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

Thierry Doco (1) , Thomas Salmon (2, 3) , Ramon Gonzalez (4) , Céline Vrigneau (5) , Richard Marchal (2, 3)

1 SPO - Sciences Pour l'Oenologie
2 Laboratoire d'Oenologie
3 LVBE - Laboratoire Vigne Biotechnologie et Environnement
4 Instituto de Ciencias de la Vid y del Vino
5 IOC - Institut Oenologique de Champagne

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

Mots clés: sparkling wine; yeast; protein

Mots clés: botrytis cinerea; vin mousseux; champagne; protéine; activité protéolytique; contamination; levure

Domaines: Biologie végétale; Sciences agricoles

Thierry Doco, Thomas Salmon, Ramon Gonzalez, Céline Vrigneau, Richard Marchal. Grape juice contamination by Botrytis. Impact on the characteristics and foaming properties of yeast macromolecules released in the wine during alcoholic fermentation. International Congress on Grapevine and Wine Sciences, 2018, Logroño, Spain. 242 p., 2018, International Congress on Grapevine and Wine Sciences. ⟨hal-01984272⟩