Search
-
Corrigendum to “A new method for monitoring the extracellular proteolytic activity of wine yeasts during alcoholic fermentation of grape must” [J. Microbiol. Methods 119 (2015) 176–179]
(Journal of Microbiological Methods. vol. 127, pp. 243-243, 2016)Article de revue -
A new method for monitoring the extracellular proteolytic activity of wine yeasts during alcoholic fermentation of grape must
(Journal of Microbiological Methods. vol. 119, pp. 176-179, 2015-12-01)Article de revue -
Hanseniaspora uvarum from Winemaking Environments Show Spatial and Temporal Genetic Clustering.
(Frontiers in Microbiology. vol. 6, pp. 1569, 2015-01-01)Article de revue -
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 -
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 -
Combined effect of the Saccharomyces cerevisiae lag phase and the non-Saccharomyces consortium to enhance wine fruitiness and complexity
(Applied Microbiology and Biotechnology. vol. 101, n° 20, pp. 7603-7620, 2017-09-14)Article de revue -
Brettanomyces bruxellensis Displays Variable Susceptibility to Chitosan Treatment in Wine
(Frontiers in Microbiology. vol. 11, pp. 571067, 2020-01-01)Article de revueOpen access