Recherche
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New advances on the Brettanomyces bruxellensis biofilm mode of life.
(International Journal of Food Microbiology. vol. 318, pp. 108464, 2020-04-02)Article de revue -
Correlation between water activity (aw) and microbial epiphytic communities associated with grapes berries
(OENO One. vol. 54, n° 1, pp. 49-61, 2020-02-04)Article de revue -
Major changes in grapevine wood microbiota are associated with the onset of esca, a devastating trunk disease
(Environmental Microbiology, 2020-08-04)Article de revue -
Odor Characterization of White Wines Produced from Indigenous Greek Grape Varieties Using the Frequency of Attribute Citation Method with Trained Assessors
(Foods. vol. 9, n° 1396, 2020-10-02)Article de revueLibre accès -
Cellar temperature affects brettanomyces bruxellensis population and volatile phenols production in aging Bordeaux wines
(American Journal of Enology and Viticulture. vol. 71, pp. 1-9, 2020)Article de revue -
Carbohydrate composition of red wines during early aging and incidence on spoilage by Brettanomyces bruxellensis.
(Food Microbiology. vol. 92, 2020-07-01)Article de revue -
Brettanomyces bruxellensis phenotypic diversity, tolerance to wine stress and wine spoilage ability
(Food Microbiology. vol. 87, pp. 1-10, 2020)Article de revue -
Origins of the sweetness derived from the aging of dry wines: the role of oak triterpenoids
(IVES Technical Reviews vine and wine, 2020-04-09)Article de revueLibre accès -
Sensory characterisation of Bordeaux red wines produced without added sulfites
(OENO One. vol. 54, n° 4, pp. 733-743, 2020-10-20)Article de revueLibre accès -
Development and validation of an LC–FTMS method for quantifying natural sweeteners in wine
(Food Chemistry. vol. 311, pp. 125881, 2020-05-01)Article de revueLibre accès