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How to adapt winemaking practices to modified grape composition under climate change conditions
Genetic causes of phenotypic adaptation to the second fermentation of sparkling wines in Saccharomyces cerevisiae
Enological tannin effect on red wine color and pigment composition and relevance of the yeast fermentation products
Strain effect on extracellular laccase activities from Botrytis cinerea
Rosé wine fining using polyvinylpolypyrrolidone: Colorimetry, 2 targeted polyphenomics, and molecular dynamics simulations
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
Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine