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Selection and characterization of autochthonous strains of Oenococcus oeni for vinification in Priorat (Catalonia, Spain)
(OENO One. vol. 52, n° 1, pp. 45-56, 2018-03-20)Article de revueOpen access -
Adaptation of two groups of Oenococcus oeni strains to red and white wines: the role of acidity and phenolic compounds.
(Journal of Applied Microbiology. vol. 125, n° 4, pp. 1117-1127, 2018-10-01)Article de revueOpen access -
Influence of ethanol content on sweetness and bitterness perception in dry wines
(LWT - Food Science and Technology. vol. 87, pp. 61-66, 2018)Article de revueOpen access -
Ethyl 2-hydroxy-3-methylbutanoate enantiomers: quantitation and sensory evaluation in wine
(OENO One. vol. 52, n° 1, pp. 57-65, 2018)Article de revueOpen access -
Influence of lactic acid bacteria strains on ester concentrations in red wines: specific impact on branched hydroxylated compounds
(Food Chemistry. vol. 239, pp. 252-259, 2018)Article de revueOpen access -
Dissection of the molecular bases of genotype x environment interactions: a study of phenotypic plasticity of Saccharomyces cerevisiae in grape juices
(BMC Genomics. vol. 19, n° 1, pp. 1-20, 2018)Article de revueOpen access