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The "pied de cuve" as an alternative way to manage indigenous fermentation: impact on the fermentative process and Saccharomyces cerevisiae diversity
(OENO One. vol. 54, n° 3, pp. 435-442, 2020-07-01)Article de revue -
Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines
(Food Chemistry. vol. 349, 2021-07-01)Article de revue -
Microsatellite analysis of Saccharomyces uvarum diversity
(FEMS Yeast Research. vol. 16, n° 2, 2016-01-14)Article de revue -
Fermentation indigène et pied de cuve . Résultats du projet Casdar « Levains Bio »
(Revue des Oenologues et des Techniques Vitivinicoles et Oenologiques. n° 162, pp. 25-27, 2017-01)Article de revue -
Hybridization within Saccharomyces Genus Results in Homoeostasis and Phenotypic Novelty in Winemaking Conditions
(PLoS ONE. vol. 10, n° 5, pp. e0123834, 2015-05-06)Article de revue -
Hanseniaspora uvarum from Winemaking Environments Show Spatial and Temporal Genetic Clustering.
(Frontiers in Microbiology. vol. 6, pp. 1569, 2015-01-01)Article de revue -
Diversité des Brettanomyces et de leur résistance au SO2. Les nouvelles avancées vers une meilleure gestion du SO2 en vinification.
(Revue des Oenologues et des Techniques Vitivinicoles et Oenologiques. vol. 47, n° 74, pp. 51-53, 2019-12)Article de revue -
A Systems Approach to Elucidate Heterosis of Protein Abundances in Yeast
(Molecular and Cellular Proteomics. vol. 14, n° 8, pp. 2056-2071, 2015-05-13)Article de revue -
The evolution of Lachancea thermotolerans is driven by geographical determination, anthropisation and flux between different ecosystems
(PLoS ONE. vol. 12, n° 9, pp. e0184652, 2017-09-14)Article de revue -
Genetic and phenotypic diversity of Brettanomyces bruxellensis isolates from ageing wines
(Food Bioscience. vol. 40, pp. 1-10, 2021-04)Article de revue