Recherche
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New oenological practice to promote non-Saccharomyces species of interest: saturating grape juice with carbon dioxide
(Applied Microbiology and Biotechnology. vol. 102, n° 8, pp. 3779-3791, 2018)Article de revue -
The "pied de cuve" as an alternative way to manage indigenous fermentation: impact on the fermentative process and Saccharomyces cerevisiae diversity
(OENO One. vol. 54, n° 3, pp. 435-442, 2020-07-01)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 -
The complexity of wine: clarifying the role of microorganisms
(Applied Microbiology and Biotechnology. vol. 102, n° 9, pp. 3995-4007, 2018)Article de revue -
Vitis species, vintage, and alcoholic fermentation do not drive population structure in Starmerella bacillaris (synonym Candida zemplinina) species
(Yeast. vol. 36, n° 6, pp. 411-420, 2019)Article de revue -
How to adapt winemaking practices to modified grape composition under climate change conditions
(OENO One. vol. 51, n° 2, pp. 205-214, 2017-05-15)Article de revue -
Draft genome sequence of the candida zemplinina (syn., Starmerella bacillaris) type strain CBS 9494 (vol 7, e00872-18, 2018)
(Microbiology Resource Announcements. vol. 7, n° 10, pp. 1 p., 2018)Article de revue -
The Genetics of Non-conventional Wine Yeasts: Current Knowledge and Future Challenges.
(Frontiers in Microbiology. vol. 6, pp. 1563, 2016-01-11)Article de revue -
Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation
(Scientific Reports. vol. 8, n° 1, pp. 1-13, 2018)Article de revue