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Enhanced 3-Sulfanylhexan-1-ol Production in Sequential Mixed Fermentation with Torulaspora delbrueckii/Saccharomyces cerevisiae Reveals a Situation of Synergistic Interaction between Two Industrial Strains.
(Frontiers in Microbiology. vol. 7, pp. 293, 2016-01-01)Article de revue -
Identification and Organoleptic Contribution of Vanillylthiol in Wines
(Journal of Agricultural and Food Chemistry. vol. 64, n° 6, pp. 1318-1325, 2016-01-23)Article de revue -
Identification of S-3-(hexanal)-glutathione and its bisulfite adduct in grape juice from Vitis vinifera L. cv. Sauvignon blanc as new potential precursors of 3SH.
(Food Chemistry. vol. 199, pp. 711-9, 2016-05-15)Article de revue -
Identification of S-3-(hexanal)-glutathione and its bisulfite adduct in grape juice from Vitis vinifera L. cv. Sauvignon blanc as new potential precursors of 3SH
(Food Chemistry. vol. 199, pp. 711-719, 2016-05-01)Article de revue -
Influence of Chirality of Lactones on the Perception of Some Typical Fruity Notes through Perceptual Interaction Phenomena in Bordeaux Dessert Wines
(Journal of Agricultural and Food Chemistry. vol. 64, n° 43, pp. 8160-8167, 2016-10-21)Article de revue -
The Genetics of Non-conventional Wine Yeasts: Current Knowledge and Future Challenges.
(Frontiers in Microbiology. vol. 6, pp. 1563, 2016-01-11)Article de revue