Publications 2014

Structural and biochemical changes induced by pulsed electric field treatments on Cabernet Sauvignon grape berry skins: impact on cell wall total tannins and polysaccharides.
CHOLET, C., DELSART, C., PETREL, M., GONTIER, E., GRIMI, N., L'HYVERNAY, A., GHIDOSSI, R., VOROBIEV, E., MIETTON-PEUCHOT, M., GENY, L.
Journal of Agricultural and Food Chemistry
62
13
2925-2934
Impact of yeast strain on ester levels and fruity aroma persistence during aging of Bordeaux red wines.
GAMMACURTA, M., MARCHAND, S., ALBERTIN, W., MOINE, V., DE REVEL, G.
Journal of Agricultural and Food Chemistry
62
23
5378-5389
The antioxidant properties of new dimer and two monomers of phenolic acid amides isolated from Limoniastrum guyonianum.
TRABELSI, N., OUESLATI, S., KSOURI, R., NASSRA, M., MARCHAL, A., KRISA, S., ABDELLY, C., MÉRILLON, J.-M., WAFFO-TÉGUO, P.
Food Chemistry
146
466-471
High-throughput sequencing of amplicons for monitoring yeast biodiversity in must and during alcoholic fermentation.
DAVID, V., TERRAT, S., HERZINE, K., CLAISSE, O., ROUSSEAUX, S., TOURDOT-MARECHAL, R., MASNEUF-POMAREDE, I., RANJARD, L., ALEXANDRE, H.
Journal of Industrial Microbiology and Biotechnology
41
5
811-821
Influence of the farming system on the epiphytic yeasts and yeast-like fungi colonizing grape berries during the ripening process.
MARTINS, G., VALLANCE, J., MERCIER, A., ALBERTIN, W., STAMATOPOULOS, P., REY, P., LONVAUD, A., MASNEUF-POMAREDE, I.
International Journal of Food Microbiolog
177
21-28

Plus d'articles...

  1. Influence of controlled inoculation of malolactic fermentation on the sensory properties of industrial cider.
  2. 2-Bromo-4-methylphenol, a compound responsible for Iodine off-flavor in wines.
  3. Efficient preparation, uses, and recycling of a polymer-bound sulfonylhydrazide scavenger.
  4. Olfactory impact of dimethyl sulfide on red wine fruity esters aroma expression in model solution.

Publications