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Publications Scientifiques

Retrouvez ici nos dernières publications scientifiques dans les magazines professionnels pour l’œnologie.

Yeast derivatives: a promising alternative for white wine oxidation prevention

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Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine

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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

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Rosé wine fining using polyvinylpolypyrrolidone: Colorimetry, 2 targeted polyphenomics, and molecular dynamics simulations

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Strain effect on extracellular laccase activities from Botrytis cinerea

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Enological tannin effect on red wine color and pigment composition and relevance of the yeast fermentation products

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Genetic causes of phenotypic adaptation to the second fermentation of sparkling wines in Saccharomyces cerevisiae

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How to adapt winemaking practices to modified grape composition under climate change conditions

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Combined effect of the Saccharomyces cerevisiae lag phase and the non-Saccharomyces consortium to enhance wine fruitiness and complexity

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Many interspecific chromosomal introgressions are highly prevalent in Holarctic Saccharomyces uvarum strains found in human-related fermentations

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Toward a Molecular Understanding of the Typicality of Chardonnay Wines: Identification of Powerful Aromatic Compounds Reminiscent of Hazelnut

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Production and purification of the native Saccharomyces cerevisiae Hsp12 in Escherichia coli

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Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine

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The genetics of Non-conventional wine yeasts: Current knowledge and future challenges

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Quantitative analysis of Bordeaux red wine precipitates by solid-state NMR: Role of tartrates and polyphenols

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Performance of a protein extracted from potatoes for fining of white musts

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