H
Hervé Alexandre
Researcher at University of Burgundy
Publications - 155
Citations - 5472
Hervé Alexandre is an academic researcher from University of Burgundy. The author has contributed to research in topics: Wine & Yeast. The author has an hindex of 36, co-authored 134 publications receiving 4668 citations. Previous affiliations of Hervé Alexandre include Institut national de la recherche agronomique & Paris Dauphine University.
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Journal ArticleDOI
Global gene expression during short‐term ethanol stress in Saccharomyces cerevisiae
TL;DR: ‘management’ of the energy pool (especially ATP) seems to constitute an ethanol stress response and to involve different mechanisms.
Journal ArticleDOI
Biogenic amines in fermented foods
Giuseppe Spano,Pasquale Russo,Aline Lonvaud-Funel,Patrick Lucas,Hervé Alexandre,C. Grandvalet,Emmanuel Coton,Monika Coton,L. Barnavon,B. Bach,Fergal P. Rattray,A. Bunte,Christian Magni,Victor Ladero,Miguel A. Alvarez,María Fernández,Paloma López,P.F. de Palencia,Angel L. Corbí,Hein Trip,Juke S. Lolkema +20 more
TL;DR: Improved knowledge of the factors involved in the synthesis and accumulation of BA should lead to a reduction in their incidence in foods, and the detection of bacteria possessing amino acid decarboxylase activity is important to estimate the likelihood that foods contain BA and to prevent their accumulation in food products.
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Yeast-yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts.
Mohand Sadoudi,Raphaëlle Tourdot-Maréchal,Sandrine Rousseaux,Damien Steyer,Joan-Josep Gallardo-Chacón,Jordi Ballester,Stefania Vichi,Rémi Guérin-Schneider,Josep Caixach,Hervé Alexandre +9 more
TL;DR: It is shown that C. zemplinina is a strong producer of terpenes and lactones and that a whole family of compounds could be altered by such interactions, suggesting that the entire metabolic pathway is affected by these interactions.
Journal ArticleDOI
Yeast autolysis in sparkling wine – a review
TL;DR: The recent advances in understanding the yeast Autolysis mechanism, the factors affecting autolysis, the nature of the released compounds and their effects on sparkling wine quality are reviewed.
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Relationship between ethanol tolerance, lipid composition and plasma membrane fluidity in Saccharomyces cerevisiae and Kloeckera apiculata
TL;DR: It is proposed that an increase in plasma membrane fluidity may be correlated with a decrease in the sterol:phospholipid and sterol-protein ratios and a increase in unsaturation index.