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Vitis species, vintage, and alcoholic fermentation do not drive population structure in Starmerella bacillaris (synonym Candida zemplinina) species
(Yeast. vol. 36, n° 6, pp. 411-420, 2019)Article de revue -
Sulfur dioxide response of Brettanomyces bruxellensis strains isolated from Greek wine.
(Food Microbiology. vol. 78, pp. 155-163, 2019)Article de revue -
New Insights Into Wine Yeast Diversities
(Springer, 2019)Chapitre d'ouvrage -
Triterpenoids from Quercus petraea: identification in wines and spirits and sensory assessment
(Journal of Natural Products. vol. 82, n° 2, pp. 265-275, 2019)Article de revueOpen access -
Identification of dialkylpyrazines off-flavors in oak wood
(Journal of Agricultural and Food Chemistry. vol. 67, n° 36, pp. 10137-10144, 2019)Article de revue -
Oenologie et Neurosciences. Comment le cerveau donne du sens aux composants du vin ?
(Union Girondine des Vins de Bordeaux. n° 1160, pp. 50-51, 2019)Article de revue -
Quantitative Trait Nucleotides Impacting the Technological Performances of Industrial Strains.
(Frontiers in Genetics. vol. 10, pp. 683, 2019-07-23)Article de revue -
Lysogeny in the lactic acid bacterium Oenococcus oeni is responsible for modified colony morphology on red grape juice agar
(Applied and Environmental Microbiology. vol. 85, n° 19, pp. 1-16, 2019)Article de revue -
Study of High Power Ultrasound for Oak Wood Barrel Regeneration: Impact on Wood Properties and Sanitation Effect
(Beverages. vol. 5, n° 1, pp. 10, 2019)Article de revue -
Deciphering performances of fifteen genotypes of Stevia rebaudiana in southwestern France through dry biomass and steviol glycoside evaluation
(Industrial Crops and Products. vol. 128, pp. 607-619, 2019)Article de revue