Impact of volatile phenols and their precursors on wine quality and control measures of Brettanomyces/Dekkera yeasts

J Kheir, D Salameh, P Strehaiano, C Brandam… - … Food Research and …, 2013 - Springer
… The aim of this literature review is to provide a better understanding of the physicochemical,
biochemical, and metabolic factors that are related to the levels of p-coumaric acid and …

Microbial decolorization of reactive azo dyes in a sequential anaerobic–aerobic system

…, S Damronglerd, ML Delia, P Strehaiano - Chemical Engineering …, 2004 - Elsevier
A sequential anaerobic–aerobic treatment process based on mixed culture of bacteria
isolated from textile dye effluent-contaminated soil was used to degrade reactive azo dyes …

Brettanomyces bruxellensis: effect of oxygen on growth and acetic acid production

…, ML Délia, P Strehaiano - Applied microbiology and …, 2003 - Springer
The influence of the oxygen supply on the growth, acetic acid and ethanol production by
Brettanomyces bruxellensis in a glucose medium was investigated with different air flow rates in …

An original kinetic model for the enzymatic hydrolysis of starch during mashing

C Brandam, XM Meyer, J Proth, P Strehaiano… - Biochemical …, 2003 - Elsevier
This paper presents a kinetic model for the enzymatic degradation of the starch during mashing
for beer production. Based on a new set of experiments, an original reaction scheme for …

Alcoholic fermentation: on the inhibitory effect of ethanol

M Novak, P Strehaiano, M Moreno… - Biotechnology and …, 1981 - Wiley Online Library
The inhibitory effect of ethanol is studied during alcoholic fermentation in strict anaerobiosis
(initial dissolved oxygen stripped by gasing pure nitrogen). It is demonstrated that the …

Fermentative capability and aroma compound production by yeast strains isolated from Agave tequilana Weber juice

…, ML Délia, M Estarrón-Espinosa, P Strehaiano - Enzyme and Microbial …, 2008 - Elsevier
Five yeast strains isolated from agave juice were studied for their fermentative and aromatic
capacity. The experiments were performed using agave juice supplemented with ammonium …

Influence of temperature and pH on Saccharomyces bayanus var. uvarum growth; impact of a wine yeast interspecific hybridization on these parameters

A Serra, P Strehaiano, P Taillandier - International journal of food …, 2005 - Elsevier
The species Saccharomyces bayanus var. uvarum possesses interesting enological characteristics
but produces high concentration of volatile fermentative compounds not desirable in …

Low frequency thermo-ultrasonication of Saccharomyces cerevisiae suspensions: effect of temperature and of ultrasonic power

…, AM Wilhem, H Delmas, P Strehaiano - Chemical Engineering …, 1997 - Elsevier
The combined effect of low frequency ultrasound (20 kHz) with temperature on the survival
of a strain of Saccharomyces cerevisiae suspended in water was studied. The treatment …

Effect of ammonium concentration on alcoholic fermentation kinetics by wine yeasts for high sugar content

P Taillandier, FR Portugal, A Fuster, P Strehaiano - Food microbiology, 2007 - Elsevier
Kinetics of alcoholic fermentation by Saccharomyces cerevisiae wine strains in a synthetic
medium with high sugar content were established for different nitrogen initial content and are …

Effectiveness of dimethyldicarbonate to stop alcoholic fermentation in wine

B Divol, P Strehaiano, A Lonvaud-Funel - Food microbiology, 2005 - Elsevier
The alcoholic fermentation of Botrytis-affected wines is stopped by the addition of high
concentrations of sulfur dioxide (SO 2 ). The natural microbial unstability of these wines and the …