Recherche
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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 revueLibre accès -
A dextran with unique rheological properties produced by the dextransucrase from Oenococcus kitaharae DSM 17330
(Carbohydrate Polymers. vol. 179, pp. 10-18, 2018)Article de revue -
Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution
(Scientific Reports. vol. 8, n° 1, pp. 1-13, 2018)Article de revue -
Pratique du sulfitage. Brettanomyces bruxellensis s'adapte !
(Union Girondine des Vins de Bordeaux. n° 1153, pp. 46-48, 2018)Article de revue -
Oenococcus oeni Exopolysaccharide biosynthesis, a tool to improve malolactic starter performance
(Frontiers in Microbiology. vol. 9, pp. 1-14, 2018)Article de revue -
Ethyl 2-hydroxy-3-methylbutanoate enantiomers: quantitation and sensory evaluation in wine
(OENO One. vol. 52, n° 1, pp. 57-65, 2018)Article de revueLibre accès -
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 revueLibre accès -
Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation
(Scientific Reports. vol. 8, n° 1, pp. 1-13, 2018)Article de revue -
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 revueLibre accès -
Wine yeast phenomics: A standardized fermentation method for assessing quantitative traits of Saccharomyces cerevisiae strains in enological conditions
(PLoS ONE. vol. 13, n° 1, pp. 1-23, 2018)Article de revue