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Sensorial Impact and Distribution of 3-Methyl-2,4-nonanedione in Cognacs and Spirits
(Journal of Agricultural and Food Chemistry. vol. 69, n° 15, pp. 4509-4517, 2021)Article de revue -
Mitochondria inheritance is a key factor for tolerance to dehydration in wine yeast production
(Letters in Applied Microbiology. vol. 60, n° 3, pp. 217-222, 2014-11-27)Article de revue -
Nebulized water cooling of the canopy affects leaf temperature, berry composition and wine quality of Sauvignon blanc
(Journal of the Science of Food and Agriculture. vol. 97, n° 4, pp. 1267-1275, 2017-03-15)Article de revue -
QTL mapping: an innovative method for investigating the genetic determinism of yeast-bacteria interactions in wine
(Applied Microbiology and Biotechnology. vol. 105, n° 12, pp. 5053-5066, 2021)Article de revue -
Wine yeast species show strong inter- and intra-specific variability in their sensitivity to ultraviolet radiation
(Food Microbiology. vol. 100, 2021)Article de revue -
L’oenologie, une science en mouvement, recherches et innovations technologiques
(La revue de l'Académie d'agriculture. n° 14, pp. 70-74, 2018-01-01)Article de revue -
Characterization of the First Virulent Phage Infecting Oenococcus oeni, the Queen of the Cellars
(Frontiers in Microbiology. vol. 11, 2021)Article de revueLibre acceso -
A survey of oenophages during wine making reveals a novel group with unusual genomic characteristics
(International Journal of Food Microbiology. vol. 257, pp. 138-147, 2017-09-18)Article de revue -
Impact of Closure OTR on the Volatile Compound Composition and Oxidation Aroma Intensity of Sauvignon Blanc Wines during and after 10 Years of Bottle Storage
(Journal of Agricultural and Food Chemistry. vol. 69, n° 34, pp. 9883-9894, 2021)Article de revue -
Valorisation des ressources génétiques naturelles de la levure pour mieux révéler la typicité des vins à caractères thiolés
(Revue des Oenologues. n° 161, pp. 47-48, 2016-09)Article de revue