Recherche
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Stomatal responses in grapevine become increasingly more tolerant to low water potentials throughout the growing season
(The Plant Journal. vol. 109, n° 4, pp. 804-815, 2022-02)Article de revueLibre accès -
Secondary Metabolism Rearrangements in Linum usitatissimum L. after Biostimulation of Roots with COS Oligosaccharides from Fungal Cell Wall
(Molecules. vol. 27, n° 7, 2022-04)Article de revueLibre accès -
Cellar temperature affects brettanomyces bruxellensis population and volatile phenols production in aging Bordeaux wines
(American Journal of Enology and Viticulture. vol. 71, pp. 1-9, 2020)Article de revue -
Carbohydrate composition of red wines during early aging and incidence on spoilage by Brettanomyces bruxellensis.
(Food Microbiology. vol. 92, 2020-07-01)Article de revue -
Brettanomyces bruxellensis phenotypic diversity, tolerance to wine stress and wine spoilage ability
(Food Microbiology. vol. 87, pp. 1-10, 2020)Article de revue -
Brettanomyces bruxellensis : overview of the genetic and phenotypic diversity of an anthropized yeast
(Molecular Ecology, 2022-03-23)Article de revueLibre accès -
Oxidative Transformation of Dihydroflavonols and Flavan-3-ols by Anthocyanidin Synthase from Vitis vinifera
(Molecules. vol. 27, n° 3, pp. 1047, 2022-02-03)Article de revueLibre accès -
Exopolysaccharides producing lactic acid bacteria in wine and other fermented beverages: For better or for worse?
(Foods. vol. 10, n° 9, 2021)Article de revueLibre accès -
High intraspecific variation of the cell surface physico-chemical and bioadhesion properties in Brettanomyces bruxellensis
(Food Microbiology. vol. 112, 2023-01)Article de revueLibre accès -
How terroir shapes aromatic typicity in grapes and wines (Part II)
(IVES Technical Reviews vine and wine, 2023-02)Article de revueLibre accès