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High intraspecific variation of the cell surface physico-chemical and bioadhesion properties in Brettanomyces bruxellensis
(Food Microbiology. vol. 112, 2023-01)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 -
Impact of Yeast Strain on Ester Levels and Fruity Aroma Persistence during Aging of Bordeaux Red Wines
(Journal of Agricultural and Food Chemistry. vol. 62, n° 23, pp. 5378-5389, 2014-05-28)Article de revueOpen access -
Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine
(Journal of the Science of Food and Agriculture. vol. 97, n° 12, pp. 4046-4057, 2017)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 -
Approches sensorielle et analytique de l’arôme fruité des vins rouges. Influence majeure de la souche de levures.
(Revue des Oenologues. n° 157, pp. 15-18, 2015-09)Article de revueOpen access -
Identification and quantification of resolubilised polyphenols from fining precipitation
(Oeno One. vol. 57, n° 4, pp. 1-9, 2023-10-19)Article de revueOpen access -
Influence of Yeast Macromolecules on Sweetness in Dry Wines: Role of the Saccharomyces cerevisiae Protein Hsp12
(Journal of Agricultural and Food Chemistry. vol. 59, n° 5, pp. 2004-2010, 2011-03-09)Article de revueOpen access -
Fermentative Conditions Modulating Sweetness in Dry Wines: Genetics and Environmental Factors Influencing the Expression Level of the Saccharomyces cerevisiae HSP12 Gene
(Journal of Agricultural and Food Chemistry. vol. 63, n° 1, pp. 304-311, 2014-12-31)Article de revueOpen access -
Brettanomyces bruxellensis Displays Variable Susceptibility to Chitosan Treatment in Wine
(Frontiers in Microbiology. vol. 11, pp. 571067, 2020-01-01)Article de revueOpen access