Publications Scientifiques
Retrouvez ici nos dernières publications scientifiques dans les magazines professionnels pour l’œnologie.
Influence of yeasts on wine acidity: new insights into Saccharomyces cerevisiae
Octobre 2024 – OENO one
Yeast derivatives: a promising alternative for white wine oxidation prevention
Juillet 2023 – IVES
Enological tannin effect on red wine color and pigment composition and relevance of the yeast fermentation products
Novembre 2017 – Molecules
Rosé wine fining using polyvinylpolypyrrolidone: Colorimetry, 2 targeted polyphenomics, and molecular dynamics simulations
Novembre 2017 – Journal of Agricultural and Food Chemistry
Strain effect on extracellular laccase activities from Botrytis cinerea
Septembre 2017 – Australian Journal of Grape and Wine Research
Combined effect of the Saccharomyces cerevisiae lag phase and the non-Saccharomyces consortium to enhance wine fruitiness and complexity
Septembre 2017 – Springer
Production and purification of the native Saccharomyces cerevisiae Hsp12 in Escherichia coli
Septembre 2017 – Journal of Agricultural and Food Chemistry
Many interspecific chromosomal introgressions are highly prevalent in Holarctic Saccharomyces uvarum strains found in human-related fermentations
Juillet 2017 – Wiley Online Library
Genetic causes of phenotypic adaptation to the second fermentation of sparkling wines in Saccharomyces cerevisiae
Février 2017 – G3
Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine
Février 2017 – SCI
Toward a Molecular Understanding of the Typicality of Chardonnay Wines: Identification of Powerful Aromatic Compounds Reminiscent of Hazelnut
Janvier 2017 – Journal of Agricultural and Food Chemistry
How to adapt winemaking practices to modified grape composition under climate change conditions
Octobre 2016 – OENO One
Dissecting the polysaccharide-rich grape cell wall matrix usingrecombinant pectinases during winemaking
Juin 2016 – Carbohydrate Polymers
Enhanced 3-Sulfanylhexan-1-ol Production in Sequential Mixed Fermentation with Torulaspora delbrueckii/Saccharomyces cerevisiae Reveals a Situation of Synergistic Interaction between Two Industrial Strains
Mars 2016 – Frontiers in Microbiology
Hanseniaspora uvarum from Winemaking Environments Show Spatial and Temporal Genetic Clustering
Janvier 2016 – Frontiers in Microbiology
The genetics of Non-conventional wine yeasts: Current knowledge and future challenges
Janvier 2016 – Fontiers in Microbiology
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