Recherche
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Acquisitions récentes sur les paramètres fermentaires influençant la saveur sucrée des vins secs.
(Revue des Oenologues. n° 156, pp. 26-28, 2015-07)Article de revue -
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 -
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 revueLibre accès -
Recherches sur la typicité des vins de Chardonnay de Bourgogne. Identification et quantification de nouveaux marqueurs de l’arôme de noisette
(Revue des Oenologues. n° 173, pp. 26-29, 2019-09-01)Article de revueLibre accès -
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