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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 revueLibre accès -
High intraspecific variation of the cell surface physico-chemical and bioadhesion properties in Brettanomyces bruxellensis
(Food Microbiology. vol. 112, 2023-01)Article de revueLibre accès -
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 revueLibre accès -
Identification and quantification of resolubilised polyphenols from fining precipitation
(Oeno One. vol. 57, n° 4, pp. 1-9, 2023-10-19)Article de revueLibre accès -
Toward a Molecular Understanding of the Typicality of Chardonnay Wines: Identification of Powerful Aromatic Compounds Reminiscent of Hazelnut
(Journal of Agricultural and Food Chemistry. vol. 65, n° 5, pp. 1058-1069, 2017-01-26)Article de revueLibre accès