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

Volatile phenols are aromatic compounds and one of the key molecules responsible for olfactory defects in wine. The yeast genus Brettanomyces is the only major microorganism that has the ability to covert hydroxycinnamic acids into important levels of these compounds, especially 4-ethylphenol and 4-ethylguaiacol, in red wine. When 4-ethylphenols reach concentrations greater than the sensory threshold, all wine’s organoleptic characteristics might be influenced or damaged. 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 volatile phenols in wine. Then, this work summarizes the different methods used for controlling the presence of Brettanomyces in wine and the production of ethylphenols

Metabolic transition step from ethanol consumption to sugar/ethanol consumption by Saccharomyces cerevisiae

International audienc

Development of a non-linear dynamic mathematical model for the alcoholic fermentation

This paper proposes a non-linear mathematical model that makes it possible to simulate the batch alcoholic fermentation of white wine. The model was developed in stages, considering the yeast cells’ physiological states. The parameters of an equation that describe the latent period were calculated considering temperature influence. The biomass equation was established starting from the Monod model and validated with experimental data. For substrate consumption and product, the Bovée and Strehaiano model has been used. The mathematical system was completed with heat transfer equations in bioreactor and jacket. The model was implemented as a Matlab S-function and results were compared with the experimental data

A new reaction scheme for the starch hydrolysis and temperature policy influence during mashing

International audienc

Optimal mashing temperature strategy and reaction scheme proposal for the enzymatic hydrolysis of starch

International audienc

A new model for the enzymatic hydrolysis of starch during mashing

International audienc