chave: VENDANGE; EXPERIMENTATION; MOUT STERILE; FLASH PASTEURISATION; CONSERVATION; CARACTERISTIQUE; CINETIQUE FERMENTAIRE; DEGAGEMENT DE CO2 GRAPE HARVEST.
Ano: 2005 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD200774535dba&uri=/notices/prodinra1/2009/02/
Registros recuperados: 10
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