P
P. Ribereau-Gayon
Researcher at Institut national de la recherche agronomique
Publications - 6
Citations - 610
P. Ribereau-Gayon is an academic researcher from Institut national de la recherche agronomique. The author has contributed to research in topics: Fermentation & Yeast. The author has an hindex of 6, co-authored 6 publications receiving 590 citations.
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Inhibition of alcoholic fermentation of grape must by Fatty acids produced by yeasts and their elimination by yeast ghosts.
TL;DR: In a complete nutritive medium rich in sugar, such as grape must, the inhibition of alcoholic fermentation is caused by substances produced by the yeast which, acting synergistically with ethanol, are toxic to the yeasts themselves.
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Evolution of acetic Acid bacteria during fermentation and storage of wine.
TL;DR: Higher temperature of wine storage and higher wine pH favored the development and metabolism of these species, including acetic acid bacteria.
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Occurrence of lactic Acid bacteria during the different stages of vinification and conservation of wines.
TL;DR: It was shown that the growth of lactic acid bacteria during alcoholic fermentation depends on the composition of the must, and the survival of Leuconostoc oenos in wines after malolactic fermentation depended on wine pH, alcohol concentration, SO(2) concentration, and temperature of storage.
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Relationship Between the Sterol Content of Yeast Cells and Their Fermentation Activity in Grape Must
TL;DR: In grape must of high sugar concentration, yeast growth, the viability rate of "resting" yeast cells, and fermentation activity were stimulated under certain conditions of aeration and temperature, which might be interpreted as being a result of the yeast cell sterol content.
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Evidence for the Existence of “Survival Factors” as an Explanation for Some Peculiarities of Yeast Growth, Especially in Grape Must of High Sugar Concentration
TL;DR: The retardation and arrest of fermentation, observed before the complete sugar consumption of high-sugar grape must, come from an inhibition of the yeast metabolism during its decline phase and are variable with the strain.